contecatering.blogspot.com

contecateringrecipes.blogspot.com

Conte Catering Recipes

http://contecateringrecipes.blogspot.com/2008/11/truffle-mushroom-puff-pastry.html

Thursday, November 13, 2008. Truffle Mushroom Puff Pastry. 3 tablespoons olive oil. 1 pound wild mushrooms, cleaned, stemmed, and chopped. Chopped Truffles to taste. 1/4 cup minced shallots. 2 tablespoons minced garlic. 1-cup port wine or vinegar. 6 Puff Pastry Sheets. 3 tablespoons Heavy Cream. Salt and black pepper to taste. Heat the oven to 400°F. Bake for 15 minutes or until the swirls are golden. Serve warm or at room temperature. Subscribe to: Post Comments (Atom).

contecateringrecipes.blogspot.com

Conte Catering Recipes: November 2008

http://contecateringrecipes.blogspot.com/2008_11_01_archive.html

Thursday, November 13, 2008. Truffle Mushroom Puff Pastry. 3 tablespoons olive oil. 1 pound wild mushrooms, cleaned, stemmed, and chopped. Chopped Truffles to taste. 1/4 cup minced shallots. 2 tablespoons minced garlic. 1-cup port wine or vinegar. 6 Puff Pastry Sheets. 3 tablespoons Heavy Cream. Salt and black pepper to taste. Heat the oven to 400°F. Bake for 15 minutes or until the swirls are golden. Serve warm or at room temperature. Subscribe to: Posts (Atom).

sousvidesupreme.blogspot.com

Sous Vide Supreme: Lamb Loin Chop - 52.5c 2 Hours

http://sousvidesupreme.blogspot.com/2010/01/lamb-loin-chop-525-degrees-2-hours.html

Thursday, January 14, 2010. Lamb Loin Chop - 52.5c 2 Hours. With roasted brussels sprouts, deep fried sweet potato and demi galce reduction. 525 Degrees for 2 Hours. Another SVS victory, after we found out our geico insurance policy went up by 10% due and accident where a man side swiped our open door, we decided to treat ourselves to some Sous Vide lamb. We conveniently had some lamb loin chops ready in the freezer that we got from fairway market. Umami flavor enhancer) and vacuum packed last week!

sousvidesupreme.blogspot.com

Sous Vide Supreme: Voon New York

http://sousvidesupreme.blogspot.com/2011/02/voon-new-york.html

Thursday, February 10, 2011. On a side note, Check out my friends new jewelry store! All items are handmade in Brooklyn NY! Subscribe to: Post Comments (Atom). A Practical Guide to Sous Vide Cooking. Sous Vide Cooking Blog. Under Pressure - T. Keller. Fahrenheit and Celsius Temperature Converter Calculator. Follow me on Twitter. Food Saver Machines and Bags. Neoprene Tape for Sous Vide. Principles of Modified-Atmosphere and Sous Vide Product Packaging - Jeffrey M.Farber. Sous Vide Cuisine - Joan Roca.

sousvidesupreme.blogspot.com

Sous Vide Supreme: The ramps and the egg!- 143f - 1 hour

http://sousvidesupreme.blogspot.com/2010/04/happy-easter-143f-eggs-1-hour.html

Sunday, April 4, 2010. The ramps and the egg! 143f - 1 hour. First signs of spring have come to the greenmarket! I got my hands on this springs first few bunches of ramps! We decide to pair them up with some sous vide eggs and the result was amazing! Ramps are best eaten simply, just saute in olive oil till caramelized about 5-8 mins on med to low heat. and a touch of sea salt. After we cleaned and prepped them we also made some ramp and lemon zest compound butter and pickled ramps! Sous Vide Cooking Blog.

sousvidesupreme.blogspot.com

Sous Vide Supreme: Center Cut Pork Chop 60c 45 mins

http://sousvidesupreme.blogspot.com/2010/01/center-cut-pork-chop-60c-45-mins.html

Friday, January 15, 2010. Center Cut Pork Chop 60c 45 mins. After reading a tweet from Chef Richard Blais. Sous vide pork chops with Brussels sprout, water chestnut and roasted grapes for dinner. Pork, 45 min at 60c after 30 min brine. He inspired us to try out our own pork chops in the SVS. We let our chops sit in a brine (10% brine. Subscribe to: Post Comments (Atom). A Practical Guide to Sous Vide Cooking. Sous Vide Cooking Blog. Under Pressure - T. Keller. Follow me on Twitter.

sousvidesupreme.blogspot.com

Sous Vide Supreme: Korean inspired Short Ribs (Gal Bi Gui) - 55.5c - 72 hours

http://sousvidesupreme.blogspot.com/2010/04/korean-inspired-short-ribs-gal-bi-gui.html

Thursday, April 1, 2010. Korean inspired Short Ribs (Gal Bi Gui) - 55.5c - 72 hours. My wife and I sometimes have a hard time picking out a place to eat for a reasonably priced and delicious meal even being here in NYC. The one place we always can fall back on is BCD Tofu house in K-town. We love to get their Soon dooboo jjigae (tofu soup), a LARGE order of their man do (fried dumplings) and a sizzling plate of gal bi gui (prime short rib). We happen to be shopping at fairway market. Follow me on Twitter.

sousvidesupreme.blogspot.com

Sous Vide Supreme: Nostalgic in Brooklyn!

http://sousvidesupreme.blogspot.com/2011/05/nostalgic-in-brooklyn.html

Thursday, May 12, 2011. My wifes new Etsy store, please visit her shop and buy something! Subscribe to: Post Comments (Atom). A Practical Guide to Sous Vide Cooking. Sous Vide Cooking Blog. Under Pressure - T. Keller. Fahrenheit and Celsius Temperature Converter Calculator. Follow me on Twitter. Food Saver Machines and Bags. Neoprene Tape for Sous Vide. Principles of Modified-Atmosphere and Sous Vide Product Packaging - Jeffrey M.Farber. Sous Vide and Cook-Chill Processing - Sue Ghazala.

sousvidesupreme.blogspot.com

Sous Vide Supreme: Chai Creme Anglaise - 82c - 20 Mins

http://sousvidesupreme.blogspot.com/2010/03/sous-vide-ice-cream-82-c-20-mins.html

Tuesday, March 9, 2010. Chai Creme Anglaise - 82c - 20 Mins. Spiced Chai Ice Cream. We followed the guidelines from the FCI blog on Creme Anglaise: Sous Vide vs Low Temp and our results came out fantastic. With very little effort, we did have to add one step of scalding and steeping the cream/milk with our chai spices but it really wasn't a big issue. 1 Scald milk and cream (we used raw milk and cream) with chai spices. Let steep and chill. Subscribe to: Post Comments (Atom). Sous Vide Cooking Blog.