The Women’s Board of the Chicago Regional Office of the American Cancer Society will present, as its featured author this fall, Chicago chef Gale Gand in a book signing of her book, Gale Gand’s Brunch! The event will begin at

Source: http://www.pioneerlocal.com/elmwoodpark/lifestyles/currents/1833307,elmwood-park-combriefs-102209-s1.article

Celebrity chef Todd English is speaking out about leaving fiancee Erica Wang at the altar.

Source: http://www.bittenandbound.com/2009/10/13/todd-english-leaves-erica-wang-at-the-altar/

Originally published 7/10/08. Last August, Rene Bajeux embarked on what appeared to be an opportunity tailor-made for him. The chef, a native of Alsace-Lorraine, took the reins of La Provence in Lacombe. The restaurant’s orig

Source: http://blog.nola.com/brettanderson/2008/07/chef_rene_bajeux_leaves_la_pro.html

Mirepoix is a combination of savory vegetables, cut small, used in the building of stocks and sauces. The vegetables are usually sieved out at the end of the preparation; they are there just to impart flavor. There are many variations; this is the most common combination of vegetables.

3 carrots, peeled and cut into 1/2-inch dice

1 yellow onion, cut into 1/2-inch dice

6 celery stalks, cut into 1/2-inch dice

3 garlic cloves, minced

Leaves from 3 fresh thyme sprigs, minced

Makes 2 cups

Juice of 1/2 lemon

Juice of 1/2 orange

Juice of 1/2 lime

1 pound (4 sticks) salted butter

1 tablespoon dried tarragon leaves

1 tablespoon dried basil leaves

Pinch of freshly ground black pepper

1/2 teaspoon salt (optional)

1/2 teaspoon sugar (optional)

In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.

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 the butter in a medium saute pan or skillet over medium-high heat. Add the shallot, onion, carrot, and celery and reduce the heat to medium. Cook until the vegetables are softened, 3 to 4 minutes. Add the wine and stir up the juices from the bottom. Cook until the liquid is reduced to 1 tablespoon. Season with salt and pepper if desired. Reduce the heat to low. Lift the pan and add 4 to 6 pieces of cold butter, whisking to blend. Return the pan to the heat and continue adding the butter, a piece or two at a time, whisking constantly. The sauce will lighten as the butter is incorporated. Work the pan on and off the heat to adjust the temperature so that the butter does not melt and break the sauce; if you see yellow streaks of butter in the pan, quickly take the pan off the heat and whisk in several pieces of cold butter until the sauce combines again. When all the butter has been added, take the sauce off the heat. Set aside and keep warm. Beurre blanc keeps well in an insulated container.