Chef Yannick Alléno and His Parisian Hot Dog DESPITE having three Michelin stars at his restaurant in the Meurice hotel, Yannick Alléno considers himself a man of the people. His parents owned a modest bistro in a Paris suburb, where they served croque-monsieurs and sliced ham on buttered baguettes. “I was born behind the counter,” he said. Whenever he goes to New York, he eats a hot dog from a street vendor. It wasn’t much of a leap, then, for Mr. Actually it is a veau chaud (pronounced voh show) — literally hot veal — a slender nine-inch sausage made from edible bits of a cooked calf head, or tête de veau. The sausage is wrapped in a casing and boiled in a stock of carrots, leeks, onions and cloves. It is served with gribiche sauce (a vinaigrette with capers, cornichons, hard-boiled egg, herbs and mustard) squeezed from a version of the classic plastic bottle long used in American diners for mustard and ketchup. “I have adapted the ‘dog’ to the true ambience of Paris,” he said. Mr. Even now, on Mr. Mr.
Welcome to Michael Chiarello.com Charlie Trotter's 'Raw' Recipes Chef Charlie Trotter has created culinary magic since he was 28, and his latest cookbook shows just how much his wizardry has evolved in the kitchen. "Raw" is Trotter's ninth cookbook and, just as the title indicates, every dish in it is made with uncooked food. For those of you who want to add raw food to your repertoire, here are a few suggestions for your Christmas list: a dehydrator, a juicer and a high-speed blender. According to Trotter's cookbook, those three cooking gadgets (although not essential) "can produce utterly sublime results" when it comes to preparing raw and living foods. The definitions are a little complex but basically what one gets from eating living and raw foods are foods that have all their enzymes- substances that aid in digestion - intact. "The body cannot produce enzymes in perfect combinations to metabolize your foods as completely as the food enzymes created by nature do. The following are his recipes: Bleeding Heart Radish Ravioli With Yellow Tomato Sauce
:: Chef Tim Love's LOVE SHACK Foodie Fatale — Eating With a Passion About Sara | Sara Moulton | Chef, Cookbook Author, Television Personality In January of 2013, when Sara Moulton kicks off her third season as host of public television’s “Sara’s Weeknight Meals,” it will be the latest milestone in a storied career that stretches back more than 30 years. As a protégée of Julia Child, founder of the New York Women’s Culinary Alliance, executive chef of Gourmetmagazine, Food Editor of ABC-TV’s ”Good Morning America,” and the host of several popular shows on the Food Network during that channel’s first decade, the diminutive chef has made her mark over and over again. A teacher at heart, Sara’s mission has remained the same for decades: to help the home cook get dinner on the table. Although she says, “I’ve always liked to eat,” the idea of somehow becoming a professional didn’t occur to Sara until after she graduated from the University of Michigan with a liberal arts degree in 1974. And, indeed, it was at the Culinary Institute of America that Sara found herself. Sara lives in New York City with her husband and two children.
Les Cuisines de Garance Sara’s Weeknight Meals | Sara Moulton | Chef, Cookbook Author, Television Personality Welcome to the companion site for the third season of Sara’s Weeknight Meals. The third season of “Sara’s Weeknight Meals” is animated by the same spirit that drove the first two seasons: the desire to help the home cook put dinner on the table during the work week. As in our second season, we do some traveling to track down wonderful and necessary ingredients, visiting Chinatown in New York, the Italian market in Philadelphia, the Brazilian community in Danbury, Connecticut, the model sustainable farm called Stone Barns in Tarrytown, New York, and – the cherry on top — the dazzling spice market in Istanbul, Turkey. Six of this season’s ten shows feature yours truly alone at the stove. Four of them boast guest chefs with beguiling specialties. And every episode is bristling with the kinds of tips and tricks that simplify and speed up the preparation of the evening meal. Below are summaries of all the episodes. Me at Stone Barns with my nephew Peter and head farmer, Jack Algiere Episodes
Cooking Korean food with Maangchi Jiro Dreams of Sushi | Influence Film Club Jiro’s Student Does His Master Proud Daisuke Nakazawa, one of the chefs featured in JIRO DREAMS OF SUSHI, now has his own restaurant, Sushi Nakazawa in New York. New York Times food critic Pete Wells gave it four stars and declared it the best restaurant of 2013. Read Wells’ review here. The History of Sushi “As with many ancient foods, the history of sushi is surrounded by legends and folklore. Learn more from The History Kitchen. Eater interview with Director David Gelb David Gelb talks about how the project came about, his relationships with subjects Jiro Ono and Yoshikazu, and how the human element — the story — makes the film something more than just a piece of food porn. Find the interview on Eater. Interview Magazine: David Gelb’s Tokyo Story “The first few days, I didn’t even bring a camera. Gelb discusses his unusual subject, how to make a film mouthwatering, and whether, after spending months with Jiro Ono, he’s been ruined for American sushi.
Nancy Silverton Nancy Silverton is an American chef, baker, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States.[1] Early life and education[edit] Silverton grew up in Sherman Oaks and Encino, in Southern California's San Fernando Valley. Her mother, Doris, was a writer for the soap opera General Hospital and her father, Larry, was a lawyer. Silverton enrolled at Sonoma State University as a political science major, but decided to become a chef in her freshman year after she had what she later described as an epiphany. Silverton dropped out of Sonoma State in her senior year, and decided to train formally as a chef at Le Cordon Bleu in London. Career[edit] Silverton had limited experience from baking bread while a pastry chef at Spago and began to experiment with recipes after she read an article about a San Francisco artisan bakery, Acme. Personal life[edit] Desserts.