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Monday, April 29, 2013

APPLE TART IDEAS FROM ALL OF YOU



WHEN IT COMES TO GREAT IDEAS...
WE DON'T HAVE TO LOOK VERY FAR.

OUR CHEFS, TM's AND CUSTOMERS HAVE COME UP WITH SOME AMAZING WAYS TO GIVE THE CHEF'S LINE RUSTIC APPLE TART
AND CHEF'S LINE VANILLA ICE CREAM  A TWIST.



CHEF'S LINE RUSTIC APPLE TART FRITTER
topped with Chef's Line Vanilla Ice Cream
and Deep Fried Oreo
(using Monarch Sweet Pancake Mix)
Thanks to Chef Jeff Bland Roanoke
"If you bring it, we will fry it"


HOUSTON ADDS A PAGE
Thanks to Chef Joe Vargyas



CHEF'S LINE RUSTIC APPLE TART
Praline Pecan Bourbon Bacon, Chef's Line Vanilla Ice Cream
Salted Bourbon Caramel Sauce
Thanks to Elmer Bubba Tatum for sharing



WAFFLE ICE CREAM SANDWICH
Chef's Line Vanilla Ice Cream stuffed inside
Monarch Sweet Pancake Mix Waffle
Chef Matt Green, nicely done



CARAMEL APPLE BOURBON BACON TART
Chef's Line Rustic Apple Tart
Chef's Line Vanilla Ice Cream rolled in cinnamon crushed wontons
Topped with Maple Bourbon Caramel
 Candied Bourbon Bacon
(using Rykoff Sexton Pure Vermont Maple Syrup)
Glenview Farms Whipped Topping
Shared on Facebook by Keith Timbe








Sunday, April 21, 2013

MORE SAUCE & MILKSHAKE IDEAS




VANILLA SAUCE (CRÈME ANGLAISE)




1/2 cup whole milk
1/2 cup Glenview Farms heavy cream
1 2-inch piece vanilla bean, split

3 large egg yolks
3 tablespoons sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

WHISKEY SAUCE
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

CINNAMON CRÈME ANGLAISE

2 cups whole milk
1 3 1/2- to 4-inch-long cinnamon stick, broken in half
6 large egg yolks
5 tablespoons sugar
Pinch of fine sea salt

Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.
Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold.
DO AHEAD: Can be made 3 days ahead; chill.







                                        ORANGE CREAM SHAKE

2/3 cup Rykoff Sexton fresh squeezed orange juice
1 cup Chef’s Line vanilla ice cream


Place the orange juice in a blender and then add the ice cream.
Blend the mixture until thick and creamy. Serve immediately.



BAILEYS IRISH CREAM MILKSHAKE



4 tablespoons Baileys Irish Cream
2 scoops Chef’s Line vanilla ice cream
1 1/4 cups milk (whole/low fat)
ice cube


Crush ice cubes in blender (use the PULSE button).
Add Bailey’s Irish cream, ice-cream and milk, process until foamy and well-combined.
Pour into 2 tall glasses.
If you like, drizzle chocolate sauce on top and serve immediately.

Sunday, April 14, 2013

GREAT SAUCE IDEAS FOR APPLE TARTS AND MILK SHAKE IDEAS




SALTED CARAMEL SAUCE



4 tablespoons unsalted butter
1 cup brown sugar, packed
1/2 cup heavy whipping cream
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract

In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream, and salt.
Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.
Whisk in vanilla (be careful, it will bubble up) and cook 1 more minute.
Pour caramel into a jar, then refrigerate until cold.
Store in refrigerator. To serve, microwave briefly until sauce is pourable.

CINNAMON CARAMEL SAUCE

2 cups sugar
1/2 cup water
1/4 cup hot water
6 tablespoons half-and-half
1/2 teaspoon kosher salt
1 (3-inch) cinnamon stick

Combine sugar and 1/2 cup water in a small, heavy saucepan over high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes).
Cook another 8 minutes or until golden (do not stir). Remove from heat; cool slightly. Carefully stir in 1/4 cup hot water, half-and-half, and 1/2 teaspoon salt. Add cinnamon stick; cool to room temperature. Discard cinnamon stick. Divide sugar mixture between two sterilized (8-ounce) glass jars. Cover and refrigerate. Serve at room temperature or slightly warmed.


