Art Culinaire back issues from March 2002:
Mise en place.(Editorial)
Mar 22, 2002 ... Farewell, you long shadows of yesterday. Spread open the doors; spring awaits the salt of our brow and the imprint of our fingers in its moist and dirty belly. It is time to sweep the remnants of seasonal flues, indulgent diets, and Yuletide blues. We can begin again: a new year ...
Keeping up with the Joneses. (Industry Spotlight).(The Chef's Garden specialty farm)
Mar 22, 2002 ... At one time Huron, Ohio, was a fertile farming community, home to over 300 growers. Today there are six. Having lived in the valley through at lea least four generations, the Jones family understands well the trials of working the land. They know that economies can be fickle, nature can be ...
Charlie Trotter.(profile of well-know Chicago chef)(Brief Article)
Mar 22, 2002 ... Trotter's Chicago, Illinois Charlie Trotter's greatest contribution to fellow chefs is his ability to empower the imagination. His generosity is defined by the ability to vest himself. A poli-sci. grad from the University of Wisconsin, he began his culinary quest in 1982, ...
Ragout of carrots, red pearl onions, and black eyed peas with a corn puree. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the corn stock: 7 ears corn, cobs and kernels reserved separately 2 quarts cold water For the corn sauce: 1 tablespoon olive oil 1/2 cup corn kernels 1 small clove garlic, peeled and minced 1 shallot, peeled and minced 2 ...
Charantais melon soup with pickled breakfast radishes and melon blossoms. (Serves 6).(Brief Article)(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the melon soups: 3/4-pound Charantais melon, peeled, seeded, and diced (*) 1/2 lemon juiced and strained 1 tablespoon honey Salt and pepper to taste For the cucumber jelly: 4 large English cucumbers, seeded and chopped 2 sheets ...
Heirloom tomato terrine with red bell pepper sauce and eggplant puree. (Serves 8).(Brief Article)(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the herb oil: 1 cup grapeseed oil 1/2 bunch chives, chopped 1/2 bunch flat-leaf parsley leaves, chopped 1/4 cup chopped watercress leaves, chopped 1/2 cup olive oil For the tomato water: 10 large beefsteak tomatoes, chopped ...
Spring beans with a brown butter-almond puree and curry emulsion. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the dashi: 13x14-inch piece konbu (*) 2 cups cold water 1 teaspoon bonito flakes (*) For the soybeans: 1 serrano chili pepper, minced 2/3 cup organic soy sauce (**) Reserved cup dashi 1 tablespoon sesame oil 1 ...
Potato and brussels sprouts tart with horseradish-creme fraiche emulsion. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the beef jus: 2 tablespoons canola oil 2 yellow onions, peeled and chopped 4 carrots, peeled and chopped 2 stalks celery, chopped 1 cup red wine 1 1/2 quarts beef stock 4 sprigs thyme Salt and pepper to taste For the ...
Hominy stuffed bell peppers with huitlacoche and arugula sauce. (Serves 6).(Brief Article)(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the arugula Sauce: 2 tablespoons olive oil 2 shallots, peeled and minced 2 cloves garlic, peeled and minced 2 bunches arugula 1/4 cup vegetable stock 1 tablespoon white wine vinegar Salt and pepper to taste For the corn ...
High hopes. (Back to Basics).(making brioche bread)
Mar 22, 2002 ... Perhaps the perfect comfort food is fresh bread, warm and pliable, filled with airy pockets and yeasty incense, and as satisfying to make as it is to consume. Its greatest asset is its diversity. Taking on the customs of the baker and the economics of the times, the personalities of bread ...
Geoff Gardner: Sel de la Terre -- Boston, MA.(Brief Article)
Mar 22, 2002 ... His knowledge of baking evolved as a hobby. "I started reading books and recipes. It was really just playing around with the dough and the starter." Today Executive Chef Geoff Garner keeps a white starter and rye starter. They are as important to the quality of his bread as the flour, ...
Sarabeth Levine: Sarabeth's -- New York, NY.(Brief Article)
Mar 22, 2002 ... A graduate of W.C. Post College in 1964 with a BA in sociology, Sarabeth Levine was honored as the Small Business Woman of the Year 1985 by New York University, inducted into Les Dames d'Escoffier in 1987, and named Pastry Chef of the Year in 1996 by the James Beard Foundation, to name ...
Coq au vin blanc with brioche hearts. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the brioche hearts 1 1/2 ounces granulated sugar 1/3 ounce cake yeast 1 1/2 ounces milk, 90[degrees] 3 large eggs 13 ounces all-purpose flour 1/8 ounce salt 5 ounces unsalted butter, cubed and at room temperature For the ...
