Courtesy Deborah Jones

Enjoy Thomas Keller’s perfect chocolate cookie recipe. Doesn’t everyone need chocolate any day of the year? Otherwise, it just isn’t Valentine’s Day, right? So, I love Keller’s chocolate cookies anytime of year, but pull out your heart shaped cookie mold and you have an over the top, delicious chocolate cookie sure to please. Be careful, sometimes this recipe doesn’t last past the dough stage, if there are too many hands in the kitchen.

SERVINGS  6-8 cookies

INGREDIENTS

For the Chocolate Sablé Dough

12 oounces butter

8.5 ounces sugar

13.4 ounces All Purpose Flour

Pinch baking soda

Pinch salt

4.5 ounces cocoa powder

DIRECTIONS

In the bowl of an electric mixer, cream the butter and sugar together using a paddle on medium speed.  Sift the dry ingredients together and add to the butter and sugar mixture until combined.

 Refrigerate the dough for 30 minutes.

 Roll the dough out to a thickness of 1/8 of an inch.  Cut out cookies using a heart shaped cutter.

 Refrigerate the cut cookies for 20 minutes.

 Bake at 325F for 12 minutes and let cool on a rack.

For the White Chocolate Ganache Filling

7 ounces heavy cream

7 ounces white chocolate

1 ounces butter

DIRECTIONS

Chop the white chocolate and place in a bowl.

Bring the heavy cream to a boil and pour over the chopped white chocolate and stir until smooth. Add the butter and stir until incorporated.

Allow the cream mixture to cool.

Transfer the mixture to the bowl of electric mixer. Using the whisk attachment, whip until light and the mixture holds its shape.

Refrigerate until needed.

To Assemble

Pipe the filling onto one cookie and top with another.

NOTE

Feeling lazy? Pick up the phone and call Bouchon Bakery at the Venetian Hotel in Las Vegas. Order these chocolate TKO cookies or a variety of unique deserts. For Valentine’s Day, you might have to decide among cherry,  heart shaped  lollipops, linzer cookies, red velvet cupcakes, or shortbread cookies with “Kiss Me” and “I Love You” messages. Or, just order them all!

By the way, I must say I absolutely love the photographs of Thomas Keller’s foods by Deborah Jones. She is an incredibly talented photographer and her photos  are mouth watering. Makes me want to run to the kitchen to cook just about anything she photographs.

– The Gourmet Review

Courtesy Wolfgang Puck

Close your eyes when you take the first bite of this mousse. Roll it across your tongue and let the flavor linger. If you’re a chocolate lover, you’ll be transported. I prefer using part bittersweet chocolate for mousse, because it gives a more intense chocolate flavor and less sweetness.

                                                                                                               -Wolfgang Puck

SERVES:  8

INGREDIENTS

4 egg yolks
³/₄ cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
¹/₂ cup heavy cream
8 large egg whites
2 teaspoons lemon juice

DIRECTIONS

In a large bowl whisk egg yolks together with 1/4 cup sugar.

Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water.

In small saucepan, bring cream to a boil and stir it into the melted chocolate.

Stir the chocolate mixture into the egg yolks and sugar. Set aside.

In a mixer with wire whisk, beat egg whites and lemon juice until they reach soft peaks.

Add remaining 1/2 cup sugar and continue to beat until whites are stiff and very shiny.

Stir one third of the whites into the chocolate mixture to lighten it. Fold in the remaining beaten egg whites, a third at a time.

Pour into individual serving glasses or bowls and chill at last six hours or overnight.

Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe.

PRESENTATION

Serve in individual glass dishes topped with whipped cream and shaved chocolate.

WINE RECOMMENDATION

Chocolate is such an intense sensation that I like to pair it with something crisp and refreshing. A Charbaut Rosé Champagne or perhaps a Californian Sparkling Rosé from Domaine Chandon. Or you can travel the more traditional route and look to a dessert wine from Sauternes or the wonderful Bonny Doon Vin de Glaciere.

-Wolfgang Puck

on The Gourmet Review

Raw Egg Warning: The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning … Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with their shell.”

SERVES:  6

INGREDIENTS

2 small packages instant vanilla pudding

4 cups milk (or follow recipe on pudding box)

8 oz cool whip

l – 1/2 pkgs  graham crackers  depending on the size of the container  (place first layer on glass container, then add pudding/Cool Whip mixture, then another layer

                        of  graham crackers and finally the frosting).

