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Le Cordon Bleu Recipes - Yahoo Recipe Search
Food.comA refreshing, bubbly tea. . .perfect to sip poolside. Recipe from Prevention magazine June 2010. Recipe submitted by Paul Folkestad, chef at Le Cordon Bleu College in Portland, OR. NOTE: Feel free to try it without the lime juice as well - I like it better with just tea and ginger ale!YummlyTexas native Ryan Bell competed in the 2016 Mississippi Seafood Cook-off with this original recipe. Ryan graduated from culinary school at Le Cordon Bleu in Dallas and has apprenticed alongside top chefs at some of the most celebrate restaurants, including catering for the Golf Channel during The Masters in Augusta, GA. Ryan is now a leading chef at Hal & Mal's in Jackson, Mississippi.Food and WineInspired by their pastry training at Le Cordon Bleu in Paris, chefs Eric Bromberg and Bruce Bromberg developed this holiday version of a traditional apple pie, with rum and dried cranberries added to boost the flavor. Chef Holiday Recipes Made Easy Beautiful DessertsFood52While I was studying at Le Cordon Bleu in London (too many years ago now to admit), I lived in a flat near Hammersmith with two charming Brits, both named William. Will #1 and I have connections that run deep: our grandparents were friends, as are our parents, and now the two of us. While both Williams were equally happy to devour the results of my daily practicals at Le Cordon Bleu, Will #1 shared my interest in cooking and would occasionally make supper for the three of us, much to my delight. His meals typically consisted of simpler fare, like fat, juicy sausages roasted right in the pan with root vegetables, but every once in while he’d whip up his piece de resistance: Portobello mushroom caps topped with a rich, savory mixture of cream cheese, herbs, caramelized shallots and bacon, and then roasted. I can’t remember where he got his inspiration, but it doesn’t really matter. In my house, as well as in my parents’ (for whom he made these seductive mushrooms on a visit to the U.S. a few years ago), they’re simply called “Will’s Mushrooms.” The following recipe is my best effort at replicating Will's mushrooms. They're easy to make, but quite rich. You’ll want to serve one in place of a piece of meat or fish, perhaps accompanied by a green salad and a glass of wine.Food52This recipe is featured in the story, How 3 Culinary School Grads Found Success Outside of a Restaurant Kitchen, sponsored by Le Cordon Bleu. Quality ingredients are the showcase of this dreamy, velvety custard that's actually pretty easy to make at home. The best part? There are endless ways to experiment with the garnishes and flavorings. Pair it with seasonal fruit, like chopped raspberries, or toppings like pistachio, coconut flakes, or chocolate shavings.Food52I made these individual pies for the first time last summer, when blueberries were abundant at the farmer’s market. It’s pretty sweet, so I topped mine with plain Greek yogurt, but unsweetened whipped cream or dark chocolate ice would work well too. The crust recipe is adapted from Le Cordon Bleu Complete Cooking Techniques’ recipe for pâte sucrée.Order Le Cordon Bleu Recipes nearby
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