Top Chef winner Stephanie Izard gets put on the hot plate as she’s asked about her crush on the show, the hottest celebrity chef, and the most embarassing thing in her pantry.
Originally posted on June 18, 2008 @ 4:48 am
By Ina
Top Chef winner Stephanie Izard gets put on the hot plate as she’s asked about her crush on the show, the hottest celebrity chef, and the most embarassing thing in her pantry.
Originally posted on June 18, 2008 @ 4:48 am
By Ina
Giada de Laurentiis is all caught up in the joys of motherhood, gushing about her baby in almost every interview. “She smiled for the first time yesterday!” she said (her daughter is about two months old).
Giada’s also considering developing gourmet baby food. Uhm, how much “gourmet” can pureed carrots be?
Originally posted on June 3, 2008 @ 10:10 pm
By Ina
Anthony Bourdain shares this recipe for Steak Tartare in Les Halles Cookbook. “Les Halles, the restaurant, was pretty much created to serve this dish,” he says. “The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish – you’ll utterly destroy it.”
Ingredients:
2 egg yolks
2 tbsp Dijon mustard (28 g)
4 anchovy filets, finely chopped
2 tsp ketchup (10 g)
1 tsp Worcestershire sauce (5 g)
Tabasco sauce, to taste
Freshly ground black pepper
1/4 cup salad (i.e., corn or soy) oil (56 ml)
1 oz Cognac (28 ml)
1 small onion, freshly and finely chopped
2 oz capers, rinsed (56 g)
2 oz cornichons, finely chopped (56 g)
4 sprigs of flat parsley, finely chopped
1 1/4 lb. fresh sirloin, finely chopped (560 g)
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points
Directions:
Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.
Originally posted on March 20, 2008 @ 9:47 pm
By Ina
Wylie Dufresne is known in the culinary world for his unique approach to cooking (“molecular gastronomy”) that combinies the science and art of making a perfect meal. Fascinating factoid: he was actually a philosophy major!
He recently guested on Top Chef, and granted an excellent one on one interview with his comments on each Top Chef contestant.
Originally posted on March 23, 2008 @ 11:09 pm
By Ina
Ted Allen from Top Chef gives a fun, thorough and easy-to-follow video on how to cook a bone-in-shoulder. “The secret,” he says, “is to cook it long and slow.” It’s worth the wait. That roast looks heavenly!
Plus, it takes just minutes to marinate, and you can go on with the rest of your life while the food cooks.
Originally posted on March 24, 2008 @ 11:20 pm