When it comes to cooking and entertaining, nothing is more entertaining than fire. From the classic Crepe Suzzette to the wonderful dichotomy of a Baked Alaska, having flambe’ skills in your arsenal ...
MINNEAPOLIS — Chef and co-owner of Revival restaurants Thomas Boemer visited KARE 11 News Saturday to talk about brunch and share a recipe. Chef Boemer also shared tips on how to flambe at home.
Every year around mid-June my inbox is flooded with press releases for flag cake recipes, all of which boast new and exciting takes on the patriotic dessert. Usually I ignore them, because flag cakes ...
Flambéing is the act of burning, or “flaming,” off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as you prepare a dish, it can make for a ...
It's the season for entertaining, baking and all things holiday foods. We plan to offer our readers a recipe a day to take them through the next 25 days. First up, flambé. Nothing impresses guests ...
Flambéing is the act of burning, or “flaming,” off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as you prepare a dish, it can make for a ...
With a bit of strong alcohol, virtually any dish can be set on fire. For this flambe, plump shrimp are quickly simmered in a fragrant tomato-saffron sauce. A minced shallot perks up the sweetness of ...
In the 1960s, the word “flambé” on the menu meant instant elegance. Most any restaurant with aspirations to the title “fine dining” offered a dramatic tableside presentation of Crepes Suzette or Baked ...
Whatever happened to baked Alaska, cherries jubilee and crepes suzette? There was a time when such classics graced the dessert menu of every fine-dining establishment - spots now filled by creme ...
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