Hubert Keller

Keller learned from such masters as Bocuse, Lenôtre and Vergé, and his pedigree is evident in his brilliant command of classical French cuisine.
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This rich-tasting, cheesy, yet low-fat dish can be made with regular as well as coarse cornmeal; just don't use fine cornmeal, or the polenta will be gluey. Satisfying Vegetarian Recipes
Meat-Stuffed Cabbage Cakes
Rating: Unrated
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"My trick for making individual cabbage cakes: Use a coffee cup to mold the stuffing in the cabbage leaves. Different meats are good: I add bacon to the veal and sausage," says chef Hubert Keller. More Veal Recipes
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Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in restaurants, Hubert Keller of Fleur de Lys in San Francisco suggests setting ramekins in a baking dish half filled with ice water. This will allow the crème brûlées to stay cool while the tops are becoming crisp. Beautiful Desserts
Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in restaurants, Hubert Keller of Fleur de Lys in San Francisco suggests setting ramekins in a baking dish half filled with ice water. This will allow the crème brûlées to stay cool while the tops are becoming crisp. Beautiful Desserts