jueves, 10 de diciembre de 2009

Tarte Tatin-Filled Pancakes





in this recipe, we have transformed the classic Parisian dessert tarte Tatin into a delicious breakfast treat. Borrowing the traditional method of preparing the dessert, we place cooked apples with caramel sauce in the bottom of the pan to create pancakes with beautifully caramelized apples on top.
Ingredients:
1 cup sugar
2 Tbs. water
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes
1 1/2 tart apples, such as Granny Smith or Pink Lady, peeled, cored and each cut into 16 slices, then halved horizontally
1 1/4 cups ebelskiver pancake mix
2 eggs, separated
1 cup milk
2 Tbs. unsalted butter, melted, plus more for cooking
Vanilla ice cream for serving





Directions:
In a fry pan over medium-high heat, combine the sugar and water and cook, swirling the pan occasionally to ensure the sugar melts evenly, until the mixture turns light amber, about 6 minutes. Continue to cook until the mixture turns amber, 2 to 4 minutes more. Remove the pan from the heat and add the 4 Tbs. butter; the caramel will bubble. Swirl the pan or stir the caramel, then add the apple pieces. Set the pan over medium heat and cook until the apples are soft, about 10 minutes. Set aside.

Using the pancake mix, eggs, milk and 2 Tbs. melted butter, prepare the batter according to the package instructions. Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Add 2 pieces of apple and some of the caramel to each well and top with 2 Tbs. batter. Cook until the sides of the pancakes are golden brown, 3 to 4 minutes. Using 2 wooden skewers, carefully turn the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and apple pieces. 

Drizzle the pancakes with some of the remaining caramel and serve with vanilla ice cream. Makes about 24.


domingo, 12 de julio de 2009

Paul Bocuse


Paul Bocuse (born on February 11, 1926 in Collonges-au-Mont-d'Or near Lyon) is a French chef, considered one of the finest chefs of the 20th century. He is widely credited with being one of the first chefs to emerge from the kitchen and to enter public life. In this role, he has extensively traveled for several decades, promoting French cuisine, starting restaurants and culinary institutions, and participating in other business ventures.
Bocuse is one of the most prominent chefs associated with the nouvelle cuisine , which is less opulent and calorific than the traditional haute cuisine, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.[1] In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valéry Giscard d'Estaing.

domingo, 14 de junio de 2009

Fricase de Pollo Malena y Adolfo



Fricase de Pollo recipe
courtesy of Cocina Cubana Emilia Pla
I remember my Cuban grandmother's chicken fricase being very much like this one!

4 lbs chicken fryer cut in 8 pieces
6 garlic cloves, cut up
1/2 cup sour orange juice (or mix half-half lime and orange)
1 lg onion sliced
1 lg bell pepper sliced
1 small can tomato sauce
Salt and freshly ground pepper to taste
1 small can Petit Pois (English Peas)
1/4 cup vegetable oil
1/2 cup raisins
1/4 cup sliced pimiento filled olives
1 tsp capers
1 cup dry Sherry Wine (*)
1 lb potatoes, peeled and quartered

Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour. Heat oil and brown chicken. Add onion, pepper and citrus from the marinade. Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper. Add water to cover the chicken. Add the potato pieces in the last 20 minutes of cooking. Add the can of small peas just before serving.

Wonderful over fluffy white rice.






sábado, 23 de mayo de 2009

twinings



Tea of the moment: Lady Grey

Summer. The smell of freshly cut grass and barbeques. Afternoons spent lying in the shade reading a good book. Clear blue skies and long, balmy evenings with friends.






http://www.twinings.co.uk/

miércoles, 25 de febrero de 2009

New York's Petrossian



NY city 09





We’re passionate about protecting the world’s waters and the riches they nurture so their glories can endure for future epicures. Now as then, our reverence for these glorious gifts from the sea inspires all we do. Today’s caviar connoisseur has choices not dreamed of when the Petrossian brothers were starting out. Our search for superlative caviars does not stop at the shores of the Caspian Sea. On this page, you can find a wide array of caviar offerings-be it wild or farm-raised, of international or domestic origin. You are cordially invited to compare and contrast all of our wondrous offerings.

