by Lucy Gordan | Feb 9, 2011 | Food, Food blog
SWISS CHEF OF THE YEAR 2011 Interview ©2011 Born on September 14, 1968 in southeast Bavaria, Peter Knogl has worked his way up the career ladder almost always at Michelin-starred restaurants in Germany, Spain, London, and Switzerland. Since 2007 he has...
by Lucy Gordan | Feb 9, 2011 | Food, Food blog
NEW YORK’S TOP “ROMAN” CHEF Text ©2010 Photos ©2010 by Ellen Silverman Danny Meyer at Maialino Daniel (“Danny”) Meyer, born in St. Louis, Missouri, was raised there, in France (Paris and Bordeaux) and Italy (Rome) because his father owned a travel...
by Lucy Gordan | Dec 10, 2010 | Food, Food blog
In 1989 “Sal” De Riso, already an accomplished chef, opened the Pasticceria De Riso on the sea front of Minori, a town on the Amalfi Coast, and his laboratory in Tramonti, seven kilometers inland. Within a few years his pastry shop was one of the most popular...
by Scott W. Clemens | Nov 14, 2010 | Food, Food blog, Recipes
LAVERBREAD AND COCKLE FRITTERS 5 oz. Self-raising Flour 1 Egg 1 oz. Parmesan Cheese 1 T Laverbread 4 to 5 oz. Shelled Cooked Cockles 1 litre Sunflower or Grapeseed Oil Make a batter with the flour, egg, salt and pepper and a little...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
From Graham Tinsley, Castle Hotel Ingredients for 4 people 4.5 lb. Mussels 2 large shallots 1 clove of garlic 3.5 oz. Dry White Wine 7 oz. Double Cream 1 oz. Chopped Fresh Parsley Method 1. Clean the mussels by removing all the barnacles and the beards from the...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog
Taking a cooking class in a foreign country is one of our favorite ways to learn something of the country’s culture and cuisine. Taking a cooking class in Wales from an Italian chef may seem an odd exercise, but how often can you get instruction from a...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Makes 18 Crescente can be served with prosciutto, salami, tomato and basil or a fresh cheese. This dough does not have to be used up straight away, as it will keep for 2 days. Ingredients for crescente 1 lb. ‘0’ grade...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Makes 8 Ingredients 8 large ripe figs 1 tsp. rum per fig A dusting of ground cinnamon per fig 1 T mascarpone per fig 1 tsp. of brown sugar per fig Unsweetened cocoa powder Petal the figs by cutting them in...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
Serves 10-12 as a nibble Ingredients 1.25 lb. Caerphilly cheese, grated 1 lb. day-old white breadcrumbs 8 T finely chopped spring onions 5 eggs separated 4 heaped T finely chopped parsley 2 tsp. fresh thyme leaves 4 level tsp. English mustard...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio 5 oz. Self-raising Flour 1 Egg 1 oz. Parmesan Cheese 1 T Laverbread 4 to 5 oz. Shelled Cooked Cockles 1 litre Sunflower or Grapeseed Oil Make a batter with the flour, egg, salt and pepper and a little water, add the grated parmesan...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Serves 6 Ingredients 1 cantaloupe ½ lb. parmesan ¼ lb. arugula extra virgin olive oil balsamic vinegar Method Cut the melon in half, remove the seeds and cut the melon into thin slices. Cut the skin away. Divide...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Serves 4 1 lb. tagliatelle per person 1 lb. thinly sliced butter nut squash or pumpkin 5cm long 4 shallots finely chopped extra virgin olive oil 12 to 20 leaves fresh marjoram 12 large basil leaves shredded salt and freshly ground...
