by user | Oct 19, 2009 | Recipes
Mid October has arrived and thoughts of Halloween and Thanksgiving are on everyone’s mind. In the Cuisiniers Kitchen, our thoughts have turned to persimmons. Available from now through December, this delicious fruit is the perfect ingredient to put you palette...
by user | Sep 22, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (40 Tarts) Gorgonzola Cocktail Tarts: 3 Large Eggs 1.5 cups Cottage Cheese 1 cup Buttermilk Baking Mix 1/4 cup Butter, melted 3 tablespoons of Sour Cream 1 teaspoon chopped Rosemary Pinch...
by user | Sep 21, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (4 Servings) Osso Buco of Veal: 1/4 cup Flour 1 teaspoon Sea Salt 1 tablespoon Black Pepper 4 Veal Shanks 3 tablespoons of Olive Oil 3 Garlic Cloves, minced 2 Carrots, diced 2 Celery...
by user | Sep 21, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (Yields 1 Quart) Chianti Apple Sauce: 10 Red Delicious Apples 1 cup Sugar 1 cup Chianti Wine 2 teaspoons Cinnamon 1 teaspoon Nutmeg Peel, core, and dice apples into medium size pieces. In...
by user | Sep 21, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (6 servings) Autumn Risotto: 3 tablespoons Olive Oil 1/2 Yellow Onion, finely diced 3 Garlic Cloves, minced 1 tablespoons Saffron Threads, bloomed in White Wine 1 cup Dry White Wine 2 cups...
by user | Aug 26, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (8 servings) Salmon: 1 each two pound Salmon Fillet, Skin-on 1/4 cup Kosher Salt 4 tbsp Sugar 1/4 cup Pisco 2 tbsp grated lemon zest 2 tbsp grated lime zest 2 tbsp grated orange zest Place...
