Recipes « Eliot's Eats

Raspberry Muffins

By Eliot, on April 24th, 2013%

As I made Chef Sarah’s Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream, I defrosted some raspberries for the delicious center of these cupcakes. I had about 2 cups leftover. I was definitely not making enough batches of these cupcakes to use up the rest. (Each cupcake contained only one raspberry.)

What to do . . . → Read More: Raspberry Muffins

Peach-Raspberry Crumble with Amaretto

By Eliot, on April 21st, 2013%

It is Secret Recipe Club time again. Check out this recipe for a crumble with coconut oil and Amaretto! . . . → Read More: Peach-Raspberry Crumble with Amaretto

Orange Blossom Panna Cotta with Campari Foam

By Eliot, on April 18th, 2013%

I adore panna cotta and I definitely do not make it enough. Panna cotta was the perfect dessert choice for the end of our Modern Italian Cooking class with Chef Marcus of Tavolo.

Orange Blossom Panna Cotta From Chef Marcus Vause of Tavolo

1 qt. cream 1 T. orange juice 1 t. orange blossom . . . → Read More: Orange Blossom Panna Cotta with Campari Foam

Chicken Saltimbocca with Caponata

By Eliot, on April 16th, 2013%

Chef Marcus’ modern take on traditional Italian recipes. . . . → Read More: Chicken Saltimbocca with Caponata

Pasta Puttanesca

By Eliot, on April 14th, 2013%

The next course after the charred octopus was Chef Marcus’ take on Pasta Puttanesca. Puttanesca can be loosely translated to “spicy like a prostitute” and most puttenesca sauces are spicy. Chef Marcus switched it up a bit with his rendition.

(This post is the next installment of our Modern Italian Cuisine Cooking Class with Chef . . . → Read More: Pasta Puttanesca

Amuse-bouche and an Italian Compote

By Eliot, on April 10th, 2013%

This was a tasty little bite which inspired me to create my own Italian preserve: Triple Berry Mostarda . . . → Read More: Amuse-bouche and an Italian Compote

Chocolate Spaetzle with Butterscotch Sauce and Candied Citrus

By Eliot, on April 4th, 2013%

Recipes for chocolate spaetzle, butterscotch sauce and candied citrus. . . . → Read More: Chocolate Spaetzle with Butterscotch Sauce and Candied Citrus

Double Chocolate Ice Cream with Cocoa Nib and Pistachio Praline Crumble

By Eliot, on April 2nd, 2013%

Well, that is delicious mouthful.

There is even more—the “double chocolate” requires a chocolate ganache swirled in the already chocolatey ice cream.

This is the sixth part of a series documenting our Chocolate Cooking Class with Chef Sarah Leavell of The Canebrake.

Double Chocolate Ice Cream with Cocoa Nib and Pistachio Praline Crumble was the . . . → Read More: Double Chocolate Ice Cream with Cocoa Nib and Pistachio Praline Crumble

Cocoa-Chili Rub for Steak

By Eliot, on March 31st, 2013%

This is the fifth post in my series documenting our Chocolate Cooking Class with Chef Sarah Leavell of The Canebrake. . . . → Read More: Cocoa-Chili Rub for Steak

Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream

By Eliot, on March 29th, 2013%

You may have surmised from my recent OCD posts that I am a bit competitive. No, really, I am. 🙂

Well, one of The Hubs’ colleagues at work has a girlfriend who runs a cupcake catering business. Her cupcakes are sublime. We have tasted many at different company functions and even purchased others from her . . . → Read More: Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream

Eliot's Eats