Mousse Dessert From Food Stylist Alice Hart

Desserts are often made to be eye-catching, and the dessert recipe we’re featuring today certainly is exactly that. In the final post in our three-part interview series with food stylist, Alice Hart, we get some pro tips for our readers on how to style the food you make at home – for the camera.

Plus, we’ll provide you with a tropical coconut mousse dessert recipe. This is the the very same dessert course served at the 68th Emmy Awards Governor’s Ball, as photographed here by Matt Sayles and styled by Alice Hart.


dessert recipe
Photograph: Matt Sayles. Food stylist: Alice Hart.

MasterCook: The users of MasterCook [our recipe app and software] have the ability to add their own photos to recipes and many cooks enjoy doing that. Can you give our readers a tip on how to style a food item at home so they can take better pictures?

Alice Hart: A tip would be to put the food in a well-lit area and compose your shot through the camera. Set your camera up first.

Do not necessarily put utensils with the food. Keep the subject simple. Your eye cannot instinctively focus if there are too many elements. It’s too busy, too messy, and your eye doesn’t know where to land. It’s all in the staging. So keep the image simple, plain, and use the plate as a picture frame.

Because if you put the fork in the front, the camera is going to make it five times bigger because it’s in the foreground. So if you’re going to use a utensil, put in in the back as an accent piece.

And if you have a glass or a napkin or something, keep it close to the plate. Don’t put too much space in between. Keep your image simple, and don’t get too far away. Wipe the plate and keep it nice and clean.


food stylist
Photograph: Matt Sayles. Food stylist: Alice Hart.

Note: as a reminder to users of MasterCook and Le Cordon Bleu® Recipes From MasterCook, you can add most graphical file formats to recipes, including bmp, .jpg, .png, .psd, and .pict. The ideal size is 500 pixels on the longest side. For detailed instructions, simply click on “Help Contents” under the “Help” menu and search for “photo” in the Help pop-up window.

The dessert recipe below was inspired by the Emmys and created by Greg Wiele, Culinary Director and Corporate Executive Chef of Patina Restaurant Group, which provided catering for the ball. To read our previous interviews with Alice, see part one here and part two here. For more information on Alice Hart, please visit her website, Food for Film.

Ocoa Chocolate Crémeux

with tropical coconut mousse, torched meringue, and exotic fruit

Serves 6

For the tropical fruit center:

1 26-oz jar coconut puree

1 26-oz jar mango puree

1 26-oz jar passion fruit puree

2 cups sugar

12 large eggs

32 egg yolks

2 tablespoons gelatin

2/3 cup cold water

2 and ½ cups butter, room temperature

Equipment: sphere mold (.7 inches in diameter)


  1. Mix the fruit purees in a sauce pan with the sugar and bring to a boil.
  2. In a separate bowl, whisk the eggs and the egg yolks.
  3. Temper the eggs by slowly adding one cup of the hot puree to the egg bowl, whisking as you go.
  4. Once fully incorporated, add egg mixture to the puree and cook until it reaches 185 ° F.
  5. Remove sauce pan from heat.
  6. In a small cup or bowl, mix the gelatin with cold water until gelatin is fully incorporated.
  7. Add gelatin/water mixture to the puree and set aside until the temperature reaches 145 ° F.
  8. Mix butter into the puree and place mixture into the sphere molds.
  9. Freeze overnight, remove the molds, and place the frozen fruit bowls back into the freezer until ready to assemble dessert.

For the coconut mousse:

1 26-oz jar coconut puree

1/3 cup sugar

1 and 1/3 cups unsweetened, shredded coconut

20 egg yolks

4 tablespoons gelatin

2/3 cup cold water

600 grams (1 pound 2 ounces) white chocolate zephyr

2 and ½ cups heavy cream

2 ounces Malibu liquor

Equipment: sphere mold (2.5 inches in diameter)


  1. Mix the coconut puree, sugar, and shredded coconut in a sauce pan and bring to a boil.
  2. In a separate bowl, whisk the egg yolks.
  3. Temper the egg yolks by slowly adding one cup of the hot puree to the egg bowl, whisking as you go.
  4. Once fully incorporated, adds to the coconut puree and cook until it reaches 185°F.
  5. Remove sauce pan from heat.
  6. In a large bowl, mix the gelatin with cold water until gelatin is fully incorporated.
  7. Pour puree into the bowl with the gelatin/water mixture and set aside until the temperature reaches 90 ° F.
  8. While the puree cools, make whipped cream by whipping the heavy whipping cream with a whisk attachment until stiff peaks form.
  9. Gently fold in the whipped cream, white chocolate, and Malibu to the puree.
  10. Put mousse into a piping bag and fill molds halfway, placing the Tropical Exotic Fruit Center on top, and then filling the remainder of the mold with the coconut mousse.
  11. Freeze overnight; until ready to assemble the dessert.

For the Ocoa Chocolate Cream:

2 and 1/3 cups heavy cream

6 tablespoons granulated sugar

8 egg yolks

200 grams (7 oz) dark chocolate (Ocoa 70 % )

200 grams (7 oz) milk chocolate (Alungra 38%)


  1. Mix the heavy cream with the sugar in a sauce pan and bring to a boil.
  2. In a separate bowl, whisk the egg yolks.
  3. Temper the egg yolks by slowly adding one cup of the hot cream to the egg bowl, whisking as you go.
  4. Once fully incorporated, add egg mixture into the sauce pot with the cream and cook until it reaches 185 ° F.
  5. Remove sauce pan from heat.
  6. In a large bowl, add the dark chocolate and the milk chocolate.
  7. Pour hot cream into the bowl to melt the chocolate and mix; set aside at room temperature until ready to assemble dessert.

For Feuilletine Hazelnut Crisp:

2 and 2/3 cups praline paste

200 grams (5 oz) Alunga™ milk chocolate -38%

3 cups pailletes feuilletine (crunchy crêpe flakes)


  1. Melt the chocolate by microwaving it for 30 seconds and then mixing it. Repeat until fully melted; do not overheat.
  2. In a large bowl, mix the melted chocolate with the praline paste and the feulletine.
  3. Spread mixture in a smooth, thin layer in a sheet pan; set aside in fridge until ready to assemble dessert.

For the “BTO” (Better Than Oreos) Chocolate Cookie:

2 and 1/2 cups butter

2 and 1/3 cups brown sugar

6 cups all-purpose flour

1 and 1/3 cup black cocoa powder

1 tablespoon baking soda

1 teaspoon salt

3 and 1/3 cup chocolate chips

5 egg whites

6 tablespoons vanilla extract


  1. Cream the butter and the sugar with a paddle attachment until very fluffy.
  2. Mix the dry ingredients in a separate bowl.
  3. Slowly mix dry ingredients into the butter/sugar mixture until just incorporated.
  4. Gently fold in the chocolate chips, egg whites, and vanilla extract.
  5. Roll out the mixture on a cookie sheet between two pieces of parchment paper.
  6. Use a 3” biscuit cutter to cut cookies, removing the excess dough.
  7. Bake at 350 ° F for 8 minutes; let cool.

And finally….

To Serve:

  1. Place the BTO cookie in the center of a 9” plate. Pour the chocolate creamy on top of the cookie and sprinkle the hazelnut crisp over plate.
  2. Remove the coconut mousse from the mold and dust with shredded coconut. Place the coconut mousse sphere on top of the creamy. Garnish with chocolate.


* For those who are using Le Cordon Bleu® Recipes from MasterCook, these recipes have been automatically added to your online recipe collection and are ready to sync with your desktop version of MasterCook, where it will be added to Le Cordon Bleu® Blog Cookbook.