Note: From weather to politics to conservation policy, many factors affect caviar availability. Beluga caviar is currently unavailable in the U.S. through legitimate purveyors. For those looking for beluga caviar, we recommend Imperial Special Reserve Persicus. Though no two caviars are the same, we find Persicus eggs are most similar to beluga in size and texture



Imperial Special Reserve Persicus
Usually ships FEDEX Next Day AM

Smooth and buttery Iranian caviar, with a complex array of briny notes, gloriously imparting the flavor of the sea. True connoisseurs will recognize the difference instantly: the eggs are larger, glossier, bolder in color and fuller in flavor. The pinnacle of caviar artistry. Exquisitely rich. Exceedingly rare. Limited quantities.

PC30 1 oz. (30 g) 1-2 servings
$769.00










Edible Chocolate Box
Have your box of Petrossian Chocolates...and eat it, too! Our signature, edible Chocolate Box is a mix of the finest white and dark chocolate, filled with an 18-piece assortment of glorious hand-made chocolate, each exquisitely decorated by hand and utterly divine. 17.5 oz. total of chocolate.



The Petrossian Boutique is located at 911 7th Avenue and features Petrossian's renowned caviar, foie gras, and smoked fish. We have expanded our repertoire to include organic breads alongside our pastries and tarts, perfect for dining in or for taking home. In addition, our New York Boutique now has table service for breakfast, lunch or a quick bite anytime.


The Petrossian Boutique is located at 911 7th Avenue and features Petrossian's renowned caviar, foie gras, and smoked fish. We have expanded our repertoire to include organic breads alongside our pastries and tarts, perfect for dining in or for taking home. In addition, our New York Boutique now has table service for breakfast, lunch or a quick bite anytime.




New York's Petrossian

Founded in 1984, New York's Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan's West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930's, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.




- Entrees -


Petrossian Club 17
Toasted Blini, Smoked Salmon Smoked Sable,
Smoked Sturgeon, Tomato, Lettuce
Honey Mustard Sauce

Spicy Thai Salmon 19
Coconut Sauce
Served with Sushi Rice & Steamed Bok Choy

Grilled Chicken Paillard 20
Potato Puree, Sauteed Wild Mushrooms,
Roasted Garlic Jus

West Coast Sturgeon Burger 22
Caviar Creme Fraiche & Zucchini Fries

Caviar & Steak Tartare 22
Piquillo Peppers, Shallots, Capers & Armagnac,
Caviar Royal Transmontanus USA

Ragout d’Agneau Grand Mere 17
Tender Lamb & Vegetable Stew, Potato Puree

Crispy Long Island Duck 27
Braised Red Cabbage, Cinnamon, Honey Roasted Baldwin Apples,
Spicy Rhubarb Sauce

Wild Mushroom Risotto 20
Arborio Rice, Parmesan Reggiano, Fines Herbs

Seared Hanger Steaks 22
Fine Herb Roasted Fingerling Potatoes, Wilted Spinach
Cabernet Sauce

Seared West Coast Sturgeon 35
Wild Mushrooms, Caramelized Brussels Sprouts, Caviar Beurre Blanc


Chef German Calle



An 18% Gratuity may be added to Parties of Six or More

viernes, 23 de enero de 2009

Fauchon








Fauchon

Is a luxury food shop in Paris, similar in stature to Fortnum & Mason in London. Fauchon was founded in 1886 by Auguste Fauchon. There are many Fauchon stores in France, as well as worldwide, but the flagship store is located on the place de la Madeleine in the 8e arrondissement of Paris. Hannibal Lector, on a flight from Europe to America, in Thomas Harris's book 'Hannibal' waits until everyone is asleep to produce a Fauchon food parcel of aromatic truffled pate de foie gras and Anatolian figs as well as a half bottle of St Estephe which Harris says he favours. The box itself is yellow, trimmed with brown and tied with silk bows of complementary colours



miércoles, 21 de enero de 2009

Cantuccini



Cantuccini, Amaretti and Panforte Margherita di Siena are an ancient specialty
from Tuscany made from genuine ingredients, and are the perfect partner for those
special moments of the day and when enjoying the company of friends or family.
Made in Tuscany, ITALY


