Learn How To Make Pink Peppercorn Crusted Yellow Fin Tuna Video Clips. Duration : 3.15 Mins.
Chef Justin Lyonnaise of Commercial Street Fishery shows how to make this tuna dish with parmesan truffle fries and a golden beet and lobster vinaigrette.
Le Crystal Restaurant Chiang Mai Tube. Duration : 4.03 Mins.
Reviews Le Crystal, a French restaurant in Chiang Mai where various superb French selections are proudly served along with our collection of fine wines which are displayed in our temperature controlled walk-in wine cellar...For nature lovers, Le Crystal provides a garden balcony where you will be able to dine amongst the fragrance from our garden and enjoy a closer view of the Ping River Le Crystal enjoys one of the city's more comprehensive wine cellars and you are welcome to stroll around the temperature controlled room choosing your preferred nectar or ask the knowledgeable staff to make a recommendation. Start the evening with a vintage 1993 Veuve Clicqout or another fine champagne from our collection, then move on to new or old world wines such as Bordeaux's Pavillon Blanc du Chateau Margaux or South Africa's Klein Constantia sauvignon blanc. Recommend The quality of service, food and ambience has been excellent from day one Contact Telephone: 0 5387 2890-1 Fax: 0 5387 2892 Hot line: 0 5387 2890-1 Address Chiang Mai City, Nearby Mae Ping River 74/2 Paton Rd., T.Paton, A. Muang, Chiang Mai 50300 Special Promotion Most Popular Dishes : Pan - Seared Foie Gras (French Goose Liver) Salad served with Balsamic Dressing, Truffle Soup, Bouillabaisse, Crêpe Suzette, Chocolate Soufflé, Grand Marnier Soufflé Le Crystal Signatures Dish: - Pan Seared Foie gras (French Goose Liver) ) on caramelized apple, rocket leaves with red currant and citrus sauce - Baked Atlantic Sea Scallops ...
Bella Cucina - Il Davide Video Clips. Duration : 5.67 Mins.
Founded in 1994, the Youth in Arts festival is renowned as one of the finest street painting festivals in the world. The Festival is both a fundraiser and a gift to our community--a popular celebration of art, music and culture. Festival sponsors not only make this free event possible, but also help us provide programs for Marin students year-round. The Piazza dei Fiori provides visitors with an array of Italian foods prepared on site, donated by some of Marin's finest Italian restaurants. Enjoy the day the Italian way with these delicious 2010 offerings: From Chef Ed Vigit of Vin Antico in San Rafael: GRILLED PRAWNS -- Harissa Marinated Prawns with Wild Arugula Fennel Salad, Citrus segments, pistachios with Citrus Truffle Vinaigrette. Served with House Made Flat Bread From Chef Chez Bornia of San Rafael Joe's in San Rafael: SAUSAGE, ONIONS AND PEPPERS -- Gilled New York Style Sausage, grilled peppers and onions served with Il Fornaio breads. From Chef David Hayden of Il Davide in San Rafael: PENNE PASTA con Arugula with a creamy red sauce cooked on site and served with Il Fornaio breads From Chef Duilio Valenti of Frantoio Ristorante in Mill Valley: CEASAR SALAD -Hearts of romaine lettuce, classic creamy Caesar's dressing, & parmigiano served with Il Fornaio breads And by Fiorello's Artisan Gelato in San Rafael, supplier to top Bay Area restaurants: GELATO -- Single or double scoops of: Tahitian Vanilla, Triple Fudge Brownie, Coconut Almond Joy, Mint Stracciatella ...