2 oz unsweetened chocolate squares

3 tbsp milk

6 tbsp butter

1 1/2 cup powdered sugar

Line a 9 x 13 glass container with whole graham crackers.

PREPARATION

In a bowl, beat on low 2 small packages of instant vanilla pudding with 3 cups of milk.

After the pudding sets, fold in 8 oz cool whip.

Spread mixture on graham crackers.

Alternate graham cracks, pudding until you have 3 layers of graham crackers and 23 layers of pudding.

Then over with frosting and refrigerate at least 4 hours.

FROSTING

Melt in microwave 2 oz unsweetened chocolate squares with 3 tbs milk and 6 tbs butter.

Add l 1/2 cups powdered sugar and mix. Spread frosting mixture over top layer of graham crackers.

NOTE

This recipe is loved by kids of all ages and that would include my husband. It’s one of those recipes that you start and simply can’t stop. It’s a family favorite and fun for kids to make.

Courtesy Artisan Publishing

Leave it to Thomas Keller to take a comfort food like chicken soup and put his signature on it. Keller’s newest book, Ad Hoc At Home, is filled with wonderful traditional comfort food recipes, but with an added twist that only Keller has to elevate old time favorite  to a new level. Enjoy!

SERVES 6 (MAKES ABOUT 8 CUPS)

INGREDIENTS

1 tablespoon (1/2  ounce) unsalted butter

1 cup thinly sliced carrots

1 cup coarsely chopped celery

1 cup coarsely chopped onion

1 cup coarsely chopped leeks

Kosher salt

Dumplings

1/2 cup water

4 tablespoons (2 ounces) unsalted butter

11/2 teaspoons kosher salt

2/3 cup all-purpose fl our

1 teaspoon Dijon mustard

2 large eggs

1 tablespoon plus 1 teaspoon minced chives

4 quarts Chicken Stock

5 stalks celery

3 large carrots

1 teaspoon honey

1 bay leaf

2 thyme sprigs

1 large garlic clove, crushed, skin left on

Kosher salt and freshly ground black pepper

1/2 cup (about 4 ounces) Roux (see below)

2 cups cooked shredded chicken (dark or white meat)

1/4 cup minced chives

1 tablespoon champagne vinegar

Flat-leaf parsley leaves

DIRECTIONS

Melt the butter in an 8- to 10-quart stockpot over medium heat. Add the carrots, celery, onions, and leeks, season with salt, and cover with a parchment lid. Reduce the heat to low and cook very slowly, stirring occasionally, 30 to 35 minutes, until the vegetables are tender. Remove and discard the parchment lid.

MAKE THE DUMPLINGS

Fill a wide deep pot with salted water and bring to a simmer. Set up a stand mixer fitted with the paddle attachment.

Combine the water, butter, and 1 teaspoon of the salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff  heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth, but still moist; enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added.

Continue to stir for 4 to 5 minutes, adjusting the heat as necessary to prevent the dough from coloring; a thin coating of dough will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the nutty aroma of cooked flour will be noticeable.

Immediately transfer the dough to the mixer bowl. Add the mustard and the remaining teaspoon of salt and mix for a few seconds to incorporate the ingredients and release some of the heat. With the mixer on the lowest speed, add the eggs one at a time, beating until the first egg is completely incorporated before adding the second and incorporating it. Then add the chives and incorporate. Remove the bowl from the mixer.

Line a baking sheet with parchment paper. Shape the dumplings using two soupspoons to make a quenelle shape (see Note), dropping them into the simmering water. Cook the dumplings in batches of about 6 to avoid crowding the pot and allow them to cook evenly.

Once the dumplings rise to the surface, it will take about 5 minutes for them to cook; remove one and break it open to make sure it is cooked. With a slotted spoon, transfer the dumplings to the baking sheet, and cook the remaining dumplings. (You will have about 18 dumplings.)

Once the dumplings have cooled, trim any uneven edges with scissors.

Finish The Soup

Add the chicken stock to the vegetables and bring to a simmer. Simmer for 30 minutes, then strain the soup base into another pot and discard the vegetables.

Peel the celery stalks with a peeler. Cut each stalk crosswise on the diagonal into thin slices about 1 1/2 inches long. As you get to the wider lower part of the stalk, adjust the angle of your knife to keep the pieces relatively the same size. You need about 1 1/2 cups celery for this recipe (reserve any extra for another use). Cook the celery in a large pot of boiling salted water until just tender.