Biscotti is Italian for "biscuits". In North America, the word has been taken to refer to a specific type of biscuits.

he word "biscotti" (pronounced "beece•COT*tea") in Italian is the plural form of biscotto, which applies to any type of biscuit, and originates from the medieval Latin word biscoctus, meaning "twice-baked": it defined biscuits baked twice in the oven, so they could be stored for long periods of time, which was particularly useful during journeys and wars. Through Middle French, the word was imported into the English language as "biscuit".
In North America, the Italian term "biscotti" has been taken to refer to a specific type of biscuits, derived from Tuscan cantucci, a type of hard almond-flavoured biscuits traditionally served with vin santo, probably originating from the town of Prato and therefore still known as "biscotti of Prato".
American biscotti are indeed crisp cookies often containing nuts or flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting these into slices, and reheating them to dry them out. Biscotti have a very low moisture content. A basic recipe is a mix two parts flour with one part sugar with enough eggs to create a stiff batter.[1] To the mixture baking powder and flavorings such as anise, chocolate, or nuts are added. The slabs are baked once for about twenty-five minutes. They are then cut up into individual cookies and baked again for a shorter period. The longer this second baking is, the harder the cookies will be. In contrast to the Italian version paired with wine, American biscotti more frequently accompany Italian-style coffee- and espresso-based beverages, including cappuccinos and lattes.


http://www.emporioitaliano.com/Sapori_Product_Shots.html

http://www.emporioitaliano.com/Barilla_eStore.html

Bo Brownie de chocolate

Bo Brownie de chocolate

Ingredientes: 

250 gramos de mantequilla o margarina

300 gramos de chocolate mejor si es amargo

8 unidades de huevos

300 gramos de azucar 
un sobre de levadura quimica 
una punta de cuchillo de vainilla 
una punta de cuchillo de sal

200 gramos de nueces



Elaboración:

Montar huevos y azucar hasta al menos cuadriplicar su volumen inicial 
mientras tanto poner a derretir chocolate y mantequilla juntos 
remover una vez derretidos ambos y que queden bien ligado 
quitar la mezcla huevoa zucar que este super montada 
metemos la mano en el batido y con mucho cuidado y delicadeza 
moveremos de abajo hacia arriba a la vez que le incorporamos el chocolate con la mantequilla drerretida poco a poco 
poner junto sal,levadura quimica y harina,ligar bien y añadir en forma de lluvia mientras seguimos ligando con la mano 
una vez todo bien ligado añadimos las nueces mejor si estan en trozos. 
Rellenamos los moldes donde vayamos a elaborar en este caso son moldes de silicona de lo contrario habra que 
poner a los moldes mantequilla y harina para que no quede pegado 
meter al horno entre 175 y 185 grados si son moldes grandes aproximadamente unos 40 y 45 minutos y si son 
individuales y mas pequeños entre quince y veinte minutos es convenirnte para saber si estan bien cocidos 
meterle una aguja y cuando esta salga seca el producto estara listo para sacar 
Desmoldear y dejar enfriar para cubrirlos poner a calentar 500 gramos de nata liquida y cuando este templada 
añadimos 250 gramos de chocolate sin azucar del negro y ligamos todo el conjunto muy bien sin dejar de remover 
y apartando antes que hierba. 
Cubrimos las piezas con este cubierto y decoramos con nueces fideos de colores de chocolate,coco ralladao

BO FRUITCAKE

BO FRUITCAKE

sábado, 10 de enero de 2009

Champagne


Obra Diego Rivera







Una vez en París, una de las ciudades más bellas y disfrutables de Europa
para todos los amantes de arte, la cultura y el buen vivir, visitar la
Región de Campagne
donde nace una de las bebidas más finas y sofisticadas del mundo, está a
solo unos kilómetros por carretera.

La mejor ruta para llegar a esta singular Región, después de haber rentado
un elegante
auto sport descapotable, es tomando la autopista A4 con dirección a Chateau
Thierry.
Recorriendo poblado por poblado hasta llegar a Epernay, podrá disfrutar lo
major de
Campiña Frnacesa. Queremos recordaerle que una vez en Champagne y para la
comodidad
de los viajeros, los circuitos y rutas están previamente indicados en cada
poblado.

