Foie Gras Potage
300 g vacuum packed chestnuts 360 g fresh foie gras (300 + 60) 300 g flaky pastry 3 sage leaves 3 Tsp thick crème fraîche
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Hell’s Kitchen Finale
Foul mouthed Gordon Ramsay applies his unique brand of cooking motivation in the US version of “Hell’s Kitchen”. Chef Michael has won Hell’s Kitchen. The soft-spoken executive chef from
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Life is too short for dried pasta.
Who makes pasta dough from scratch? In our prefabricated, turbo paced world, no one has time for fresh, homemade pasta. To me, this is ridiculous. You make one small batch and it lasts for at least a week. Even if you throw it in the freezer, it’ll still be better than the best dried pasta….
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Gold in the air of summer
Fresh riccota stuffed zucchini blossoms This time of year is all about abundance; and the color of zucchini flowers speaks of summer’s riches. It doesn’t hurt that they taste delicious too. If you are feeling particularly inspired, you can also try to make your own fresh ricotta, it’s surprisingly easy, and much better than any…
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Stuff you don’t read in cookbooks…..importance of ingredients.
The core belief I have as a cook is very important to me. Ingredients are what make a cook good or bad. It can be the difference between a horrible meal and something to be remembered. It sounds dramatic but it is the plain truth. If you order a steak at a restaurant, the quality…
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Black Cod with Miso, Forbidden rice and shitake mushrooms
I love Asian flavors especially in the summer. This combination makes an elegant dinner party menu, and the miso marinade gives the fish a marvelous richness. If black cod isn’t available, sea bass makes a good substitute. A ginger sorbet and some fresh mango would make a great finish.
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Cooking: Butter verses Olive Oil
Stuff you don’t read in cook books…….Butter verses Blended Oil.
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Paella & Sangrias
One of my favorite cuisines is Spanish food. Nothing beats Paella and a pitcher of sangrias on a nice summer day. Paealla :: 3/4 cup [190 mL] white wine :: 12 mussel shells, cleaned :: 1/4 cup [60 mL] oil :: 6 chicken legs :: 1 pork fillet, cut into 1-inch [2.5-cm] thick slices ::…
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Fran’s Smoked Salt Caramels
Ami Kealoha with CoolHunting writes about Fran’s Chocolates: I’m a fan of all things that mix sweet and salty, so when I first tasted the rising confectionary trend combining chocolate, sea salt, and caramel, I was hooked. Fran’s Chocolates, a company based out of Seattle, just kicked it up a notch with their introduction of…
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Cornbread :: Retaliating against the anti carb craze
It isn’t often I crave carbs, but my achilles heal has to be a slice of cornbread. Or a loaf of cornbread…or even some cornbread muffins. Grandma’s 365-Day Buttermilk Cornbread via [Texas Cooking School] :: 3 tablespoons bacon drippings :: 2 eggs :: 1-1/2 cups corn meal
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Keep it on the QT
There is a site online blowing the lid off of some top secret restaurant recipes. For example: :: Starbucks® Frappuccino® :: Olive Garden® Alfredo Pasta Check it out…
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Chocolate Moderne
Cool Hunting has a very interesting post today about Joan Coukos, a former banker who, stumbled upon antique chocolate molds in a Belgian flea market and, well, the rest is history. She’s given up banking and is now a full-time chocolatier based in Manhattan, and she is turning out some wickedly fulfilling treats. The ingredients…