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Grand Marnier Souffle
Sunday, July 19th, 2009Grand Marnier Souffle Jean Banchet Le Francais Wheeling IL Remember when the very idea of a souffle seemed difficult? This wonderful orange-scented souffle is simplicity itself. Have the oven heated and the molds prepared ahead of time. Slip into the kitchen and prepare the batter, then set the souffles to baking. Within 20 minutes you´ll [...]
Murphy, Tamara
Thursday, July 9th, 2009Tamara MurphyBrasa, Seattletaped at Campagne, Seattlehttp://www.brasa.com Tamara Murphy, born in North Carolina, has been working in restaurants since she was sixteen. Trained in New York, she moved to Seattle in 1988 where she worked as sous-chef under Dominique Place. In 1989 she represented the West Coast as one of twelve finalists in the prestigious Bocuse [...]
Grilled Lobster with Vegetable Vinaigrette
Wednesday, June 10th, 2009Split lobsters are cooked with thyme and served with a vinaigrette filled with a confetti of brightly colored diced vegetables. While the dish is simplicity itself to prepare, it is an elegant variation on grilled lobster. Chef Joho suggests serving it with grilled asparagus and hot bread.
Squids
Saturday, May 26th, 2012Le Louis XV is sadly not what it was anymore after Franck Cerutti only oversees things on a supervisory level. I made the reference to Pierre Gagnaire only because I think he is right that there should be few taboos in cooking. … Yes, you will not like that he does add cheese at times to one or two dishes like that I did with the squid, but Rocco Iannone’s food is simplicity personified and I know of no chef who is more anti-modern molecular bullshit. …
FARMfood – Green Living with Chef Daniel Orr
Saturday, May 26th, 2012For renowned chef Daniel Orr, simplicity is beauty. In his latest book, FARMfood, Orr features recipes influenced by his Midwestern roots as well as a culinary career which has spanned the globe. European-style dishes—inspired by his …
Shelfari: Amazon Exclusive: David Chang's Favorite Cookbooks
Saturday, May 26th, 2012… and will probably never be, another restaurant cookbook that distills and clearly presents the philosophy of a chef and a restaurant as well as this book does. It will be in print forever. Mastering Simplicity by Christian Delouvrier, … People forget that Claudia Fleming trained just about every pastry chef for years–that for my generation, it all starts with Claudia. The pastry chef who works for you or works at your favorite restaurant might be two or three …
catching up with a voce's missy robbins
Saturday, May 26th, 2012anne rosenzweig was the opposite. she was focused more on flavor and comfort food, and tony mantuano helped me to understand italian food and the philosophy of simplicity and ingredient-driven cooking. zb: the new place was supposed to …
Pumpkin-Chocolate Cheesecake
Saturday, May 26th, 2012Judy Yovin Tucson Country Club Tucson AZ. Serves 12. One of Great Chefs’ most popular desserts. Chef Judy Yovin serves this pretty cheesecake decorated with tiny marzipan pumpkins. Of course these can be omitted for simplicity’s sake, …
“Simple, Elegant and Healthy Holiday Cuisine” with Chef Daniel Orr …
Saturday, May 26th, 2012Daniel Orr- Simplicity is beauty according to Chef Orr. There is an art to finding food’s true essence and flavor. He calls his cuisine “real food.” He has worked in exotic places and traveled around the world to give his “Real Food” a …
