Some eat to live, but it's a fair assumption that most chefs live to eat, so it's hardly surprising that most have given some thought to what their last meal on Earth would be. Or, at the very least, they can come up with an answer on the fly. We caught up with the likes of Giada De Laurentiis, Thomas Keller, Michael Chiarello, and Masaharu Morimoto to find out their answers to this crucial question — watch the video to hear their (often surprising) answers!
Throughout middle school, many after-school afternoons were spent enjoying a snack and a lively conversation at my grandparents' house. My grandpa was, and is, always up for a nibble of cheese, pesto, and crackers, but my plate (or bowl, rather) was near always filled with a healthy dose of warmly spiced applesauce. Luckily, my step-grandmother Grenelle, a fantastic cook, near always had a solid supply of homemade versions of seasonal foods on hand.
A proponent of seasonal cooking, she'd transform Summer's bumper crop of basil into gallons upon gallons of zesty pesto; come Fall, apple-picking trips led to mammoth batches of applesauce, all stored away in a basement freezer for the months ahead.
The Los Angeles Food & Wine Festival drew the likes of Thomas Keller, Masaharu Morimoto, Curtis Stone, Giada De Laurentiis, Michael Chiarello, Scott Conant, and numerous other culinary masterminds. We tracked down these talented chefs on the red carpet to find out what new, exciting projects they're working on.
You're probably scratching your head wondering why this picture, which looks strangely like French onion soup, is labeled Irish onion soup. Well, let me explain. It's a jazzed-up variation of the classic onion- and bread-topped soup that uses two important Irish ingredients: Guinness and aged cheddar cheese.
It has the same flavors as the traditional rendition, but the beer provides a delicious complexity, and the cheese adds a delicate nuttiness. It's so good that it might just be my new favorite French onion soup recipe!
I highly recommend you serve it tonight or on St. Patrick's Day. Learn how to make it now.
Our tasty and easy Dinnertime Crunch series continues with celebrity chefs and restaurateurs sharing their favorite 30-minute weeknight dinners that help Mom and Dad spend more time with the kids each night. Today's recipes come from Michael Chiarello, chef and owner of Napa's critically acclaimed restaurant Bottega.
Sandwiches aren't just for lunchtime anymore! When heated and pressed into panini form, the ordinary sandwich transforms into a warm meal that is perfect for dinner. Michael Chiarello, the award-winning chef behind Napa Valley's Bottega and the founder of the NapaStyle lifestyle brand, says the warm sandwiches were a favorite of his daughters. The father of four tells us that paninis make great back-to-school dishes that are not only family favorites, but meals that the kids can help make too! Keep reading for two of his family's favorites!
When I caught up with him briefly at the New York City Wine & Food Festival, I was curious to know what would compel the seasoned chef — who's a fan of YumSugar! — to put himself on the cutting board once again.
See what he had to say when you keep reading.
Here's the method he shared:
- Chiarello pointed out that like most skills, practice helps, so the more pizza you make the better at it you will become. Start by following his recipe for basic pizza dough.
- Make sure that the dough has enough moisture. Once it's well combined, knead it with both hands in a counterclockwise motion until it's very smooth like a baby's bottom.
- Coat the bottom and top of the dough in olive oil and place in a bowl with a damp rag covering the top. It should double in size.
- Knock it out of the bowl, and with a scale, measure out 4-5 ounces of dough. Knead it with both hands again, then form into a ball. Oil all sides of the ball and place in a bowl to rise a second time. It should double in size.
- Roll it out and bake on a floured baking sheet. If you want to freeze the dough, place it in the freezer right after the second rise.
Do you make homemade pizza dough? What's been your experience with it?
Source: Flickr User I'm George
The chef looked laid-back, but debonair in a yellow sweater and formfitting black pants. We talked about his participation on the fourth season of The Next Iron Chef and his other upcoming projects, which include an iconic restaurant and live-fire cookbook!
To find out what he had to say, read on.
Over the weekend I was invited to a picnic and decided it was the ideal time to experiment with his Spring version. It combines fresh peas, asparagus, basil, and green beans with croutons, radicchio, spinach, and ricotta cheese. This salad is spectacular!
It's full of interesting textures, from the crunch of the croutons to the crumble of the cheese. It's packed with tons of different flavors: earthy asparagus, aromatic basil, salty cheese. Spring panzanella is not only awesome at a picnic, but it's a welcome addition to a Memorial Day barbecue menu. Check out the method now.