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Use the form below to search for Bay Cafe recipes in our archive by keyword. Bon appetit.
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Truffles
by Chef Jean-Marc Gorce San Francisco, CA, USA -- Chef Jean-Marc Gorce prepares: -- Truffles
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Original Airdate: 02/14/2001 |
| Truffled
Potato Stew in a Sealed Casserole by Hubert Keller Truffled Potato Stew in a Sealed Casserole For the stew: 3 lbs. potatoes 2 garlic cloves, finely minced 1 onion, minced 3 tbl. carrots, coarsely minced 3 tbl. celery, coarsely minced 1 small leek, wh... |
Original Airdate: 10/17/2000 |
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Cafe: Canneles de Bordeaux by Pascal Rigo Canneles de Bordeaux 1/2 vanilla bean, split and scraped 2 cups plus 2 tbl. milk 3-1/2 tbl. butter 3/4 heaping cup pastry flour 1 cup granulated sugar 3 eggs 2 egg yolks 1/4 cup rum To butter the mol... |
Original Airdate: 09/11/2000 |
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Cafe: Strawberry Cheesecake Poppers by Peter Clay from iMom.com Strawberry Cheesecake Poppers Large strawberries Philadelphia flavored cream cheese, both cheesecake and strawberry flavors Crushed graham crackers Core out the strawberries with a melon baller. Mix... |
Original Airdate: 07/03/2000 |
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Cafe: Joey Altman's Favorite Websites Joey's Favorite Websites www.epicurious.com www.chiletoday.com www.culinary.com www.chefshop.com www.wine.com... |
Original Airdate: 05/16/2000 |
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Bay Cafe: Nut Oil Cake by Mauny Kaseburg from Chefshop.com Nut Oil Cake 1 cup pre-sifted, self-rising flour 3/4 cup granulated sugar 3/4 cup hazelnut or walnut oil 2 eggs 1/2 cup milk 1/4 cup toasted walnuts or hazelnuts, chopped Optional: if using hazeln... |
Original Airdate: 05/15/2000 |
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Bay Cafe: Grilled Scallops on Arugula with Olives and Peppers by Mauny
Kaseburg from Chefshop.com Grilled Scallops on Arugula with Olives and Peppers 2 bunches (about 1 lb.) arugula 1/8 cup extra-virgin olive oil 1/2 tsp sea salt 1/2 tsp coarsely ground black pepper 1-1/4 lb. scallops For Piquill... |
Original Airdate: 05/15/2000 |
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Bay Cafe: Grapeseed Oil Perfumed with Herbes de Provence by Mauny
Kaseburg from Chefshop.com Grapeseed Oil Perfumed with Herbes de Provence Rosemary, thyme, fennel branches and savory, enough to fill a quart jar loosely 1 can grapeseed oil (30.4 fl, oz.) 1 quart glass jar, sterilized cheesec... |
Original Airdate: 05/15/2000 |
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Bay Cafe: Seared Codfish Studded with Quince Paste, Caramelized Endive,
Fresh Winter Truffles by Laurent Manrique from Campton Place Seared Codfish Studded with Quince Paste, Caramelized Endive, Fresh Winter Truffles Serving size: 4 4 ea codfish filet (approx. 6 oz) 10 ea endive 1 ea quince 4 oz quince paste 1 oz butter 1 tbs suga... |
Original Airdate: 04/19/2000 |
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Bay Cafe: Fresh Mozzarella by Cat Cora from Postino Fresh Mozzarella Mozzarella curd is brought from distributor: Rainbow Grocery in SF Cheesemaker.com To Prepare the Saline: 1 # of kosher salt Gallon of water Mix them together and bring to a boil. Th... |
Original Airdate: 03/16/2000 |
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Bay Cafe: Chicken Drums with Honey and Truffle and Corn Crepes by
Sylvain Portay from the Ritz Carlton Chicken Drums with Honey and Truffle and Corn Crepes (Serves 2) Ingredients: 3 chicken drumsticks 1 pint water 1/2 pint chicken stock 2 tbl honey 6 Romaine sturdy leaves 1 oz fresh black truffle Crep... |