Otras rutas opcionales, saliendo por la autopista A4, es llegar por la
importante ciudad
de Reims o vía Epernay, bajando por la Región hasta encontrar la ciudad de
Sezanne.

Algunas de las más prestigiadas Casas que se pueden vitar en la Región de
Champagne son:
Moet & Chandon
Veuve Clicquot-Ponsardin
G H Mumm & Co.
Perrier-Jouet
Joseph Perrier Fils
Piper Heidsieck
Tattinger/Irroy

Todas estas cuvées cuentan con visita guiada, degustación y venta de
productos.


Dentro de esta histórica Región, se encuentra Reims, la ciudad de las
coronaciones;
Epernay, el corazón de los viñedos; Troyes, la ciudad medieval; Château
Thierry,
una ciudad de fábula; Châlons-en-Champagne, la ciudad de los jardines,
catedrales góticas e iglesias románicas.

Desde hace tres siglos, los Champagnes son muestra de
el arte del buen vivir .

Desde las frívolas fiestas del siglo XVIII hasta las románticas del siglo
XIX, Le Champagne ha acompañado las fantasías de la Belle Epoque y hoy sigue
siendo amigo inseparable de los momentos gloriosos e íntimos. Siempre
símbolo
de toda celebración.


¿Cómo escoger una buena botella de Champagne?
Generalmente las cavas tienen diferentes niveles de producto. todos de
excelente calidad,
sin embargo y dependiendo de su proceso, el precio puede variar enormemente.
Elija la que esté
más de acuerdo a su paladar y a su presupuesto. Pero recuerde que le
Champagne se debe tomar
a una temperatura de 8 a 10 grados. Para lograr esto, se recomienda
enfriarla de 15 a 20 minutos
antes de abrirla; así será seducido por la reputación de estos míticos
vinos.


Vestido de curvas sensuales y un largo cuello sujetado por un collarín,
deteniendo el tapón con un cinto de alambre, la botella se distingue por la
elegancia de su etiqueta.
Su vidrio es grueso para protejer la efervescencia, y oscuro para protegerlo
de la luz.

Conservación
Le Champagne se guardan en un lugar fresco fuera del alcance de la luz.
Allí aguantará por años. Su crianza se desarrolla bajo la vigilancia del
productor en las cuevas subterráneas.

Apertura
La forma francesa más tradicional es quitar el cinto de alambre,
coger el tapón con una mano y girar la botella sujetándola por el fondo.
El tapón saldrá solo y sin esfuerzo. Escuchamos el murmullo de las burbujas,
y observamos el cristalino líquido dorado, rosado o pálido al momento de
servirlo
en la clásica copa de forma de flauta.


En el siglo XVIII le Champagne, se acostumbraba (semi-seco),
y acompañaba los postres.
En el siglo XIX empieza a acompañar los primeros platos.
Mas tarde, le Champagne evolucionó al extra-seco o brut,
encontrando un sitio relevante dentro de la gastronomía.


En su origen los vinos de Champagne eran “claros y ligeros”.
A finales del siglo XVII decidieron producir vinos blancos
prensando lentamente las uvas, no sólo blancas sino también
rojas, con el fin de obtener un vino de una extraaordinaria luminosidad.
Poco después descubrieron que la combinación de vinos procedentes
de diferentes cepas, ofrecian el equilibrio esperado.
El dominio de la efervescencia fue la tercera aportación
relevante del genio Champenois.

En el transcurso del siglo XX se adoptan normas de selección de las cepas
y de las levaduras necesarias para la fermentación, se mejora el sistema de
poda e injerto y la protección del viñedo.

Le Champagne no tendría sentido sin la presencia de las burbujas,
fruto de la lenta acción de las levaduras, liberando de esta manera los
aromas afrutados o florales.

La espuma, resultado de su origen dentro de la fermentación natural de los
vinos,disminuía con el frescor invernal de las bodegas y los vinos conservaban una
parte del azúcar.
Con la llegada de la primavera y del calor, reanudaban su fermentación.

Vasos y flautas
El Champagne, siempre fresco, se servía en el siglo XVIII en vasos de forma
cónica. Será hasta el siglo XIX que el uso de la copa en forma de flauta es adoptado.