Main Course: Dining with Food Stylist Alice Hart

The main course at the Emmy Awards Governor’s Ball was a star in its own right, well deserving of a food stylist like Alice Hart to make it shine it’s brightest. In the second part of our three-part interview with food stylist Alice Hart (read part one here), we discuss the physical cues and psychology of appetite.

MasterCook: How do you determine what looks appetizing to people?

Alice Hart: Here’s an example—look at a tomato. If it doesn’t have a top on it, something’s wrong. A tomato without a top on it doesn’t identify in the mind as a tomato, so you can’t taste it.

So when I go to the supermarket, I buy tomatoes that have tops on them because a tomato is not complete unless it has a beautiful top coming out of it. If you look at photos of my food styling and you don’t get a nano-brain-second of “Yes!” or that appetizing mouth feel of “Oh, that looks yummy!” or “Oh, I can taste it!” or “Oh, I want to make it!” then I haven’t done my job.

It’s an unconscious feeling. I used to go to the supermarket and walk down the aisles—Stouffers, Lean Cuisine, Nestle—and just look at packaging. We don’t recognize or understand the colors and the logic to triggering that appetitive feeling in our brain. Over the years, I’ve learned to trust my instincts.

I’ve always said “We eat with our eyes.” If it looks messy, greasy, dirty fingerprints—we’re not going to eat it. You can distress your clothes and you can distress your hair and makeup—with the goth look and all the fashion—but one thing you can’t distress is your food.

We now bring you the recipe for the next course— the main course —served at the 68th Emmy Awards Governor’s Ball and styled by Alice Hart. These recipes were inspired by the Emmys and created by Greg Wiele, Culinary Director and Corporate Executive Chef of Patina Restaurant Group, which provided catering for the ball.

For more information on Alice Hart, please visit her website, Food for Film.

French Tenderloin Recipe
68th Emmy Primetime Emmy Awards Governors Ball Tasting in Los Angeles. (Photo by Matt Sayles/Invision for Television]/AP Images).

“Turf & Turf”

Thyme-roasted tenderloin and slow-braised short rib, wild mushroom pithivier (French pastries), rapini, rainbow carrots, caramelized shallot jus

Serves 6

1.5 pounds prime beef tenderloin, sous vide and pan roasted (or, pan seared and oven roasted) (see recipe below)

2 prime beef short rib, braised (see recipe below)

6 wild mushroom pithiviers (French pastries) (see recipe below)

12 rapini florets, blanched (see recipe below)

2 pounds rainbow carrots, roasted (see recipe below)

6 ounces caramelized shallot red wine sauce (see recipe below)


  1. Artfully arrange a 3oz slice of tenderloin, a 3oz portion of braised short rib, a mushroom pithivier, roasted carrots and rapini on six 10” hot plates.
  2. Sauce each plate with an ounce of the caramelized shallot red wine sauce.

Thyme-roasted Tenderloin

1.5 pounds prime beef tenderloin

4 tablespoons unsalted butter

4 tablespoons extra virgin olive oil

2 fresh thyme sprigs

Kosher salt and fresh ground black pepper

Directions, if using a sous vide machine

  1. Cryovac tenderloin and sous vide until an internal temperature of 129 ° F is achieved.
  2. Remove from cryovac bag and pat tenderloin dry; season tenderloin with salt and pepper.
  3. Over high heat, combine olive oil and butter in a large cast iron skillet.
  4. When butter starts to bubble and brown, add thyme sprigs and tenderloin,
  5. Pan roast tenderloin on all sided until caramelized; butter baste tenderloin with pan oils while caramelizing.
  6. Rest and slice into 3 ounce portions.

Directions, if not using a sous vide machine

  1. Preheat oven to 350 ° F and allow meat to come to room temperature before seasoning.
  2. Pan sear in a cast iron skillet as indicated above until browned on all sides and then roast in oven until a meat thermometer reads 132 ° F, or for approximately 20 minutes.

Braised Short Rib

5 pounds boneless beef short ribs

Kosher salt and freshly ground black pepper, to taste

3 tablespoons extra virgin olive oil

3 medium onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 750-ml bottle Cabernet Sauvignon

4 cups veal stock


  1. Preheat oven to 350 ° F and season short ribs with salt and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat.
  3. Working in two batches, brown short ribs on all sides, about eight minutes per batch.
  4. Transfer short ribs to a plate; pour off all but 3 Tbsp. drippings from pot.
  5. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about five minutes.
  6. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about two to three minutes.
  7. Stir in wine and then add short ribs with any accumulated juices.
  8. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
  9. Stir in stock; bring to a boil, cover, and transfer to oven.
  10. Cook until short ribs are tender, approximately 2–2½ hours.
  11. Cut into 3-ounce portions.

Wild Mushroom Pithivier

4 sheets puff pastry, cut into twelve 3.5” rounds

1 egg

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 pound Crimini mushrooms, cleaned and sliced

1 pound Chanterelle mushrooms, cleaned and sliced

1 pound White button mushrooms, cleaned and sliced

4 tablespoons Porcini mushroom powder

1 cup white wine

1 cup heavy cream

4 shallots, brunoised

2 garlic cloves, minced

1 tablespoon fresh thyme, chopped


  1. For the filling, sauté the shallots and garlic in the butter and olive oil in a large sauté pan over high heat for one minute until fragrant and translucent.
  2. Add mushrooms and cook until golden brown and all liquid has evaporated.
  3. Add white wine and thyme and reduce until dry.
  4. Add heavy cream and reduce until thickened and mushrooms are coated; remove from heat.
  5. Add porcini powder and season with salt and pepper.
  6. Pulse in food processor until a thick chunky paste consistency is achieved.
  7. To assemble, prepare egg wash by whisking one egg and two ounces of water together.
  8. Lay six puff pastry disks on a baking sheet and spoon three ounces of mushroom filling onto the center of each disk.
  9. Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper puffing during baking.
  10. Place the second round on top and press to seal, using your fingers.
  11. Using a small paring knife, score the top of each pithivier in a circular, decorative cross-hatch pattern.
  12. With a small paring knife, score around edges in 1/4-inch increments.
  13. Let chill in refrigerator for at least an hour; bake in 375 ° F oven for 45-50 minutes, or until golden brown.


12 rapini (or broccoli rabe) florets, blanched

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 garlic clove, smashed

1/8 tsp chili flakes

Kosher salt and fresh ground black pepper, to taste


  1. Heat oil, butter, garlic, and chili flakes in a large sauté pan over high heat until fragrant and butter is foamy.
  2. Add rapini and sauté for one to two minutes; season with salt and pepper.

Rainbow Carrots

2 pounds large rainbow carrots (red, white, orange and purple colors; preferably from Weiser Family Farms)

4 tablespoons extra virgin olive oil

2 cups vegetable stock

2 tablespoons raw sugar

2 garlic cloves, smashed

2 sprigs fresh thyme

1 ounce unsalted butter Kosher salt and fresh ground black pepper, to taste


  1. Preheat oven to 400 ° F.
  2. Add unpeeled carrots, olive oil, vegetable stock, garlic, thyme, sugar, salt, and pepper to a shallow baking dish.
  3. Cover and roast for two hours or until carrots are fork tender; remove and let chill.
  4. Cut carrots into various shapes (planks, stumps, half-logs and spears) and portion into six mounds with various colors.
  5. Brush carrots with butter and reheat in oven when ready to serve.

