#and also her signature dish is steak tartare | Explore Tumblr posts and blogs

rubywilll-blog · 7 years ago

Text

Deliciously G-Free - Elisabeth Hasselbeck | Special Diet |431519100

Deliciously G-Free Elisabeth Hasselbeck Genre: Special Diet Price: $12.99 Publish Date: January 3, 2012 From the author of The G-Free Diet and the co-host of ABC’s The View comes a vital book about scrumptiously satisfying gluten-free food—with easy-to-follow recipes, healthy tips, and full-color photographs throughout —for families managing celiac disease as well as anyone who is concerned about their intake of wheat and other grains . Growing up in a family where everyone came together at the dinner table, Elizabeth Hasselbeck savored the signature meatball, lasagna, and ziti dishes of her grandmother and great-grandmother, and the pierogies of her father’s heritage. But a decade ago, the Emmy Award–winning co-host of The View, New York Times bestselling author, and mother of three was diagnosed with celiac disease, and the family recipes she grew up with suddenly became strictly off-limits. Or so she thought. Getting rid of gluten, however, doesn’t have to mean giving up taste. Deliciously G-Free combines Hasselbeck’s knowledge for healthy living and passion for tasty food to bring you 100 delectable, easy-to-make, and family-friendly gluten-free recipes. By adding a variety of other ingredients to the fridge and pantry, she’s perfected scrumptious zero-gluten versions of old standards and new creations that would make her relatives proud, including • Breakfasts to Remember: Fried Egg Sandwich with Chipotle Mayo, Coconut Raspberry Muffins, French Toast with Caramel Rum Bananas, Blueberry Waffles, and Frittata • All-Star Appetizers: Pork Pot Stickers, Stuffed Mushrooms, Smoked Salmon on Corn Fritters, Crab Cakes with Homemade Tartar Sauce, and Hot Artichoke Dip • Mouthwatering Main Meals: Excellent Enchiladas with Quinoa Cornbread, Mac and Cheese, Lasagna, Veggie Pad Thai, Chimichurri Flank Steak and Grilled Asparagus, and Buttermilk Chicken • Deliciously Irresistible Desserts: Chocolate Devil’s Food Cupcakes, Blueberry-Raspberry Cobbler, Chocolate Chip Cookies, Tiramisu, Yellow Birthday Cake, and Double Chocolate Brownies Loaded with gorgeous color photos, Deliciously G-Free also satisfies your taste buds with ideas for gourmet entertaining, kid-friendly concoctions, cool-weather comfort foods, and “Get Fit” g-free recipes. Plus, Hasselbeck opens up about her own gluten-free journey—from getting diagnosed to getting her family on board—and shares tips for how to stock your kitchen, prevent cross-contamination, and whip up g-free flour mixes that literally take the cake. Looking great and feeling good from the inside out is just one Deliciously G-Free meal away! Praise for Deliciously G-Free “Fried chicken, brownies, sliders, even spaghetti and meatballs and mile-high lasagna all gluten-free? My only complaint about Elisabeth Hasselbeck’s Deliciously G-Free is that I didn’t write it myself. She problem-solves in the tastiest of ways with the most requested recipes of our time—gluten-free. Nicely done, blondie!” —Rachael Ray “ Deliciously G-Free gives you world-class advice on gluten from a world expert on her body. Elisabeth Hasselbeck offers elegant, passionate, and tasty advice everyone will adore.” —Mehmet Oz, M.D. “ Deliciously G-Free eschews fancy, restaurant-level recipes and acknowledges instead the need for straightforward food for busy people, lovingly prepared.” — The Oregonian From the Hardcover edition.

#Special Diet

1 note · View note

amookaviiv-blog · 6 years ago

Text

The Restaurant at Montage Beverly Hills

Celebrity chef Scott Conant first opened Scarpetta inside the Montage Beverly Hills, then Food Network Chef Geoffrey Zakarian came in and renamed it Georgie. Both restaurants closed, and now a woman chef de cuisine, Monica Olaes is the new head of the kitchen at the renamed The Restaurant.

Sitting inside the beautifully decorated dining room, Chef Monica approached my table with a plate of her comforting purple potato gnocchi. I learned that while growing up in the Philippines on a farm, Chef Monica became a farmer tending to tomatoes, watermelon, turnip, and purple potatoes. Harvesting the produce, she and her mother went to the community farmers market every week to sell the family's latest seasonal items. Afterwards she helped her mom in the kitchen prepare meals for the family.

Later when her family moved to California during her teenage years, she attended the California School of Culinary Arts, Le Cordon Bleu in Pasadena. With her degree, she worked in the kitchen at Fig & Olive in West Hollywood and with Geoffrey Zakarian at Georgie.

Her passion as a farmer and traveler inspires her to create exquisite seasonal dishes at The Restaurant. One of her signature dishes that wow'd me was her Fry bread. Chef Monica told me that while hiking in the Grand Canyon, she met some native Americans who were making this wonderful bread. It was warm and the best she had ever tasted, inspiring her to make something similar in Beverly Hills. Her puffy Fry bread is topped with prosciutto, Serrano chili, and a secret juniper and tarragon topping.

The head sommelier Kristopher Messiah pairs every dish with one of the 800 different wines on his list. He curates some of the best wines from around the world, and offers a good value by the glass and bottle.

We started with a savory amuse bouche of bite-sized smoked Gouda cheese and potato croquettes dazzled with a black garlic aioli and chives, before six hot Parker House rolls arrived in a baking tin with a side of soft butter.

Next a plate of spicy lobster mixed with harissa aioli and topped with smoked trout roe was presented on crispy rice rectangles. It was a wonderful combination of creamy and crispy with a touch of heat.

