This dessert sauce is a nothing more then a super rich mocha that's emulsified with butter for some extra flavor and sheen. It's served with our cinnamon sugar beignets to complete our "coffee & doughnuts" dessert.
When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.
With only five ingredients, this flourless cake is super easy to prepare and will make your toes curl with satisfaction as the decadent cake yields to your spoon and the chocolate slowly coats your tongue as it melts.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.
This Bing Cherry Compote recipe was originally developed for a white chocolate panna cotta (see attached recipe in notes).
This is a simple, emulsified puree that goes great with vegetables, fish and mild meats such as chicken breast and pork tenderloin. This recipe was originally developed as a garnish for a sushi roll.
Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.
Basic mayonnaise recipe.
A refreshing and simple summer dish to be served at the height of melon season.