Cookbook Recommendation: White House Chef by Walter Scheib

R

richard-in-cincy

Well-known member
Just finished this book and it is a FUN read. Nice to go behind the scenes and see what happens for the state dinners at the White House and various other events. Also, there are some really tempting recipes from Mr. Scheib that were served at various White House dinners and events he talks about. Lots of photos. The dish that lead to his firing is also very interesting ; )Fun book.

 
I got this when it first came out & met him a while back

I really liked the book and him. I've made quite a few of the recipes and they have all been good. I'll look them up and post which ones I've tried but the first one was his version of candied bacon and is what got me on that kick after I served it and it was the most popular item on the table and was the first to go. I had never thought of it as an appetizer but after seeing how he did it in the glasses I was inspired.

Here's his website...

http://www.theamericanchef.com/index.asp

 
Thanks M.

He really seems like a nice guy after reading his book. I loved the White House Egg Nog recipe and can't wait to try it during "eggnog season". There was also a recipe for a tuna steak marinated in tequila, lime, etc. with a roasted tomato chipotle sauce in his book that I am dying to try. It was served to all the heads of state gathered for the Western Hemisphere summit in Miami.

 
REC: White House Egg Nog from Walter Scheib, III

Thought I would post this here as there is a mistake on the Web site that we cleared up after contacting Walter himself. What a quick and courteous response!

Assume it will be updated on the Web site, but in the meantime, if anyone is interested, here is the corrected version from Walter.

White House Egg Nog
Makes about 1 gallon

5 oz Egg Yolk
(Pasteurized if possible)
1/2 # Sugar
6 oz Bourbon
6 oz Cognac
6 oz Dark Rum (Meyers)
7 oz Egg White
(Pasteurized if possible)
1 t Salt
1 pt Heavy Cream
1 T Vanilla
1 qt Milk (or more)
1 t nutmeg

1) Combine yolks and sugar in kitchen aide mixer whip to ribbon stage ( Lemon yellow in color)
2) Add all alcohol, mix well scrape sides of the bowl and mix again, pour mix in to a 1-1/2 gallon bowl and set aside.
3) Whip egg whites and salt to a very soft peaks and add to mixture in large bowl.
4) Whip cream and vanilla to very soft peaks and add to mixture in large bowl
5) Add milk to mixture in bowl and blend to smooth, this may take 3-5 min. as the meringue and whipped must be blended well.
6) Transfer mix into closeable container and refrigerate for 3-5 days, serve very cold topped with a sprinkle of nutmeg.

Ho! Ho! Ho!!!

 
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