Chef Monica makes a satisfying winter chestnut and butternut squash soup and tops it with creme fraiche and crunchy pepitas. Next we tried the Kampachi crudo served with burnt avocado, prickly pear, and pickled pearl onion. I noticed Chef Monica likes to pickle and add a touch of tartness to many of her dishes. She told me that after meeting the chef at the newer Montage Hotel in Cabo San Lucas, she was introduced to the unique and pleasing flavors of burnt avocado and prickly pear.

Our server Olivia recommended the salmon tartare served with pickled ramps, puffed rice, avocado mash and a drizzling of lemon dressing. It was an excellent and light dish.

What makes Chef Monica's purple potato gnocchi unique is the carrot curry essence. She also adds Japanese shimeji mushrooms to give a slightly crunchy texture and a subtle nutty flavor. The pickled Fresno chilis add a touch of spiciness.

To honor Conant's popular spaghetti dish that New Yorkers and Beverly Hills diners enjoyed, Chef Monica's Spaghetti Arrabbiata is similar with blistered cherry tomatoes and a twirling mound of al dente pasta goodness.

Entrees include seafood specialty dishes focusing on halibut, salmon and grilled branzino that can be ordered as a fillet or whole 1.5 lb fish.

Chef Monica roasts and grills Jidori chicken, Colorado lamb chops and a multitude of beef cuts from filet mignon to hanger steak, ribeye and Tomahawk. Diners can select three sauces with their proteins that include a spicy chimichurri, red wine jus, and her special juniper and herb creation.

Inventive sides include rainbow cauliflower with pickled raisins, pine nuts, olives and chopped cilantro. Her Brussels sprouts are enhanced with chopped hazelnuts, prosciutto and balsamic vinegar. Mac and cheese lovers will enjoy the combination of gooey Fontina, Gruyere, Parmesan, with leeks and topped with a panko crust.

Executive pastry chef Amanda Lavin make an array to toothsome desserts that include a honey nut squash custard with maple crumble, that is crowned with a scoop of pomegranate sherbet. Her rice pudding is topped with red wine spiced figs and an almond tuile. We also enjoyed her cheesecake with an essence of caramelized pear and scoop of pear sorbet.

The Restaurant is offering a New Year's Eve four-course dinner starting at 7 p.m. There is an additional wine and champagne pairing offered with each course for an additional fee. The elegant dinner is $295 per person.

Chef Monica is also participating in the 2019 Winter dine.L.A. event from January 11 through Friday January 25. Guests can order a three course with one side dish specially priced set menu for $59. There are a choice of three starters, entrees, sides and dessert. Menu items include her signature Fry bread topped with prosciutto or the Kampachi crudo; a juicy filet mignon or halibut, and pastry chef Amanda Lavin's chocolate pavlova. It's available on Sunday and Monday from 5 to 9 p.m. and Tuesday through Saturday 5 to 9:30 p.m. $$ 225 N. Canon Drive (310)860-5848.

This review was featured in the Beverly Press December 2018.

0 notes

thehungrykat1 · 6 years ago

Text

Luxe Sunday Brunch at Mirèio in Raffles Makati

Mirèio at Raffles Makati has made Sundays more sumptuous and luxurious with its Luxe Sunday Brunch Buffet featuring lobsters, crabs, wagyu steaks, and so much more cooked the Provençal way. Raffles Makati has always been my favorite hotel in the city but they have upped the elegance factor even more with their lavish spread of meaty and seafood delights.

Chef de Cuisine Hervé Clair has continued refining and upgrading the menu at Mirèio since his entry almost a year ago (Read: Raffles Makati Introduces Mirèio’s New Chef De Cuisine Hervé Clair). This includes changing their Sunday brunch offering which used to have a semi-buffet selection (Read: Mireio Offers “A Weekend in Provence”) to now a full-fledged and bountiful lineup with my two favorite premium items, lobsters and steak! There’s just no way to beat that, unless it comes with endless glasses of bubbly champagne. Now this is a Sunday affair to remember.

Mirèio is an elegant brasserie-style restaurant located on the ninth floor of Raffles Makati offering authentic Provençal-inspired cuisine. This upscale French restaurant is named after Mirèio, a celebrated poem in 1859 by Nobel Laureate and French writer Frederic Mistral, who hails from Provence.

Sundays are reserved for families so I went to Mireio with my KTG (Kain Tulog Gang) family and “Tita Animo,” proud mother of Dude For Food and still a big foodie even at her age. I have been part of Mireio’s delectable history ever since its opening (Read: Mirèio Opens in Raffles Makati) so I am happy be part of its continuous evolution.

Of course, kids are always welcome, especially on Sundays, so these KTG babies will also be enjoying this friendly and relaxing afternoon at Raffles Makati.

Diners have the option to include the Beverage Package on their Luxe Sunday Brunch where you can have free-flowing Moēt & Chandon Imperial Brut champagne. You can also get glasses of red, white and rosé wines.

Their signature cocktails are also included like the Frozé which is a frozen Rosé wine with vodka, lemon jus, and berries purée. This sweet and refreshing beverage is perfect for this casual and elegant setting. Other cocktail choices include the Bloody Mary, Agrum Tonic, Campari Spritz, and the Mireio’s Punch.

All the dishes are laid out on Mirèio’s marble tables but you can also ask the servers to get it for you if you don’t feel like standing up. The buffet spread may not be the biggest, but the quality and items are definitely top-notch.

Start with some of their freshly-baked breads like sourdough, tomato roll, and other French breads. You can find some butter and olive oil on the table to have with your breads.

The Egg Confit Station has some interesting items like the Foie Gras Espuma. This soft egg is engulfed in a smooth foie gras mousse and the combination is just amazing.

A good selection of hams and processed meats can also be found here. This includes salami, sausages, and Bresaola Air Dried Beef among others.

The cheese buffet is a heaven for cheese lovers, especially with its fine selection of imported cheese hailing from regions all over Europe. You can find Manchego, Goat Cheese, Camembert. Gruyere, and more.