Caramelized Shallot Red Wine Sauce

5 shallots, thinly sliced

4 tablespoons extra virgin olive oil

4 cups Cabernet Sauvignon

4 cups veal stock

4 tablespoons unsalted butter

Kosher salt and fresh ground black pepper, to taste


  1. Sauté the shallots in a medium saucepan with the oil over a high heat for about three minutes, or until lightly browned, stirring often.
  2. Season shallots with salt and ground black pepper and continue cooking for 15 mins on low heat, stirring often to prevent the shallots burning, until caramelized.
  3. Pour in the wine and cook over high heat until reduced by two thirds.
  4. Pour in the stock and bring to a boil; lower the heat and simmer until reduced by two-thirds again, to yield about two cups.
  5. Season sauce with salt and whisk in the butter.

* For those who are using Le Cordon Bleu® Recipes from MasterCook, these recipes have been automatically added to your online recipe collection and are ready to sync with your desktop version of MasterCook, where it will be added to Le Cordon Bleu® Blog Cookbook.

First Course: Interview with Food Stylist Alice Hart

We’re happy to present this first in our three-part interview with food stylist, Alice Hart. Hart offers us her insight as the food stylist at 68th Emmy Awards Governor’s Ball and as a former food styling judge on the Food Network Challenge.

If you’ve ever seen a food advertisement and rushed out to satisfy your cravings, chances are you’re familiar with the work of food stylist Alice Hart. She’s the woman-behind-the-scenes who fashions food for the camera, whether it’s still shots for magazines, cookbooks, and packaging, or video for commercials.

Known as one of the top experts in her field, Alice Hart is the go-to food stylist for everyone from celebrity chefs such as Joel Robuchon to food companies like Kraft and Nestle. In 2013, she was awarded the Julia Child Legacy Award from the International Association of Culinary Professionals (IACP) for her work as a food stylist.

food stylist interview

Hart attended Le Cordon Bleu International in Paris, where she received Le Grande Diplôme. She credits her work there with helping launch her into her chosen career.

MasterCook had the pleasure of talking with Hart over an extended lunch about her work as a food stylist. We will be sharing with our readers portions of the interview in a three-part blog post series, along with recipes for a three course meal from the 68th Emmy Awards Governor’s Ball held in September, an event for which Hart was the food stylist.

The pictures interspersed throughout the interview showcase Hart’s artistry as captured by photographer Matt Sayles.

MasterCook: Can you explain the difference between making a dish look appetizing for dinner versus making a dish look appetizing for the camera?

Alice Hart: To make food appetizing for dinner you want it to look clean, wholesome. You want it to look hot, cold, crispy—so that it looks yummy in real life.

Working for the camera, it’s hardest to do still photography because things melt, things blend into each other, and dimensions change. Food is three-dimensional. You see it in real life and it has height, it has width, and length. When it goes into a camera lens, whether it’s still or whether it’s moving, the dimensions get squashed. I have to build the food up very simply to make it look three-dimensional even though it’s two-dimensional.

food stylist event
Photo: Matt Sayles. Food stylist: Alice Hart

I do not paint, I do not spray, I do not use chemicals. I do not use embalming fluid. I was on the Food Network Challenge for a couple of years as one of their judges and, as a judge, I had a food stylist who used embalming fluid and ammonia.

And I nailed him because we don’t do this. There’s something called “truth in advertising.” And the more chemicals you put on the food, the less real it is. It needs to be clean looking, healthy, nature-made food. Not fake, not phony.

The recipes offered below were inspired by the Emmys and created by Greg Wiele, Culinary Director and Corporate Executive Chef for Patina Restaurant Group, which provided catering for the ball. For more information on Alice Hart, please visit her website, Food for Film.

 Heirloom Beet Salad

Served with pistachio-goat cheese “bonbons,” blood oranges, preserved lemon, roasted eggplant puree, baby fennel confit, Lolla Rossa, black olive “soil,” and tangelo vinaigrette

Serves 6
6 red baby beets, roasted and halved (see recipe below)
6 Chioggia baby beets (commonly referred to as candy cane or candy stripe beets), roasted and halved
6 gold baby beets, roasted and halved
2/3 cup (6 ounces) eggplant puree, roasted (see recipe below)
6 ounces tangelo emulsion (see recipe below)
3 ounces preserved lemon, julienned (see recipe below)
18 pistachio-crusted goat cheese “bonbons” (see recipe below)
6 baby fennel bulbs, confit and quartered (see recipe below)
3 ounces Kalamata olive “soil” (see recipe below)
3 Lolla Rossa baby lettuce heads
30 blood orange segments
24 slices raw Chioggia baby beets
6 fennel fronds
4 ounces tangelo vinaigrette (see recipe below)

  1. Artfully arrange first thirteen ingredients in the center of six 10” salad plates.
  2. Drizzle each salad with a half-ounce of tangelo vinaigrette.

Roasted Baby Beets

6 red baby beets
6 Chioggia baby beets (commonly known as candy cane or candy stripe beets)
6 gold baby beets
6 tablespoons extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste

  1. Remove stems from beets.
  2. Toss each colored beet with olive oil, salt, and pepper.
  3. Bundle each color in aluminum foil and bake in 350 ° F oven for 90 minutes.
  4. Allow to cool to room temperature and peel skin.
  5. Cut beets in half.

Roasted Eggplant Puree

2 large eggplants
1/2 cup extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste

  1. Char-roast two large eggplants over a wood fire until blackened and very soft.
  2. Place into a covered container with a tight fitting lid and allow to self-steam at room temperature.
  3. When eggplants have cooled enough to handle, remove from container and discard charred skin.
  4. Place roasted eggplant flesh, olive oil, salt, and pepper into food processor and pulse until smooth.

Tangelo Emulsion

1 cup fresh squeezed tangelo juice
3 and 1/4 cups filtered water
3/4 cups granulated sugar
½ teaspoon kosher salt
1 tablespoon tangelo zest
1/4 teaspoon saffron threads
3 tablespoons Agar agar powder

  1. Fill a large bowl with ice water; set aside.
  2. In a medium saucepan, bring water, sugar, salt, zest, and saffron to a boil.
  3. Remove from heat, cover, and let steep for 20 minutes.
  4. Strain through a chinois into a clean medium saucepan and add agar agar.
  5. Bring to a boil, whisking constantly; allow to boil for 1 ½ minutes, continuing to whisk.
  6. Pass through a chinois into a shallow pan and place over ice water to cool until completely set.
  7. Transfer to a blender and add the tangelo juice; blend on high speed until smooth, using the ladle as needed to agitate puree to ensure every bit is blended.
  8. Strain through a chinois, transfer to a squeeze bottle, and keep refrigerated until ready to serve.

Preserved Lemon

5 lemons
1/3 cup Kosher salt

  1. Quarter the lemons from the top to within 1/2 inch of the bottom.
  2. Gently spread open the quarters and sprinkle salt on the exposed flesh.
  3. Close the lemons, holding the quarters together, so that they retain their original shape.
  4. Place 1 tablespoon of salt on the bottom of a mason jar.
  5. Pack the lemons into the jar and push them down, adding more salt between layers.
  6. Press the lemons down to release their juices and to make room for the remaining lemons. Leave some air space at the top before sealing the jar.
  7. Let the lemons ripen for 30 days in a warm place, shaking the jar each day to distribute the salt and juice.
  8. To use, rinse the lemons, remove and discard the pulp, and julienne the peel.

Pistachio-crusted Goat Cheese “Bonbons”

3 cups fresh goat cheese
4 tablespoons heavy cream
1 teaspoon fresh thyme, chopped Kosher salt and fresh ground black pepper, to taste
1 cup Sicilian pistachios, chopped


  1. Mix goat cheese, heavy cream, thyme, salt, and pepper in bowl and roll into eighteen 2/3oz “bonbon” shaped balls.
  2. Roll each goat cheese bonbon in chopped pistachios until well coated.

