by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Makes 8 Ingredients 8 large ripe figs 1 tsp. rum per fig A dusting of ground cinnamon per fig 1 T mascarpone per fig 1 tsp. of brown sugar per fig Unsweetened cocoa powder Petal the figs by cutting them in...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
Serves 10-12 as a nibble Ingredients 1.25 lb. Caerphilly cheese, grated 1 lb. day-old white breadcrumbs 8 T finely chopped spring onions 5 eggs separated 4 heaped T finely chopped parsley 2 tsp. fresh thyme leaves 4 level tsp. English mustard...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio 5 oz. Self-raising Flour 1 Egg 1 oz. Parmesan Cheese 1 T Laverbread 4 to 5 oz. Shelled Cooked Cockles 1 litre Sunflower or Grapeseed Oil Make a batter with the flour, egg, salt and pepper and a little water, add the grated parmesan...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Serves 6 Ingredients 1 cantaloupe ½ lb. parmesan ¼ lb. arugula extra virgin olive oil balsamic vinegar Method Cut the melon in half, remove the seeds and cut the melon into thin slices. Cut the skin away. Divide...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Serves 4 1 lb. tagliatelle per person 1 lb. thinly sliced butter nut squash or pumpkin 5cm long 4 shallots finely chopped extra virgin olive oil 12 to 20 leaves fresh marjoram 12 large basil leaves shredded salt and freshly ground...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Serves 4 24 Oysters 3.5 oz. Butter 1 Shallot Finely Chopped 1 T Finely Chopped Parsley Juice of ½ Lemon Salt and Freshly Ground White Pepper 7 oz. Laverbread 2 oz. Fresh Fine White Bread Crumbs Open the oysters reserving half...
by Scott W. Clemens | Nov 9, 2010 | Food, Food blog, Recipes
From Graham Tinsley, Castle Hotel BRAISED CONWY MUSSELS Ingredients for 4 people 4.5 lb. Mussels 2 large shallots 1 clove of garlic 3.5 oz. Dry White Wine 7 oz. Double Cream 1 oz. Chopped Fresh Parsley Method 1. Clean the mussels by removing all the barnacles and the...
by Scott W. Clemens | Nov 5, 2008 | Food, Food blog, Recipes
(Serves 12) from Matt Brewton of The Savvy Gourmet in New Orleans Ingredients: 3 bunch collard greens, washed 4 tbsp butter 2 c. onion, diced 1 c. celery, diced 1 c. bell pepper, diced 1/4 c. garlic, minced 2 c. all-purpose flower 2...
by Scott W. Clemens | Nov 5, 2008 | Food, Food blog, Recipes
(Serves 12) from Matt Brewton of The Savvy Gourmet in New Orleans Ingredients: 1, 6 lb. chicken, broken down into 8 pieces 11⁄2 pounds andouille sausage 2 c. all purpose flour 2 c. canola oil 2 c. onion, diced 1 c. celery, diced 1 c....
by Scott W. Clemens | Nov 5, 2008 | Food, Food blog, Recipes
From Couchon in New Orleans Ingredients: 1 cup Butter 2 cups Sugar 4 each Eggs 4 teaspoons Vanilla 4 cups Flour 4 teaspoons Baking Powder 1 teaspoon Salt 1 cup Milk 8 cups Peaches, peeled &...
by Scott W. Clemens | Nov 5, 2008 | Food, Food blog, Recipes
From Couchon in New Orleans Ingredients: 1 1⁄2 c. flour 1 1⁄2 c. oil 2 c. diced onion 1 c. diced green pepper 1 c. diced celery 3 T. chopped garlic 1 1⁄2 gal. pork or chicken stock 1 1⁄2 lbs. okra sliced crosswise 1⁄2 inch wide and seared in lard until lightly...
by Scott W. Clemens | Nov 5, 2007 | Food, Food blog, Recipes
From Brennan’s restaurant in New Orleans (6-8 servings) 2 c. (about 48) shucked oysters 2 quarts cold water 3⁄4 c. (11⁄2 sticks) of butter 3⁄4 c. chopped celery 1⁄2 c. all-purpose flour 1/3 c. Herbsaint or Pernod 8 oz. fresh spinach leaves, washed, stemmed, and...