The healthier appetizers can be found in this table with salads, fruit skewers, and Salmon Gravlax.

I highly recommend you try the Lobster Custard with its soft and creamy custard served in very Instagrammable egg shells.

There are also a couple of live cooking stations as well like the Tartare Station which is served a la minute. Choose your desired ingredients and the server will prepare it for you. I ordered the Salmon and Tuna Tartare in truffle oil and it was really delicious. The fresh seafood blended well with the light truffle oil.

Another live cooking station is the Risotto Station. Here I asked for a Porcini Mushroom Risotto with truffle paste and aged parmesan chives. Mirèio serves some of the best and most authentic risotto in the city so making them part of the buffet is a good idea.

The Bouillabaisse is a traditional dish from Provence which consists of a rich and spicy soup made with various kinds of fish and seafood.

My favorite at the Luxe Sunday Brunch would definitely be the unlimited servings of Slipper Lobsters, crabs, tiger prawns, calamari, mussels, and clams you can get which will be cooked according to your preference.

My first plate of lobsters and tiger prawns were cooked in garlic butter, while my second plate with lobsters and crabs were prepared with lemon butter sauce. I think I finished off around 10 pieces of lobsters, or it could be more. I might have lost count as I just love these luxurious lobsters paired with endless glasses of French champagne.

But that’s not all, because there are also lots of meaty options for the carnivores at the live carving station. You can ask for slices of the Wagyu Prime Rib which comes with mushroom sauce or red wine sauce. This tender wagyu steak goes so well with the lobsters and I created my own golden Surf and Turf plate.

Porchetta is also available as well as Leg of Lamb. You can get these from the buffet station or simply ask the server to get it for you. The service at Mirèio is always excellent which is what you can expect from any Raffles hotel in general.

The Dessert Station is also where sweet dreams are made. Indulge in a wide variety of chocolate confections including their classic lavender brûlée, dark chocolate Black Emperor cake, pistachio and raspberry religieuse, fruity calamansi meringue éclair, and an assortment of flavored Macarons.

End the afternoon with more chocolate bites including the Baileys and Dark Chocolate, Chocolate Rocher, Lime White Chocolate, or Salted Caramel.

The Luxe Sunday Brunch Buffet is priced at P2,750+ per person with the option to upgrade it to a brunch and beverage package at P4,200+ per person. The rates may not be cheap, but luxury always comes at a price, and the Raffles brand has always been synonymous with opulence and exclusivity. I will definitely be coming back soon for more of Mirèio’s Luxe Sunday Brunch.

Mirèio

9/F Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati City

795-0707

www.raffles.com/makati

www.facebook.com/RafflesMakati

#MireioatRaffles #RafflesMakati #LuxeSundayBrunch #Buffet #Brunch #Provencal #French #Philippines

0 notes

clamjumper5-blog · 6 years ago

Text

Madrona Manor Sonoma

This is the seventh and final post in our series on Sonoma California! Other posts in this series include Harvest Moon Sonoma, La Salette Portuguese Cuisine, The Donum Estate, The Sunflower Caffe, El Molino Central, and Saddles Steak House.

Behind every exquisite dining experience is the genius creativity and dedicated hard work of an executive chef and his or her team. In the case of the Restaurant at Madrona Manor, much credit is due to executive Chef Jesse Mallgren, who has been at the helm of this restaurant since 1999 (!).

Before heading up Madrona Manor, Bay area native Chef Mallgren trained under the area’s powerhouses such as Jeremiah Tower and Gary Danko. His training is decidedly French, but like most chefs in wine country, is very influenced by the local produce (including the restaurant’s garden), and more recently, by his trip to Japan.

Consistency is important, and Madrona Manor has consistently held onto its one Michelin star rating for the past ten years straight.

We enjoyed a lovely dinner there one our last evening in Sonoma. It was an excellent dinner, with many highlights which I’ll share in detail below. We decided to get the Tasting Menu, which requires participation of the entire table. $98 USD per person, with an additional $55 for optional wine pairing. For several courses there was a choice between two options. We tried to pick the two different options so we could sample more. We started with one of their signature dishes, The Smoked Egg. The presentation was dramatic, with an egg served covered with a glass full of smoke. As the server removed the glass, wisps of smoke wafted out and filled the air. Inside the egg was a smoked sabayon (a foamy thick cream made by whisking egg yolks, sherry, and lemon), watercress purée, prosciutto, and potato. I absolutely loved the burst of flavors in such a delicate presentation. It was a perfect way to start the meal. Bryan’s first course consisted of Bulgarian Osetra Caviar served with a shiitake gelee, cute dollops of creme fraiche, and tiny little slices of onion. It was excellent. I loved my first course, Hokkaido Scallop Crudo served with mountain potato, fresh wasabi, and persimmon vinegar garnished with just a bit of onions, cilantro, and large crystals of sea salt. I was tickled and pleased that they gave me chopsticks with which to eat this course. For the second course, Bryan had a delicious Onion Velouté that came with a slow cooked egg (he is breaking up the yolk in the photo), banyuls vinegar, and Parmigiano-Reggiano. Lovely flavors. For the second course I enjoyed some beautiful, large French white asparagus, served with Mangalista lard vinaigrette, hazelnuts, and micro herbs. Mangalista is a breed of pigs from Hungary with distinctive curly hair (they sort of look like sheep) and known most for its lard, which is high in omega-3 fatty acids, is “lighter” than normal lard, and contains more unsaturated fat.

