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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: STEAK INGREDIENTS: 2 10-ounce New York strip steaks 1/2 ounce espresso, ground 1 ounce black truffles, shaved, or 1/2 ounce truffle oil salt and pepper PURÉE INGREDIENTS: 6 parsnips, cleaned and peeled 1 tablespoon cumin 1 bay leaf 3 cups vegetable stock SWISS CHARD INGREDIENTS: 2 heads swiss chard, julienned 1/4 shallot, sliced 1/4 ounce garlic, chopped 1 ounce white wine 1/2 ounce cold butter HONEY THYME GLAZE INGREDIENTS: 2 ounces fresh demi-glace 2 sprigs thyme, cleaned 1/4 ounce clover honey Instructions: METHOD: Steak: Dust beef with espresso, salt, and pepper. Pan-sear on medium-high heat and finish in a 350° oven for 10 to 15 minutes (for medium). Purée: Chop parsnips and sauté with cumin, shallots, bay leaf, and garlic. Deglaze with vegetable stock, simmer for 10 minutes, and purée with a hand mixer. Season and finish with butter. Swiss chard: Sauté swiss chard with shallots and garlic and season with salt and pepper. Deglaze with white wine and finish with butter. Glaze: Mix demi-glace, thyme, and honey. Warm to a simmer. |
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