French Copper Studio is delighted to welcome Chef Poyan Danesh to our website!
In the past we have had the pleasure of both working with him as a cookware client and hiring Chef Poyan’s talented catering service for special family gatherings. We are thrilled that he has accepted our invitation to contribute some of his favorite fish and dessert recipes, tips and eventually training videos using our French Copper Studio Copper Cookware products.
Without further preamble… Meet Chef Poyan Danesh!
Sweet Pea Risotto, Pea Froth Makes: Serves 4 Ingredients 4 each Tilapia fillet, skinless 60 mL Vegetable oil 10 Gr Butter 80 Gr Skinless hazelnuts, toasted and chopped 15 mL Balsamic vinegar ½ Pc Lemon Sweet Pea Risotto: 200 Gr Arborio rice 1 Each Shallot, small dice 50 mL Vegetable…
This meringue will add a delightful flavor and professional flair to your next dinner party! Ingredients: 250 ml No. 1 Grade A Canadian Maple Syrup 6 each egg whites French Copper Studio Copper Cookware Used: Cookware: Dish used for: French Copper Studio 30cm tin lined Frying pan. Ceramic white rectangular plate – can Copper bowl…
Shrimp Gyoza ( A Chef Poyan Danesh recipe) Ingredients: 6 each Ocean Mama Shrimp Gyoza 2 tbsp Vegetable oil 5 tbsp water 8 tbsp Sweet Chili sauce (or your favorite sauce) French Copper Studio Cookware Used: Cookware: Dish used for: Copper frying pan Shrimp Gyoza Add 2 tablespoons of oil in…
We have crepes for breakfast every Sunday. This recipe is perfect however it does depend on having a flat copper skillet pan. The copper really makes this a light and fluffy crepe. This is my method: Mix the following in a bowl with a hand whisk… machines don’t work well This is one person serving…
200g of chocolate (Lindt 70% dark choc) 4 large eggs separated 2 tbsps. of sugar 2 cups of cream ( I use lactose free cream) 1 teaspoon Dark powder choc (Hertsey type no added sugar) Method Melt chocolate by putting heat proof bowl on a pan containing an inch of simmering water (the bowl must…
