Les Dames d'Escoffier Chicago

Category: Recipes


Market Apple Pie

Recipe by Jill Van Cleave Makes one 9-inch pie Ingredients For the crust 2 cups unbleached all-purpose flour 1/3 teaspoon salt 6 tablespoons (3 ounces) cold unsalted butter, cut into pieces 6 tablespoons (3 ounces) cold rendered leaf lard, cut…

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Mexican Meatballs in Chipotle Chili Sauce

by Les Dames d’Escoffier Chicago edited by Carol Mighton Haddix from Chicago Cooks (Surrey Books, 2007) Makes 8 servings Serve this recipe to guests who enjoy and appreciate the foods of Mexico. Using Mexican oregano and cinnamon adds to the…

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Vegetable Fresca

by Les Dames d’Escoffier Chicago edited by Carol Mighton Haddix from Chicago Cooks (Surrey Books, 2007) Makes 10 servings This was one of the first salads Convito Italiano carried. I invented it literally out of what was left in the…

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Roasted Pepper Salad with Basil and Goat Cheese

by Les Dames d’Escoffier Chicago edited by Carol Mighton Haddix from Chicago Cooks (Surrey Books, 2007) Makes 8 servings I developed this recipe and brought it to several Les Dames functions, where it quickly became a favorite of two early…

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Crab Cakes with Vanilla RĂ©moulade

by Nielsen-Massey Vanillas from A Century of Flavor (The Cookbook Marketplace, 2008) Serves 4 Savory, satisfying, scrumptious. That’s a great alliteration to describe these crab cakes. A nice balance of crab and cake deliver a satisfying dish with the rĂ©moulade…

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