Chefs/Restaurants Archives - Page 48 of 66

Loup de Mer à la Provençale #CookForJulia

Loup de Mer à la Provençale
Prepared in Honor of Julia Child’s 100th Birthday

Crispy Skin Mediterranean Sea Bass
Provence-Style Salad with Anchovy
Roquette, Green Bell Pepper, Red Onion, Tomato, Cucumber, Olive
Herb Garlic Vinaigrette

IMG_1525 julia child with large fish — Original Photo by Paul Child

“Simca, Paul, Patricia, and I… penetrated into this beautiful courtyard and were seated at a little white table beneath a leafy trellis. It was a splendid lunch, moving from apéritifs to pâté of fresh duck livers and truffles, thick slices of pain brioche, a timbale, tomatoes and a green salad. But the real reason we were there was for the loup de mer.” Julia Child, My Life in France

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Her First Meal in France #CookForJulia

Julia’s First Meal in France
with Husband, Paul Child
(a re-creation)

We rolled to a stop in La Place du Vieux Marché,
the square where Joan of Arc had met her fiery fate.
There the Guide Michelin directed us to
Restaurant La Couronne.

✘O✘

Rouen is a 2000 year old city located in Normandy
on the Seine River not too far from the English Channel.

In Rouen, France
November 1948

The waiter is telling them about the chicken they ordered, Paul whispered, how it was raised, how it will be cooked, what side dishes they can have with it, and which wines would go best.

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In Julia Child’s Kitchen (A RE-Creation) #CookForJulia

julia child caesar and salmon en papillote — Julia Child – Caesar & Salmon Dinner

In Memoriam
JULIA CHILD
August 15, 1912 – August 13, 2004
chef, mentor, heroine, author, television icon, inspiration, nonagenarian, friend

✘O✘

An adaptation from Julia and Jacques Cooking At Home By Julia Child and Jacques Pépin

“Today we are going to make a delightful dinner, Caesar Salad and Salmon en Papillote.
Of course, cooking en papillote does not have to be fancy –
it’s a fine method for everyday cooking too.”

Julia Child Caesar Salad — Julia’s Kitchen: Caesar Salad

“I am probably one of the few people around who saw the real Caesar Cardini making his salad.
I was about 9 when my parents took me to Tijuana, just the other side of the border from San Diego.

They were so excited when big jolly Caesar himself came to the table to make the salad, which had already been written up and talked about everywhere. And it was dramatic, I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over.”

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A Lesson in Butchery and Cooking

Slow Cooked Lamb Bolognese
Paccheri Pasta, Homemade Ricotta

FA and I had the pleasure of attending a class offered at the Chefs’ Summer Cooking Series @ Terranea Resort where we were invited in to the Mar’ Sel restaurant kitchen for a step-by-step lamb butchering demonstration by the talented and engaging Chef Michael Fiorelli. After the lesson we, along with 8 other guests, were seated in the beautiful dining room overlooking the Pacific Ocean to feast on a fabulous luncheon highlighting lamb.

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Grilled Salmon Dolmades, Pine Nut Lemon Sauce

GRΣΣK MΣZΣ MAKΣΦVΣR
Grilled Salmon Dolmades, Pine Nut Lemon Sauce

Hello and welcome to the 5 Star Makeover Taverna, a unique virtual restaurant specializing in Greek mezes, featuring a twist on classic ingredients and recipes. My contribution to the Taverna is Grilled Salmon Dolmades with a Pine Nut Lemon Sauce. Here, grape leaves are stuffed with fresh Alaska King Salmon that has been grilled on a cedar plank, along with sticky brown rice, crumbled feta, chopped kalamata olives, and fresh dill. The grape leaves are brushed with olive oil and cooked over a hot fire until the grape leaves start to crisp and char. The tangy sauce is make from pine nuts, lemon, red pepper flakes, dill, and olive oil. Grilled lemons accompany the platters.

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