Espresso Mousse topped with whipped heavy cream -- recipe by Michel Richard
A tart of summer made with yellow heirloom tomato custard
Creamy, velvety custard of ripe golden tomatoes makes for a very simple-yet-elegant lunch/brunch dish. Very few ingredients are in this, but the flavor is big.
Michel Richard's "Egg Pastry"...or Apricot pastry. Incredible breakfast pastry, includes the homemade puff pastry.
Michel Richard calls this delectable liver mousse, "Chicken Faux Gras," and describes it, "... you won't believe how much this tastes like foie gras ..." Need we say more?
Broccoli and Shallot Vols Au Vent made with homemade puff pastry for the September Daring Bakers Challenge.
Adaptation of Michel Richard's osso bucco from Home Food: 44 Great American Chefs Cook 160 Recipes on Their Night Off, reinterpreted with chicken