These profiteroles, also know as ice cream filled pastry puffs, are chocolate and cradle vanilla ice cream. On the plate is a puddle of chocolate sauce.
Lobster Thermidor
Oct 06, 2008 by
For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.
- Quick Glance
- 40 M
- 3 H
- 0
Spit-Roasted Duck with Orange and Rosemary
Jul 04, 2008 by
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.
- Quick Glance
- 15 M
- 2 H
- 0
Mocha-Hazelnut Truffles
Apr 27, 2008 by
Espresso and Frangelico flavor these creamy white chocolate truffles.
- Quick Glance
- 30 M
- 3 H, 30 M
- 0
Oysters Rockefeller
Dec 25, 2007 by
These reinvented oysters Rockefeller are perched upon spinach that has been sauteed with red pepper flakes. On top is a buttery shallot-bacon sauce.
- Quick Glance
- 0
Chocolate French Mousse Cake
Jan 01, 2007 by
This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.
Pacific Oysters with Asian Vinaigrette
Nov 01, 2006 by
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
Rover’s Chicken with a Goat Cheese–Herb Sauce
Jul 04, 2006 by
Seared chicken breasts are napped with a creamy goat-cheese-and-herb sauce. The chicken breasts are served with black beans on the side.
Baked Seafood Imperial
Apr 15, 2006 by
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
Curried Steamed Mussels
Sep 22, 2005 by
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
- Quick Glance
- 20 M
- 20 M
- 4
Raspberry White Chocolate Sauce with Thyme
Jun 27, 2005 by
This is a sauce to spoon over perfectly ripe summer fruit or drizzle over a fruit pie or tart.
Chicken Marbella
May 03, 2005 by
Chicken Marbella, a sell-out at The Silver Palate, is filled with chunks of chicken and flavored with vinegar, brown sugar, dried plums, and olives
- Quick Glance
- 25 M
- 3 H
- 6
Dark Chocolate Waffles
Apr 23, 2005 by
Cocoa powder transforms these waffles into a dark chocolate dessert — delicious served warm with hot fudge sauce, vanilla ice cream, or whipped cream.
A Blissful Chocolate Layer Cake
Apr 19, 2005 by
This layer cake maximizes the flavor of chocolate. Its buttery flavor and serious moistness makes the cake so delicious. The satiny chocolate frosting helps.
- Quick Glance
- 1 H, 10 M
- 3 H, 40 M
- 0
Hot Chocolate Puddings
Mar 24, 2005 by
These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of dark fudge sauce.
- Quick Glance
- 10 M
- 35 M
- 16
Swiss Chard, Leek, and Goat Cheese Tart
Mar 01, 2005 by
Creamy goat cheese, leeks, and Swiss chard come together in this flaky tart. Plumped raisins and pine nuts are sweetness and crunch. A perfect brunch dish.
- Quick Glance
- 1 H
- 2 H, 45 M
- 0
Cherry-Chocolate Crème Brûlée
Aug 24, 2004 by
A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
Double Chocolate Soufflé
Jul 04, 2004 by
These miniature souffles, made from the best bittersweet chocolate you can find, are an elegant coda to dinner. Best of all, they’re simple to make.
Barefoot Contessa Caramelized Shallots
May 09, 2004 by
Shallots take on a dulcet, docile personality when slowly coaxed to a burnished, caramelized brown. Not only easy to make, they’re easygoing in terms of playing nicely with all manner of main courses.
- Quick Glance
- 10 M
- 1 H
- 1
Skirt Steak with Caramelized Shallots
May 05, 2004 by
Flavorful skirt steak gets special treatment by getting seared medium-rare and piled high with sweet caramelized shallots. On the plate is a red-wine sauce.