Tag Archives: recipe

Butter Lettuces, Toasted Pistachios, Green Herbs, Hard Sheep’s Milk Cheese Salad Recipe by Renee Erickson

Butter Lettuces, Toasted Pistachios, Green Herbs, Hard Sheep’s Milk Cheese Salad Recipe by Renee Erickson

As the Official Cruise Line of the James Beard Foundation, cruise guests on every single Windstar sailing enjoy culinary demonstrations of James Beard Award-winning chef recipes and beverages prepared by Windstar chefs, as well as featured James Beard Foundation Signature Recipes aboard all Windstar sailings served nightly in AmphorA, the main dining room on each

Palm Hearts & Romesco Leaves Salad Recipe by Jennifer Jasinski

Butter Lettuces, Toasted Pistachios, Green Herbs, Hard Sheep’s Milk Cheese Salad Recipe by Renee Erickson

As the Official Cruise Line of the James Beard Foundation, cruise guests on every single Windstar sailing enjoy culinary demonstrations of James Beard Award-winning chef recipes and beverages prepared by Windstar chefs, as well as featured James Beard Foundation Signature Recipes aboard all Windstar sailings served nightly in AmphorA, the main dining room on each

Palm Hearts & Romesco Leaves Salad Recipe by Jennifer Jasinski

Palm Hearts & Romesco Leaves Salad Recipe by Jennifer Jasinski

Ingredients 2 qt. freshly pressed ruby red grapefruit juice, about 12 grapefruits 5 oz. sugar 4 oz. egg whites 4 sheets gelatin 3ea.  0-2 charges ½ oz. Dill, chopped (50% yield) 1 ½ oz. Shallot, brunoises ¼ c. Champagne Vinegar ¼ c. White Verjus ¼ c. Extra Virgin Olive Oil   Method Grapefruit Clouds: Begin

HOW TO COOK OCTOPUS

Palm Hearts & Romesco Leaves Salad Recipe by Jennifer Jasinski

Ingredients 2 qt. freshly pressed ruby red grapefruit juice, about 12 grapefruits 5 oz. sugar 4 oz. egg whites 4 sheets gelatin 3ea.  0-2 charges ½ oz. Dill, chopped (50% yield) 1 ½ oz. Shallot, brunoises ¼ c. Champagne Vinegar ¼ c. White Verjus ¼ c. Extra Virgin Olive Oil   Method Grapefruit Clouds: Begin

HOW TO COOK OCTOPUS

HOW TO COOK OCTOPUS

Chef Annie uses classic French techniques on Southern and Midwestern ingredients at her lauded Louisville restaurant, Decca, where her wood-fired cooking program is a hot attraction.

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