This dish was pleasant, although I personally preferred Bryan’s onion velouté during this course. We both opted for the King Salmon for our next course, served over a sunchoke puree and topped with a lovely spring garlic pesto. A splash of Meyer lemon and tiny onion flowers completed the dish. The salmon was beautifully cooked, so soft and tender. The course screamed spring and brought back nostalgic memories for me of such great West Coast ingredients that I don’t see as much in Hong Kong. For the fourth course Bryan (who loves duck more than I do), had the Liberty Farm Duck with beluga lentils asparagus, black garlic, and sherry vinegar. Though I don’t love duck, I even thought this dish was very well executed. I got the Japanese Wagyu, which came with estate kale, rice topped with Japanese furikake (a blend of dried seaweed, sesame seeds, and seasoning) and aged soy sauce. The beef was absolutely delicious, and I enjoyed the accompaniments on the side. For dessert, we really enjoyed the dense German-style cake Almond Kuchen, which came with a rhubarb gel and a sour cream sherbet.

We finished off the meal with a simple assortment of mignardises including chamomile marshmallow bites, creamsicle truffles, and caramel honeycomb.

General Thoughts

We really had a lovely, relaxed time at Madrona Manor. The pace was perfect, the service was excellent, and the food was very, very good. The environment is definitely a bit older feeling, like you’re eating in another century in an old Victorian mansion. The word “Manor” is actually quite appropriate.

The restaurant is associated with the larger Madrona Manor, a distinguished Victorian estate built in 1881 that has several rooms where you can stay, the restaurant, as well as other relaxing activities (sit by the pool, perhaps?). It reminds me of other similar types of properties where you can stay at a cozy B&B like environment while enjoying phenomenal food on the premises — place like The Restaurant at Meadowood or Single Thread Farms.

Healdsburg, the city where the restaurant is located, is a lovely town to explore as well as use as a base for exploring nearby vineyards and wineries.

If you’re not quite ready to commit to a long tasting menu, the restaurant also offers an a la carte menu or even an “I’ll have One of Everything” share the entire a la carte menu served in five courses for $468 (I think you need a pretty large party for that one!).

Finally, there’s a lounge (no reservations) where you can grab a drink and a few bites, including a few of the dishes from the tasting menu (e.g., the smoked egg, scallops crudo, onion veloute), as well as upscale versions of bar standards such as a dry-aged beef burger, french fries, and wagyu tartare.

All in all, there are many reasons to come by Madrona Manor. It’s no accident that this place has been here for so long and has consistently been recognized for its excellent food.

Highly recommended

Madrona Manor Sonoma 1001 Westside Rd Healdsburg, CA 95448, USA

Related Posts The Donum Estate Weekend in Napa and Sonoma Exploring Sonoma Plaza Cafe LeHaye Sonoma Single Thread Farms Restaurant The Restaurant at Meadowood All restaurants in Sonoma The French Laundry Napa

Source: http://www.tinyurbankitchen.com/madrona-manor-sonoma/

0 notes

garkomedia1 · 6 years ago

Text

The 9 Best Cookbooks of the Year – Robb Report

Around these parts you’re usually going to find us talking about where we want to go eat next. Let’s leave the hard work of making delicious food to the professionals. However, part of the fun of food can be taking a dish that inspired you and making it yourself at home. And sometimes you want to know the story behind a really great meal or cuisine, because food can be a way to understand creativity and culture.

This year there was a barrage of amazing books by some of the world’s best chefs. From talented husband-wife duos showing you how to create their best dishes at home, to a Michelin two-star chef taking you on an exploration of New Nordic cuisine, to a famed baker revealing her secrets, there was no shortage of tomes to improve your culinary knowledge. Here are the nine we loved the most.

A delightful tour of France. Photo: courtesy Workman Publishing

Let’s Eat France, by Francois-Regis Gaudry and Friends

It’s had to really describe this book other than saying it’s a damned delight. It’s 1,250 pages of pure Francophilia, complete with maps, charts, recipes, illustrations, and stories about France and it’s gastronomy. Weighing it at nearly six pounds this coffee table book is practically big enough to replace your coffee table outright. And what we especially love is how meandering and broad the book is as you flip through. On one page you’ll find a map that details the signature cookies of each region of the country, turn a few more and there’s a recipe for flan, and then on another section you’ll see Alain Ducasse and Joël Robuchon pitted against each other to see which one had a bigger impact on French fare.

Dinner at one of San Francisco’s best restaurants. Photo: courtesy Alanna Hale

Rich Table by Sarah and Evan Rich

Meeting while both working in the kitchen at Bouley in New York, Sarah and Evan fled the Big Apple rat race to head west in 2008. Eventually they landed in San Francisco, each finding work in different restaurants before opening Rich Table a half decade ago. Despite their fine dining backgrounds, their restaurant sought to be more casual, yet still creative. Last year they picked up a Michelin star for their “dressed-up everyday food,” that includes porcini doughnuts with raclette dipping sauce, bucatini with puntarella and chicken kin, and sprouted quinoa cakes with summer squash and chevre. Since getting a reservation at Rich Table can be so tough, perhaps buying the book will be the easiest way to enjoy the couple’s food.

A baking guide from the quirky queen of dessert. Photo: courtesy Clarkson Potter

All About Cake, by Christina Tosi

This book is truth in advertising. Let the quirky genius behind Milk Bar’s delicious creations show you the world of bundts cakes, sheets cakes, cake truffles, microwave mug cakes, and much more. The pages are filled with recipes that channel Tosi’s knack for finding flavors by mining nostalgia, like her Arnold Palmer sheet cake, or the bundt with a cherry cola glaze. Yet she also lets you in on the basics of her cake methods so you can create your own variations.

Spicy Black Beans. Photo: courtesy Beatriz da Costa

Between Harlem and Heaven, by JJ Johnson and Alexander Smalls

At the Cecil and legendary jazz club Minton’s in Harlem, JJ Johnson—one of America’s best young chefs—and Alexander Smalls teamed up to serve a cuisine they called Afro-Asian. Inspired by a trip to Ghana, they saw how flavors of China and Vietnam traveled to West Africa to create a distinctive and delicious style of food. From rice to cumin to coriander, they explored the flavors they saw spanning across cultures and then incorporated it into their food. Upon returning to the States to cook in New York, they also traced how the African diaspora influenced food around America, like gumbo migrating from Senegal to South Carolina to Louisiana, taking what they learned in Africa, combining it with their personal histories, and creating a distinctive style that they explain in depth in Between Harlem and Heaven. If you don’t feel like cooking from the book, you can always go to the Henry in Manhattan to let Johnson cook for you.

