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October
One evening just 30 years ago, Americans sat down to watch their favorite chef Julia Child making Crème Brulee at home for the very first time. Julia had no problem with making and chilling the
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October
One evening just 30 years ago, Americans sat down to watch their favorite chef Julia Child making Crème Brulee at home for the very first time. Julia had no problem with making and chilling the
Read more...October
It’s tailgating season, and our gridiron gourmets are ready to grill whether its at a stadium or their own backyards. Burgers anyone? What makes the ultimate burger? Noted gastronome James Beard mixed cream into his
Read more...May
Make a Sweet & Simple Mother’s Day Brunch This Mother’s Day give mom the day off by preparing a sweet and simple brunch that will let her know just how much she means to you
Read more...January
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events Spanish Paella 1/2 cup olive oil 8 mild Italian sausages, roughly chopped into 1-inch rounds 1 pound chorizo, roughly chopped 7 chicken thighs, seasoned to
Read more...January
The following is a sauce recipe you are sure to see a lot of in 2010. Enjoy! Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (Makes approximately 2 cups) Cuisiniers’ Salted Caramel Sauce:
Read more...November
Thanksgiving is shortly approaching and many of us are just as excited about the Turkey Day leftovers than the Thanksgiving meal itself! You work so hard for days before Thanksgiving, why waste all of the
Read more...October
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (Serves 18 servings) Cupcakes: 1 cup flour ¾ cup yellow cornmeal ⅔ cup sugar 1 ⅔ tsp baking powder 1 tsp kosher salt 1/8 tsp
Read more...October
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (18 Servings) Lemon, Basil, & Cracked Black Pepper Scones: 3 ⅔ cup flour ½ cup sugar 2 tbsp baking powder 1 tsp salt ½ cup
Read more...October
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (4 Cups) Persimmon Salsa Verde: 1 pound tomatillos 1 pound persimmons ¼ cup fresh lime juice 1 tbsp honey 3 tsp. cumin 2 tbsp chopped
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