Baby Fennel Bulbs

6 baby fennel bulbs, reserve fronds
1 cup extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste

  1. Place fennel bulbs in a shallow baking dish and coat with olive oil.
  2. Season bulbs with salt and pepper, cover, and slow roast at 200 ° F for 90 minutes or until very soft (but no color).
  3. Allow to cool and then quarter.

Kalamata “Soil”

1 4-ounce packet dehydrated Kalamata olives
1/3 cup hazelnuts, toasted
¼ cup cocoa nibs, which can be found at specialty grocer or gourmet kitchen retailer
1 and ½ teaspoons coriander seeds, toasted
1 tablespoon fennel seeds, toasted
½ cup pumpernickel bread crumbs, toasted
2 tablespoons unsalted butter, softened
Kosher salt and fresh ground black pepper, to taste

Pulse all ingredients in food processor until mixture resembles soil.

Tangelo Vinaigrette

4 tablespoons fresh squeezed tangelo juice
4 tablespoons rice wine vinegar
4 tablespoons extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste

Whisk all ingredients together.


* For those who are using Le Cordon Bleu® Recipes from MasterCook, these recipes have been automatically added to your online recipe collection and are ready to sync with your desktop version of MasterCook, where it will be added to Le Cordon Bleu® Blog Cookbook.

The “Kobe Beef of Snails” Enlivens French Escargot Recipe

Mention French cuisine and it automatically conjures up many dishes, including the classic Escargot bourguignon, the escargot recipe which is included in Le Cordon Bleu® Recipes from MasterCook. But there’s much more to snails than just the classics, as we learned from talking with Doug Dussault, a.k.a “the Snailman.”

Dussault is an alumni of Le Cordon Bleu® Paris who discovered Wild Burgundy Snails while working in a Paris restaurant. He is now the owner of the Potironne Company, which imports Wild Burgundy Snails, providing them to restaurants, gourmet shops and the public. MasterCook was excited to talk with Dussault about his experience with this special ingredient.

French recipe for snails
Douglas Dussault, also known as the Snail Man

MasterCook: Can you tell us about what makes the Wild Burgundy Snail so desirable compared to farmed snails or other types of snails?

Doug Dussault: Also known as the Roman Snail—a reference to its place in the Roman diet millennia ago—or Vineyard Snail, the Helix Pomatia is the most prized of the 116 edible varieties of Helix snail. Sustainably harvested for hundreds of years, and a protected species throughout Europe (Least Concern), it is also quite temperamental and delicate.

It does not take well to farming, and I am not aware of any successful commercial farming operations. Besides, true among most foods, limited human intervention yields better results. Free range, cage-free, and wild proteins particularly display a certain terroir; nuances of their environment. This is true of the Wild Burgundy Snail, too.

In nature, the Helix Pomatia observes seasonality in its diet, and will stroll right past, say, wild asparagus in September. Commercial farming—the Helix Aspersa, also known as the Brown or Garden Snail, the invasive species now found through much of California, is the most commonly farmed—on the other hand, relies highly on processed cereals for feed.

Beyond an adulterated diet, farmed snails are also affected behaviorally. Inherent breeding cycles and even hibernation are affected. So many stresses, of course, negatively affect the taste.

escargot recipe
French Snail in the Wild

MasterCook: Do you think the American palette has become more adventurous and open to dishes like snails since you began your business?

Chef Dussault: I am thrilled with the evolution of the American palette! Across all sectors, there is a profound acceptance of the unique and “bizarre” in food and beverage. It’s really an exciting time. Credit the creativity of Chefs—it always starts in the kitchen. Nationwide, Chefs have pushed for greater availability of high quality, heirloom, organic ingredients and have created market demand. On menus, those same ingredients created interest among diners, then retail markets, and so on. It’s really a wonderful evolution in the U.S. that continues to move forward and is forcing real change at the agricultural level, too.

MasterCook: Can you give us a pro tip on preparing or serving snails?

Doug Dussault: As any Chef will tell you, sourcing the highest quality ingredients is a big part of what we do. Starting with the finest components reflects on the plate. The Wild Burgundy Snail exemplifies this high standard. The perfect protein, it is also the most versatile. So, have fun! Sure, they are delightful draped in the classic compound butter à la bourguignonne, but try them in ravioli, skewered on the grill, in paella, tempura, in sausages, with shellfish, atop flatbread or bone marrow, and the like. Over 16 years I have seen no boundaries.

MasterCook users can start experimenting with snails using the recipe for Wild Burgundy Snail & King Salmon Vol au Vent, with Wild Mushroom Velouté below, provided exclusively to us by Doug Dussault. If you have Le Cordon Bleu® Recipes from MasterCook, this recipe has been automatically added to your online recipe collection and is ready to sync with your desktop version of MasterCook, where it will be added to Le Cordon Bleu® Blog Cookbook.

To aid in your culinary discovery, we have also made special arrangements to have the Potironne Company’s Wild Burgundy Snails made available to MasterCook users directly through the MasterCook store. Experience the best for yourself!

Wild Burgandy Snails in a can


New Classic Escargot Recipe: Wild Burgundy Snail King Salmon Vol au Vent, with Wild Mushroom Velouté

Serves Four, Appetizer

4 Puff Pastry Shells or Vol au Vents, packaged or made from a separate recipe [Note A]
4oz Fresh King Salmon, skin-on, deboned

Optional Accompaniments
Rosemary and aged goat cheese
Pesto [B], or Beurre Rouge [C]

Poaching Liquid for Salmon
1 quart of water
Bay leaf
Green peppercorns
Fennel fronds
1 Cup white wine
Orange & lemon peels
1 tsp. of sea salt

Wild Mushroom Velouté
Snail stock, from one can Wild Burgundy Snails, Petit, Four Dozen
2 Cups Chicken Stock
1 Cup Water
Mushroom stems, from below [D]
Fresh herbs: rosemary, tarragon, & thyme
3 oz. Smoked Pancetta, small dice
2 tbsp. Olive Oil
2 medium spring onions (or leeks), large dice
Peeled knob of ginger, maybe 1” square
16 oz. seasonal mushrooms, cleaned, quartered (here, Shitakes & King Trumpets) [E]
½ fennel bulb, thinly sliced
3 large cloves garlic, thinly sliced
½ Cup all-purpose flour
Cumin seeds, bay leaf, sea salt, white pepper
Fresh tarragon, chopped
½ Cup all-purpose flour
Wild Burgundy Snails, Petit, Four Dozen
½ Cup Heavy Cream

escargot recipe ingredients
Four dozen snails and other ingredients

Use store-bought puff pastry or make Puff Pastry following the recipe included in MasterCook. You will need to prepare the puff pastry by creating shells or vol au vonts. Choose your desired shape (here, diamonds, rounds, square cups), and bake according to the instructions on the packaging. Set aside.

For the Velouté: In a medium sauce pan, add Snail stock (from one can Wild Burgundy Snails, Petit, Four Dozen), 2 Cups Chicken Stock, 1 Cup Water, Mushroom stems, and bits of fresh rosemary, tarragon and thyme.  Bring to a boil, strain through a fine sieve and refrigerate until cold.

escargot recipe starter
Adding ingredients to the sauce pan

To a dry, large sauce pan over medium-low heat, add the pancetta. Render until golden brown, stirring occasionally. Move the lardons to a paper towel to dry. Add olive oil to the rendered fat. Add onions, ginger, and cumin seeds, and toss to coat. Sweat onions gently, 2 minutes. Add mushrooms, and toss. Add the garlic and fennel. Focus these flavors, stirring occasionally, until the pan is nearly dry.