Is it that serious? Photo: courtesy of Phaidon

A Very Serious Cookbook, Fabian Von Hauske and Jeremiah Stone

From the duo who we declared two of the best young chefs in America comes their debut cookbook. On New York’s Lower East Side Von Hauske and Stone have built a burgeoning empire, starting with their Michelin-starred tasting menu restaurant Contra, expanding to the wine bar everyone loves Wildair, and now partnering with Anthony Mangieri to create the new Una Pizza Napoletana. The book is a playful look at their food, which has a minimalistic appearance that belies the craft and thought behind their delicious dishes from their pommes darphin with uni to their lavender ice cream with strawberries.

Razor clam and fresh peas Photo: Courtesy of Gentl and Hyers

Aska, by Fredrik Berselius

Born and raised in Stockholm, Berselius first ventured to New York City in 2000 and after years of cooking, the Swede opened a pop-up restaurant called Frej that shared a space with a ramen joint. Eventually he made his New Nordic tasting menu restaurant permanent, opening the original incarnation of Aska. He would close that restaurant and for two years imagine a new one, creating a restaurant inside an 1860s warehouse on the Brooklyn side of the Williamsburg Bridge. The praise was effusive out of the gate, garnering three stars from the New York Times and two Michelin stars not long after opening. This book, Aska, is the journey of building that acclaimed restaurant and the space it resides in.

Surf and turf. Photo: courtesy Quentin Bacon

Matty Matheson: A Cookbook, by Matty Matheson

The host of Viceland’s cooking show It’s Suppertime lives life to the fullest. At one point, too full, he’ll admit, having heart attack at just 29 years old. Now Matheson is clean and sober, but still passionate about food. In his new cookbook the charismatic chef tells the story of growing up in Eastern Canada, then cooking at restaurants in Toronto. The first half of the book is devoted to classic seafood dishes like you’d find on Prince Edward Island, while the second half is rooted in classic French bistro fare he cooked in his early jobs, and the gastropub fare he’d later serve like Vietnamese steak tartare and buffalo sweetbread sliders.

Roasted bone marrow. Photo: courtesy Sierra Prescott

Bestia: Italian Recipes Created in the Heart of L.A., by Ori Menashe and Genevieve Gergis

The husband-and-wife team behind two of LA’s best restaurants—Bestia and Bavel—reveal the dishes that made their debut Italian restaurant such a hit. With Menashe handling the savory side he shows the pastas, pizzas, appetizers, and grilled dishes that are so bold and flavorful that jaded Angelenos were willing to get in their cars and venture to a part of Downtown LA most had probably never visited before. Gergis handles the desserts, and though she started at Bestia with no formal training, she was expert at crafting craveable creations like her chocolate budino tart or rhubarb-raspberry crostata.

A Top Chef winner’s guide to entertaining. Photo: courtesy Clarkson Potter

Gather and Graze, by Stephanie Izard

Any of you that have dined at Top Chef-winner Stephanie Izard’s outstanding Chicago restaurant Girl & the Goat will know it can be a tough seat to secure. Since opening in the West Loop in 2010, she has expanded with a diner—Little Goat—and then a restaurant inspired by her travels through China—Duck Duck Goat, and those are pretty packed too. In Gather and Graze she lets you in on how she’s making such delicious food. “This book is a way for me to share all the dishes that have become cult favorites at my restaurants, and break them down so that you can re-create them in your own kitchen,” she writes.

(function(d, s, id){ var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) {return;} js = d.createElement(s); js.id = id; js.async = true; js.defer = true; js.src = "http://connect.facebook.net/en_US/sdk.js"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); Source link

from RSSUnify feed https://hashtaghighways.com/2018/12/24/the-9-best-cookbooks-of-the-year-robb-report/

0 notes

demitgibbs · 6 years ago

Text

Coco Bambu: The Essense of Brazil in the Heart of South Beach

Coco Bambu may sound like the perfect moniker for a drag queen, but it’s actually a Brazilian restaurant chain that has developed quite a name for itself in the land of the Carioca. Featuring delicious scratch-made dishes, an extensive wine list, and lively Brazilian atmosphere, Coco Bambu promises to be “different than anything you’ve experienced before.”

Opened in 2017 at the corner of Alton Road and 10th Street in South Beach, Coco Bambu’s first U.S. outpost serves hard-to-find Brazilian delicacies in a relaxed, upscale atmosphere. The restaurant is massive, with outdoor seating, a huge bar in the center of the main-floor dining room, and another dining area upstairs. With room to seat hundreds at a time, reservations are recommended but not required.

#td_uid_3_5b4763d71c03d .td-doubleSlider-2 .td-item1 { background: url(https://hotspotsmagazine.com/wp-content/uploads/2018/07/Coco-Bambu-Miami-160x120.jpg) 0 0 no-repeat; } #td_uid_3_5b4763d71c03d .td-doubleSlider-2 .td-item2 { background: url(https://hotspotsmagazine.com/wp-content/uploads/2018/07/Coco-Bambu-160x120.jpg) 0 0 no-repeat; }

1 of 2

My husband Alan and I had the pleasure of dining at Coco Bambu recently to see for ourselves what the place is all about. I got things started with a Honolulu Caipiroska ($16) — think: Caipirinha but made with vodka instead of the traditional Brazilian cachaça. This version was made with macerated strawberries and pineapple with lime, ginger, and Belvedere vodka. The concoction was served in a tall glass over ice and was the perfect antidote to the oppressive heat and humidity we South Floridians put up with this time of year.

