• PB&C Chunky Monkey Milk Shake

    Yield: 1, 13-oz. serving Amt    Ingredient 2 tbsp.     creamy peanut butter 3 tbsp.     chocolate fudge 1/4 cup     2% milk 1 cup     vanilla ice cream 1     banana, fresh, sliced Procedure: – Combine creamy peanut butter, 2 tbsp. chocolate fudge and milk in blender; blend to smooth consistency. – Add ice cream and blend until smooth. – […]

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  • Wild Mushroom Stew

    Yield: 2 Gallons Amt    Ingredient 5 lbs.        assorted mushrooms, in season 12 ozs.    onions 6 ozs.        leeks ½ cup        garlic ½ cup        shallots 375 ml    Noilly Prat vermouth 375 ml    Madeira wine 1.5 gals.    chicken stock 12 ozs.    whole butter 1 qt.        heavy cream 1 ea.        bouquet qarni to taste    salt and pepper For […]

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  • Coriander-Dusted Whitefish

    Amt    Ingredient (2) 3-oz    whitefish filets suggested garnishes: to taste    tomato concasse to taste    bacon brunoise to taste    shaved chives For the Coriander Flour: Amt    Ingredient 1 cup        coriander seed 1/4 cup    fennel seed 2 ½ lbs.    AP flour to taste    cayenne pepper to taste    salt Procedure: • Toast seeds, let cool and mill to powder • Add to […]

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  • Edamame Dip with Pita Crisps

    Yield: 8 servings 6 (6-inch) pitas, split in half horizontally, cut into triangles 1 tablespoon olive oil 1 garlic clove, minced ½ teaspoon kosher salt 1 ½ cups edamame 1 tablespoon extra-virgin olive oil, divided ½ teaspoon salt ½ teaspoon ground cumin 2 garlic cloves, peeled ½ cup parsley leaves 3 tablespoons tahini 3 tablespoons water 3 tablespoons fresh lemon […]

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  • Lime-Orange “Wannabe” Margarita

    Makes 10 servings 12 fluid ounces Minute Maid® Premium Orange Tangerine Juice Blend, chilled 12 fluid ounces Minute Maid® Limonada, chilled 12 fluid ounces Minute Maid® Lemonade, chilled 5 each Limes, medium, juiced 2 each Lemons, grated 5 each Lemons, medium, juiced 2 each Orange, large, peeled and quartered 20 ounces Ice, crushed 1/4 teaspoon Salt 4 ounces Kosher salt […]

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  • Corn, Kale and Sweet Potato Chowder

    Chef’s Note: This is a hearty chowder that can be served as an appetizer soup, or as a dinner itself. Yield: Serves 8 Amt    Ingredient 1½ qts.    distilled water 2    large sweet potatoes, peeled and sliced ¼-inch thick 2    carrots, peeled and sliced 1    medium yellow onion, diced 1 tbsp.    minced garlic 2 tbsp.    white or yellow miso 1½ cups    […]

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  • Pan Seared Salmon With Ginger-Lime Sauce And Peanuts

    Makes: 4 servings (About 1 cup of Ginger-Lime Sauce) 1/4 cup vegetable oil 4 (6- to 7-ounce) skinless salmon fillets 2 cloves garlic, sliced 3 cups Asian celery or hothouse cucumbers (seeded), cut lengthwise into thin strands, soaked in cold water to crisp then completely drained 1/3 cup chopped Asian basil 2/3 cup Ginger-Lime Sauce (see recipe) 3 tablespoons chopped, […]

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  • Hazelnut Gelato

    Prep time:  10 minutes Processing ice cream:  25 minutes Makes:  8 servings 3 cups    Hazelnuts, toasted, skin removed, diced 1 1/2 cups    Heavy whipping cream, divided 1 1/4 cups    Brown sugar 1 1/2 cups    Milk, whole 4    Egg yolks, beaten 1 tablespoon    Vanilla Process hazelnuts, 1/2 cup cream and sugar in food processor to shiny, liquid paste. Bring milk and […]

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  • Lasagna Bolognese

    Chef’s Note: This authentic, cholesterol-free version of traditional lasagna is the favorite dish of our spa-goers. Using whole-wheat noodles increases dietary fiber five-fold. We do not cook the noodles: just snap them in pieces to fit the size of your casserole. Yield: A 12” x 8” pan should yield 9 portions; an 8” x 8” pan will yield 6 portions. […]

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  • Italian Cheese Cake

    yield 1-10″ cake Preparation- Prepare the 10″ spring form pan by buttering the sides and bottom then dusting with granulated sugar. Turn pan upside down and tap out the excess sugar. The pan is ready to be filled. Pre-heat oven to 290-300 degrees. Ingredients 1 # Cream Cheese 1 # Ricotta Cheese 2 ¾ cups Heavy Cream 1 cup Granulated […]

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