Posted in Ingredients, New Recipes, What Chefs Really Eat! on November 19th, 2008 4 Comments »
You may have heard of Berkshire pork, it’s on the menu of many fancy restaurants, such as Spago’s in Beverley Hills or the French Laundry in California. It is also referred to as Kurobuta - meaning black pig in Japanese (Berkshire pork is very popular in Japan). Berkshire pork is a heritage breed of pig, […]
Posted in Ingredients, New Recipes, What Chefs Really Eat! on November 13th, 2008 2 Comments »
The other day we went shopping at Granville Island (our local farmer’s market). We stopped by the organics place and I picked up some gorgeous flat-leaf kale. I was actually on the hunt for collard greens but I couldn’t find them.
Now, I have cooked kale several times, but I usually just sauté it quickly - […]
Posted in Ingredients, New Recipes, What Chefs Really Eat! on November 8th, 2008 3 Comments »
The other day I had a craving for this lamb wrap that I often order at a local restaurant. The only unfortunate thing about this restaurant…is that they are often out of this particular wrap. So I decided to save myself the disappointment, and make my own version.
The only lamb I had was ground, but […]
Posted in Cooking School, Ingredients, New Recipes, What Chefs Really Eat! on October 10th, 2008 No Comments »
With fall upon us, we turn towards foods that warm us up. This soup is just that soup. It has enough spice to warm up your insides, and plenty of flavor and substance to fill you up. You can go to almost any Mexican restaurant and Azteca soup will likely be on the menu.
In fact, […]
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
Try this recipe at Rouxbe.com
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