Brioche mille-feuille with pear chutney and Poire William mousseline. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the brioche crisps: 2 ounces granulated sugar 1/3 ounce cake yeast 11/2 ounces milk, 90[degrees] 3 large eggs 1/2 pound plus 5 ounces all-purpose flour 1/8 ounce salt 5 ounces unsalted butter, cubed and at room temperature ...
Creme caramel custard with chocolate savarin and white chocolate ice cream. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the chocolate brioche 2 ounces granulated sugar 1/2 ounce cake yeast 2 ounces milk 3 eggs 13 ounces all-purpose flour 1 ounce Dutch processed, cocoa powder 1/6 ounce salt 6 1/2 ounces unsalted butter, cubed and at room ...
Semolina brioche bread pudding with blueberry preserves and bourbon milk jam. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the semolina brioche 1 1/2 ounces granulated sugar 1/3 ounce cake yeast 1 1/2 ounces milk, 90[degrees] 3 eggs 1 ounce honey 11 ounces all-purpose flour 5 ounces unsalted butter, room temperature and cubed 4 ounces semolina ...
Brioche stuffed napa cabbage with chicken consomme. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the consomme: 1/4 pound chicken breast, chopped 2 egg whites, beaten 1 yellow onion, peeled and chopped small 1 carrot, peeled and chopped small 1 stalk celery, cleaned and chopped small 2 quarts chicken stock Salt and pepper to ...
Brioche Terrine stuffed with spinach and feta cheese. (Serves 8).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the brioche 1 ounce cake yeast 1/2 ounce granulated sugar 3 1/2 ounces whole milk, at room temperature 7 egg yolks 11 ounces all-purpose flour 1/3 ounces salt 3 ounces plus two tablespoons unsalted butter, softened For the ...
Brioche and cornbread stuffing with fresh herbs and shiitake mushrooms. (Serves 8).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the brioche: 1 ounce cake yeast 1/2 ounce granulated sugar 3 1/2 ounce whole milk, at room temperature 7 egg yolks 11 ounces all purpose flour 1/3 ounce salt 3 ounces plus two tablespoons unsalted butter, softened For the ...
Brioche and cornmeal fried shrimp. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the brioche 1 ounce cake yeast 1/2 ounce granulated sugar 3 1/2 ounces whole mile, at room temperature 7 egg yolks 11 ounces all-purpose flour 1/3 once salt 3 ounces plus 2 tablespoons unsalted butter, softened. For the egg ...
Raspberry bread pudding with creme anglaise. (Serves 6).(Recipe)
Mar 22, 2002; ... ingridents <Pre> For the brioche 1 ounce cake yeast 1/2 ounce granulated sugar 31/2 ounches whole milk, at room temperature 7 egg yolks 11 ounces all-purpose flour 1/3 ounce salt 3 ounces plus 2 tablespoons unsalted butter, softened For the ...
Uncovered; "The qualities of an exceptional cook are akin to those of a successful tightrope walker: An abiding passion for the task, courage to go out on a limb and an impeccable sense of balance".
Mar 22, 2002; ... It can safely be said that not enough is said about the importance of sous chefs. Though their names may not be known and their faces seldom seen, their hours, experience, and organizational skills are crucial to the chain of command and success in the kitchen. "The role of sous chef is a ...
Diver Scallops with butternut squash puree and wasabi tobiko. (Serves 6).
Mar 22, 2002; ... ingredients <Pre> For the sumac butter: 1/4 pound unsalted butter, softened 3 tablespoons ground sumac (*) 1/4 Cup panko breadcrumbs (**) 2 lemons, juiced and strained Fleur de sel to taste For the butternut puree: 12 ounces peeled and chopped butternut squash ...
Smoked Salmon Belly with avocado-yogurt puree and pickled watermelon. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the pickled watermelon: 2 beets, trimmed and quartered 2 cups rice wine vinegar 3/4 teaspoon granulated sugar 1 1/4 teaspoons Salt 1 tablespoon green cardamom, toasted 2 4x 1/4-inch watermelon rind slices, white part only For ...
Poached Shrimp and jicama salad in a lobster saffron broth. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the lobster saffron broth: 2 1/2 tablespoons olive oil 1 yellow onion, peeled and minced 1 shallot, peeled and minced 2 scallions, trimmed and minced 1 small fennel bulb, trimmed, cored, and minced 2-inch piece ginger, peeled and ...