Sift in the flour and reduce heat to low. Stir. Yes, it’s a hot sticky mess, but we’re making a roux without creating more dishes. Be attentive. Scrape the bottom, stir regularly. No coloration. Cook for 10-15 minutes.

Increase the heat to medium, and immediately whisk in one-half of the chilled broth. Gently whisk until smooth, scraping the bottom until clean. Add the remaining broth in halves until the desired consistency. Adjust heat: do not boil, but a very light simmer is appropriate. Add the snails, bay leaf, and heavy cream. Stir. [F] Remove from heat until ready to plate.

escargot recipe appetizer
Preparing the Veloute

For the poached salmon: in a medium sauce pan, combine the ingredients. Bring to a boil. Remove from heat and submerge the salmon. Allow to cook to desired doneness, perhaps 5 minutes. Gently remove salmon to a plate. When cool enough to handle, peel off the skin, and wipe clean the black fat. Gently pull apart the salmon, following the natural contours of the meat. Refrigerate.

When ready to serve: reheat the puff pastry, and bring the velouté back to medium heat. Gently stir in the salmon, pancetta and tarragon. Remove bay leaf and ginger. Salt & pepper. Spoon into, or over vol au vents. Garnish with ribbons of cheese and a rosemary sprig. [G] To the side, add pesto or beurre rouge as desired. Serve immediately. Enjoy!

escargot recipe starter
Wild Burgundy Snail and King Salmon appetizer on the plate


A: Use store bought — or make your own using the recipe for Puff Pastry included in MasterCook.

B:  Use store purchased — or make your own using the recipe for Pesto included in MasterCook.

C:  You can make your own Beurre Rouge by using the recipe for Beurre Blanc included in MasterCook, substituting red wine for white.

D: Don’t be afraid to use a few of those dried mushrooms you’ve got tucked away.

E: The proteins here would work well with Chanterelles.  Also Shitakes & King Trumpets are nice.

F: If you find the velouté too thick at this point, simply add more of remaining broth and then chicken stock until desired consistency is reached.

G: For a little splash of color, I also added a brunoise of fresno pepper.

Learn How to Make these Fabulous-looking Pecan Sandies

MasterCook is pleased to have Chef Emily Novak as our guest blogger. Chef Novak graduated from Le Cordon Bleu in New Zealand, where she received Le Grand Diplôme. She has worked as Pastry Chef at some of Philadelphia’s top restaurants—including the James Beard Award-winning Abe Fisher and Serpico—and currently works at One80.

While the calendar may tell us that spring is here, the blustery cold winds that continue to whip around the city of Philadelphia make it feel otherwise. These chilly mornings make the blankets feel a little warmer, and the slippered shuffle to the coffee pot a little further away. Yet nothing warms up the house quite like the smell of toasting pecans and robust maple syrup.

Chef Emily Novak

One of my favorite cold weather recipes is Maple Pecan Sandie Stacks. These little stacks not only look elegant and inviting, but are also the perfect balance of rich, comforting butter cookies and light fluffy maple diplomat cream. It is easy to dress them up with extra pieces of dark chocolate or maple sugar candies, but they can also pair well with zesty gingersnap ice cream or an after-dinner coffee.

The Pecan Sandie cookie recipe is easy to make, and incredibly forgiving. It readily takes on different shapes, and while I choose to cut them into thin rectangular cookies for stacking, this dough also makes an excellent tart shell or thumbprint cookie if you are looking to change the appearance of the dessert.
Pecan Sandies ready to eat

After the dough has been mixed, it works best if it is allowed to chill for half an hour to an hour, but can also be made in advance and kept overnight in the refrigerator. When preparing to roll out the dough, work directly on top of a pre-measured portion of parchment paper (or silicon mat).

It is important for stacking that the cookies are quite thin, so using parchment paper or a mat avoids the headache of trying to transfer the ultra-thin dough to a new location. Additionally, the small processed pieces of pecan within the dough can make it fragile and prone to tearing when rolling down to a few millimeters thick. If this happens, pressing small pieces of dough into the gaps as filler works perfectly fine.

To achieve uniform cookies with a clean definitive shape, parbake the sheet of cookie dough before cutting it. When the sheet begins to look dry and the edges are just starting to barely turn golden brown, remove the tray from the oven.

You can now use a cookie cutter or slide the sheet carefully onto a large cutting board to trim the desired shapes with a knife. At this point, the cookies are already set in their shape and should retain a nice clean edge once you have finished baking them off.

The maple diplomat cream that is piped in between the cookies may sound foreign, but is closely related to a whole family of dessert creams which includes anglaise and standard pastry/patisserie cream. The reason I like using a diplomat cream is because it offers a middle ground in consistency between runny, sauce-like anglaise and thick and dense pastry cream.

A diplomat is a pastry cream which is fortified with gelatin for structure, but cut with whipped cream for lightness. It maintains a pipe-able firmness and hold, but doesn’t overwhelm the other delicate pieces of the dessert.

* For those who are using Le Cordon Bleu® Recipes from MasterCook, these recipes have been automatically added to your online recipe collection and are ready to sync with your desktop version of MasterCook, where it will be added to Le Cordon Bleu® Blog Cookbook.

Pecan Sandies

250 grams chopped pecans or pecan pieces
225 grams butter, softened
110 grams cream cheese
1/2 tablespoon vanilla extract
100 grams brown sugar
125 grams white sugar
1/4 teaspoon salt
315 grams all-purpose flour

      1. Preheat oven to 350 degrees F.

2. Lightly toast pecans on a cookie sheet until they are fragrant and golden brown. Remove from the oven and allow to cool. Reserve a small portion for garnish, and blitz the remaining nuts in a food processor until they are in very small pieces. Be careful to not over process the nuts or they will start to look wet and clumpy when too much of the natural oil is released.

3. Blend softened butter and cream cheese together in a mixing bowl with the paddle attachment. Scrape down the bowl and continue to beat until there are no lumps. Add in vanilla extract.

4. Add the sugars, salt, and flour to the bowl and slowly mix until the dough looks sandy and there are no large clumps of fat remaining. Add in your finely processed pecans and continue to mix until the dough just begins to come together in a single ball and pull away from the sides of the bowl.

5. Wrap the dough in plastic wrap and refrigerate for ½ hour-1 hour.

6. Lightly flour and roll out the dough to 2mm thick.

7. Bake for 6-8 minutes until parbaked, cut out cookie shapes, and return to the oven as described above for another 3-4 minutes.

Maple Diplomat

2.5 sheets gelatin
75 grams egg yolks
115 grams brown sugar
35 grams cornstarch
300 grams milk
20 grams softened butter
130 grams maple syrup
300 grams heavy whipping cream

1. Bloom gelatin in ice cold water.

2. Whisk together yolks, sugar, cornstarch, and a small quantity of milk in a large bowl. Use just enough milk to help incorporate the dry ingredients into the yolks so the mixture is not too thick and paste-like.

3. Heat the remaining milk until it comes to boil. Temper the hot milk into the yolk mixture, and then return all of the liquid to the pot on the stove. Whisk continuously over a medium-low heat until the mixture is thick and begins to boil. Continue to whisk while boiling for 1 minute.

4. Remove from heat, and immediately transfer the hot mixture into a clean container. Whisk in bloomed gelatin, then butter and maple syrup.

5. Cover the mixture with a piece of cling film directly on the surface to avoid forming a skin. Chill the mixture in the fridge (stirring occasionally) until it is approximately room temperature. You do not want to chill it all the way until it is set.

