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Brett Moore

Gourmet Food

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Cornish Game Hens with "Pickled" Figs and Prosciutto

Thursday April 17, 2014

Easter CookiesThe meaty, savory taste of Prosciutto works wonderfully with these roasted Cornish game hens. Dried figs are marinated in a delicious concoction of fresh ginger and lemon, star anise, cardamom, and cinnamon.  An elegant and fragrant dish that is perfect for your next dinner party.

 

Check out the recipe for Cornish Game Hens with "Pickled" Figs and Prosciutto.

 

Photo ©California Fig Board.

 

Candied Walnut Crusted Salmon with Lemon Zest Vinaigrette and Spring Pea Sprouts

Friday April 11, 2014

Easter CookiesFresh salmon is seared to perfection then finished in the oven with a candied walnut butter that creates a deliciously sweet and flaky fish. Pea sprouts are tossed in a lemon zest vinaigrette to top the salmon adding a crisp and tangy bite to the dish.

 

Check out the recipe for Candied Walnut Crusted Salmon with Lemon Zest Vinaigrette and Spring Pea Sprouts.

 

Photo ©California Walnuts.

 

Semolina Easter Cookies with Date (Ma’moul)

Monday April 7, 2014

Easter CookiesMa'mouls are a traditional Lebanese cookie served for Easter. These holiday cookies are made with semolina flour and flavored with rose water and orange blossom water and stuffed with dates, pistachios or almonds or walnuts. The cookies are somewhat conical in shape that represents the crown that Jesus wore on the cross and the sponge that was given to him when he asked for water.

 

Check out the recipe for Semolina Cookies with Date (Ma'amoul).

 

Photo ©Joumana Accad.

 

Food & Wine Names Best New Chefs

Thursday April 3, 2014

Best New Chefs

Food & Wine Magazine has announced the 2014 Best New Chefs (this year announced through F&W's Instagram page). Since 1988 Food & Wine Magazine has recognized up and coming young chefs with their Best New Chef title. The title brings a huge amount of attention to the young chef and his or her restaurant. The coveted award is definitely seen as a big career booster. This year's list contains a husband and wife team and 3 Texas residents. Popular theme this year: Wood-fired Cooking.

 

Check out the List of Food & Wine Magazine's 2014 Best New Chefs.

 

Photo: F&W Editor-in-Chief Dana Cowin and Chef Ari Taymor. ©F&W Magazine/Time Inc.

 

Banana Rum Fool with Candied Ginger

Tuesday April 1, 2014

Banana FoolHere's a delicious fool for April's Fool day! A fool is a traditional British dessert made with cooked fruit that is then pureed or mashed and mixed with cream. Gooseberries were the fruit of choice in the past but any fruit can be used. This recipe uses bananas, rum, and candied ginger to create a fool with a more Caribbean twist.

 

Check out the recipe for Banana Rum Fool with Candied Ginger.

 

 

Baby Artichokes with Parmesan, Meyer Lemon, and Extra-Virgin Olive Oil

Monday March 31, 2014

Bacon Ice CreamSometimes simple is best. This recipe only has a few ingredients. Use the best you can find and this dish is extraordinary.

 

 

Check out the recipe for Baby Artichokes with Parmesan, Meyer Lemon, and Extra-Virgin Olive Oil.

 

 

Rack Of Lamb With Mustard & Herb Crust On Sauteed Vegetables

Monday March 31, 2014

Bacon Ice Cream Here is a delicious and elegant lamb recipe perfect for celebrating Easter or any Spring get together. Lots and lots of vegetables in this dish make for a complete meal.

 

 

Check out the recipe for Rack Of Lamb With Mustard & Herb Crust On Sauteed Vegetables,

 

 

Photo ©Zlatko Kostic.

Finalists Announced James Beard Foundation Restaurant and Chef Awards

Monday March 31, 2014

James Beard AwardsThis year's finalists for the James Beard Foundation Awards have been announced. The James Beard Foundation is the most prestigious organization in the professional culinary world. Since 1986, the annual James Beard Foundation Awards honor the best chefs, restaurant professionals, food writers and other media in the industry. This year David Chang, Paul Kahan, Sherry Yard, and John Besh will be inducted into the Who's Who of Food & Beverage in America.

 

 

Check out the complete list of the 2014 Finalists for the James Beard Foundation Restaurant and Chef Awards,

 

Candied Bacon & Maple Ice Cream

Sunday March 30, 2014

Bacon Ice CreamBacon has become extremely popular recently and why not, it's delicious! Surprisingly, savory and meaty bacon make a fantastic ingredient for many desserts. The smokey richness of bacon matches very nicely with the creaminess of ice cream. Here I've candied the bacon and added maple syrup to the ice cream! The bacon and maple syrup really taste perfect together. Even if you don't love bacon, you will really enjoy this frozen treat.

 

 

Check out the recipe for Candied Bacon & Maple Ice Cream,

 

 

Photo ©Joyosity.

Asparagus Bruschetta

Tuesday March 25, 2014

Asparagus RecipesFresh spring asparagus on toasted French bread makes a delicious appetizer for parties. Use prosciutto (or a really good ham) and Gruyere cheese for a heavenly flavor combination. The key to cooking asparagus in not to overcook it - just a couple minutes in boiling water then straight into an ice bath. The result is crisp, tasty asparagus with beautiful color. Very simple to make, these appetizers will surely impress your guests.

 

 

Check out the recipe for Asparagus Bruschetta,

 

 

Photo ©California Asparagus .

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