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Brown Butter Fruit Tart Executive Pastry Chef Richard Ruskell - Montage Beverly Hills
Short description of recipe. Mauris elementum dolor ut tellus vehicula imperdiet. Quisque posuere cursus venenatis. In ut lectus ac erat accumsan tempus non nec lacus. Curabitur iaculis turpis sed mi pharetra et pretium erat eleifend. Vestibulum posuere commodo dolor, nec scelerisque sapien ornare vel. Duis vestibulum, lorem dignissim pretium tempor, dui nibh dictum sem, ut blandit neque tellus vel nibh |
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The Blackout Executive Pastry Chef Richard Ruskell - Montage Beverly Hills
This incredible cake gets its moistness from the addition of oil and buttermilk. The coffee in the recipe adds body and perhaps a hint of flavor. This is my most favorite chocolate cake. Just make sure to completely bake it or the texture will be very dense |
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Chocolate Cookies
I particularly like this cookie for kids because it is a good introduction to chocolate and it is not very sweet. By using the sugar in the chocolate and brown sugar, as opposed to all granulated white sugar it not only cuts down on the overall sweetness but makes for a terrific cookie. The final cookie is very much like the cookie part of an Oreo, without the mysterious white filling |
I became a pastry chef when my career in theatre didn’t pan out like I thought it would. I had always worked in kitchens. In fact, my first job was as a waiter/short order cook at Ella’s Diner in my hometown of Chatfield, Minnesota. But I had honestly never thought about actually working in that environment as a “real” job. When I reached a certain age (and it can be any age, right?) I thought: enough. But what was I going to do? At the time I thought, “All I know how to do is act!” That was when I remembered what a friend told me. He said, “Richard, if I could afford you I would hire you to cook for me all the time.” And that’s all it took. I was in one of the first classes at The French Culinary Institute in New York, my second home town.