6. While the mixture is cooling, whip cream to soft peaks. Once the mixture is ready, gently fold in the whipped cream. Return the fresh diplomat cream to the fridge until the gelatin has set. Once firm, the cream can be transferred into a piping bag and used in decoration.

Desserts to Make the Holidays Shine Brighter

Desserts are king during the holiday season, as diets relax and sweet indulgence reigns. Chef Denise Marchessault joins us to talk about her newly published cookbook, British Columbia from Scratch: Recipes for Every Season, authored with photographer Caroline West. She also offers some tips on how to stay on top of holiday cooking and shares with us a few delectable dessert recipes just in time for the holidays.

Chef Marchessault is a graduate of Le Cordon Bleu® Ottawa, in Canada, where she achieved Le Grand Diplôme®, a 9 month comprehensive programme combining pastry and cuisine. She teaches cooking classes in Vancouver, Canada, and also penned the Master Class Series for EAT Magazine with photographer Caroline West.

British Columbia from Scratch book cover

MasterCook: Tell us about the “from scratch” part of your book. As a chef, what do you see as the benefits of cooking from scratch rather than using processed foods?

Chef Marchessault: Well, it’s healthier, more economical, and more flavorful than anything you’ll find in a box, packet or cube. Cooking is not a chore to endure, it’s is a pleasure in itself. Fortunately, there’s a new wave of cooks, young and old, who are discovering, or rediscovering, the simple pleasure of cooking from scratch.

MasterCook: Since your cookbook is inspired by the flavors of British Columbia, will readers outside the province be able to find the ingredients to make the recipes in your cookbook?

Chef Marchessault: Absolutely! I wanted a cookbook as practical as it is beautiful so I favored recipes with easily accessible ingredients. Seafood recipes are adaptable to any variety of fish and most ingredients are available at your local market.

MasterCook: As a professional chef with lots going on outside the kitchen–including a new book to promote, teaching, writing, and raising twins–what is your advice to people trying to stay organized as they plan and prepare meals during the holiday season?

Denise Marchessault

Chef Marchessault: My best advice is to get a jump-start on food prep whenever possible. When I come home from the market, for example, I peel and chop several onions and store them in plastic containers, in the fridge. No matter how frazzled, I can always muster the strength to prepare dinner when armed with a fridge full of pre-washed and chopped vegetables.

Dressings and pestos can be made ahead, too, and they liven-up quick and easy meals like frittatas, roasted vegetables, pasta, legumes or fish. Most desserts and pastry doughs freeze well, so when you’re in the mood for baking, fill up your freezer!

Cranberry Meringue

I do as much as possible in advance, and break down recipes into manageable tasks. For example, I’ll make dough one day and roll it out the next.

MasterCook: What are you planning for your main holiday meal this year? Do you have traditional items you always make, or do you change the menu from year to year?

My daughters are Pescetarian, so I’ll prepare salmon in puff pastry, rather than a traditional turkey. I’ll include an assortment of traditional side dishes, such as cranberries and garlic-roasted mashed potatoes.

The last few years I’ve prepared Christmas dinner entirely in advance. Re-heating a meal, rather than cooking all day, means I’m enjoying a relaxing day with my family.

Chocolate Mousse with Pear Chips

Chef Marchessault has kindly provided us with two recipes from her cookbook, “Cranberry Meringue” and “Chocolate Mousse with Pear Chips.”* For more information on Chef Marchessault, please click on the following link: You can view a video preview of her book here, or purchase British Columbia from Scratch at Amazon by clicking here.

* For those who are using Le Cordon Bleu® Recipes from MasterCook, these recipes have been automatically added to your online recipe collection and is ready to sync with your desktop version of MasterCook, where it will be added to Le Cordon Bleu® Blog Cookbook.

Cranberry Meringue

Makes 10 – 12

¼ cup cranberry purée (recipe below) or strawberry jam
4 large egg whites, with no traces of yolk, room temperature
1 cup granulated sugar, preferably superfine or berry sugar
1 ½ teaspoons cornstarch
½ teaspoon white vinegar

You’ll need a baking sheet lined with parchment. A pastry bag is handy for portioning the meringue but not essential.

Preheat oven to 250 °F

To keep meringue uniform, draw circles onto your parchment-lined baking sheet, using a teacup as a template, with 2” space between each circle. Turn the parchment over and use as a guide when spooning or piping the meringue onto your tray.

Whisk the egg whites in a meticulously clean bowl, at medium speed for about one minute or until a network of tiny bubbles have formed. Gradually add the sugar and increase the speed to high and whip until the whites have expanded and formed billowy, firm glossy peaks. Be mindful not to over-whip otherwise the whites will turn grainy and lose their shape. Reduce the speed to low and add the cornstarch and vinegar until just blended.

If using a pastry bag, spoon the meringue into a pastry bag fitted with a ¾” tip. Pipe or spoon the meringue onto your prepared tray, using the template as a guide. Dip a butter knife into a bit of cranberry purée or jam and gently drag the purée around the unbaked meringues to create a marbled effect.

Bake for about an hour on a rack in the lower third of your oven or until the meringues are dry. Turn the heat off and leave the meringues in the oven until they cool. The meringues will crack slightly. Store in an airtight container in a cool dry place.

Cranberry Purée

6 ounces, fresh or frozen and thawed cranberries, ½ standard package
6 tablespoons granulated sugar

Purée the cranberries in a blender or food processor until smooth. Pour the puree through a fine-mesh strainer into a small saucepan, using the back of a ladle or a large spoon to press the solids against the strainer, extracting as much liquid as possible.  Heat the purée over medium heat with the sugar and reduce until the mixture is thick enough to coat the back of a spoon. Set aside ¼ cup for the meringue and use any leftover purée as a topping for ice cream or swirled into puddings, muffins, loaves, pancakes or cookies.

Chocolate Mousse With Pear Chips

Serves 4–6

The key to this rich, melt-in-your-mouth mousse is to have your tools close at hand. With only two ingredients, chocolate and cream, the recipe is more about preparation than culinary finesse.

Once the cream and melted chocolate collide, the mousse firms quickly, so have your containers nearby. A piping bag is useful for distributing the mousse into narrow glasses but a small spoon works too.

If you’d like your mousse to peer above the rim of the containers, as pictured, wrap parchment paper around the containers first.

The mousse is rich and best served in small sherry or shot glasses.

If you’d like to garnish your mousse with pear chips and chocolate leaves, plan to make these in advance.

8 oz (230 g) good quality dark chocolate, chopped into small pieces
2 cups (500 mL) whipping cream, chilled
Pear Chips (optional; recipe follows)
Chocolate Leaves (optional; recipe follows)

You’ll need a wire whisk and a spatula.

Place the chocolate and 1/4 cup (60 mL) whipping cream in a heat-resistant bowl placed over a saucepan filled with 1 inch (2.5 cm) of simmering water. Stir until the chocolate is just melted then remove from the heat.

Pour the remaining whipping cream into a large bowl or the bowl of a standup mixer fitted with a wire whisk. Whisk the cream until just thick enough to form soft peaks.

Working quickly, pour the melted chocolate into the whipped cream, using a spatula to scrape any remaining melted chocolate left clinging to the bowl. Whisk the chocolate into the cream until the mixture is uniform in colour and has thickened.

Spoon or pipe the mousse into glasses and refrigerate until set.

Take the mousse out of the refrigerator about 20 minutes before serving. Remove the parchment collar, if using, and garnish with a pear chip and chocolate leaf, if desired.

Pear Chips

1 firm, slightly underripe pear, washed
1 cup (250 mL) sugar
1 cup (250 mL) water
Zest of 1 lemon

Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.