Braised lamb shoulder with cranberry beans and soybeans. (Serves 6).(Recipe)
Mar 22, 2002; ... Ingredients <Pre> For the lamb 3 tablespoons canola oil 5 pound lamb shoulder, de-boned and cut into thirds 2 cups lamb jus 6 cloves garlic, pccled and crushed 2 sprigs rosemary 2 tablespoons fenureek toasted For the bacon stock: 2 ounces bacon, ...
Stuffed rabbit loin with vidalia onion and watercress puree. (Serves 6).(Recipe)
Mar 22, 2002; ... <Pre> For the tomato confit 4 large plum tomatoos, peeled, seeded, and quartered 1/2 cup plus 1 tablespoon olice olil 3 cloves garlic, peeled and chopped 1/2 bunch resemary Salt and pepper to taste For the braised lettuce: 1 tablespoon canola oil 1 yellow ...
Steamed yellowtail with pearl onions and parsley vinaigrette. (Serves 6).(Recipe)
Mar 22, 2002; ... Ingredients <Pre> For the pearl onions: 1 tablespoon unsalted butter 1/2 teaspoon granulated sugar 1/2 white pearl onions, blanched, peeled, and shocked 2 strips bacon, fried and chopped and pepper to taste For the yellow tail: 12 1 1/2-ounce yellowtail ...
Roasted rabbit with spring vegetables and couscous. (Serves 6).(Recipe)
Mar 22, 2002; ... Ingredients <Pre> For the couscous 1/2 cup large grain couscous 2 cups chicken stock, hot 1 teaspoon canola oil 1 1/2 cups rabbit jus 3 1/2 ounces unsalted butter, softened 2 1/2 ounces all purpose flour 2 shallots, peeled and minced 1/2 bunch ...
New Zealand venison and red onion marmalade with a spring bean ragout. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the venison 2 2-pound Cervena venison racks (*) 1/4 cup canola oil For the veal stock: 1 pound veal bones, blanched and rinsed 1 yellow onion, peeled and chopped 1 leek, white part only, cleaned and chopped 1 stalk celery, ...
Carpaccio of cantaloupe gelee with creme fraiche panna cotta and greek basil. (Serves 12).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the cantaloupe gelee 1 gelatin sheet, softened in 1/2 cup cold water 1 cup fresh cantaloupe juice, strained For the creme fraiche panna cotta: 3/4 cup Kendall Farms creme fraiche (*) 4 tablespoons granulated sugar 1 1/2 gelatin ...
Chilean sea bass with tomato fondue, braised garlic, and lemon sauce. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the tomato fondue: 1/4 cup extra virgin olive oil 2 shallots, peeled, and minced 12 large vine-ripened tomatoes, peeled, seeded, and chopped 1 bay leaf 3 sprigs thyme Salt and pepper to taste For the braised garlic and lemon ...
Crisp veal sweetbread medallions with forest mushrooms. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the sweetbreads: 2 tablespoons canola oil 6 3-ounce pieces veal sweetbreads, blanched and pressed overnight 1 cup panko breadcrumbs (*) Salt and pepper to taste For the forest mushrooms: 1 1/2 cups truffle juice 1/4 teaspoon sherry ...
Fried rock shrimp and ahi tuna tartare with mizuma salad. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the herb oil 1 bunch parsley, stemmed, blanched, and shocked 1 bunch tarragon, stemmed, blanched, and shocked 1 bunch chervil, stemmed, blanched, and shocked 1 cup canola oil For the tuna: 3/4 pound Ahi tuna, small dice 2 ...
Seared Halibut with celeriac puree, green apple ragout, and radish salad. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the celery apple butter: Juice of 2 bunches celery 2 Granny Smith apples, cored and chopped 1 tablespoon butter Salt and sugar to taste For the celeriac root puree: 2 tablespoons unsalted butter 2 large celeriac, peeled and ...
Seared sea bass with cauliflower puree and roasted baby beets. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the cauliflower puree: 2 tablespoons canola oil 1 small Vidalia onion, thinly sliced 1 large head cauliflower, cleaned, cored, and chopped 2 tablespoons unsalted butter 1 gallon double chicken stock reduced to two quarts Salt and ...
Soft-Shell crabs with watermelon and arugula salad. (Serve 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the herb oil: 1 bunch parsley, stemmed, blanched, and shocked 1 bunch tarragon, stemmed, blanched, and shocked 1 bunch chervil, stemmed, blanched, and shocked 1 cup canola oil For the soft-shell crabs: 3 egg whites, beaten 2 ...
