Archive for April, 2009
Bacon and Egg Ice Cream!
Posted by: | Comments“A gastronomic double take!” So proclaims the triple Michelin starred Chef Heston Blumenthal from The Fat Duck restaurant in the UK, sharing his secret for a bacon and egg ice cream. Watch the video for his technique!
The recipes for the ice cream, the caramelised brioche, and the tomato and red pepper jam can be found here, and the salted butter caramel recipe can be found here.
We were a bit skeptical that the entire technique could actually be achievable, so we wandered onto a food blogger quest and found confirmation. Clement from A la Cuisine shares her experience with Heston’s recipe here, and Six Course Dinner has their version posted here. David Lebovitz has a delicious looking bacon ice cream as well, with an inspiration from Michael Ruhlman, using candied brown sugar bacon.
If you attempt it please do let us know how it worked out for you! Meanwhile we are browsing estate sales desperately looking for one of these!
Classic Tuna Nicoise with Chef Kirk Leins
Posted by: | CommentsNicoise salad or Salade niçoise in French, finds it’s origins in the city of Nice in southern France, and typically contains tuna, green beans, new potatoes, hard boiled eggs, and black olives. Additional ingredients may include anchovies, capers, cucumbers, and artichoke hearts as well. This salad is colorful, healthy, and a great use for leftover Easter eggs!
In this video, Chef Kirk Leins from No To Cook Dinner shares his economical recipe for a classic tuna nicoise, using canned tuna rather than seared fresh tuna. Currently a personal chef in LA, Kirk is an executive chef for YOU magazine, and host of the Community Cooking tv show in Southern California. You may also find him on Twitter!
His recipe serves 2, and you will need one can of tuna, 6 nicoise olives, two small boiled potatoes, 8-12 blanched french green beans, one julienned roma tomato, a hard boiled egg, and baby greens. For the vinaigrette, you may view the video here, and the ingredients are also simple: a small diced shallot, 1 tsp of dijon mustard, 1-2 tbsp of sherry vinegar, 3-4 tablespoons of extra virgin olive oil, Kosher salt, and freshly ground pepper.
One Ham, 5 Meals. Chef Recipes from Walter Staib
Posted by: | CommentsFrom the Chef’s Kitchen chef Walter Staib bakes a Dietz & Watson ham, and makes 5 meals from it. This video shares his economical recipes for a pineapple glazed ham, a ham and pepper potato hash, a cabbage ham and potato soup, as well as two creative ham sandwich recipes. You may view and print the detailed written recipes here.
