By Edward G. Leonard
Recipes and cooking suggestions from the kitchen of 1 of the country's so much particular clubs
membership food is the hot, stunningly visible cookbook that includes qualified grasp Chef Edward Leonard's dynamic membership fare. It offers greater than a hundred and fifty recipes that, beforehand, have generally purely been loved by means of privileged participants of personal golf equipment. inside of, you'll locate important tricks and insights to create those delicious dishes, in addition to inspiring pictures through popular photographer Ron Manville, who has labored widely with the ACF Culinary staff united states and different best chefs.
For severe cooks, membership delicacies is a dream come precise. Featured recipes contain amuse-bouches, seafood, pork, and pasta dishes in addition to delectable soups, salads, and sandwiches. additionally integrated is a visitor chef bankruptcy that includes recipes from many of the best membership cooks round the nation that upload to this notable assortment. Caterers and eating place vendors also will locate whole seasonal menu goods that experience happy distinct diners at most sensible inner most clubs.
For every thing from an easy nosh to a hearty yet based meal, membership food is the cookbook to maintain at your fingertips.
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Extra info for Club Cuisine: Cooking with a Master Chef
Drizzle with 1 Tbsp honey, salt, and pepper. Dice the butter and distribute evenly over the onions. Add the chicken broth to barely cover the bottom of the baking dish. Place into a preheated 400°F oven. Roast onions 20 to 25 minutes, strirring and basting every 3 to 5 minutes, until tender and glazed. Add more chicken broth as necessary. Remove from the oven and allow to cool. Reserve for service. 2. In a stainless-steel 2-qt saucepan, combine 4. At time of service, slice the tomatoes as the port wine, orange juice, cinnamon stick, ¼ cup honey, and star anise.
Here are a few rules to the making of a lick-the-bowl-clean soup: ■ Base most soups on a foundation of stock or broth of meat, fish, poultry, or vegetables. Great soups start with a great-tasting foundation, plain and simple. ■ Make sure the soup garnish—vegetables, diced meat, pasta, clams—is small enough to fit on the soupspoon and plentiful enough to be eaten with every spoonful. 16 CLUB CUISINE ■ Cook pasta or rice for soups separately in a broth, cool, and then add to the soup bowl when serving.
Cook over low heat, stirring occasionally, until the onions are translucent. 2. Roughly chop 4 of the potatoes and add 6. At time of service, heat 4 soup bowls. Add to the pot. Sauté for 2 minutes. the diced potatoes to the soup and divide the soup evenly among the bowls. Garnish each bowl with chopped egg, 4 truffle slices, and chopped chives. Serve immediately. 4] 3. Add the chicken stock and bring to a strong simmer over medium heat. Allow to simmer until the potatoes are tender, 10–15 minutes.