Les Dames d'Escoffier Chicago

Category: Recipes

Mexican Chocolate Rice Pudding

Arroz Con Leche Achocolatado Submitted by Dame Elaine Gonzales Serves 6-8 Ingredients 2 quarts milk 1 ounce coarsely chopped unsweetened chocolate 1 cup plus 1 tablespoon sugar One 4-inch piece true cinnamon bark 1/2 cup imported short-grain or California pearl…

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Maria’s Classic Guacamole

submitted by Dame Maria Concannon I enjoy the flavor and predictable heat of Serrano peppers in this classic guacamole – a favorite of our customers at Don Juan Restaurants on the northwest side of Chicago. Be sure to use avocados…

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Everest Spoons

Entertaining on Mother’s Day? Have a party planned for spring?  How about a graduation?  The Everest Spoons will make a memorable impression on your guests! by Jean Joho with Chandra Ram from The Eiffel Tower Restaurant Cookbook (Chronicle, 2008) Serves…

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Grilled Pork Tenderloin With Peach Salsa and Spinach Salad

Time to break out the grill! by Les Dames d’Escoffier Chicago edited by Carol Mighton Haddix from Chicago Cooks (Surrey Books, 2007) Makes 4 servings This recipe is one of my favorites for summer beach vacations and spontaneous entertaining. It…

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Pink Deviled Eggs

contributed by Chef Spence Lack Saraveza Saraveza Bottle Shop and Pasty Tavern Portland, Oregon Plate Magazine, March-April 2010 This was the most talked about dish at Carol Smoler’s Networking dinner – a perfect Easter dish – taste, color and all!…

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