...for about 15-30 seconds or until the batter is smooth. Pour batter through a strainer to remove any lumps. (The batter should have the consistency of light cream.) Cover and...Read More

...the pan. Serve with a dollop of whipped cream and a light dusting of confectioners’ sugar. SERVINGS: Serves 6-8 SOURCE: Adapted from a recipe by CUESA’s Market Chef, Shanti Wilson....Read More

...pilaf. The addition of olive oil or butter adds richness. Polenta (coarse ground cornmeal) tastes richer made with milk or cream added to the cooking liquid of stock or water....Read More

...onto the plate. Let it cool for an additional 20 minutes. Serve the cake warm with lightly whipped cream. SOURCE: Recipe adapted from the Fanny Farmer Cookbook by Marion Cunningham....Read More

...mayonnaise 1/2 cup sour cream METHOD: Place all ingredients in a blender jar. Process until all ingredients are incorporated. Pour into a storage jar and chill several hours before serving...Read More

...by inserting a toothpick in the middle. The pie is done when a toothpick comes out clean. Cool pie on rack. Serve with a dollop of whipped cream, if desired....Read More

...bowl. Add bran and raisins and mix well. In a large bowl, cream shortening with sugar until light and fluffy. Beat in egg. Using a fork, add flour mixture alternately...Read More

...thickened (this is important). Add salt and pepper. Add vegetables and cooking stock, clams, and vinegar to cream mixture and heat through. Do not boil. Adjust seasonings with salt and...Read More

...from half of a lemon and 2 tablespoons of liquid cream. Reduce the sauce. Pour sauce over the scallops. Sprinkle with freshly cut tarragon and serve. SOURCE: Chef Lionel Le...Read More

...with a spoon to get the meat off to use as a ravioli stuffing or mix them into cream for a pasta sauce. RECIPES: Oyster and Artichoke Soup, Braised Baby...Read More