Comments for Robert Wemischner

Comment on Stone fruit barbecue sauce by ed choi

ed choi — Thu, 09 Jun 2011 02:05:38 +0000

Chef, you da man.

Comment on Minestrone di Rosanna by admin

admin — Sun, 27 Feb 2011 22:20:52 +0000

Yes, bring the fennel when you can….love it in salads, soups, braises, and even ina sweet syrup as part of a dessert. In fact I have a recipe in my book, The Dessert Architect, for a cake that is served with a fennel syrup….apples, oranges and fennel and garnished with a candied frosted fennel frond…..thanks for writing.

Comment on Minestrone di Rosanna by Margaret Jones-Rax

Margaret Jones-Rax — Sun, 27 Feb 2011 17:25:29 +0000

Chef Bob,

The Artichoke recipe looks delicious. I will surely try it. Incidently, I have some fennel in my garden and do not know what to do with it. If you want some, let me know.

Thanks,

Margaret Jones-Rax

Comment on Caramelized Korean Pear Tarte by Jerry (sourdough bread baker)

Jerry (sourdough bread baker) — Sat, 11 Dec 2010 18:08:51 +0000

Hi Robert -
can’t wait to try this recipe – we love pears – what a beautiful presentation! one question – rolling out the rough dough the first time – about how thick should that rectangle be?
(great seeing you last week – looked up Hans – wow!)
Regards,
Jerry

Comment on Peanut Butter Mousse Tart with Caramel and Chocolate Ganache by Jeff Smith

Jeff Smith — Fri, 30 Jul 2010 06:25:06 +0000

Mmmmm. I want to come to your backyard barbecue.

Comment on Peanut Butter Mousse Tart with Caramel and Chocolate Ganache by Lisa Cohen

Lisa Cohen — Thu, 29 Jul 2010 00:12:51 +0000

This looks sinfully good! I am going to try it! It sounds amazing. I am the head of SCRAB and you conducted a dessert tasting at the Belgrad’s house for us. Hope you are well. Lisa

Comment on Cherries by admin

admin — Sun, 27 Jun 2010 13:35:58 +0000

A standard creme anglaise enriched with some heavy cream after it has completed cooled is a good base for a Cherry Ice Cream. The cherries should be cooked lightly in a sugar syrup and then cooled before folding them into the almost-completely frozen ice cream. A touch of almond extract would complement the flavors here nicely. Ripen the ice cream overnight in the freezer before serving.

Comment on Spring risotto with morels steeped in smoky tea by Maria

Maria — Tue, 04 May 2010 14:16:16 +0000

Yay! Given that you’re using many favorite ingredients of mine, and that even in agriculturally-challenged Colorado we can get nice fresh morels at our Farmer’s Market (love that abt mushrooms…) i can’t wait to try this next weekend. Will let you know if I pass or fail. Thx for the inspiration

Comment on Fresh morel mushrooms by admin

admin — Tue, 04 May 2010 12:46:54 +0000

I find that cutting them in half lengthwise and soaking them in three changes of slightly warm water helps to remain that pesky grit. Worth the effort.

Comment on Fresh morel mushrooms by Eric Gower

Eric Gower — Tue, 04 May 2010 05:57:30 +0000

I found out about the toxic acid one night when I prepared a “raw morel pesto” — oh oh oh major problems!

How do you clean them? Just kinda brush them off as best you can?