Hoy en dia le Champagne acompaña al foie gras, jamón ibérico, cocidos o
carne blanca.
Encaja de manera natural con pescados y mariscos; así como con postres,
helados, tartas
y frutas, sin dejar de ser el aperitivo más sofisticado.

Las Cepas
Entandamos que la regionalidad de la cepa es lo más importante,
ya que sólo lo cultivado y producido en Champagne podrá ostentar la
denominación de origen.

En Champagne se autorizan sólo tres cepas:
• La pinot noir, uva roja de zumo blanco, ubicada en la Montaña de Reims
y la Côte des Bar, que da a los vinos aromas de frutas rojas y le
proporciona
cuerpo, sustancia y estructura.

• La pinot meunier, uva roja de zumo blanco, procedente del Valle del Marne,
que nos ofrece un vino de alta redondez y bouquet.

• La chardonnay, uva blanca de la Côte des Blancs, que sera la cepa que nos
proporcionará
la finura.

Una de la fiestas más importantes de la Región de Champagne se celebra
el 22 de enero, día de San Vicente, patrón de los vinateros.
Durante la fienta a la vida y a la vid, los vinateros se visten con sus
prendas
tradicionales para salir en procession sujetando la estatua del Santo
Patrono,
y asistir a la misa de celebración.

Otra fiesta relevante es El “Cochelet”, que se celebra el último día de la
vendimia,
para lo cual los vinateros organizan un gran banquete degustando los mejores
platillos
de la cocina regional.

Mucho dependerá del tiempo que usted pueda pasar disfrutando de la bella
Región de Champagne, para redescubrir tan preciada bebida: le Champagne.

Adolfo Cantú

Bo Chef
publicado en The Billionaire 2006 por Bo



MODELO CUADRO CHAMPAGNE.
LA MODELO ERA ESPOSA DEL REY DEL ACERO DE INGLATERRA, EL CUAL ERA PRIMO DE SIR WINSTON CHURCHILL, LO QUE ORIGINO UN ESCANDALO INTERNACIONAL POR LO CUAL OBLIGARON A DIEGO RIVERA, A CAMBIAR LAS FACCIONES DE LA MODELO PARA HACERLA IRRECONOCIBLE.
SE ADJUNTA REPORTAJE REVISTA TIME.
HISTORIA DE PROPIEDAD DEL CUADRO
ESTE CUADRO ESTABA EN EL HOTEL REFORMA EN EL BAR CIRUS.
EL SR. JIMY DUVIN ERA DUEÑO DE UNA AGENCIA DE VIAJES LLAMADA TM, EL DUEÑO DEL HOTEL REFORMA LE SOLICITABA MUCHOS BOLETOS AEREOS Y PAQUETES DE VIAJES, DURANTE LARGO TIEMPO SIN PAGARSELOS, EN UN MOMENTO EL SR. DUVIN LE SOLICITO AL DUEÑO DEL HOTEL REFORMA EL PAGO DE LOS MISMOS, Y NO TENIENDO LIQUIDES EN ESE MOMENTO, LE DIO EN PAGO DE LA DEUDA LOS MURALES DE DIEGO RIVERA QUE CONSISTIAN EN UN TRIPTICO DE 6 METROS DE LARGO Y EL CUADRO DENOMINADO CHAMPAGNE DE 2.70 DE LARGO.
A LA MUERTE DEL SR. JIMY DUVIN PASO A PROPIEDAD DE SU ESPOSA LA CUAL FALLECIO TAMBIEN Y EN ESTE MOMENTO ESTA EN PODER DEL APODERADO DE LA SUCESION DE LA SRA. DUVIN, SIENDO EREDERO UNICO EL SR. RICARDO DUVIN, EL CUAL LE OTORGO EL PODER AMPLIO PARA VENDER EL CUADRO.

Bar Hemingway




Ernest Miller Hemingway (July 21, 1899 — July 2, 1961) was a novelist, short-story writer, and journalist. He was part of the 1920s expatriate community in Paris, and one of the veterans of World War I later known as "the Lost Generation". He received the Pulitzer Prize in 1953 for The Old Man and the Sea, and the Nobel Prize in Literature in 1954.
Hemingway's distinctive writing style is characterized by economy and understatement, and had a significant influence on the development of twentieth-century fiction writing. His protagonists are typically stoical men who exhibit an ideal described as "grace under pressure". Many of his works are now considered classics of American literature.








