Friday, August 20, 2010
"Sandita" Gazpacho
My friends from Spain came to visit and what a treat it is to have them here! We head to the Green Market and Pablo is inspired to make gazpacho. All you need is a cucumber, pepper, ripe tomatoes, garlic, onion, pieces of bread, sherry vinegar, extra virgin olive oil, salt, and a little water. Let them marinated over night and give it a good blend the next day.Strain and serve chilled in a beautiful bowl or glass. Thank you Pablo and Bego for giving me a big taste of Spain.
Sunday, August 15, 2010
Friday, August 13, 2010
Cheesecake in a jar
There's some creme fraiche I need to use up before it goes bad...decided to make cheesecake in a jar, inspired by Chezpim...cream cheese, crem fraiche, eggs, sugar, roasted nectarine covered in love liquid (calvador and honey) and garnished with lemon verbena.
Tuesday, April 13, 2010
Sunday, February 14, 2010
Sushi at home
David came home with a bag of goodies from a course he took at the Japanese Culinary Center. Inside are a few seasonal fish from Japan: young snapper, half beak, horse mackerel, sardine, and fluke.
The kasugodai (baby snapper) gets a little torch and what amazing aroma! We didn't do too much to them, except a little salt and vinegar.
Friday, January 15, 2010
Pain au levain
Gnocchis au citron, épinards
Tacos
Now that I'm living in a new city, I have to start from scratch again...the mission, finding my comfort restaurants...I have yet to find good Vietnamese and Mexican food. It's 3 a.m. and I am obsessing over it. I keep thinking about my favorite taco joint, La Taqueria on Mission neighborhood in San Francisco (between 24th and 25th Street). My mouth is craving for a lengua taco, with two perfectly tortilla, one fried on the plancha, and another soft and warm...then filled with deliciousness fixings....tender-flavorful lengua, guacamole, cheese, sour cream, and their spicy green salsa. Give me two and a cold Modelo please! My devotion will keep me coming back to La Taqueria.
Monday, January 11, 2010
Tasting Menu January 10, 2010
Maki Maine sweet shrimps, pea shoots, cucumber
Celeri, pear, avocado, coriander
Pickles "fait maison", cucumber, carrots, radish
Fromage-tapioca tuiles, foam of potatoes
Cold udon, yuzu vinaigrette, sango sprouts
Chaud, froid oeuf
Légumes, herbes, Dashi
Epinard, carotte, orange, black sesame paste, lemon confit
Betteraves, oignons doux, emulsion oignons doux coriandre
Poulet, quinoa parmesan, champignons poudre,émulsion persil
Fromage Battenkill Brebis, farmer's apples compote
Soufflé au choclate "Pierre Gagnaire"
Saturday, January 2, 2010
Moules - Frites in Cherbourg. France
Friday, January 1, 2010
Future Grand Chef, David Toutain
Ladies and gentlemen, may I have the pleasure of introducing to you, Chef David Toutain. I first met David in Spain, while cooking there. He is an amazing chef that understands products and has a tremendous respect for them. The way he touches food, with so much love and attention is a joy to watch. I'm excited to see chef David on the road to success.
Moi: What age did you first start your culinary career and did you go to school?
DT: I start cooking school at age 15 in Granville and La Ferte Mace, in France.
Moi: Where have you worked?
DT: Stages at school Le Manoir du Lys and Bernard Loiseau. Restaurants La bourride, Arpege, Marc Veyrat, Ambroisie, Pierre Gagnaire, and Mugaritz.
Moi: Who has influence your cooking and why?
DT: Marc Veyrat, Alain Passard, and Andoni Luis Anduriz. Marc Veyrat is new cooking, new ideas, new techniques. He uses a lot of herbs. I can never be bored there. With Alain Passard, I fell in love with vegetables to treat nature and season with respect. Andoni Luis Anduriz is a combination of both chefs' philosophies.
Moi: What goes into creating a dish?
DT: With beautiful products, inspiration comes naturally and I can begin to play with textures, taste, techniques.
Moi: What is the secret of cooking a perfect potato?
DT: In salted water with rosemary and cook slowly.
Moi: What advice would you give to young cooks?
DT: Push push! To cook with passion, to have purpose and to set goals. Everything is possible if you believe and work hard.
Moi: What will your last meal be?
DT: Eat a platter of seafood with mayonaise, by the sea cooked in court bouillon.
Moi: What five must have ingredients are in your refrigerator?
DT: Eggs, vegetables, salted butter, shoja sauce, and citrus.
Moi: What's your favorite ice cream?
DT: Passion fruit sorbet.
Moi: Favorite cookbooks?
DT: Too many. Some in different languages. One of my favorite is L'Encyclopédie de Marc Veyrat.
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