Green harvest.(wine making history)
Mar 22, 2002 ... Grapes have been used in cooking for thousands of years, as wine, vinegar, and unfermented juice known as verjus. Grapes that never achieved full maturity were used in condiments and marinades. Though it is often referred to as an ingredient of Medieval times, verjus was used in recipes ...
David Feau.(Brief Article)
Mar 22, 2002 ... His resume? Who cares? He's the protege? of Guy Savoy, famed two-star Michelin chef in Paris. David Feau started his vocational training at age 13, was working at a restaurant in Provence by 16, and by 20 received his degree in classic cuisine from L'Ecole Hoteliere. Once graduated, he ...
Gratin of Baby Swiss chard poached in perigord verius. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the Swiss chard: 3 tablespoons olive oil 3 bunches baby Swiss chard stems, cut into 3 inch strips 1 1/2 cup verjus du Perigord 1 1/2 cups brown veal stock 2 cups heavy cream 1/4 cup plus 1 tablespoon grated Parmesan Salt and pepper ...
Baby artichokes braised in verjus, rosemary, and garlic. (Serves 6).(Recipe)
Mar 22, 2002; ... <Pre> 1/2 cup olive oil 30 baby artichokes, trimmed of tough outer leaves (*) 1/4 cup verjus du Perigord (**) 1 quart chicken stock 1 sprig rosemary 5 cloves garlic, peeled and crushed Salt and pepper to taste For the garnish: Rosemary (*)Available ...
Black Bass with verjus and green olive sauce. (Serves 6).(Recipe)
Mar 22, 2002; ... <Pre> For the verjus and green olive sauce: 3 tablespoons olive oil 1/4 cup plus 1 tablspoon chopped picholine olives Parsley 5 shallots, peeled and chopped 1/4 cup verjus du Perigord (*) 1 quart chicken stock 3 tablespoons unsalted butter, cubed Juice of ...
Seared quail with verjus-butter sauce. (Serves 6).(Recipe)
Mar 22, 2002; ... ingreadients <Pre> For the quail 4 ounces unsalted butter 6 8-ounce quails, quartered (*) 1/3 cup plus 1 tablespoon verjus du Perigard (**) 1 quart quail stock 1 lemon, juiced and strained 3 springs parsley, leaves only julienned Salt and pepper to taste ...
Poached Dover Sole with white verjus sauce. (Serves 6).(Recipe)
Mar 22, 2002; ... Brut Classique Alfred Gratien Champagne, France Ingredients <Pre> For the white verjus sance: 3 tablespoon olive oil 1 large carrot, peeled and small dice 3 shallots peeled and small dice 1/2 pound white mushrooms, stemmed and small dice 1/2 ...
Living large: To take what there is, and use it, without waiting forever in vain for the preconceived--to dig deep into the actual and get something out of that--this doubtless is the right way to live.".(raw foods)
Mar 22, 2002; ... Where any new world begins, the raw, uncut, and unconquered conjure up the very best in us. Where creativity ends, conformity begins. What would you do if a customer, perhaps a regular, made a reservation for dinner and requested a "raw" menu? No meat, no dairy, no soy? Chances ...
Daniel [Patterson]: Restaurant Elisabeth Daniel San Francisco, California.(Brief Article)
Mar 22, 2002 ... Executive Chef and Owner Daniel Patterson was born to be French. The son of a French teacher, he spent his childhood summers in France. By the time he was a teenager, the aura of the French marketplace and kitchen was part of his mindset. "I would say the most important thing that came out ...
Norman Van Aken: Norman's Coral Gables, FL.(Brief Article)
Mar 22, 2002 ... Since 1995, Chef/Owner Norman Van Aken has been introducing new ingredients and a new vocabulary into the pulse of Americana. Terms like fusion and new world have become mainstream descriptors, thanks to his cuisine. An accomplished chef, mentor, and an undisputed poet of the culinary ...
Iranian sevruga caviar with avocado puree and beet tartare. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the beet tartare 5 large beets, peeled and ground in a meat grinder with a medium dye 2/3 cup beet juice 2 teaspoons walnut vinegar (*) 1/2 lemon, juiced and strained 2 teaspoons walnut oil Salt and white pepper to taste For the ...
Spanish Mackerel roulade peached in extra virgin olive oil. (Serves 2).(Recipe)
Mar 22, 2002; ... Ingredients <Pre> 3 strigs rosemary, chopped 2 tablespoons Marsala 100% extra virgin olive oil (*) For the poaching oil: 4 cups extra virgin olive oil 1 bunch thyme 1/2 bunch rosemary 1 head garlic, cut in half 1 teaspoon coriander seeds 1 teaspoon ...
