High: 88º Low: 63º
High: 88º Low: 62º
High; 89º Low: 66º
Cooking With ST. Luke's Magic Valley Chef
Twin Falls (ID) (KTWT, KMVT-TV)
Mark Owsley the Executive Chef at St. Luke's Magic Valey joins us again. this time he is making a healthier version of Rocky Mountain Flambe and it's delicious!
Watch the video as he shows Idaho's First News Diane Dean how it's done!
Here is the recipe:
Recipe By: Mark Owsley, Executive Chef, St. Luke’s Magic Valley
Rocky Mountain Flambe (4 servings)
1 oz. walnut oil
1 oz. brown sugar (made with Splenda)
1 oz. walnut pieces
16 each – fresh blackberries and raspberries
½ oz brandy
½ oz Crème de Cassis
Pinch each – cinnamon and nutmeg
Place walnut oil and brown sugar in sauté pan then place on low heat. As brown sugar dissolves, add 1 oz walnuts then the ½ oz measured out brandy. Hold pan away from you because the brandy will catch fire. Add pinch of cinnamon and nut met while fire is still lit. When the flame goes out, add ½ oz measured out crème de cassis (Again, hold away from you because it will catch fire). When fire goes out, you should have a syrupy mixture. Add the fresh raspberries and blackberries then simmer for about 30 seconds.
Spoon berry sauce over slices of angel food cake and serve.
And if you ever want a great piece of cheesecake he has a secret recipe that he uses at the hospital and his cheesecake from scratch is one of the visitors and employees favorites and goes fast.