Original Airdate: 02/14/2000 |
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Bay Cafe: Seared Sand Dabs with Shaved Summer Truffles and Heirloom
Tomatoes by Dante Boccuzzi of Silks Seared Sand Dabs with Shaved Summer Truffles and Heirloom Tomatoes Serves: 2 3 sand dabs 6 wedges of tomatoes, inc. green zebra, golden jubilee, purple cherokee 5 sweet 100 tomatoes 2 oz. upland cr... |
Original Airdate: 08/19/1999 |
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Bay Cafe: Truffles by Bernard Callebaut Truffles 1 cup whipping cream 3 ounces unsalted butter 1 pound chocolate white, semi-sweet, etc. Liqueur Grand Marnier, cognac Boil the whipping cream with butter. Let mixture cool down to luke wa... |
Original Airdate: 06/10/1999 |
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Bay Cafe: Chef Michael Mina from Aqua Chef Michael Mina from Aqua restaurant makes: Black Mussel Souffle Lobster Potpie Black Mussel Souffle butter for greasing souffle molds Flour for greasing souffle molds 13 Shallots 5 cloves Garl... |
Original Airdate: 02/16/1999 |
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Bay Cafe: Chef Roland Passot from La Folie Chef Roland Passot from La Folie prepares: Lobster Salad Quail with Foie Gras Chef Joey makes: Breton Prune Far Lobster Salad 6 Lobsters aprox. 1 1/4 lb. 3 Carrots 1 Onions 1/2 bunch Celery 1 t... |
Original Airdate: 02/08/1999 |
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Bruce Aidells, co-author of "The Complete Meat Cookbook," and Dennis
Kelly of "The Complete Meat Cookbook" Bruce Aidells, co-author of "The Complete Meat Cookbook," prepares: Not Like Mom's Meatloaf Dennis Kelly of "The Complete Meat Cookbook" prepares: Roasted Tri-Tip with an Herb Rub Not Like M... |
Original Airdate: 01/26/1999 |
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Sam Gugino, author of "Cooking to Beat the Clock," and Dennis Joyce
from Cook Express Sam Gugino, author of "Cooking to Beat the Clock," prepares: Warm Shrimp and White Bean Salad with Red Potatoes Chicken Fajitas with Mango Salsa For more information on "Cooking to Beat the Clo... |
Original Airdate: 01/25/1999 |
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Bay Cafe: Chef Sylvain Portay and Pastry Chef Michel Willaume of The
Ritz-Carlton. Chef Sylvain Portay of The Ritz-Carlton in San Francisco prepares: Sunny Side Up Eggs, Onion Compote and Crispy Bacon with White Truffle Shavings Scallop Salad with White truffles and Shaved Parmesan... |
Original Airdate: 10/28/1998 |
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Bay Cafe: "Iron Chef" Winner Ron Siegel of Charles of Nob Hill. "Iron Chef" Winner Ron Siegel of Charles of Nob Hill prepares: Lobster Custard with Beluga Caviar Lobster Soup with Black Truffles and Sauteed Scallops Grilled Lobster Salad with Avocado, Tomato Conc... |
Original Airdate: 10/22/1998 |
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Bay Cafe: Chef Bruce Aidells. Guest Chef Bruce Aidells prepares: Thai Chicken and Turkey Sausage Thai Sausage Salad Thai Noodle Stir Fry For more of Chef Bruce Aidells recipes, go to www.aidells.com/html/recipes.html Thai Chicken... |
Original Airdate: 08/12/1998 |
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Bay Cafe: Roland Passot from Lafolie. Roland Passot from Lafolie visits Bay Cafe for some French cooking. Pea and Fava Bean Soup with Duck Morel Ravioli Angus Beef Tenderloin Foie Gras and Perigourdine Sauce Potato Pancake Pea and Fava B... |
Original Airdate: 04/21/1998 |
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Bay Cafe: Chef Jacques Pepin Seared Ahi Tuna Salad with Ginger-Soy Vinaigrette Serves 4 1/2 lb Wild Mushrooms, sliced about 1/4 inch thick 1/4 # Mixed greens 1 head of romaine, Chiffonade (cut in thin strips) Dressing 4 oz. Soy ... |
Original Airdate: 04/01/1998 |