Combine the sugar, water and lemon zest in a small saucepan over low heat until the sugar is completely dissolved.

Slice the pear paper-thin, using a mandoline or vegetable slicer.

Coat both sides of each pear slice with the sugar water mixture and place on a prepared baking sheet without overlapping any slices.

Dry the pear slices in the oven for 2–3 hours, carefully turning them over once. Allow the pears to cool for 10 minutes then gently peel the slices from the parchment. If the pears are not firm and crisp once cooled, continue to dry them in the oven.

The pear chips can be made a few days ahead of time and kept in a covered container.

Chocolate Leaves

6 oz (175 g) good quality chocolate, chopped into small pieces
8–12 small, firm non-toxic leaves such as holly or rose, washed and completely dried

Place the chocolate in a heat-resistant bowl over a saucepan filled with 1 inch (2.5 cm) simmering water. When the chocolate has melted, dip one side of each leaf into the chocolate and place on a parchment-lined baking sheet.

Once the chocolate has firmed, carefully peel the leaves from the chocolate.

Create an Intimate Thanksgiving with a Festive Scallops Recipe

While turkey is the traditional choice for Thanksgiving, scallops offer a change of pace for those looking to shake things up a bit at this time of the year. There are many reasons to choose seafood over turkey for a holiday meal. For one, not everyone has a huge family to feed or else lots of free time available. Seafood can be prepared quickly yet is still exotic enough to qualify as a special occasion dish.

Calling it a “festive and sophisticated” recipe for scallops, Chef Elizabeth Whitt, an honors graduate from Le Cordon Bleu Paris, says she first encountered this recipe while dining at a friend’s Italian restaurant in Hollywood, CA. She was struck by the recipe’s delicious flavors and realized it would be very easy to create at home.

Seared Scallops with Sweet Potato Puree

One of the biggest obstacles for home cooks who want to try their hand at seafood is not knowing what to look for in the supermarket. With scallops, there’s reason to be cautious, because some fisherman soak them in additives to increase their size. Nevertheless, Chef Elizabeth shares her tips on how to choose them in her notes on technique in the recipe below.

“Seared Scallops with Balsamic Mushrooms and Sweet Potato Puree” is a perfect recipe for fall, as it contains in-season ingredients such as scallops, mushrooms, and sweet potato. Chef Elizabeth recommends serving it with a red wine: “The balsamic and the pinch of nutmeg help pair it well with red wine like a Pinot noir, red blend or even a nice California Zinfandel.”

Remember that if you are using the MasterCook desktop app, you can use the Wine List feature to keep track of your wine inventory, wish list, or make notes on wine pairings.

Chef Elizabeth has previously shared recipes with MasterCook users. For more information on Chef Elizabeth, please click on the following link:

MasterCook Wine List

* For those who are using Le Cordon Bleu® Recipes from MasterCook, this recipe has been automatically added to your online recipe collection and is ready to sync with your desktop version of MasterCook, where it will be added to Le Cordon Bleu® Blog Cookbook.

** You can follow Chef Elizabeth’s cooking steps by buying your scallops from Kodiak Fish Market, an online seafood store that sells direct to consumers. Their scallops are harvested in the Shelikof Straits, 40 miles west of Kodiak, Alaska. The scallops are dry and sorted by size and frozen at sea without any additives.

When you purchase $100 worth of seafood through Kodiak Fish Market, you’ll receive a free copy of MasterCook 15.  If you purchase a $150 worth of seafood through Kodiak Fish Market, you’ll receive a free copy of Le Cordon Bleu Recipes® from MasterCook. To take advantage of this offer click here and use the discount code “mcforkodiak.” Offer good through December 31, 2016.

Seared Scallops with Balsamic Mushrooms and Sweet Potato Puree

Seared Scallops with Balsamic Mushrooms
Level: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4

10-12 ounces crimini or button mushrooms, halved if small or quartered if large
3 tablespoons olive oil, divided
Salt to taste
3-4 tablespoons aged balsamic vinegar
12 large sea scallops
Freshly ground pepper, to taste

Heat a large skillet until very hot, then add mushrooms and 1 1/2 tablespoons olive oil. Cook until they just start to brown (shake pan if they get too hot). Season with salt and continue to cook until tender, about 3-5 minutes.

Deglaze mushrooms with balsamic vinegar. Bring to a boil and reduce until thick, if necessary. Remove mushrooms from pan and set aside.

For scallops, rinse mushroom pan or use a new pan and heat until hot. When hot, add 1 1/2 tablespoons olive oil and add scallops (tip: place first scallop at the 12-o’clock position and continue clockwise so you know which one you put in first).

Cook scallops without moving for about 2 minutes or until nicely browned. Using a fish spatula or other flat-bottomed spatula, gently unstick from pan and turn to other side. Cook another 2 minutes on medium high-heat.

Place Sweet Potato Puree on a plate or platter, place scallops and mushrooms on the plate or platter and then drizzle with balsamic from mushrooms.

Ever have problems getting scallops to sear properly? The main issue is probably the type of scallops you are using. There are dry scallops and wet scallops.  Wet scallops will usually not sear as well.

Wet scallops–as their name suggests–are soaked in water, and usually chemically treated to preserve them longer. This means they absorb and retain more water, which will hinder the browning process of the scallops. So when you cook them, the water releases and inhibits the temperature from reaching the point where they will brown.

Dry scallops are the ones you want to get to achieve a nice brown crust. Dry scallops are not chemically treated and are not soaked in water. Their flavor is therefore more pure and concentrated, but their shelf-life is shorter, so eat them fast!

Another important step in cooking scallops and other seafood is to not wash or rinse the scallops. If they are dirty or smell funny and you feel they need to be washed, then you should return them and not eat them. You want to just place them on a plate lined with a paper towel or two and put a paper towel on top. I let them sit for about 30 minutes like this before I cook them.

Finally, it is important to have a really, really, hot pan and to not move your scallops until they have browned–moving them will remove them from the direct contact with the heat and will mean they will be less likely to brown (or will take longer to brown but still be cooking indirectly).

Sweet Potato Puree
Level: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4

2 pounds sweet potatoes, peeled and cut into large chunks
1 stick of butter or 1/3 cup of orange olive oil
Salt to taste
1 pinch cayenne pepper, or more to taste
1 pinch nutmeg, or more to taste

Place sweet potatoes in a large saucepan and cover with water. Add 1 tablespoon salt to water and bring to a boil. Once boiling reduce to a simmer and heat until sweet potatoes are fork tender, about 15-20 minutes.

Drain potatoes and put into an oven-safe bowl. Mash with a potato masher or fork and add butter or oil, salt, a pinch of cayenne pepper and nutmeg. Taste for seasoning and adjust as necessary.

Serve immediately or let cool. If making ahead, cover with aluminum foil and refrigerate for 1-4 days. When ready to serve, remove from refrigerator, bake in 350 degrees F oven for 25 minutes or until hot.

Chef Elizabeth Whitt Shares a Recipe from her Gourmet Food Truck

An honors graduate of Le Cordon Bleu® Paris, Chef Elizabeth Whitt’s career is a sterling example of how learning the techniques of French cuisine provide a springboard to versatile cooking styles and opportunities. Elizabeth’s many ventures include recipe and product development through a thriving consulting business, teaching home chefs and professionals alike in culinary classes, hosting culinary retreats where her love of teaching is combined with great foodie destinations, and running a gourmet food truck specializing in waffle sandwiches.
Foof truck in Laguna Beach, CA
MasterCook caught up with the chef to ask about life after Paris, the food truck craze, and serving food to one and one hundred!

