Thursday, April 9, 2009
Tuesday, March 17, 2009
Tuesday, February 10, 2009
February 09 Cafe Stowe Menu
Maryland-style Seafood Cake
Corn Puree and Chive Oil
Chopped Salad
Grilled Sirloin Steak
Steak Fries, Green Beans, and Sauce Bordelaise
Eggplant Rollatini
Three Cheeses, served with Papardelle Noodles
Paupiette of Sole
Shrimp Mousseline, Parsley Potatoes, Tarragon Veloute
Free Form Apple Pie
Citrus Panna Cotta
Tuesday, December 23, 2008
Friday, December 19, 2008
Cooking Principles - Braised Chicken and Celery
Combining a dry heat cooking method beginning with a moist heat cooking method finish gives us a braise or stew.
Braising: larger cuts, less liquid
Stewing: smaller cuts, more liquid
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