Bar Hemingway is located at Ritz Paris, 15, Place Vendrôme, Paris 75001 and open 5pm to 2am. Semi-formal dress is required.
Tel: +33 (0)1 4316 3365
Web: www.ritzparis.com

The Ritz Paris
L'Ecole Ritz Escoffier

Colin Field & the Hemingway Bar
Djordje Varda & l'Atelier Floral du Ritz


After visiting Harry’s Bar in ROMA in Paris, our next stop was the world-famous Bar Hemingway. Located at the Ritz Hotel, Bar Hemingway is probably the most well-known, and almost certainly the most expensive bar in the world.

The bar is run by Colin Field, twice voted “The Best Bartender in the World” by Forbes magazine. Colin was behind the bar when we arrived but we opted to sit on a sofa in the small side room rather than at the bar so we didn’t actually meet him. Our order instead were placed through the impeccable waitstaff.


Mr. & Mrs James Bay,
Bar Hemingway Signature Cocktails

Ritz Escoffier School





Ritz Escoffier School


L'Ecole Ritz Escoffier
On May 16, the master chefs of the prestigious Ecole Ritz Escoffier will travel to Chicago to create a superb dinner menu paired with fine French wines.
Today, the Ecole Ritz Escoffier does its part to broaden the reach of the French culinary heritage throughout the world …

Contrary to many hotels, the Ritz Paris has always had a gastronomic tradition. Wasn’t the hotel’s first chef Auguste Escoffier, a friend of César Ritz and one of the most illustrious chefs in the history of cuisine? Escoffier devised a kitchen organization that is still used as a model today, and invented some of the most famous recipes of French culinary tradition.

The directors of the Ritz Paris wanted to perpetuate this unique tradition and to share this art and savoir-faire with food lovers, whether professionals or enthusiastic non-professionals. With this goal in mind, the Ecole Ritz Escoffier was created in 1988 and has become a reference in the world of gastronomy. It has a team of four professional chefs and also benefits from a permanent exchange with the chefs of the Ritz Paris’s main kitchen a few steps away. All courses are taught in French and simultaneously translated into English. Brochures, recipes and other materials are furnished in French, English and Japanese.

The Ritz Escoffier Cooking School concept is: “ Three Schools in One ”. One school for food lovers without previous experience, one school for future professionals and seasoned professionals, and one school for individuals looking for personalized or tailor-made courses and events. In this way, the school is able to offer practical and theoretical training in cuisine and pastry to satisfy all profiles, levels, and objectives.

Each year, the school welcomes more than 800 students representing 43 different nationalities. These gastronomes come to the school to acquire initial skills or to perfect their culinary techniques while discovering the inimitable French Art de Vivre.

Fondue


Fondue is classic fare for entertaining – and
a sure way to create instant conviviality.

Manufactured with an aluminum core for efficient, uniform heating, this gleaming 18/10 stainless steel pot comes with a ceramic insert that makes it ideal for both savory and sweet fondues. Remove the insert when cooking meat fondues in oil; leave it in place for melting chocolate and cheese without scorching. The sturdy tripod stand holds the sterno burner and provides stability. Six color-coded stainless steel forks are included. The stainless steel lid has slots that hold the forks upright so foods are spaced evenly around the pot for uniform cooking. The pot is dishwasher safe. 3-qt. cap.; 7 3/4" diam., 9 3/4" high.




Cheese Fondue

Legend has it that fondue was created centuries ago in Switzerland by an inventive alpine herdsman. Bored with his nightly dinner, he heated wine and cheese together in a pot, then scooped out the delicious mixture with chunks of crusty bread. Taking its name from fondre, French for "to melt," fondue has become favorite fireside fare in ski lodges and chalets. A natural for casual winter entertaining, this convivial style of tabletop cooking is best enjoyed with fine wines and good conversation.

