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Eggplant Mousse
CLEAR TOMATO SOUP
Tomatoes, beef stock, and basil are simmered, steeped, and clarified to make a lovely clear broth. Julienned fresh tomato and basil-laced mini-dumplings are put into the serving bowls before the broth isladled over them.
NEW YORK ARCHIVES
Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
SMOKED REDFISH
Louisiana redfish — or any firm-fleshed white fish — is poached in wine and served with a simple wine-butter sauce filled with shrimp and oysters. Read more recipes and cuisine techniques.GEORGE MORRONE
George Morrone was born in Maywood, New Jersey in 1961 and did a youthful apprenticeship at a neighborhood bakery before moving on to the Culinary Institute where he graduated in 1981. COUNTRY-STYLE PORK RIBS Robert Del Grande’s version of ribs is sparked with chilies. The basic technique would also work well with pork chops. Though pork ribs and steamed cabbage could turn up on any table in America, the addition of chilies and pureed tortillas to the sauce and garnish of pico de gallo and Mexican cheese makes this a Southwestern dish allthe way.
VICTOR GIELISSE
Victor Gielisse was born in the Netherlands and, like most good cooks, was inspired by his mother and grandparents, who owned a restaurant in Scheveningen that served mostly seafood prepared in an international French-influenced style. KIM CANTEENWALLA AND HONEY SALT Kim Canteenwalla’s formal training began at the Institute at St. Denis in Montreal, but his passion for food began in childhood and took him around the world in search of GRILLED PORTOBELLO WITH CHEVRE AND MASCARPONE Mushrooms and cheese seem to have a natural affinity, and never more so than when marinated and grilled portobellos are combined with a mixture of cheeses. Read more recipes and cuisine techniques. WILLY COLN OF WILLY COLN'S CHALET Born in 1940 at the beginning of WW II, in Cologne, Germany, Willy Coln began his schooling immediately following the end of the war. At age 14, in 1954, he attended Hotel Restaurant School for 3 years in Cologne, during which he served as an chef apprentice in the Rasthaus Hotel, then from 1957-1958 in the Restaurant Hotel Whalfish, both alsoin Cologne.
GREAT CHEFS OF THE WORLD ARCHIVES October 19, 2015 Caponata Charlottes with Goat Cheese and SmokedEggplant Mousse
CLEAR TOMATO SOUP
Tomatoes, beef stock, and basil are simmered, steeped, and clarified to make a lovely clear broth. Julienned fresh tomato and basil-laced mini-dumplings are put into the serving bowls before the broth isladled over them.
NEW YORK ARCHIVES
Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
SMOKED REDFISH
Louisiana redfish — or any firm-fleshed white fish — is poached in wine and served with a simple wine-butter sauce filled with shrimp and oysters. Read more recipes and cuisine techniques.GEORGE MORRONE
George Morrone was born in Maywood, New Jersey in 1961 and did a youthful apprenticeship at a neighborhood bakery before moving on to the Culinary Institute where he graduated in 1981. COUNTRY-STYLE PORK RIBS Robert Del Grande’s version of ribs is sparked with chilies. The basic technique would also work well with pork chops. Though pork ribs and steamed cabbage could turn up on any table in America, the addition of chilies and pureed tortillas to the sauce and garnish of pico de gallo and Mexican cheese makes this a Southwestern dish allthe way.
VICTOR GIELISSE
Victor Gielisse was born in the Netherlands and, like most good cooks, was inspired by his mother and grandparents, who owned a restaurant in Scheveningen that served mostly seafood prepared in an international French-influenced style. KIM CANTEENWALLA AND HONEY SALT Kim Canteenwalla’s formal training began at the Institute at St. Denis in Montreal, but his passion for food began in childhood and took him around the world in search of GRILLED PORTOBELLO WITH CHEVRE AND MASCARPONE Mushrooms and cheese seem to have a natural affinity, and never more so than when marinated and grilled portobellos are combined with a mixture of cheeses. Read more recipes and cuisine techniques. WILLY COLN OF WILLY COLN'S CHALET Born in 1940 at the beginning of WW II, in Cologne, Germany, Willy Coln began his schooling immediately following the end of the war. At age 14, in 1954, he attended Hotel Restaurant School for 3 years in Cologne, during which he served as an chef apprentice in the Rasthaus Hotel, then from 1957-1958 in the Restaurant Hotel Whalfish, both alsoin Cologne.
