1736 jacques torres york times Recipes
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lean ground beef, ground lamb, eggs, milk, rolled oats and26 Morelean ground beef, ground lamb, eggs, milk, rolled oats, chopped parsley, minced onion, red pepper, minced, lemon , juice of, grated orange , zest of, pine nuts, white raisins, ground allspice, dried thyme, salt, black pepper, garlic, minced, worcestershire sauce, clarified butter, butter (or olive oil), chopped onion, chopped green pepper, bay leaf, garlic, minced, lemon , juice of, white raisins, dried thyme, ground allspice, canned tomatoes , with their juice (use italian with basil), tomato paste (optional), chopped parsley1 hour 10 min, 31 ingredients
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minus 2 tbsp cake flour (8 1/2 oz), bread flour and11 Moreminus 2 tbsp cake flour (8 1/2 oz), bread flour, baking soda, baking powder, coarse salt, unsalted butter, light brown sugar, granulated sugar, granulated sugar, eggs, natural vanilla extract, bittersweet chocolate , disks at least 60% cocoa content, or, semi-sweet chocolate chips18 min, 13 ingredients
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Pumpkin Pie in Squash Cups (Jacques Torres)
sugar, salt, cinnamon, allspice, fresh grated ginger and8 Moresugar, salt, cinnamon, allspice, fresh grated ginger, eggs, slightly beaten, pumpkin puree, cream, evaporated milk, acorn squash (or mini pumpkins), egg whites (200 g), granulated sugar (200 g), minus 1 tbsp powdered sugar (200 g)1 hour 10 min, 14 ingredients -
Raisin Punch (Jacques Torres)
almond paste , recipe follows, eggs, melted butter, hot and13 Morealmond paste , recipe follows, eggs, melted butter, hot, hydrated raisins , recipe follows, rum, sugar, honey, water, blanched, whole, almonds, kirsch or simple syrup, optional, butter, hydrated raisins, recipe courtesy jacques torres chocolate , mrchocolate, raisins, water , as needed, dark rum or flavored liqueur1 hour 10 min, 16 ingredients -
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Savory Snacks (Jacques Torres)
puff pastry, store bought, egg yolks, egg, whole milk and5 Morepuff pastry, store bought, egg yolks, egg, whole milk, freshly grated parmesan cheese, salt, freshly ground black pepper, anchovy fillets, drained, pitted olives40 min, 9 ingredients -
Sugar Stained Glass (Jacques Torres)
scant 5 cups or 1 kilo sugar, corn syrup, water and12 Morescant 5 cups or 1 kilo sugar, corn syrup, water, scant 5 cups or 1 kilos sugar, corn syrup, water, cornets , method follows (at least 1 cornet per color), royal icing , recipe follows, heavy cotton gloves , to help protect hands from heat, royal icing, egg white, powdered sugar, lemon, juiced and strained, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.1 hour , 15 ingredients -
Sugar Witch's Hat (Jacques Torres)
granulated sugar, scant 2/3 cup light corn syrup and4 Moregranulated sugar, scant 2/3 cup light corn syrup, scant 1/2 cup water, orange and black food color paste, vegetable baking spray, croquembouche mold40 min, 6 ingredients -
The Fontaine (Jacques Torres)
scant 1/2 cup heavy cream and12 Morescant 1/2 cup heavy cream, bittersweet chocolate, finely chopped, cake, store bought, granulated sugar, water, raspberries, framboise liqueur, raspberries, sheets phyllo dough, unsalted butter, melted, powdered sugar, heavy cream , whipped to stiff peaks, raspberries1 hour 5 min, 13 ingredients -
The Watering Can and Easter Bunnies (Jacques Torres)
modeling chocolate (see previous recipe) and4 Moremodeling chocolate (see previous recipe), bittersweet chocolate , tempered, 48 oz, 1350 g, white chocolate, melted , 2 oz, 60 g, milk chocolate, melted , 2 oz, 60 g, bittersweet chocolate , tempered, 2 oz, 60 g3 hour 15 min, 5 ingredients -
Wagashi Chocolate Sculpture (Jacques Torres)
bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients -
Warm Apricot Tart (Jacques Torres)
recipe pate sablee , recipe follows and15 Morerecipe pate sablee , recipe follows, recipe almond cream , recipe follows, fresh apricots (or canned ), almonds, sugar , for dusting, almond flour, scant 2 cups cake flour, generous 1/2 cup cold unsalted butter, salt, powdered sugar, egg, almonds, granulated sugar, all-purpose flour, room temperature unsalted butter, egg1 hour 20 min, 16 ingredients -
White Chocolate Canvas and Chocolate Paints (Jacques Torres)
white chocolate , tempered, cocoa butter, melted and1 Morewhite chocolate , tempered, cocoa butter, melted, powdered food coloring in various colors1 hour , 3 ingredients -
Banana Bread from the New York Times Natural Foods Cookbook
kerry irish gold sweet butter, brown sugar, egg and6 Morekerry irish gold sweet butter, brown sugar, egg, stoneground whole wheat flour, unbleached white flour, baking soda, sea salt, mashed ripe bananas (2 large or 3 small), buttermilk or 1/3 cup yogurt1 hour 15 min, 9 ingredients -
New York Times Summer Bean Chilled Salad
white beans, cooked and drained, corn, cooked and8 Morewhite beans, cooked and drained, corn, cooked, diced red onion, chopped red pepper, extra virgin olive oil, pitted kalamata olive, chopped, minced fresh basil, balsamic vinegar, lemon juice, minced garlic30 min, 10 ingredients -
New York Times Sour Cream Pumpkin Pie
pie crusts , three-quarters baked, sugar, salt, cinnamon and7 Morepie crusts , three-quarters baked, sugar, salt, cinnamon, ginger, freshly grated nutmeg, canned pumpkin puree, eggs, separated, sour cream, cream (to garnish )1 hour , 11 ingredients -
Billi Bi Soup from Pierre Franey of the New York Times
mussels, shallots, coarsely chopped, onions, quartered and9 Moremussels, shallots, coarsely chopped, onions, quartered, parsley, salt & freshly ground black pepper, cayenne pepper, dry white wine, butter, bay leaf, thyme, heavy cream, egg yolk, lightly beaten30 min, 12 ingredients -
New York Times Chocolate Chip Cookies - Variation
all-purpose flour, bread flour, baking soda, baking powder and11 Moreall-purpose flour, bread flour, baking soda, baking powder, coarse salt (i used sea salt), unsalted butter, light brown sugar , packed, granulated sugar, granulated sugar, eggs, vanilla extract, milk chocolate, chopped into chunks, unsweetened chocolate, grated, semi-sweet chocolate chips, sea salt32 min, 15 ingredients
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