Friday Anne Keyes | Courses Starter

25 Oct Duxelles 01

Posted at 14:43h in Appetizers, Brunch, Dinner, French (Haute’), Hors d’oeuvres, Starters, Stuffing & Accompaniments, Utility Recipe, Vegetables, Vegetables, Vegetarian

[wpurp-searchable-recipe]Duxelles 01 - Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béarnaise recipe, but my official recipe will...

19 Oct Duck Liver Pate 01

Posted at 08:42h in Appetizers, Backstage Restaurant, Cold Dish, Dinner, French (Haute’), Hors d’oeuvres, Poultry, Starters, Utility Recipe

[wpurp-searchable-recipe]Duck Liver Pate 01 - This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason being, I needed...

17 Oct Rabbit Liver Country Pate 01

Posted at 19:54h in Appetizers, Bulk Foods, Cold Dish, French (Haute’), Meats, Starters, Utility Recipe

[wpurp-searchable-recipe]Rabbit Liver Country Pate 01 - A classic. American tastes, now a days, will lean more towards Chicken Livers for this dish, me, I like Duck Livers, but whatever your choice, the outcome from this recipe is rich and delicious. So, let's get...

14 Oct Crepes le Soir 01

Posted at 22:10h in Appetizers, Brunch, Dinner, Entree's, Fish, French (Haute’), Lunch, Seafood, Starters

[wpurp-searchable-recipe]Crepes le Soir 01 - I made several versions of this classic (I think), with slightly different sauces, and with different spellings...

08 Oct Hummus (Baby Watson’s)

Posted at 18:53h in Appetizers, Baby Watson, Bar Food, Brunch, Bulk Foods, Condiments & Marinates, Late Night, Lunch, Middle Eastern, Misc. Foods, Snacks, Starters, Utility Recipe, Vegetables, Vegetables, Vegetarian

[wpurp-searchable-recipe]Hummus (Baby Watson's) - This is the Bulk Hummus recipe I developed for Baby Watson's stores. It was also my first attempt at making Hummus from scratch, and the local hummus Connoisseurs in Cambridge loved it, so I guess I did OK. This...

08 Oct Guacamole (Baby Watson’s)

Posted at 17:44h in American, Appetizers, Baby Watson, Bar Food, Brunch, Bulk Foods, Cold Dish, Dinner, Fruit, Fruit, Late Night, Lunch, Mexican, Starters, Utility Recipe

[wpurp-searchable-recipe]Guacamole (Baby Watson's) - This is where Baby Watson's Guacamole comes to life. Add my Guacamole Mix, recipe link below, to some Avocadoes, and puff...

02 Oct Garlic Soup 01

Posted at 19:36h in Appetizers, Bar Food, Brunch, Dinner, Italian, Late Night, Lunch, Soups, Soups & Stocks, Starters

[wpurp-searchable-recipe]Garlic Soup 01 - When I first learned this recipe I thought that I had reached the pinnacle of the culinary arts. At the time, I was working in a restaurant, Allison's, which would eventually house my often referred to Backstage Restaurant. At...

02 Oct Clam Broth 02

Posted at 17:54h in American, Appetizers, Bar Food, Brunch, Bulk Foods, Dinner, International, Late Night, Lunch, Seafood, Soups, Soups & Stocks, Starters

[wpurp-searchable-recipe]Clam Broth 02 - This is the Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batches of steamed...

02 Oct French Onion Soup 03

Posted at 15:49h in American, Appetizers, Bar Food, Brunch, Dinner, French (Haute’), International, Late Night, Lunch, Soups, Soups & Stocks, Starters

[wpurp-searchable-recipe]French Onion Soup 03 - French Onion Soup. You could easily write an entire, publishable, usable cookbook about nothing but French Onion Soup recipes. Personally, I make about 10 versions, but only 2 or 3 are favorites. Here I'm offering the soup I make...

02 Oct Steamed Clams 01

Posted at 12:22h in After Dinner, Appetizers, Bar Food, Brunch, Dinner, Hors d’oeuvres, International, Late Night, Lunch, Seafood, Starters

[wpurp-searchable-recipe]Steamed Clams 01 - Good old fashioned Steamed Clams; the hand-written recipe here is from my Backstage Restaurant days...

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