February 24, 2014

Lemon Pavlova

Post by Chef Corbin

Meringues 200 grams egg white 400 grams white sugar pinch of salt   Method Heat over Bain Marie the egg whites with the sugar (to a temperature of 120 degrees).  Remove from heat and place into a mixer and whip at high speed until stiff peaks form. Place dolups of the meringue onto a parchment […]

READ MORE

December 13, 2013

Salmon en Papillote

Post by Chef Corbin

  Yield- 4 servings   4- 5oz pieces Atlantic Salmon Filets (boneless/ skinless) Pinch of sea salt Pinch of cracked black pepper 4 tbsp. extra virgin olive oil 2 cups wilted spinach (squeezed to remove water) 4 oz chopped fresh leeks, rinsed thoroughly 3 tbsp. unsalted butter 2 cloves of garlic, minced fine 6 oz […]

READ MORE

December 2, 2013

Ask Corbin!

Post by Chef Corbin

You can #AskCorbin any food or entertaining-related question on Twitter or Facebook, and I’ll will answer you right here!   This month’s questions were from Facebook fans:   Q: Jennifer Fielding: What is the perfect, no fail dinner party menu…. appetizer, main, and dessert? One that doesn’t keep you in the kitchen all night! Answer: […]

READ MORE

December 1, 2013

Classic Apple Fritters

Post by Chef Corbin

Classic Apple Fritters With Warmed Cinnamon Rice Pudding Yield- 2 servings 6 eggs separated 500 ml milk 2% 450 grams AP flour 1 tbsp. baking powder pinch of salt 2 oz. sugar 1 tsp. ground cinnamon 1 granny smith apple, peeled and slice into 4 rounds (core each slice to form an apple ring)   […]

READ MORE

Posts navigation