VANILLA BOURBON CARAMEL SAUCE

1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon butter, room temperature
1 vanilla bean, cut in half and seeds scraped
1 tablespoon bourbon

Mix the sugar and water in a small sauce pan and let simmer over medium heat until a medium amber color, about 15-20 minutes.
Reduce the heat to medium-low, carefully pour in the heavy cream and stir until smooth.
Mix in the butter, vanilla bean seeds and bourbon and stir until the butter has melted and combined.




VANILLA MILKSHAKE

4 cups Chef’s Line vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients together until smooth.
Serve in tall glasses with a straw.


MAPLE VANILLA MILKSHAKE
¼ cup Rykoff Sexton pure Vermont maple syrup
¼ cup milk
1 tsp. vanilla extract
1 pint Chef’s Line vanilla ice cream

Puree ingredients until smooth; pour into serving glasses and drizzle with more syrup, if you like.


TOASTED MARSHMALLOW MILKSHAKE



1 bag jumbo marshmallows
2 cups milk
2 cups Chef’s Line vanilla ice cream
1 tablespoon sour cream


Preheat the broiler. On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.
In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.

BANANA MILKSHAKE

1/3 banana, ripe
1 teaspoon sugar
1 cup whole milk
5 -6 scoops Chef’s Line vanilla ice cream

Blend it until it's all smooth.
Serve right away.




Tuesday, April 2, 2013

US FOODS CONTINUES TO CULTIVATE A FOOD CULTURE







BROOKLYN CHEFS
Justin Bazdarich

Speedy Romeo

Justin Hilbert
Gwynnett St.

Joseph Ogrodnek and Walker Stern
Battersby

Angelo RomanoThe Pines
Dale Talde
Talde
MANHATTAN CHEFS
PJ Calapa
Ai Fiori

Leah Cohen
Pig and Khao
Matt Lightner
Atera

Justin Smillie Il Buco Alimentari e Vineria
Michael Toscano
Perla

HOTEL CHEF
Abram Bissell
The NoMad
SUSTAINABILITY CHEF
Evan Hanczor
Parish Hall
PASTRY CHEFS
Ashley Brauze
DB Bistro Moderne
Malcolm Livingston II
wd~50
Katy Peetz
Blanca
ARTISANS
Aurélien Dufour
Daniel Boulud Restaurants
Zachary Golper
Bien Cuit
CONCEPT
Joe Carroll
Fette Sau
COMMUNITY
Michael Chernow and Daniel Holzman
The Meatball Shop
RESTAURATEUR
Noah Bernamoff
Mile End Delicatessen and Mile End Sandwich
SOMMELIERS
Thomas Pastuszak
The NoMad
Emilie Perrier
Ai Fiori
MIXOLOGISTS
Jeff Bell
PDT
Jillian Vose
Death and Co.

for more infomation:

MY CHARLESTON, SC FOODIE ADVENTURE


I had the pleasure of spending a few days in Charleston, SC recently and the food scene is amazing.

I began my adventure at Magnolias


Fried Green Tomatoes
white cheddar & caramelized onion grits, country ham, tomato chutney


then a quick stop at Hyman's Seafood
 for Fried Clams and Buffalo Shrimp Po'Boy.
Nice to see the Monarch House Fries being served.


Saturday Morning Brunch had to be
Hominy Grill


The Big Nasty
Fresh Baked Biscuit with Fried Chicken Breast, Sausage Gravy & Cheddar


Before we could leave I had to buy a jar of Blackberry Jam
and a Hominy Grill Cookbook signed by the Chef

...what could be next??
Cypress and Chef Craig Deihl




Dinner
Artisan Meats
Oysters
Starters
Soup-Salads
Fish-Shellfish


North Carolina Flounder
fennel, onions, potatoes, oyster cream....30

Pan Roasted Scallops
sweet potatoes, ricotta gnocchi, curried raisins, sweet onions, bacon jam....32
Vegetables


and the finale to this trip was Poogan's Porch


Thanks Chef Daniel Doyle, lunch was fantastic

and the Grilled Duck Confit Grilled Cheese
did not disappoint.
The only issue was we did not have room for dessert.
Next time for sure

Thank You Charleston!!