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Yesterday we wrote about LoveTheWild, a line of frozen fish entrées with pats of flavored butter (compound butter) that melt into a sauce. The concept of compound butter comes from French cuisine, but French butter sauces don’t stop there. Today, we take on three butter preparations that are used as sauces—sauces that you can easily…
Continue reading “TIP OF THE DAY: Beurre Blanc, Beurre Noir & Beurre Noisette”
[1] A drip of basil oil, at Botanica | LA, dripped from a spoon (we use a teaspoon). Place your protein on top, or first add another color. [2] An actual Jackson Pollock painting. [3] Sorbet and poached fruit with whipped cream from Matthew Kinney Cuisine. Fling the whipped cream above the plate with a…
Continue reading “TIP OF THE DAY: Jackson Pollock Your Plates”
One of our early food influencers was the late French chef, Jean Banchet, whose restaurant in Wheeling, Illinois was a destination for serious foodies the world over. In the days we visited, during the last decade of Le Français, the way in which his menu was unique was his approach to showcasing foods in different…
Continue reading “TIP OF THE DAY: Serve It Three Ways”
[1] As a sauce or dip with boiled potatoes (photo © Quinciple). [2] Tarragon aïoli as a dip with shrimp. Here’s the recipe from Real Simple (photo © Real Simple). [3] Le Grand Aïoli: Make a platter for your next gathering. Here’s a story from Edible Seattle (photo © Edible Seattle). [4] Just open the…
Continue reading “TIP OF THE DAY: Aïoli, The Original, The Modern, Easy Recipe & A Party”
Top: The ingredients for guasacaca. Center: Simply add them to a blender or food processor. Bottom: The finished sauce in its original consistency. Photos courtesy Cory of TheAmuseBouche.com. Here’s her recipe. A few nights ago we had a revelation. A great chef did an irresistible spin on guasacaca, the popular Venezuelan green sauce for…
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