The appetizer menu has many highlights, including Sautéed Crab Meat ($21) and Coconut Shrimp ($18), but Alan and I decided to start things off with the Shrimp Pastels ($16) as well as the Crispy Calamari Rings ($16).

Coco Bambu got its start as a pastry shop in the Brazilian city of Fortaleza, so we were super-excited to sink our teeth into the pastels, which resemble little square empanadas. Made with a light and airy dough, the pastels were filled with shrimp and delicious cream cheese. One order has six pastels. If you aren’t a fan of shrimp, you can get them filled with lobster, beef, or just cheese.

The Crispy Calamari Rings were also tasty: no tentacles, all skinny rings, and served with a house tartar sauce, which was quite delicious. I spiced it up with their special creamy hot sauce that they serve on every table.

Diners have so many options for entrees that it was really hard to decide what to have for the main course. Coco Bambu offers individual options — that is, entrees that are portioned to serve just one person — and there are also family-style options that can be prepared to serve two or four. Fresh seafood and fish options abound as well as an impressive array of steaks, including bacon-wrapped Filet with Madeira Sauce for two ($82) or Picanha (sirloin tip) and Fried Rice ($58).

We decided we were going to split the Coco Bambu Shrimp ($41) for two as well as the Miso Sea Bass ($47). However, when we ordered, our waitress, who had made stellar recommendations up to that point, told us we were ordering too much, so we took her word for it and passed on the sea bass.

The description of the dish on the menu says: “creamy rice, peas, ham, mozzarella au gratin and shoestring fries.” It is served as a casserole with the creamy rice, peas, and ham on the bottom, the shrimp on top, and all of it smothered in cheese and topped with thinly cut potato sticks that get crispy and brown when they are baked. The piping hot concoction was more than enough for the two of us, and we both had some left over for lunch the next day.

Before we even ordered, I peeped the dessert menu and made sure we saved room for a sweet treat to finish the meal. It was a tough choice. Their signature dessert is Baked Cocada ($13), which is a cream coconut cake served with vanilla ice cream, and they also feature a homemade Creamy Banana Cake ($13).

But I was sold on the Dulce de Leche Lava Cake ($13) from the get-go, and I was not disappointed (Alan, on the other hand, was because I fought him off using my spoon like a sword). The delicious confection was a blondie-style cake filled to the brim with gooey dulce de leche and served with two scoops of vanilla ice cream. It’s a great twist on the classic chocolate lava cake and was the perfect ending to a delicious meal.

Coco Bambu features weekly specials throughout summer 2018. While the menu might seem pricey, portions are very generous, so a couple could easily get by with ordering an appetizer and an entrée and still leave satisfied. With daily happy hour pricing on drinks, Paella Night on Wednesdays featuring delicious fresh seafood over a bed of saffron rice for $27, and an all you can eat Feijoada ($27) from 1–3pm on Saturdays, you will not be disappointed no matter when you come.

Coco Bambu (955 Alton Rd, Miami Beach). Reservations recommended: 786-348 0770 or CocoBambu.com/USA.

from Hotspots! Magazine https://hotspotsmagazine.com/2018/07/11/coco-bambu-the-essense-of-brazil-in-the-heart-of-south-beach/ from Hot Spots Magazine https://hotspotsmagazine.tumblr.com/post/175814667870

0 notes

hotspotsmagazine · 6 years ago

Text

Coco Bambu: The Essense of Brazil in the Heart of South Beach

1 of 2

Coco Bambu (955 Alton Rd, Miami Beach). Reservations recommended: 786-348 0770 or CocoBambu.com/USA.

from Hotspots! Magazine https://hotspotsmagazine.com/2018/07/11/coco-bambu-the-essense-of-brazil-in-the-heart-of-south-beach/

0 notes

jaouad2d · 7 years ago

Text

Dine out

(CNN) — French haute cuisine in Macau, Mediterranean mezze in New York, European classics in Nairobi and refined beach shack seafood in Bali are just some of the options enticing global diners to new restaurants in 2018.

Here are 14 additions to the culinary must-try list for those keen to get in first at the hottest tables around the world.

1. La Rambla, Hong Kong

New Spanish restaurant La Rambla offers authentic Catalan-inspired menus from top chef Ferran Tadeo.

La Rambla

Few Hong Kong locations come more sought-after than the International Finance Center, right on the city's famous Victoria Harbour.

New Spanish restaurant La Rambla has a prime IFC spot to showcase its Catalan-inspired menus and drinks program, which diners can enjoy from a 100-seat terrace with enviable views.

Chef Ferran Tadeo formerly worked at the legendary elBulli and under José Andrés, so his plates and ingredients are as authentically Spanish as they come, but also touched by innovation.

That could mean 120-day hung Galician beef direct from Barcelona's top steakhouse Carles Tejedor, huge red carabinero shrimp, or generous paellas. Save room for delicious desserts including decadent dulce de leche.

La Rambla, 3071 IFC Mall, Central, Hong Kong; +852 2661 1161

2. The Lord Erroll, Nairobi

The Lord Erroll in Nairobi has undergone a complete overhaul, including a new chef and owner.

Lord Erroll

The Lord Erroll restaurant has been a Nairobi institution for years, but a new chef in the form of Isaac Arunga, a new staff team, a new owner (Zahra Bahlewa) and a new interior have attracted a whole new clientele.

The setting is one big draw for people who travel to Kenya. This beautiful colonial-era house set in expansive gardens with lakes is in the most exclusive neighborhood of Nairobi.

But the plates are another. Renditions of European classics are delivered with style and aplomb.

An impeccable rack of lamb, Italian-influenced eggplant and shamelessly old-school desserts like bread and butter pudding or crêpe suzette ensure diners keep coming back for more.

3. Benjarong, Manila

Chef Ja and her team craft Thai classics at Benjarong in the heart of Manila.

