My chef from the Ritz Carlton and I created this recipe together. Serve with Mapleland Farms maple syrup or The Hamptons honey and fresh berries. I like them with bananas Foster as a decadent way to kick off the weekend.Adapted from "Fresh from the Market" by Laurent Tourondel and Charlotte March.
An elegant dessert sandwich. Impress your friends or fellow sandwich lovers with these incredibly easy (and quick) wine-poached pears. Ricotta adds creaminess and a bit of sweetness, and the brioche acts as a fluffy, buttery base. Taste your ricotta first — beat in a touch of sugar or lemon juice and zest to taste, if desired.
Looking for an Oscar worthy appetizer? Check out this savory recipe that was served at Elton John AIDS Foundation’s Academy Awards Viewing Party. These light and crispy croutons are paired perfectly with hearty filet mignon cube cuts and tangy sweet sauce.
Whether you are planning a lazy day or are in the mood for a special treat, this mouth-watering breakfast combination is perfection itself. This recipe comes from Panini: Sensational Grilled Sandwiches.
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This is the perfect summer dish for seafood lovers (like me) who also enjoy that extra kick of spice. It's also quite versatile — suitable for a large backyard barbecue, a simple dinner for two, or even a snack on the beach. Sliders have already established themsevles as the ultimate "mini" treat, and this interpretation keeps things fresh and flavorsome.
In 2007, a young chef, Lena Kwak, did an internship at The French Laundry, and we asked her to stay. She was interested in nutrition, and as we found ourselves increasingly responding to diners who had specific dietary requests and restrictions, we often looked to Lena (pronounced "Lenna") to test new recipes.
One of the most common requests we get is for gluten-free breads, cakes, cookies, pasta, and other preparations. And gluten intolerance is a condition we take seriously.
Every meal at The French Laundry begins with a cornet, a savory cone-shaped tuile filled with crème fraîche and salmon tartare. So Corey Lee, chef de cuisine at the time, asked Lena to develop a gluten-free tuile. And she moved on to other gluten-free products. Lena didn't realize how important her work was until a diner came back to the kitchen, not to thank the chef, but to see her.
"She wanted to thank me for the brioche," Lena recalls. "She started crying. She hadn't been able to eat bread in seven years. People don't realize how special the simplest pleasures are until they can't have them."
Lena had worked hard to create an all-purpose mixture, based on different rice flours, potato flours, and cornstarch, that she could use in any gluten-free baked good, one that could be substituted cup for cup, gram for gram, for wheat flour.
It was so good that Corey suggested she talk to me about developing a product we could market. It was 2010, and I was already making a number of products for Williams-Sonoma, but this one was potentially the most special of all. And that's how Cup4Cup was born. It's something we're very proud of, as we are of these gluten-free brioche rolls. These are not just "pretty good for gluten-free," they are fantastic brioche rolls, period.
Bread pudding perfectly embodies the true spirit of casseroles, elevating everyday ingredients in a baking dish until they are transformed into something far greater than their individual parts. This delicious dessert casserole from Donna Hay’s new cookbook Donna Hay: The New Classics takes buttery brioche bread and fresh strawberries and transforms them into something truly divine.
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