Ingredients:
1-lb. loaf French bread, cut into cubes
1 garlic clove, halved
2 Tbs. unsalted butter
2 Tbs. all-purpose flour
1/2 tsp. dry mustard
1 1/2 cups dry white wine
10 oz. Emmentaler cheese, grated
10 oz. Gruyère cheese, grated
1 Tbs. kirsch
Pinch of freshly grated nutmeg
Pinch of freshly ground pepper
Pinch of paprika
Salt, to taste
Directions:
Preheat an oven to 350°F.

Arrange the bread cubes in a single layer on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Set aside.

Rub the inside of a heavy 2-quart saucepan with the cut sides of the garlic halves; discard the garlic. Set the pan over medium-low heat and melt the butter. Add the flour and dry mustard and whisk until blended. Whisk in the wine and bring to a simmer. Reduce the heat to low and add the cheeses in small handfuls, stirring until creamy and smooth, about 4 minutes. Stir in the kirsch, nutmeg, pepper, paprika and salt.

Assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Serve with the toasted bread cubes and individually marked fondue forks for dipping. Serves 4 to 6.


bochef

Sandwiches







Super Bowl-Worthy Sandwiches


Score a touchdown with your crowd on game day by serving up a few of these uncommonly delicious sandwiches. Paired with a bowl of chips and a frosty beverage, these halftime eats will be anything but boring, and they're low-maintenance to boot.

Gault Millau





Gault Millau

Is one of the most influential French restaurant guides founded by two restaurant critics, Henri Gault (1929-2000) and Christian Millau in 1965. Gault Millau is most famous for its rating system, on a scale of 1 to 20. Restaurants below 10 points are almost never listed. The points are awarded strictly based on the quality of the food with any comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high ranking restaurants may display one to four toques. In common with the Guide Michelin, but unlike many other guides, Gault Millau does not accept payment for listing restaurants.


Cristian Millau is a food critic and author. In 1965 he founded the restaurant guide Le Nouveau Guide with Henri Gault and Andre Gayot. [1] He was originally slated to be one of the judges at the historic Judgment of Paris wine tasting event of 1976 but was replaced by his brother Claude Dubois-Millot.[2]




Guide des restaurants fantômes. Ou les ridicules de la société française. Plon 2007 ISBN 9782259206990
Dieu est-il Gascon ? Le Rocher 2006 ISBN 2-268-05775-5
Bon baiser du goulag. Secrets de famille. PLON 2004 ISBN 2-259-19976-3
Commissaire Corcoran Editions Feryane 2004 ISBN 2-84011-701-0
Paris m'a dit: Années 50, fin d'une époque Fallois 2000 ISBN 2877063887
Au galop des hussards: Dans le tourbillon littéraire des années 50 Fallois 1999 ISBN 2877063461
Grand Prix de l' Académie française de la biographie, Prize Joseph Kessel.
The Best of Paris Gault-Millau 1994 ISBN 1881066037
Les fous du palais: Drôle de voyage au pays des gourmands R. Laffont 1994 ISBN 222107985X
The Best of London Gault-Millau 1990 ISBN 0130731803
The Best of Los Angeles Gault-Millau 1988 ISBN 0130760684
The Best of San Francisco & Northern California Hungry Minds Inc. 1988 ISBN 0130760846
La France à la carte Gault-Millau 1986 ISBN 2851084410
Dining in France Stewart, Tabori & Chang 1986 ISBN 0283993952

viernes, 9 de enero de 2009

Chili and cornbread


f Obama truly likes chili, he should consider the consequences of serving it at a meal with Putin or Medvedev. I recently traveled to Russia and made Texas Chili with Mexican cornbread for my fiancee and her family. For a people who are accustomed to many dishes made with vinegar or mayonnaise, the spicey dish was not so desireable. I think I am the first person to ever make chili in Russia.

John F. Kennedy: 35th President
John Fitzgerald Kennedy was the first president to shine a spotlight on the White House chef. His staff approached chef Jacques Pépin, but having already served for France's President Charles de Gaulle, he turned down the generous offer. "I loved Kennedy, but I had no inkling for the potential publicity in the White House," recalls Pépin. Turned out John Kennedy wasn't a big foodie; instead, he often had to be reminded to dine. When at the table, President Kennedy was true to his New England roots, munching on New England clam chowder, corn muffins, and baked beans.