Dusit Thani Manila

Benjarong may be a type of Thai porcelain that translates as "five colors" but it's also the name of a Manila restaurant where chef Watcharapon Yongbanthom -- also known as "Chef Ja" -- crafts genuine flavors from her homeland.

She and her team can be seen at work in the open kitchen producing dishes such as see krong moo krob wan -- crispy ribs with Sriracha cabbage -- or more familiar classics such as the stir-fried noodle, peanut and bean sprout dish, pad Thai.

A 28-seat bar provides a vantage point for people watching, cocktails and signature Thai drinks, while the combination of Thai cuisine with renowned Filipino hospitality looks set to keep Manileños coming back for more.

Benjarong, Ground Floor, Dusit Thani Manila, Ayala Centre, 1223 Makati City Metro Manila, Philippines; +63 (02) 238 8888

4. Voyages by Alain Ducasse, Macau

Voyages at Macau's Morpheus Hotel is the latest global adventure from celebrated French chef Alain Ducasse.

City of Dreams

French culinary titan Alain Ducasse continues to grow the footprint of his global fine-dining empire, with the latest destination set to open in Macau in the spring.

As a chef who is on the road for the majority of the year, his latest opening comes inspired by his travels, notably across Asia, for more than three decades.

Voyages at Morpheus Hotel, City of Dreams combines his unique renditions of Asian dishes alongside his own creations.

Much as you'd expect in the gaming and entertainment destination of Macau, the interiors spare no expense, with Monsieur Ducasse having direct input in every aspect of the design and execution.

Voyages sits within the Morpheus Hotel, itself a feast for the eyes thanks to its extraordinary design by the late British architect Zaha Hadid.

5. Cleo, New York

The latest outpost of Cleo restaurants has opened in the Mondrian Park Avenue Hotel in New York.

Cleo at The Mondrian Park Avenue

Diverse cultures and cuisines have helped shape the work of chef Danny Elmaleh, who has a Moroccan father and a Japanese mother. After graduating from the Culinary Institute of America, he worked in Japan and Italy before setting up his own restaurant.

Today, the Cleo brand of restaurants continues to expand its US footprint with the latest opening inside the Mondrian Park Avenue hotel in New York.

His largely Mediterranean-influenced plates are all about sharing and Cleo is all about social dining. That may mean tuna tartare with the vibrant lift of the Moroccan chili paste harissa, confit duck in a broth with matzo balls or Japanese wagyu steaks grilled simply but effectively over charcoal.

Cleo, Mondrian Park Avenue, 444 Park Ave S, New York, NY 10016; +1 (212) 804 8880

6. Publico, Singapore

Italian eatery Publico Ristorante is the latest addition to Singapore's stylish foodie scene.

InterContinental Singapore

The latest addition to Singapore's ever-changing skyline comes in the form of The Quayside, a new dining destination boasting a number of stylish eateries sure to bring in a local and international crowd for elegant riverside dining.

Publico Ristorante opened its doors at the Intercontinental Robertson Quay in December 2017, serving a raft of Italian classics such as a signature risotto "alla milanese" with saffron, pecorino and red wine or wood-fired pizzas.

Italian executive chef Marco Turatti's plates are complemented by a curated wine and drinks list taking in full-bodied Tuscan Chiantis to potent Negronis, thanks to Asia's largest collection of Amaris or bitters. Classic Italian sweet treats, such as Tiramisu, are always hard to pass up for dessert.

Publico, InterContinental Singapore Robertson Quay, 1 Nanson Rd, Singapore; +65 6826 5040

7. China Tang, Las Vegas

China Tang Las Vegas at the MGM Grand will introduce classic Cantonese cuisine amid glamorous surroundings.

MGM Grand

Las Vegas isn't exactly short of dining options, but a newcomer set to fire up the woks early this year adds serious experience in Chinese cuisine to the city's culinary portfolio.

China Tang Las Vegas at the MGM Grand is set to serve Cantonese cuisine, with influences from across China's rich culinary map including Sichuan, Shanghai and Beijing.

Hong Kong-based Lai Sun, who own multiple Michelin-starred restaurants in Hong Kong and beyond, are responsible for the launch.

They're bringing in executive chef Albert Au Kwok Keung, the youngest Chinese chef ever to win three Michelin stars at The Eight in Macau, to lead the kitchen. He and his team will craft classic dishes in glamorous surroundings.

China Tang, MGM Grand, 3799 S Las Vegas Blvd, NV 89109; +1 877-880-0880

8. Taihei, Phuket, Thailand

Taihei will offer sushi, sashimi and other Japanese classics from the hands of master craftsman Shiraishi.

Banyan Tree

Named after the Japanese word for "peace," Taihei enjoys a suitably tranquil setting amidst the pools and greenery of the Banyan Tree resort on the Thai vacation island of Phuket.

It's where Kyushu-born chef Shiraishi, who has more than 40 years of experience under his belt, will craft sashimi and sushi amongst other traditional Japanese dishes.

Yakimono dishes, namely those pan-fried or grilled such as gyoza, are another menu highlight, while for guests wanting to take their knowledge further, Shirashi will share his skills in sushi-making classes.

With a maximum of just 35 diners, Taihei's focus is set to be on personal attention and culinary discovery.

Taihei, 33/27 Moo 4, Srisoonthorn Road, Cherngtalay, Amphur Talang, Phuket 83110, Thailand; +66 (0)76 372 400

9. Sensus, Dubrovnik, Croatia

With one of the finest views of the beautiful walled old town of Dubrovnik and the Adriatic Sea, Sensus at the Excelsior Hotel already had much in its favor even before the plates from chef Petar Obad were added into the mix.

His interpretations of Mediterranean classics and local Croatian delicacies brings in diners as much as the Instagram-worthy backdrop.

A signature dish of ravioli with sweetbreads, truffle, prosciutto and a sauce made from Malvasija wine demonstrates the chef's melding of flavors, ingredients and textures.