Mussini Crema, Glaze of Balsamic Vinegar of Modena, 5.07-Ounce Bottles (Pack of 2) Best
Rate This Product :
Mussini Crema, Glaze of Balsamic Vinegar of Modena, 5.07-Ounce Bottles (Pack of 2) Feature
Pack of two, 5.07-ounce per bottle (total of 10.14-ounces)
Natural dark glaze of balsamic vinegar
Perfect for table top presentation
Attractive squeezable bottle
From premium balsamic vinegar; All natural ingredients
Mussini Crema, Glaze of Balsamic Vinegar of Modena, 5.07-Ounce Bottles (Pack of 2) Overview
This table size natural dark unflavored thick mussini glaze (also called balsamic reduction) of balsamic vinegar provides the chef with convenient flexibility in offering new and exciting preparations. Glazes can be used on raw or steamed vegetables, fruits, desserts, eggs, roasted & grilled meats, fowl, cheese and pizza to mention a few applications. They may also be used individually or in combination as a finishing glaze prior to removing meat from the heat or to prepare unique vinaigrette. Also called cremas or balsamic reductions, they are made from grape must and balsamic vinegar in Modena, Italy under very tightly controlled conditions. No added sugars or preservatives.
Customer Reviews
*** Product Information and Prices Stored: Feb 19, 2012 19:14:31
NW Profiles: The Wandering Table Tube. Duration : 6.08 Mins.
A Spokane chef is turning dining out into a whole new experience, taking his cooking skills on the road to create one of a kind cuisine. We're in the kitchen with the crew of The Wandering Table, where the meal and location are kept secret from diners until the last minute.
Beef Wellington is a preparation of beef tenderloin coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions (as with filet mignon) prior to wrapping and baking. Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de boeuf en croûte during a period when England was often at odds with France. "Wellington" is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations being Sausage Wellington and Salmon Wellington. ____________________ Beef Wellington with Sautéed potatoes and wilted Baby Gem lettuce Serves 2 INGREDIENTS: 400g Beef fillet 400g Flat mushrooms 4 slice Parma ham English mustard for brushing meat 200g puff pastry 2 Egg yolks Approx 8 Charlotte/New potatoes 1 Clove garlic, crushed 1 Sprig thyme 2 large baby gem lettuce Salt and pepper Olive oil Mustard vinaigrette, optional METHOD: Pre-heat the oven to 200c. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool ...
Sautéed Crispy Ile de France Brie & Black Truffle Phyllo Tube. Duration : 5.72 Mins.
Sautéed Crispy Ile de France Brie & Black Truffle Phyllo paried with Frisée Salad & Truffle Vinaigrette prepared by Chef Bernard Bouissou at Bernard's in Ridgefield, CT.
Founded in 1994, the Youth in Arts festival is renowned as one of the finest street painting festivals in the world. The Festival is both a fundraiser and a gift to our community--a popular celebration of art, music and culture. Festival sponsors not only make this free event possible, but also help us provide programs for Marin students year-round. The Piazza dei Fiori provides visitors with an array of Italian foods prepared on site, donated by some of Marin's finest Italian restaurants. Enjoy the day the Italian way with these delicious 2010 offerings: From Chef Ed Vigit of Vin Antico in San Rafael: GRILLED PRAWNS -- Harissa Marinated Prawns with Wild Arugula Fennel Salad, Citrus segments, pistachios with Citrus Truffle Vinaigrette. Served with House Made Flat Bread From Chef Chez Bornia of San Rafael Joe's in San Rafael: SAUSAGE, ONIONS AND PEPPERS -- Gilled New York Style Sausage, grilled peppers and onions served with Il Fornaio breads. From Chef David Hayden of Il Davide in San Rafael: PENNE PASTA con Arugula with a creamy red sauce cooked on site and served with Il Fornaio breads From Chef Duilio Valenti of Frantoio Ristorante in Mill Valley: CEASAR SALAD -Hearts of romaine lettuce, classic creamy Caesar's dressing, & parmigiano served with Il Fornaio breads And by Fiorello's Artisan Gelato in San Rafael, supplier to top Bay Area restaurants: GELATO -- Single or double scoops of: Tahitian Vanilla, Triple Fudge Brownie, Coconut Almond Joy, Mint Stracciatella ...
Regina's Vegetarian Table - Sheep's Milk Ricotta Gnocchi with Morel Sauce and Asparagus: Episode 404 Tube. Duration : 25.28 Mins.
Sheep's Milk Ricotta Gnocchi with Morel Sauce and asparagus Spring Vegetable Salad with Parmesan Tuile and White Truffle-Oil Vinaigrette All Recipes can be found at: reginasvegetariantable.com