Drain, cool in an ice bath, and drain again.

Cut the carrots lengthwise into quarters and then crosswise into bite-sized pieces. As each carrot widens, adjust the size of the cut to keep the pieces bite sized. You need about 1 1/2 cups carrots for this recipe (reserve any extra for another use). Put the carrots in a saucepan, add the honey, bay leaf, thyme, garlic, and a pinch of salt and pepper, and cover with cold water.

Bring to a simmer and cook for 4 to 5 minutes, or until the carrots are tender but slightly resistant to the tooth. Drain and transfer to paper towels.

Bring the soup base to a simmer and whisk in the roux a little at a time until thick enough to coat the back of a spoon; you may not use all the roux. Simmer for 30 minutes, skimming often—this is necessary to remove all impurities from the roux. (The soup will continue to thicken as it simmers.)

Add the dumplings, chicken, carrots, celery, and chives to the soup and heat through. Season with the vinegar and salt and pepper to taste. Transfer to a large serving bowl and sprinkle with parsley leaves.

NOTE

To form a three-sided quenelle using two soup spoons, start by using one spoon to scoop up a portion of dough that is slightly smaller than the bowl of the spoon. Hold the second spoon in your other hand, place the side of the spoon against the far side of the dough, and scoop it onto the second spoon, forming one smooth long side.

Continue transferring the dough between the spoons until you have the desired oval football shape. (With practice, this should take no more than three transfers, but it may require more when you are first getting started.)

Before you begin, set up a container of hot water in which to regularly dip the spoons—this will make it easier to form the quenelles.

 *ROUX (Makes 2/3 cup)

8 tablespoons (1 stick; 4 ounces) unsalted butter

1/2 cup plus 3 tablespoons all-purpose flour

Keller uses a roux, the traditional thickener made by cooking equal parts by weight butter and flour, for sauces and other dishes. For the smoothest sauces, add room-temperature or cold roux to a simmering liquid, or add cold liquid to a hot roux, to prevent the roux from seizing up.

Put the butter in a small skillet or saucepan and set it over medium heat. When it is almost melted, whisk in the flour and cook, whisking constantly and adjusting the heat as necessary so the roux bubbles but does not brown, 3 to 4 minutes. Transfer to a bowl or other container to cool, then store in the refrigerator for up to 2 weeks.

“This simple, satisfying soup is all about texture. A roux is used to thicken the stock to achieve a luxurious satiny feel on the palate. And we add refinement to it by making the dumplings with pâte à choux (cream puff dough) rather than the standard biscuit dough. This is a great soup to make when you have leftover roast chicken. If you start off with a nice rich chicken stock, you can’t go wrong.”

                                                                                                                                                          Thomas Keller

NOTE

Excerpt with permission  from AD HOC AT HOME by THOMAS KELLER (Artisan Books). Copyright 2009. Deborah Jones photographer.

– The Gourmet Review

The Gourmet Review

Leave it to Executive Chef David Walzog to add add a creative spin to the traditional chopped salad at SW Restaurant at the Wynn Resort in Las Vegas. With an exquisite presentation,  Chef David’s commitment to fresh ingredients is spotlighted with this colorful, delicious salad.

INGREDIENTS

Lettuces

Romaine Lettuce

Mixed greens

Butter lettuce

Equal parts (cut small)

Vegetables (all cut no bigger than .25”)

Watermelon or red radish

Red onion

Cut green beans, raw

Diced tomato

Grilled asparagus

Fava beans or pea’s

Diced avocado

Fried shoestring potatoes, lightly drizzled with truffle oil and seasoned with salt

DIJON VINAEGRETTE

 Yield 2.5 cups

 INGREDIENTS

3/4  cup Dijon Mustard

2 ea. Egg Yolks

.5 cups Champagne Vinegar

2 Tbsp. Lemon Juice

2 Cups Canola Oil

1 Tbsp. Light Brown Sugar

Kosher Salt and Black Pepper to taste

DIRECTIONS

Use equal parts of the lettuce and cut vegetables and add some bacon in a mixing bowl. Dress with the Dijon vinaigrette and season with salt and pepper. Top the salad with a small amount of the crisp shoestring potatoes.