Herbs from the kitchen's garden and local sun-ripened produce are crafted into lamb with rosemary, artichokes and onion marmalade, while "grandma's flan" is Obad's dessert homage to a beloved family recipe.

Sensus, Hotel Excelsior Dubrovnik, Frana Supila 12, 20 000 Dubrovnik, Croatia; +385 20 353 447

10. Jean-Georges at The Connaught, London

Jean-Georges at The Connaught is a new offering in London's sophisticated Mayfair area.

The Connaught

The Connaught Hotel is one of London's most distinguished venues thanks to its elegant Mayfair location, classic English style and service.

Its new draw is the informal dining space Jean-Georges from internationally renowned chef Jean-Georges Vongerichten.

In common with his 30 global restaurants in destinations including New York, Paris and Tokyo, the menus at Jean-Georges at The Connaught are eclectic, making the most of his classical French training alongside multiple Asian influences.

His black truffle and fontina pizza is a decadent attraction, while more local flavors include the fish and chips or traditional afternoon tea.

The interiors ooze class with bespoke art and stained-glass windows, which bathe the space in light.

11. The Lighthouse at Four Seasons Resort Seychelles

The Lighthouse offers a sumptuous combination of refined dining and a spectacular location.

Four Seasons

The new Four Seasons resort in the Seychelles at Desroches Island includes the relaxed but refined The Lighthouse restaurant, where grilled fish and meat and a raw seafood bar are all on offer.

As the name suggests, The Lighthouse is one of the island's most iconic buildings and a terrace bar provides enviable Indian Ocean views for sundowner cocktails.

Despite the secluded island setting, a combination of local flavors and high-end international produce will keep well-heeled travelers coming back for more.

Lighthouse, Four Seasons Resort Seychelles at Desroches Island, Seychelles

12. Le Comptoir de Pierre Gagnaire, Capella Hotel, Shanghai

Comptoir Pierre Gagnaire in Shanghai is the exalted French chef's first venture in China.

Capella Hotels

Another legendary French chef with multiple Michelin stars to his name, Pierre Gagnaire recently opened his first restaurant in Mainland China at Shanghai's elegant Capella Hotel.

While his global restaurants are known for cutting-edge innovation and creativity, at Capella the emphasis is more on beautiful renditions of simple but authentic French classics.

Chef Romain Chapel has worked with Gagnaire for years and his plates deliver impeccable flavors and textures, including beef fillet in black pepper butter or pan-seared turbot with sweet onion syrup.

The setting feels Parisian even without the impeccable breads and pastry from the on-site La Boulangerie, while Gagnaire's reputation for breathtaking desserts is upheld.

13. COMO Uma Canggu, Bali

The Beach Club in the Bali enclave of Canggu will be a refined take on the traditional surf shack.

COMO Hotels

The rich dining culture of the Indonesian island of Bali is set to be taken up a notch with the spring opening of this beach club restaurant at the luxury boutique resort COMO Uma Canggu.

Diners can expect locally sourced ingredients from across the famed vacation island with a focus on "new world cuisine."

Billing itself as a modern take on the traditional surf shack, the all-day venue promises a mix of refinement with a laid-back feel through live acoustic musicians and DJs.

On the menu, expect local fish, quality steaks and more on the wood-fired grill with their smoky flavors, healthy and energizing vibrant salads and shared plates that are perfect after a day on the beach as the sun sets.

COMO Uma Canggu, Jalan Pantai Batu Mejan, Echo Beach, Canggu, Badung 80361, Bali, Indonesia; +62 361 302 2228

14.Galvin Dubai, Dubai

Galvin Dubai offers a mix of European flavors from Michelin-starred brothers Chris and Jeff Galvin.

Galvin Dubai

Not only are Chris and Jeff Galvin Michelin-starred chefs, they just so happen to be brothers as well. The siblings' latest venture is in Dubai, at The Square in City Walk, the UAE's latest dining destination.

On the menu are European flavors and dishes including "best of British," southern French and Italian.

That may mean ceviche or tartare from the seafood bar, artisan salumi or roast meats from the wood-fired oven and grill.

More delicate renditions feature Devon crab from the UK crafted into a lasagne, or a lobster bisque.

Selected wines are sourced from vineyards that the Galvin brothers know well.

Galvin Dubai, The Square, City Walk, Dubai, United Arab Emirates; +971 4 590 5444

Travel Dine out http://www.cnn.com/travel/article/hottest-new-global-restaurant-openings-2018/index.html via CNN.com - RSS Channel - Travel http://www.cnn.com/travel/index.html

0 notes

elizabethrus-blog · 7 years ago

Text

Deliciously G-Free - Elisabeth Hasselbeck | Special Diet |431519100

#Special Diet

0 notes

rubywilll-blog · 7 years ago

Text

Deliciously G-Free - Elisabeth Hasselbeck | Special Diet |431519100

#Special Diet

0 notes

amookaviiv-blog · 6 years ago

Text

The Restaurant at Montage Beverly Hills

Our server Olivia recommended the salmon tartare served with pickled ramps, puffed rice, avocado mash and a drizzling of lemon dressing. It was an excellent and light dish.

Entrees include seafood specialty dishes focusing on halibut, salmon and grilled branzino that can be ordered as a fillet or whole 1.5 lb fish.

This review was featured in the Beverly Press December 2018.

0 notes

estherdel-blog · 7 years ago

Text

Deliciously G-Free - Elisabeth Hasselbeck | Special Diet |431519100

#Special Diet

0 notes

phylliscru-blog · 7 years ago

Text

Deliciously G-Free - Elisabeth Hasselbeck | Special Diet |431519100

#Special Diet

0 notes

annerodr-blog · 7 years ago

Text

Deliciously G-Free - Elisabeth Hasselbeck | Special Diet |431519100

#Special Diet

0 notes