by Lucy Gordan | Jun 9, 2009 | Food, Food blog
Text & photos ©2009 Few foreigners would ever dream that along with pasta and gelato another multi-regional Italian dish is trippa or tripe, inexpensive, often stewed in tomato sauce and topped with grated cheese. An acquired taste even for Italians,...
by Lucy Gordan | Feb 9, 2009 | Food, Food blog
Text ©2009 Owned by the Alaimo/Conticello family for five generations, since 1834 L’Antica Focacceria San Francesco (Via A. Paternostro 58, tel. 011-39-091-320264) has been an institution in Palermo, and since 1939 a national monument. With a university degree...
by Lucy Gordan | Dec 9, 2008 | Food, Food blog
interview ©2008 A true Capricorn, Joachim Koerper was born on Christmas Day 1952 in the city of Saarbrucken, Germany, not far from the French border. He started to study business, but his passion for cooking took over. After apprenticeships at...
by Lucy Gordan | Dec 9, 2008 | Food, Food blog
Text © 2008 by Lucy Gordan Vítor Sobral’s impressive curriculum vitae is six pages long. It’s divided into several categories: his studies, his internships, his professional experience as a chef, consultant, teacher, cookbook author, jury member, and...
by Lucy Gordan | Nov 6, 2008 | Food, Food blog
Text © 2008 Born on October 24, 1979 in Cascais, the elegant sea resort just west of Lisbon, where he still lives, José Avillez wanted to be a chef from early childhood. His dream came true after graduating from university with a degree in business and...
by Scott W. Clemens | Nov 5, 2008 | Food, Food blog, Recipes
(Serves 12) from Matt Brewton of The Savvy Gourmet in New Orleans Ingredients: 3 bunch collard greens, washed 4 tbsp butter 2 c. onion, diced 1 c. celery, diced 1 c. bell pepper, diced 1/4 c. garlic, minced 2 c. all-purpose flower 2...
by Scott W. Clemens | Nov 5, 2008 | Food, Food blog, Recipes
(Serves 12) from Matt Brewton of The Savvy Gourmet in New Orleans Ingredients: 1, 6 lb. chicken, broken down into 8 pieces 11⁄2 pounds andouille sausage 2 c. all purpose flour 2 c. canola oil 2 c. onion, diced 1 c. celery, diced 1 c....
by Scott W. Clemens | Nov 5, 2008 | Food, Food blog, Recipes
From Couchon in New Orleans Ingredients: 1 cup Butter 2 cups Sugar 4 each Eggs 4 teaspoons Vanilla 4 cups Flour 4 teaspoons Baking Powder 1 teaspoon Salt 1 cup Milk 8 cups Peaches, peeled &...
by Scott W. Clemens | Nov 5, 2008 | Food, Food blog, Recipes
From Couchon in New Orleans Ingredients: 1 1⁄2 c. flour 1 1⁄2 c. oil 2 c. diced onion 1 c. diced green pepper 1 c. diced celery 3 T. chopped garlic 1 1⁄2 gal. pork or chicken stock 1 1⁄2 lbs. okra sliced crosswise 1⁄2 inch wide and seared in lard until lightly...
by Lucy Gordan | Aug 6, 2008 | Food, Food blog
Text and photos © 2008 Are you contemplating a trip to Sicily? Once you’ve read even just one of Mary Taylor Simeti’s several books for background, I promise you’ll be winging towards Palermo in no time. With both a native’s intimacy and the fresh-eye of an...
by Lucy Gordan | Nov 6, 2007 | Food, Food blog
TOM KELLER: AMERICA’S SUPER CHEF New York City, November 5, 2007. The youngest of five boys, Thomas Keller was born on October 14, 1955 at Camp Pendelton in Oceanside, California to Edward, a Marine drill instructor, and Betty Keller, a...
by Scott W. Clemens | Nov 5, 2007 | Food, Food blog, Recipes
From Brennan’s restaurant in New Orleans (6-8 servings) 2 c. (about 48) shucked oysters 2 quarts cold water 3⁄4 c. (11⁄2 sticks) of butter 3⁄4 c. chopped celery 1⁄2 c. all-purpose flour 1/3 c. Herbsaint or Pernod 8 oz. fresh spinach leaves, washed, stemmed, and...
