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Post by Gary Frano on Jun 12, 2005 19:09:20 GMT -5
heres a nice quick recipe I call it THE CHERRY TOP ROLL
1lb of dark pitted fresh or canned cherries 4 eggs 12oz milk 3 tsp of sugar 3 tsp of all purpose flour 2 tsp of vanilla extract powdered sugar as needed 3 tsp of sugar step1-drain cherries and place at the bottom of a 9inch pie baking pan
step2-whisk the eggs and milk first then slowly add the sugar flour and vanilla until the lumps disappear.
step3-pour whisked mixture over the cherries in pan until its full leaving a little space for it to rise.
step4-bake at 375 degrees until the top reaches a nice golden brown probably 1hr or so
step5-sprinkle top with powdered sugar and enjoy
im a chef part time and if anyone need some questions answered about food let me know. I will leave more recipes depending on the responses thanks
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Post by jamesretarides on Jun 12, 2005 19:22:07 GMT -5
Certainly a nice side dish to any outside armwrestling move. Compliments to the chef.
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Post by Mike Dardenne on Jun 14, 2005 2:18:09 GMT -5
gary,
if you are a part time chef, what do you do with the rest of your time? just curious. thanks for the recipe. mike d.
p.s. i am a full time executive chef at a hotel, own an off-premise catering company, and a gourmet food and kitchen collectibles shop.
i , like gary, would be more than willing to assist anyone with foodie questions.
mike d.
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Post by gambit on Jun 14, 2005 18:08:43 GMT -5
I have a question, Mike, when are you going to bring another duck dish you made a while back? That was definitely a hit ! Thanks for your answer in advance. I await the dish in place of the answer.
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Post by Mike Dardenne on Jun 15, 2005 17:44:05 GMT -5
ya i know, i have been slacking on the practice department and the foods too.
i guess just too much cooking between the hotel and catering for me to do it again at home.
How about this dish:
Rosemary and Cane Syrup Marinated Rabbit Tenderloins, Grilled with Port Wine and Merlot Glace De Viande and Caramelized Vidalia Onions.
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Post by STEVE PHIPPS on Jul 11, 2005 18:19:50 GMT -5
Mike, It's sounds like we need a National Armwrestling Dinner at your house!
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Post by Mike Dardenne on Jul 18, 2005 17:40:27 GMT -5
bring it on steve. we could have a big practice and buffet---Louisiana style !!! m.a.d. www.touchef.com
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Post by Mike Dardenne on Jul 18, 2005 17:41:09 GMT -5
bring it on steve. we could have a big practice and buffet---Louisiana style !!! m.a.d. www.touchef.com
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Post by STEVE PHIPPS on Jul 18, 2005 21:15:13 GMT -5
Mike,
I'm very impressed with you web site and food.
The last time I was in LA my wife and I loved the food.
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Post by STEVE PHIPPS on Jul 18, 2005 21:19:36 GMT -5
and too bad I live all the way up in WA, if I was in your neck of the woods I would be able to give you some business.
I do lunch and dinner programs all the time. Always looking for a new draw for the clients, when it comes to food.
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Post by Mike Dardenne on Jul 18, 2005 23:53:33 GMT -5
Hey, who said i can't cater in Washington. First Class would be just fine with me. I've gone to London, D.C., and numerous other places in the name of good food.
By the way, will you be in Arkansas?
m.a.d.
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Post by STEVE PHIPPS on Jul 19, 2005 10:43:48 GMT -5
Yeh, I guess you could, but then you would be out side my price range. Don't know how I would put that airfare on my expense report. But wish I could! ;D I won't be at the tournament. In fact I have not recovered from the spinal surgery I had in March. It's now been 7 months since I stopped lifting and my daughters can beat me at armwrestling!
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Post by Mike Dardenne on Jul 20, 2005 2:43:40 GMT -5
well best of luck to you. any idea how long till you start training again ? i imagine you aren't in any rush to risk anything.
later, mike d.
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Post by STEVE PHIPPS on Jul 20, 2005 22:12:24 GMT -5
Hi Mike,
Not sure. Taking it one day at a time. I would love to be working out, but you are right, I don't want to risk injury and another surgery.
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