Looks like someone’s really mad at celebrity chefs, from the looks of this video. You need a couple of anger management courses there. Or at least, a big slice of pie.
Originally posted on May 1, 2008 @ 5:34 am
By Ina
Looks like someone’s really mad at celebrity chefs, from the looks of this video. You need a couple of anger management courses there. Or at least, a big slice of pie.
Originally posted on May 1, 2008 @ 5:34 am
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
Chefs are a notoriously snooty lot, and when Top Chef first debuted, it sent most of them snickering. Many of them don’ even like TV chefs or celebrity chefs — a chef selected from a reality show was even lower down the totem pole.
Not anymore. Some say that thanks to the success of the first three seasons, and the thumbs up it has received from well respected chefs (who even appeared in the panel of judges) the show has actually legitimized itself.
Too bad Rachael Ray can’t join.
Originally posted on March 17, 2008 @ 10:52 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
Jamie Oliver guested on Oprah’s reality show, The Big Give. He will be part of the panel of judges that gives away money to contestants who must then use those funds to help others.
Oprah’s staff loves him, saying he is “funny and adorable”. This is the second time for him to appear on an Oprah show. He guested in 2003, where he made a very memorable entrance. He was supposed to come in a motorcycle, but the polished wooden floor made him skid. “I flew into the air, landed on my chest and then slid along the floor with my arms out in some kind of Superman pose, using my chin as a brake…I felt a complete idiot, but the audience loved it (and) thought I did it on purpose and gave me a huge cheer.”
Read about Jamie’s Big Give appearance in his blog.
Originally posted on March 7, 2008 @ 2:02 pm