Chef Stephen Andrew Farqhar, served his apprenticeship in Garmish-Partenkirchen, Germany. Upon completion, he worked as a Sous Chef at the Kurpark Restaurant & Kongresszentrum which catered up to 2000 or more guests daily.
Upon his return to the United States, Chef Stephen has been associated with The Royal Orleans Hotel in New Orleans, The Innisbrook Resort in Tarpon Springs, as well as Le Provence Restaurant in Lacombe, Louisiana. He is a member of the American Culinary Federation and the Chaine des Rotisseurs.
We hope you will enjoy these recipes
selected just for you by Chef Stephen. Bon Appetit!
8 Crepes (Recipe Follows)
2/3 cup Unsalted Butter
3/4 tsp. Orange Zest
3/4 cup Fresh Orange Juice
1/4 cup Sugar
1/3 cup Grand Marnier
1/3 cup Curacao
In a warm pan, melt half of the butter. Add half of the sugar and mix well. Set the crepes in the pan, one at a time, flipping them over in the butter and sugar, then fold into quarters. When all crepes are folded, slide them to the outside of the pan. In the center, add remaining butter, sugar, zest and juice. Let cook for 2-3 minutes, then flame with Grand Marnier and Curacao. Be sure to take the pan off of the fire while adding the alcohol ! Serve 2 crepes with sauce per person.
1½ cups Flour
1 Tbsp. Sugar
½ tsp. salt
2 cups Milk
½ tsp. Vanilla
Combine all ingredients and whip till smooth. For best results, let set overnight & strain before using. In a medium nonstick pan, lightly butter & pour in a little batter, swirling it around to make as thin a pancake as possible. When lightly browned, flip over using a spatula. Repeat until all batter is used.
8 oz. Cream Cheese
8 oz. Ricotta Cheese
2 Tablespoons Lemon Juice
2 Tablespoons Sugar
2 Pints Fresh Strawberries, hulled & halved
½ cup Raspberry Puree or Jam
1 lb. Yellow Sponge Cake
1 cup Whipped Cream
Fresh Mint to Garnish
Whip together the cream cheese, ricotta, lemon juice and sugar. Toss 1½ pints of the strawberries with the raspberry puree.
Layer Parfait Glasses with:
Half of the Cream Cheese-Ricotta Mix
The other half of the Cream Cheese-Ricotta Mix
Refrigerate or at least 2 hours before serving. Just before serving, top with whipped cream, remaining berries and the mint Bon Appétit !
Godiva Chocolate Mousse
6 oz. Semisweet Chocolate, melted
1/4 cup Warm Melted Butter
1/2 cup Sugar
4 Egg Yolks
4 Egg Whites
1 cup Heavy Cream, beaten to stiff peaks
2 Tablespoons Godiva Liqueur
Blend together the chocolate and the butter.
Beat half of the sugar with the egg yolks until mixture is light & creamy, and has doubled in volume.
Beat the egg whites to soft peaks, then gradually add the remaining sugar and continue to beat until stiff peaks are formed.
Fold the egg whites into the egg yolks, then fold in the chocolate & butter mixture.
Fold in the whipped cream & liqueur. Chill until ready to serve. Scoop out or use a pastry bag to fill glasses.
2 cups Sliced Bananas
3/4 lb. Sweet Butter
1/2 lb. Light Brown Sugar
1 teaspoon Cinnamon
1/2 cup Banana Liqueur
1/2 cup Dark Rum
1 quart Vanilla Ice Cream
Melt butter & brown sugar, cooking slowly until sugar is dissolved.
Add bananas & cinnamon, heat till warm.
Remove cooking pan from heat and add banana liqueur & rum.
Return to heat, carefully ignite pan with long handled match or lighter, and stir until flame goes out.
Serve over vanilla ice cream.
Bon Appetit Shrimp & Artichokes
1 1/2 lbs. (10-15 pcs.) Shrimp, peeled & deveined
1 1/2 cups Quartered Artichoke Hearts
1 lb. Sliced Mushrooms
2 Tablespoons Extra Virgin Olive Oil
1 Bunch Green Onions, sliced fine
3 Tablespoons Unsalted Butter
2 Tablespoons Spice Blend (recipe below)
~ Spice Blend ~
1 1/2 teaspoons Salt
1 1/2 teaspoons White Pepper
1 1/2 teaspoons Black Pepper
1 1/2 teaspoons Cayenne Pepper
2 teaspoons Basil
2 teaspoons Thyme
2 teaspoons Oregano
1 1/2 teaspoons Garlic Powder
3 1/2 teaspoons Paprika
In a hot sauté pan, heat olive oil.
Add shrimp & spice mix.
Turn shrimp after two minutes, add mushrooms & artichokes
Let cook for four minutes, until shrimp is done. Do Not Overcook!
Add green onion & butter, cook until butter is melted.
Serve with rice.