All Posts Tagged 'cream' (27)

Yields 5-6 servings





Ingredients:



5 roasted poblano peppers

1 tablespoon olive oil…

Makes 8 servings





Ingredients:

1 cup honey

8, 8-inch flour tortillas

Oil…

Yields 2 servings

Ingredients:

1 lb. snapper, preferably the tail half of the fish

2 stalks green onion

¼…

Makes 4 servings

Ingredients:

1 whole egg plus 4 egg yolks

3 tablespoons white sugar

1 cup milk…

Recipe by Cobras & Matadors in Los Angeles. The restaurant uses Ibarra brand Mexican chocolate

Ingredients:

5 (3.1-ounce) disks Mexican chocolate, finely chopped

1 cup heavy whipping cream

Directions:

Place the chocolate and cream in the top of a…

This dish is akin to a "Mexican lasagna" with layered tortillas instead of pasta.

Yields 6-8 servings

 …

Photo and recipe by Wynwood Kitchen and Bar executive chef Miguel Aguilar

This…

You have to be in the mood to want to stay in the kitchen for a little while to make this dessert. And by little while, I mean at least two hours. That’s how much time my grandmother, Dora, used to give up in order to get this warm, velvety delight on the table. It never really made it to the table all the time, though. As soon as it was ready, and it was still steaming hot, was the…

Beef Chile Verde con Papas

Ingredients:



2 pounds of flank steak

2½ cups of beef stock

2 cups of roasted and diced Anaheim peppers

2 Poblano peppers, roasted, cut into strips

5…

Ingredients:

3 large Poblano peppers

5 tomatillos, husked and washed

1 medium white…

Serves 6

Ingredients:

1 pound ground sirloin (very lean)

1 cup chopped yellow onion

1 15-ounce can black beans, drained and rinsed

½ cup chopped red or green bell pepper

¼ cup diced green chile…

Pollo al verdeo—chicken breasts in a scallion cream sauce—is a rich, flavorful dish that can be put together quickly and with few ingredients. In Argentina, this tasty offering frequently shows up at parties or get-togethers, presented in individual portions in small…

I’ve never liked canned fruit and didn’t understand why my grandparents served it with so much ceremony. They loved their fruit cocktail but it was never a good dessert day for us. It wasn’t until years later that I realized canned fruit was something of a delicacy where the punishing tropical climate could make fresh fruit hard to hold on to, passing from ripe to way too ripe before your eyes. Away from the central A/C of Florida, I appreciate that now – especially with surface-of-the-sun…

My dear friend Shun, as I affectionately call her, shared this dish with me many moons ago, and I was hooked after my first try. Fideos (noodles) are a simple symphony of spicy, smoky and fresh flavors. It is sometimes called sopa de fideos, which translates to dry noodle soup.…

My seafood obsession is well documented. If you were to do a search on this here blog, you will probably find that fish and/or seafood appear more often than anything else. The Hubbz says I have the ocean(s) running through my veins and I suppose he's partly right. After all, I grew up with quick and easy access to the Atlantic and the Pacific and to all the goodness…

by muybuenocookbook

My mom is visiting and brought her Montel Williams high-powered …

Recipe by Chef Wolfgang Puck



Makes 6 servings, ½ cup each



PUDDING:



4 slices egg bread such as challah or brioche, about 2½ ounces total

6 tablespoons heavy organic cream

3 ounces bittersweet chocolate, cut into small pieces

¼ cup plus 1½ tablespoons unsalted butter, at room temperature

3 large cage-free eggs, separated

6 tablespoons finely ground almonds

½ cup…

Recipe by Chef Wolfgang Puck



Serves 6



Ingredients:

1/4 pound sliced smoked bacon, coarsely chopped

4 tablespoons unsalted butter

2 small organic leeks, trimmed, chopped

1 large onion, chopped

1 organic carrot, peeled, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

6 cups organic chicken broth

3 pounds organic baking potatoes, peeled, cut into 1/2-inch…