– The Gourmet Review

Courtesy Wynn Las Vegas

Executive Chef David Walzog makes the art of overseeing the kitchen at SW Restaurant at Wynn Resort in Las Vegas look like child’s play. He exudes passion for his craft. You can feel it in the kitchen and see it on every plate before leaving the kitchen.

The Blue Baker’s Kitchen Tour

Chef David was kind enough to give my 10-year-old “Blue Baker” and myself a tour of SW last spring. Afterwards, my Blue Baker said to me, “Chef David really loves everything about cooking, doesn’t he?”

It’s hard to get Chef David to take a compliment. Everything is a deflection to his “team” without whom, he says, the dining experience would never happen.

Love Peeled Asparagus 

Lamb Chops Ready For Grill

Potatoes for Chopped Salad

A commitment to excellent ingredients is first and foremost. SW is known for their steaks. Chef David holds a blind tasting once a year to make sure he is getting the very best. Each and every piece of meat is measured for fat content and grade before it arrives at the restaurant. It’s this attention to detail that makes the dining experience at SW truly exceptional. Oh, did I mention the purple broccoli? I saw this for the first time at SW. It’s fun seeing the trays of fresh ingredients already prepped and ready to cook.

The Gourmet Review

The Gourmet Review

Here’s a peek into the kitchen and the line of chefs processing orders. Each order is time stamped when it comes into the kitchen. Then every subsequent course is time stamped to ensure a good flow for the diner – not too rushed, not too slow.

Wagu Beef on Block of Himalayan Sea Salt

Scallops Ready to Serve

Just a few dishes leaving the kitchen  the night of our kitchen tour.

Courtesy Wynn Las Vegas

It makes no difference whether guests at SW are award winning food critics or your average Joe –  the food will always be exceptional.  We asked Chef David to remember the most interesting guests he ever served. He told about the night that Steve Wynn, Bill Gates and Warren Buffet were dining at one table. We asked whether that made him nervous. “No,” he replied. For Chef David, it’s all about putting on a great dining experience no matter who the guest might be.

– The Gourmet Review

Watch Wolfgang Puck demonstrate how to cook chicken and shrimp satay in this easy, step by step video. The curried chicken and shrimp satay appetizer with mint soy vinaigrette is a great dish anytime.  Count on Wolfgang Puck to create a delicious recipe using only the freshest of ingredients.

Puck’s “Keep it Simple” philosophy works for my busy life. Find the complete recipe on Dine Wine and Beyond’s blog post, “Wolfgang Puck’s Chicken Satay with Mint-Soy.” Enjoy!

– The Gourmet Review

Courtesy Wolfgang Puck

SERVES   8

INGREDIENTS

2 skinless, boneless chicken breast halves

1 ¹/₂ teaspoons curry powder

1 teaspoon freshly ground black pepper

¹/₂ teaspoon kosher salt

¹/₂ teaspoon ground cumin

2 tablespoons peanut oil or vegetable oil

MINT SOY-VINAIGRETTE

2 large egg yolks, beaten

¹/₄ cup rice wine vinegar

2 tablespoons finely chopped fresh mint

1 tablespoon soy sauce

¹/₂ teaspoon ground coriander

¹/₂ cup regular or roasted peanut oil

¹/₄ teaspoon salt

¹/₄ teaspoon freshly ground pepper

DIRECTIONS

Soak two dozen 6-inch bamboo or wooden skewers in water for 30 to 60 minutes. With a sharp knife, cut each chicken breast lengthwise into twelve long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.

To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer

To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate.

Preheat the hinged indoor grill or panini maker, following the manufacturer’s instructions, or preheat a broiler, outdoor grill or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don’t prevent the grill or panini maker from closing properly

Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

PRESENTATION

Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

NOTE

This recipe comes from “Wolfgang Puck Makes it Easy” Cookbook, Rutledge Hill Press, 2004.

– The Gourmet Review

Courtesy Wynn Hotel – SW Overlooking Lake of Dreams

If steaks broiled to perfection are your passion, then Executive Chef David Walzog is sure to please your palate at Wynn’s SW Restaurant. Chef Walzog’s steaks melt in your mouth. Well, not literally, but pretty close.

Courtesy Wynn Hotel

Chef Walzog oversees a kitchen that lovingly prepares a wide variety of dishes, including many seafood and poultry specials, in addition to steaks. The restaurant deserves its AAA Four Diamond Award in 2008, 2009 and 2010, as well as the label, “Best Steakhouse in Las Vegas” from New York Magazine in 2009.