CHEFS' CARIBBEAN VILLA RENTAL A short 2.5 hour non-stop flight from Miami takes you to the largest U.S. owned island in the Caribbean, St. Croix (aka Santa Cruz from Christopher Columbus days). GREAT CHEFS OF AMERICA ARCHIVES Lemon-Goat Cheese Cheesecake and Basil-Pine Nut Ice Cream with Port Wine and Balsamic Reduction with Fresh Figs LOBSTER ENTREE ARCHIVES Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
GREAT CHEFS OF THE WEST ARCHIVES Great Chefs TV is now offering unlimited access to all of our recipe content via a content subscription service. The subscription offers the ability for Great Chefs to continue to add new recipes and chefs daily and continue to give our great viewers the ability to stream all of our Video Content powered by Vimeo.LAMB ARCHIVES
Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
VICTOR GIELISSE
Victor Gielisse was born in the Netherlands and, like most good cooks, was inspired by his mother and grandparents, who owned a restaurant in Scheveningen that served mostly seafood prepared in an international French-influenced style.CRABMEAT RAVIOLI
To prepare the sauce: Melt the butter over medium heat and stir in the flour, salt, and pepper. Cook 2 to 3 minutes, whisking constantly. Slowly whisk in the cream and continue to whisk until the sauce has thickened enough to coat the whisk. DAVID KENDRICK OF KENDRICK'S David Kendrick was born and raised in Rhode Island. After school, in 1974, he went to work for the International Foods Corporation in California where he became interested in the culinary world. MEDALLIONS OF AHI TUNA Great Chefs TV is now offering unlimited access to all of our recipe content via a content subscription service. The subscription offers the ability for Great Chefs to continue to add new recipes and chefs daily and continue to give our great viewers the ability to stream all of our Video Content powered by Vimeo.LOBSTER PAD THAI
The sweet flavor of lobster takes well to the assertive seasoning in this version of one of the most popular Thai noodle dishes. This dish must be made at the last minute; however, the lobsters may be blanched up to 6 hours in advance. CHEFS' CARIBBEAN VILLA RENTAL Family Getaway! My husband and I and my two adult kids and their spouses spent a week at Villa des Great Chefs. The view is amazing, the house was comfortable, very private and nice and quiet. MARK MILLER ARCHIVES Mark Miller was born in Boston, Massachusetts in1948. He moved to Northern California in 1967 to study anthropology at Berkeley. His early cooking career started at Chez Panisse cooking under Alice Waters, and with Richard Olmey during trips to France. He then went on to cook at the Santa Fe Grill in Berkeley, prior to Great Chef Jeremiah Tower’s arrival at the restaurant. In 1979, heVICTOR GIELISSE
Serving: 8 Print Pan-seared Salmon with Jicama Relish By Great Chefs November 9, 2015 Working for CFT (and taped at Zale-Lipshy Hospital’s kitchens), Chef Gielisse finds ways to make food both healthful and tempting. This dish is a poster-child for his style, colorful, delicious, and simple. Prepare the jicama relish a day aheadto allow
LOBSTER ENTREE ARCHIVES Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
SMOKED REDFISH
Put the fillets on a rack and smoke for 40 minutes to 1 hour. Check temperature frequently. If it rises above 90 F, open the hood to cool. Keep smoked fish refrigerated until ready to poach. To poach the fish and prepare the sauce: Preheat the oven to 375 F. Put the smoked redfish fillets n an ovenproof saute pan and add wine almost to cover. COUNTRY-STYLE PORK RIBS To prepare the ribs: Place the ribs, water, onion, garlic, and salt in a deep 5-quart pot or Dutch oven. Bring the water to a boil, then lower the heat and simmer with a loose cover for 1-1/2 hours. Lightly rub the chilies with the oil. Char the skin of the chilies over an open flame or under a hot broiler for about 10 minutes, turning KIM CANTEENWALLA AND HONEY SALT Chef Biography. Kim Canteenwalla’s formal training began at the Institute at St. Denis in Montreal, but his passion for food began in childhood and took him around the world in search of unusual flavors and new culinary techniques. This journey included a job as sous chef at the Four Seasons Hotel in Toronto, and executive chef at Raffles inNEW YORK ARCHIVES
Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
LILIKOI CUSTARD TART To prepare the filling: In a medium bowl, combine the eggs, sugar, and lemon zest and whisk just until blended. Stir in the lilikoi puree and cream. Pour into the prepared crust and bake for 25 to 30 minutes, or until the custard is puffed and golden and a knife inserted near the center comes out clean. To serve: Release the tart pan and take GUNTER PREUSS OF BROUSSARD'S Serving: 6 Print Kartoffelklosse (Potato Dumplings) By Great Chefs November 23, 2015 Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. CHEFS' CARIBBEAN VILLA RENTAL Family Getaway! My husband and I and my two adult kids and their spouses spent a week at Villa des Great Chefs. The view is amazing, the house was comfortable, very private and nice and quiet. MARK MILLER ARCHIVES Mark Miller was born in Boston, Massachusetts in1948. He moved to Northern California in 1967 to study anthropology at Berkeley. His early cooking career started at Chez Panisse cooking under Alice Waters, and with Richard Olmey during trips to France. He then went on to cook at the Santa Fe Grill in Berkeley, prior to Great Chef Jeremiah Tower’s arrival at the restaurant. In 1979, heVICTOR GIELISSE