Heirloom tomato salad with basil sorbet. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the tomato water 6 pounds heirloom tomatoes, chopped (*) 1 tablespoon salt Salt and sugar to taste For the basil sorbet: 4 1/2 ounces peeled and seeded yellow tomatoes 3 1/2 ounces tomato water 1 ounce simple syrup 1/2 ...
Escarole and kohlrabi salad with truffles and argan oil. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the Salad 2 heads escarolc, white leaves only, julienned 1 medium-large kohlrabi,-peeled and julienned 1 large carrot, peeled and julienned 1 small fennel bulb, cored and julienned 1 bunch scallions, white parts only, cleaned and ...
Chilled carrot soup with pickled mango and coconut milk forth. (Serves 6).(Recipe)
Mar 22, 2002; ... ingreadients <Pre> For the pickled mango 1 mango, pelled and julienned 1/4 serrano chili pepper, seeded and minced 2 Scallions, white part only, thinly sliced on thin bias 4 sprigs cilantro leaves, julienned 4 stems cilantro, minced 1 tablespoon rice wine ...
Chanterelle remoulade with hazelnut mayonnaise and herb salad. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the hazelnut mayonnaise 1 small egg yolk 1/2 lemon, juiced and strained 1/4 cup hazelnut oil 1/4 cup peanut oil 1 tablespoon water, room temperature Salt and white pepper to taste For the balsamic vinaigrette: 2 1/2 ...
Tomato bisque with coconut snow and Hawaiian black sea salt. (Serves 6).(Recipe)
Mar 22, 2002; ... ingrendients <Pre> For the tomato bisque 6 large tomatoes, cored and seeded Salt and pepper to taste For the coconut "snow": 1 cup plus 1 tablespoon coconut milk For the garnish: 2 coquitos, thinly sliced (*) Hawaiian black sea salt (**) Red ...
Corn water Martini with pickled baby corn. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the pickled corn: 1/3 cup apple cider vinegar 1/4 cup honey 6 ears baby corn, shucked (*) For the corn water: 10 ears corn, shucked and kernels removed 3 cups filtered water 1 teaspoon sea salt For the garnish: Olives ...
Raw banana split with cherimoya sorbet and spiced carob sauce. (Serves 6).(Recipe)
Mar 22, 2002; ... Ingredients <Pre> For the papaya 10 slices dehydrated papaya, small dice 1 tablespoon honey Juice of 1 lemon 1 cup water For the cherimoya sorbet: 1/2 cup cashews, chopped 1/4 cup honey 1 cherimoya, peeled, cored, and chopped (*) Juice of 1 ...
Raw flaxseed tostadas with mashed legumes and cilantro-sour orange verde. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the flaxseed tostadas: 1 cup flaxseeds, ground (*) 2 cloves garlic, peeled and minced 5 sprigs cilantro, chopped Juice of 1 lemon 3/4 cup water Salt and pepper to taste For the legumes: 1 cup chickpea sprouts 1 cup ...
Piquillo peppers stuffed with a fennel and orange salad. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the fennel and orange salad: 1 bulb fennel, trimmed, cored, and thinly sliced Juicc of 2 large oranges 3 sprigs rosemary, minced 1 small red onion, peeled and cut into thin strips 1 tablespoon extra virgin olive oil 1 sprig basil, ...
Faux rice nori-maki rolls with white soy sauce. (Serves 6).(Recipe)
Mar 22, 2002; ... <Pre> For the faux rice 2 large heads cauliflower, stemmed 1 cup macadamia nuts, soaked in 2 cups water for two hours 2 tablespoons rice wine vinegar 2 tablespoons white soy sauce (*) 1/2 scotch bonnet pepper, minced Salt and pepper to taste For we nori-maki rolls: ...
Vertical fork satays with passion fruit-mirin vinaigrette. (Serves 6).(Recipe)
Mar 22, 2002; ... ingredients <Pre> For the vinaigrette 1 shallot, peeled and minced 1/4 cup fresh passion fruit juice 1/2 tablespoon mirin 1/2 tablesppoon rice wine vinegar 2/3 cup extra virgin olive oil Salt and pepper to taste For the salad: 1/4 cup baby green ...
Rosel.(cocktails)(Brief Article)
Mar 22, 2002 ... Though made of many things, the quintessential cocktail is one part poise and one part bravado. Cocktails are more a personal statement than a flavor preference. They define the social history of America. Having emerged during a brief but austere period in history, cocktails and the ...