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The Art of the Plate: Thanksgiving News Includes CIC
Friday, November 20th, 2009Just as its title states, Chef Donald Link’s book comes straight from his Arcadia Parish heart. Though chef/owner of New Orleans restaurants, Herbsaint and Conchon, here he’s taking the reader to Cajun country. … Cory Schreiber and Julie Richardson offer mouthwatering recipes by season. Published by Ten Speed Press. $22. Seven Fires: Grilling the Argentine Way Author Francis Mallmann”s seven fires are: chapa, cooking with a cast-iron griddle or skillet over and open …
Grilled Turkey Breast with Vinegar and Cracked Pepper
Wednesday, November 4th, 2009Grilled Turkey Breast with Vinegar and Cracked Pepper Susan Feniger and Mary Sue Milliken Border Grill Los Angeles CA Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive. This is a quick and masterful way of using the cutlets now available. If your [...]
The Art of the Plate: Charleston Currents Gives Great Review to …
Saturday, October 31st, 2009Just as its title states, Chef Donald Link’s book comes straight from his Arcadia Parish heart. Though chef/owner of New Orleans restaurants, Herbsaint and Conchon, here he’s taking the reader to Cajun country. … Cory Schreiber and Julie Richardson offer mouthwatering recipes by season. Published by Ten Speed Press. $22. Seven Fires: Grilling the Argentine Way Author Francis Mallmann”s seven fires are: chapa, cooking with a cast-iron griddle or skillet over and open …
The Art of the Plate: CIC Grad Kelly Franz Featured in Post & Courier
Saturday, October 31st, 2009Chef Bill Stacks got me the job at Magnolias while I was still in school, and the chefs there have taught me discipline and leadership without stifling creativity, which makes me want to keep learning. … Cory Schreiber and Julie Richardson offer mouthwatering recipes by season. Published by Ten Speed Press. $22. Seven Fires: Grilling the Argentine Way Author Francis Mallmann”s seven fires are: chapa, cooking with a cast-iron griddle or skillet over and open flame; …
Skillet Doux: Top Chef – S6E4 Power Rankings
Saturday, September 26th, 2009Not to hold out Rick Tramonto as an authority on the subject, but he is the only chef I know of who’s devoted an entire cookbook (and a rather nice one, at that) to amuse, and he has plenty of amuse recipes that involve multiple (tiny) …
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 [...]
Steamed Penn Cove Mussels with Curry and Garlic Sauce
Tuesday, June 23rd, 2009Steamed Penn Cove Mussels with Curry and Garlic Sauce Kaspar Donier Kaspar´s Seattle WA Simple and delicious — small mussels, steamed in a heady mixture of wine, shallots, garlic, curry, and cream. The chef adds the green onions at the very end of the cooking process so that they retain their bright green color. This [...]
Grilled Alaskan Halibut with Creamy White Corn and Tropical Fruit
Thursday, June 4th, 2009Grilled Alaskan Halibut with Creamy White Corn and Tropical Fruit Max Schacher Kenwood Restaurant and Bar Kenwood CA Silky halibut, lightly pan-cooked until just done through, is complemented by a sauce with white corn and bright tropical fruit. Schacher remembers his days cooking in Tahiti with the fruit-studded sauce. The dish is lovely, contrasting the [...]
Basic Crepes
Tuesday, May 26th, 2009Basic Crepes adapted from Jonathan Eismann Pacific Time Makes 8 to 10 Crepes 1/2 cup all-purpose flour 1/4 cup milk 1/4 cup water 1 tablespoon dry Sake 1 large egg 1 egg yolk 1-1/2 tablespoons peanut oil Pinch of salt 2 to 4 tablespoons unsalted butter To make the crepe batter: In a blender or [...]
Nuts
Tuesday, May 26th, 2009Nuts Macadamia Nuts Macadamias are extremely hard, and round, making them very difficult to crack. They are readily available already shelled, but if you wish to do the job yourself, preheat the oven to 150°F. Spread the nuts in a single layer in a baking sheet and roast for 2 hours (very large nuts may [...]