Courtesy Wynn Hotel

The sleek decor and personal service make for an elegant, sophisticated dining experience. The outdoor patio overlooks a waterfall and the Lake of Dreams.

Courtesy Wynn Hotel

Some of the more popular items on the menu are  Steve’s chopped salad (that would Be Steve Wynn’s signature salad), Kobe beef carpaccio, King crab soup and Big Eye Tuna Ceviche for appetizers.  Aside from the favorite New York strip and Bone-In-New York, if you have a big appetite, try the 42 oz Chile Rubbed Double Rib Eye. No way will you go home hungry from this choice. All the sides are great, but I particularly love the Au Gratin Potatoes and Parmesan Creamed Spinach.  The best, though, are the cheese and bacon rolls served with dinner. Along with all the bakery items throughout the hotel, the rolls are made on premises and are absolutely  fantastic!

Approach with caution, as you are sure to get hungry just reading the Menu!

 NOTE

Be sure to ask for Bradley, SW’s general manager, who  will make sure you get an excellent table. Bradley is the consummate host, as he  greets  guests as they arrive, surveys the room and stops by tables to make sure that guests are enjoying themselves!

– The Gourmet Review

Courtesy Wynn Las Vegas

Anytime is a great time to head to Las Vegas. That is, if you love world class dining at elegant restaurants, fun entertainment and perhaps the occasional gambling if you are inclined to feeling lucky.

Courtesy Wynn Las Vegas

I absolutely love the Wynn Resort. It’s elegant, yet intimate – not at all what you might expect on the Strip. Just off Las Vegas Blvd, it has garnered its share of prestigious awards.

Courtesy Wynn Las Vegas

You will love any of the  signature restaurants at Wynn/Encore. Whether you’re in the mood for elegant French food at Alex, with it’s million-dollar wine cellar, SW (Steve Wynn’s steakhouse) on the Lake of Dreams, Japanese inspired cuisine at Okada,  listening to Frank at Sinatra’s or the ambience at  sultry  Botero’s at Wynn’s  Encore, to name just a few, you won’t be disappointed.  Of course, there are lots of  casual restaurants like Stratta, which has wonderful Italian cuisine.  Sometimes just a casual desert is all you need, so if this sounds good, try the seemingly mile high chocolate cake at Society Cafe Encore.

Courtesy Wynn Las Vegas

If you haven’t seen the multi media show on the Lake of Dreams, it is unique and a must see visual journey with spectacular light shows, music and animated puppetry.

Courtesy Wynn Las Vegas

Nearby, Le Reve puts you just feet away from an aquatic live production of Cirque du Soleil. Don’t sit too close or you might get wet!

Courtesy Wynn Las Vegas

The spa is decadent. Treat yourself to an afternoon of relaxation and luxury with a wide variety of spa selections. My daughter introduced me to the spa last Mother’s Day and I can attest to the fact that it is a special place.

Courtesy Wynn Las Vegas

The entertainment headliner is Garth Brooks, if you are lucky enough to get tickets on one of the select evenings he performs at the Wynn. Country music is not normally my favorite, but I must say that the Garth Brook’s concert was one of the best I have ever seen. Garth appeals to every musical genre for every age group over the last 40 years. Not many entertainers can sit on a stage with a guitar for several hours and share their life with you. Brooks does that.

Courtesy Wynn Las Vegas

If you crave nightlife following a great dinner, try the chic nightclub, Tryst, Blush or XS, the highest grossing nightclub in the US. If you can’t stay at Wynn or Encore, make sure you plan an evening of dining and entertainment. Perhaps even a toss of the dice. You won’t be disappointed.

NOTE

Among its many awards, Wynn Las Vegas has been recognized with the Forbes Five Star award (formerly the Mobil Five Star) and the American Automobile Association (AAA) Five Diamond award for its fourth consecutive year in 2010. It is also the only casino resort in the world to make Forbes history by earning the Five Star ratings for every single category – from Hotel to Restaurant and Spa for two consecutive years.

For me, the Wynn will always be remembered as the inspiration for this blog. The “Blue Baker” did her first chef interview and kitchen tour at the Wynn and it is here that we began discovering the “inside story” of the people who make an exceptional  dining experience happen!

– The Gourmet Review