The copycat recipes you really love probably came from here.

Spago

Items: 12 of 2, per page
Drop items here to shop
Product has been added to your cart
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.00. Votes: 2

    Menu Description: "Gingerbread crispy crust, cranberry compote, spiced anglaise."

    Every year it's the same dessert at the thanksgiving table: a triangular portion of pumpkin pie with a giant dollop of Cool Whip piled up on top. Sure, it's tasty and traditional, but maybe you want to step it up this year? I've got just the thing. Spago makes a semi-deconstructed pumpkin cheesecake in the fall that is the perfect upscale clone for your homemade holiday dessert. All four components are made separately, then when it's dessert time, you pipe the filing onto the crispy gingerbread crusts with a pastry bag (or you can just spoon it on), pile on the garnish, and serve it up with a smile. You make everything the day before, or on the morning of your celebration, and then you build each plate just before serving. If you want an extra garnish for your plates as in the restaurant, grab some vanilla sauce at the store, or follow the quickie recipe found below in "Tidbits."

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 10

    There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This is my new favorite soup.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

What's Hot
Drop items here to shop
Product has been added to your cart