MasterCook: You trained at Le Cordon Bleu Paris and lived and worked in Paris afterwards. Did the ambience of Paris have much of an influence on you?

Chef Whitt: I lived in Paris for over 10 years and never stopped learning about L’art culinaire and gastronomy. I was lucky to be able to experience so many fabulous dining experiences. I have to say I have been spoiled by my time in Paris, but not only did I learn great things from established restaurants and world-renowned chefs, I also learned through the everyday life that Paris has to offer.

Every week I would stroll through the outdoor market chatting with the different purveyors about the incredible items they had that day. With just an inquisitive mind and a few pleasantries, I experienced a whole new classroom in the streets of Paris. I loved seeing the seasons change in the stands of the market and all of the new and intriguing delicacies that came along. I could close my eyes, smell the air, and know what month we were in!

MasterCook: Food trucks like Waff’N’Roll have become a staple on the street and at public events, but could you talk about a private event you’ve done with the truck?
Waffle Truck food menu
Chef Whitt: We have done so many fun private events, usually involving great music and incredible settings, but I guess the latest one that comes to mind was a baby shower on the beach of some family friends of mine. While we were setting up someone mentioned how we should ask Justin to sing. I said, “Justin who?” and that’s when I found out that Justin Timberlake and Jessica Beil would be at the party. They were both very lovely people and it was fun to meet them and serve them our great stuff!

MasterCook: The recipe you’ve shared with us can make 8-10 large or 15-20 small sandwiches. Can you tell us about what you enjoy about serving larger groups and tell us a tip you have for success?

Chef Whitt: This pulled pork recipe is great for serving a crowd at a party! The pork is slow braised and can be done the day before and even tastes better! My biggest suggestion for serving a large group is to select recipes that are better when made ahead of time. There is so much to do when preparing for a large party or gathering that anything that can be done the day before is a big help and helps you enjoy the party more!

Chef Whitt has been kind enough to share two of her food truck recipes for MasterCook users to try at home. If you use a slow-cooker, you can use it for these recipes, although it’s not essential. If you have Le Cordon Bleu Recipes from MasterCook, these recipes have been automatically added to your online recipe collection and are ready to sync with your desktop version of MasterCook, where they’ll be added to Le Cordon Bleu Blog Cookbook.

Slow Braised Pork and Chipotle Apricot Barbeque Sauce

Slow Braised Pulled Pork (Makes 8-10 large or 15-20 small Sandwiches)

4 pounds pork butt or shoulder, cut into long thick strips
1 onion, sliced
3-4 garlic cloves, peeled
1 bay leaf
1 tbsp. cumin
3 cups chicken broth
Salt and pepper
Rolls or bread or waffles
2 or more cups of BBQ Sauce
2 cups prepared coleslaw

Pork: Pre-heat oven to 350 F or 180 C. Place all ingredients into a Dutch oven and season generously with salt and a bit of pepper. Bring liquid to a boil, cover and place in oven and bake for 3-4 hours. When pork is tender and falling apart, remove from baking dish and place ingredients in a refrigerator safe dish and cool. Place in fridge overnight. When ready to reheat and serve, take out of fridge and remove the meat from the fat and shred with your hands into a slow cooker or other pot or oven safe dish to reheat. Discard any large chunks of fat and any visible fat in the juice (should have risen to the top and solidified). Once fat has been discarded, reheat the pork with the congealed cooking juice until boiling. Reduce heat and add 1 cup or more of BBQ sauce. Place meat on roll spread with extra sauce, top with a little coleslaw and serve.

Chipotle Apricot BBQ Sauce (Makes about 4 cups)

1 tbsp. oil
1 onion, chopped
4-5 garlic cloves
2-3 chipotle peppers with adobo sauce from small can
1/3 cup water
1/3 cup apple cider vinegar
1/3 cup balsamic vinegar
1/3 cup sugar
1/3 cup molasses or dark corn syrup
1/3 cup apricot jam or jelly
3 tbsp. Dijon Mustard
3 tbsp. soy sauce
1 tsp. ground black pepper
1 tbsp. cumin
1 tbsp. Worcestershire sauce
2 cups ketchup

Heat oil, chopped onion and garlic in saucepan over medium heat for about 3-5 minutes. When onions are translucent and tender add remaining ingredients. Bring mixture to boil, then reduce heat to simmer. Stir frequently, while uncovered for about 15-20 minutes. Finally, use an immersion blender until smooth if desired. Taste for seasoning and adjust as necessary.

MasterCook Welcomes You!

MasterCook is proud to introduce Le Cordon Bleu® Recipes from MasterCook, the result of a partnership between Le Cordon Bleu International, the premiere culinary institute worldwide, and MasterCook, America’s most trusted recipe management and cooking software.

We think the pairing is a natural one. Le Cordon Bleu International has been turning out the world’s best chefs for over 100 years, passing on to each new generation the classic recipes and techniques of French cuisine. While MasterCook has been the #1 recipe and cookbook app since it was introduced in 1998.

Paris in chocolate and pastryLongtime MasterCook users remember fondly some of the collaborations we’ve done in years past. We’ve partnered on many special editions, such as MasterCook Food & Wine and MasterCook Cooking Light. We even released a French edition, MasterCook: Le grand Larousse de la Cuisine.

With this new edition, we are thrilled to bring you a selection of recipes straight from Le Cordon Bleu International. If you’re a former student, these recipes will strike a nostalgic chord, allowing you to revisit some of the core recipes that shaped you.
Salmon Recipe from MasterCook special edition
If you’re a cooking enthusiast or foodie, here is your chance to learn some of the basics of French cuisine from one of the world’s most respected sources. These recipes provide a foundation for exploring not just French food, but all that is based on the foundation of French cooking.

You may be surprised to learn how much of world cuisine traces its way back to French cooking. Here are the recipes you’ll find included in Le Cordon Bleu Recipes from MasterCook:

Fonds de Volaille (Chicken Stock)
Pâte Brisée (Classic Shortcrust Dough)
Soupe à l’Oignon Gratineé (French Onion Soup)
Gougères (Cheese Puffs)
Quiche Lorraine
Soufflé au Fromage (Cheese Soufflé)
Ratatouille Niçoise
Gratin Dauphinois (Potato Gratin)
Riz Pilaf (Rice Pilaf)
Poulet Rôti (Roast Chicken)
Filet de Dinde Sauté Chausseur (Turkey Breast with Mushrooms)
Coq ou Chapon au Vin (Rooster or Capon Stewed in Red Wine)
Poulet Sauté Basquaise (Chicken Sautéed with Peppers)
Boeuf Bourguignon (Beef Stew in Burgundy Wine)
Steak au Poivre (Steak with Peppercorn Sauce)
Navarin d’Agneau (Lamb Stew)
Darne de Saumon au Beurre Blanc (Salmon Steaks with Lemon Butter Sauce)
Saint-Jacques Provencales (Provencale-Style Sea Scallops)
Moules à la Crème (Steamed Mussels with Cream)
Turbot à la Dugléré (Turbot with Tomatoes)
Escargots Bourguignons (Snails in Garlic and Parsley Butter)
Tarte aux Pommes (Apple Tart)
Crème Brûlée (Caramelized Custard)
Cake Citron (Lemon Pound Cake)
Mousse au Chocolat (Chocolate Mousse)

Like any educational endeavor, it doesn’t end there—it continues! We’ll be bringing you at least one new recipe a month to tantalize your senses and spur you on to new cooking achievements. Continue to visit our blog for stories about what Le Cordon Bleu International alumni and professional chefs in hospitality and other areas find inspiring about today’s food trends.

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