| |
Stirrin'
It Up on WAFB - TV Show
|
Stirrin'
It Up - Radio Show
|
| |
|
|
| |
December 27, 2007
(click
each item for recipe) |
|
| |
OVERNIGHT PORK ROAST |
|
| |
December 20, 2007
(click
each item for recipe) |
|
| |
WHITE CHOCOLATE TIRAMISU TRIFLE W/ SPICED PEARS |
|
| |
OVERNIGHT PORK ROAST |
|
| |
December 18, 2007
(click
each item for recipe) |
December 22, 2007
(click
each item for recipe) |
| |
BRINE METHOD FOR GOOSE |
|
| |
ROASTED CHRISTMAS GOOSE |
|
| |
December 13, 2007
(click
each item for recipe) |
December 15, 2007
(click
each item for recipe) |
| |
HERB-AND-HORSERADISH CRUSTED BEEF RIB ROAST |
ROAST BREAST OF GOOSE AND CONFIT LEG |
| |
December 11, 2007
(click
each item for recipe) |
STUFFED REDFISH GRACIE |
| |
HONEY GLAZE FOR BAKED HAM |
|
| |
ROOT BEER GLAZED HAM |
|
| |
December 6, 2007
(click
each item for recipe) |
December 8, 2007
(click
each item for recipe) |
| |
BLOOD ORANGE AND ROSEMARY DAIQUIRI |
WHITE CHOCOLATE TIRAMISU TRIFLE
WITH SPICED PEARS |
| |
MULLED CIDER WITH AROMATIC SPICES |
|
| |
RICH AND CREAMY HOT CHOCOLATE |
|
| |
SPIKED EGGNOG CABANOCEY |
|
| |
December 4, 2007
(click
each item for recipe) |
December 1, 2007
(click
each item for recipe) |
| |
NEW ORLEANS CREAM-STYLE OYSTER STEW
IN PATTY SHELLS |
SUPER-MOIST FRUITCAKE |
| |
CAJUN OYSTER STEW IN PATTY SHELLS |
FRUITCAKE COOKIES |
| |
|
|
|
Recipe of the Month |
|
April,
2006
May,2006
June,2006
July, 2006
August, 2006
Sept., 2006
October, 2006
November, 2006
December, 2006 |
January, 2007
February, 2007
March, 2007
April, 2007
May, 2007
June, 2007
July, 2007
August, 2007
Sept., 2007
October, 2007
November 2007
December 2007 |
January, 2008
February, 2008
March, 2008
April, 2008
May, 2008
June, 2008
July, 2008
August, 2008
September, 2008
October, 2008
November, 2008
December, 2008 |
|
| |
|
| |
Chef John Folse's Favorite Ice Cream and Frozen Treat Machines
 |
Top Pick:
Musso Lussino
My Favorite! This one is on my kitchen counter. It’s got style, it’s got beauty and it’s a performer, too. Retails for about $600 and features a 250-watt motor, 1½-quart capacity and about a 30 minute turnaround. Chef John Folse's personal machine. |
 |
Power Pick:
Musso Pola
For those willing to sacrifice a little design for pure power and extra servings. Retails for about $1,100 and features a 300-watt motor, 2-quart capacity and a batch every 20 minutes. |
 |
Bargain Pick:
Cuisinart ICE-50 Supreme Ice Cream Maker
Not as finely engineered as its counterparts, perhaps, but for the price, it’s hard to beat. Just $250 will get you a reliable, user-friendly ice cream machine. It can take up to an hour to create about a quart, but the results are well worth the wait. |
|
 |
|
| Return to Main Site >> |
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295 |