Serving: 8 Print Pan-seared Salmon with Jicama Relish By Great Chefs November 9, 2015 Working for CFT (and taped at Zale-Lipshy Hospital’s kitchens), Chef Gielisse finds ways to make food both healthful and tempting. This dish is a poster-child for his style, colorful, delicious, and simple. Prepare the jicama relish a day aheadto allow
LOBSTER ENTREE ARCHIVES Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
SMOKED REDFISH
Put the fillets on a rack and smoke for 40 minutes to 1 hour. Check temperature frequently. If it rises above 90 F, open the hood to cool. Keep smoked fish refrigerated until ready to poach. To poach the fish and prepare the sauce: Preheat the oven to 375 F. Put the smoked redfish fillets n an ovenproof saute pan and add wine almost to cover. COUNTRY-STYLE PORK RIBS To prepare the ribs: Place the ribs, water, onion, garlic, and salt in a deep 5-quart pot or Dutch oven. Bring the water to a boil, then lower the heat and simmer with a loose cover for 1-1/2 hours. Lightly rub the chilies with the oil. Char the skin of the chilies over an open flame or under a hot broiler for about 10 minutes, turning KIM CANTEENWALLA AND HONEY SALT Chef Biography. Kim Canteenwalla’s formal training began at the Institute at St. Denis in Montreal, but his passion for food began in childhood and took him around the world in search of unusual flavors and new culinary techniques. This journey included a job as sous chef at the Four Seasons Hotel in Toronto, and executive chef at Raffles inNEW YORK ARCHIVES
Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
LILIKOI CUSTARD TART To prepare the filling: In a medium bowl, combine the eggs, sugar, and lemon zest and whisk just until blended. Stir in the lilikoi puree and cream. Pour into the prepared crust and bake for 25 to 30 minutes, or until the custard is puffed and golden and a knife inserted near the center comes out clean. To serve: Release the tart pan and take GUNTER PREUSS OF BROUSSARD'S Serving: 6 Print Kartoffelklosse (Potato Dumplings) By Great Chefs November 23, 2015 Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley.ADVANCED SEARCH
Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
VICTOR GIELISSE
Serving: 8 Print Pan-seared Salmon with Jicama Relish By Great Chefs November 9, 2015 Working for CFT (and taped at Zale-Lipshy Hospital’s kitchens), Chef Gielisse finds ways to make food both healthful and tempting. This dish is a poster-child for his style, colorful, delicious, and simple. Prepare the jicama relish a day aheadto allow
LAMB ARCHIVES
Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
CLEAR TOMATO SOUP
Instructions. To make the soup: Quarter the tomatoes. Put the beef stock in a large pot and bring to a simmer over medium heat. Add the tomatoes and set aside off the heat to steep for four hours. Put in the refrigerator to chill. Mince the beef and tomatoes. Add the tomato paste and 3 ice cubes; mix well to create a paste-like consistency. MEAT & GAME ENTREE ARCHIVES Beef Combination: Wood-Grilled CDK Ranch Strip and Braised Beef Cheeks, Yorkshire Pudding, Tatsoi, Grilled Red Onions, HorseradishBeef Jus
PETER PLATT
Peter Platt learned to love the Berkshire Mountains while attending Williams College in the western part of the range. Read more chef techniques and recipes at GreatChefs.com.NEW YORK ARCHIVES
Address 747 Magazine Street New Orleans, Louisiana, 70130 USA Phone: (800) 321-1499 Local: (504) 581-5000 Fax: (504) 581-1188 Email:info@greatchefs.com
MOLOKAI SWEET BREAD PUDDING To make the pudding: Preheat the oven to 325 F. Grease and flour an 8-inch round cake pan. In an electric mixer, beat the eggs on medium speed for 5 minutes, or until pale in color and doubled in volume. Reduce the speed to low and gradually add the sugar, then add the cream, cinnamon, nutmeg, pineapple, and banana. Add the nuts.PRESSED DUCK
Pull all the loose fat out of the duck’s cavity, wipe the duck dry, and rub all over the outside and inside of the cavity with salt and pepper. In a small mixing bowl combine the diced carrots, celery, onions, and leeks, and stuff the cavities of the ducks with half of this mixture. Add a teaspoon of the minced garlic to each of the duck WILLY COLN OF WILLY COLN'S CHALET Born in 1940 at the beginning of WW II, in Cologne, Germany, Willy Coln began his schooling immediately following the end of the war. At age 14, in 1954, he attended Hotel Restaurant School for 3 years in Cologne, during which he served as an chef apprentice in the Rasthaus Hotel, then from 1957-1958 in the Restaurant Hotel Whalfish, both alsoin Cologne.
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