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Kitchen thrift
Tuesday, October 20th, 2009A slow-cooked pork shoulder was shredded to fill hand-rolled pasta and the roasting juices reduced as a base for the sage butter (a tip from the chef who came up with Carne ‘s lamb ravioli). And to finish a crème caramel made with cream …
Dining@Large: Sous vide comes to Baltimore – Elizabeth Large blogs …
Saturday, October 3rd, 2009Celebrity chef Thomas Keller is its most famous proponent. The food is vacuum-sealed in bags and then cooked in a water bath for better heat transfer. The idea is to slow-cook to seal in juices and flavor and cook very evenly. …
Strawberries Macerated In Red Wine
Monday, September 28th, 2009Spoon the strawberries with a little bit if the juices into a shallow bowl. Garnish with mint. Serve with a fork and dessert spoon. From chef jimmy schmidt, owner/chef rattlesnake club, tres vite, cocina del sol; detroit, southfield, …
Portuguese Mussels
Monday, June 29th, 2009Portuguese Mussels Jasper White Summer Shack Boston MA After harvesting mussels on the New England coast, Portuguese families would cook them like this right on the beach. Chef Jasper White taps into Portuguese traditions with this combination of mussels and spicy sausage. Serves 4 Sauce 1/4 cup olive oil 4 small whole bay leaves 1 [...]
Smoking
Friday, May 15th, 2009Smoking Arrange your smoker or charcoal grill for smoking. You want indirect heat and a low fire with barely enough oxygen to burn. In a charcoal grill, place the charcoal to one side of the grill, ignite it, and let it burn until white ash forms on the briquettes. Add selected wood for smoke flavor [...]
Beurre Blanc (Sauce)
Wednesday, May 6th, 2009Beurre Blanc (Sauce) 1 tablespoon unsalted butter 1 shallot, minced 1/2 onion, cut in small dice 1 carrot, cut in small dice 1 inner stalk of celery, with leaves, chopped 1/3 cup dry white wine Salt and freshly ground white pepper to taste 8 ounces (2 sticks) chilled unsalted butter, cut in small pieces Melt [...]
mussels marinieres (mussels in white wine)
Thursday, February 9th, 2012the chef, patrick chabert, insisted that we not soak the mussels in water because they will open and lose their juices. i made about 3 pounds of mussels for two people. i promised my friend betty c., who lived in france and is very …
Los Angeles Eat+Drink – A Proper Brasserie: Alain Giraud's …
Thursday, February 9th, 2012Final touch: Alain Giraud, left, with chef de cuisine Joshua Smith. You suck an oyster from its shell, a tiny, salty Luna from an inlet north of San Diego, you sip the briny juices, and you chase it with the cold white wine. …
Los Angeles Eat+Drink – A Proper Brasserie: Alain Giraud's …
Thursday, February 9th, 2012Final touch: Alain Giraud, left, with chef de cuisine Joshua Smith. You suck an oyster from its shell, a tiny, salty Luna from an inlet north of San Diego, you sip the briny juices, and you chase it with the cold white wine. …
