Sorry, an error occurred while loading the player. Browser Not Supported.
Showing posts with label skypelite. Show all posts
Showing posts with label skypelite. Show all posts
Cured Salmon with Fennel
Embed Flash Code Select Embed Code
Sorry, an error occurred while loading the player. Browser Not Supported.
//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086224&pid=8086274§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Combine salt, sugar, fennel seed, and lemon zest in a bowl and mix thoroughly to form the "curing mix."Layer the surface of a plate with half of the curing mix. Place the salmon filet skin side down onto the plate. Cover the top of the salmon with the rest of the curing mix so that the entire filet is encased. Wrap tightly with plastic wrap. Refrigerate for 48 hours.
After 48 hours, remove salmon filet from the curing mix. Brush any residual curing mix off with a damp paper towel. Discard the curing mix. Place the filet on a fresh plate, uncovered. Refrigerate the filet uncovered for an additional 24 hours.
After 24 hours, the salmon is ready to serve. Store tightly wrapped in plastic wrap. For a drier cure, allow to sit, refrigerated and uncovered for an additional 24 hours.
Remove the skin from the salmon and cut out the bloodline and discard. Thinly slice the salmon and place onto a tray.
Preheat and oven to 400 degrees, place the baguette slices onto a sheet pan and brush with butter. Bake until golden brown.
For the Salad:
Remove the peel from the Citrus fruits and 'supreme' them by cutting in between the membranes. Place the segments in to a mixing bowl all together. Squeeze the remaining juice from the membranes into a small mixing bowl and add the extra virgin olive oil and the diced shallot to it- season generously with salt and pepper and whisk together. Place the cr?me fraiche in to a mixing bowl and add the finely minced chives, season to taste with salt and pepper.
Cut the Fennel bulbs in half and thinly shave on a Japanese Mandoline, thinly shave the red onion as well. Add to the Citrus segments, add the lettuces and the vinaigrette and toss well, season with salt and pepper.
To serve:
Place a tablespoon of cr?me fraiche down onto an individual plate and swirl into a circle. Carefully lay out the sliced salmon. Top with a hand full of the salad and garnish with two baguette slices.
Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardini?re, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita
Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.
Since Jardini?re opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.
In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant
In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.
Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.
Prawns with Garlic Chips and Preserved Lemon
Embed Flash Code Select Embed Code
Sorry, an error occurred while loading the player. Browser Not Supported.
//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977660&pid=7977756§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Using small scissors or a paring knife, and working on the convex side, cut along the length of each prawn shell, leaving the head and tail intact. Remove and discard the dark veinlike intestinal tract.Heat a griddle, cast-iron skillet, or saute pan over medium-high heat. Add 1 tablespoon of the olive oil and warm it until it ripples. Add the prawns and cook, on the first side for about 2 minutes, or until they begin to turn opaque. Using tongs, turn the shrimp and cook the second side another 2 minutes, or until bright pink and opaque.
To serve, immediately transfer the prawns to a warmed plate and sprinkle with the piment d'Espelette, fleur de sel to taste, garlic chips, lemon confit, and parsley. Drizzle the remaining tablespoon of olive oil over the shrimp and toss well.
Confit of Lemon 10 Lemons, quartered lengthwise 2 star anise pods 1 tablespoon coriander seed 1 cup kosher salt 1/2 cup sugarPut the lemon quarters in 1 or 2 sterilized jars just large enough to hold them snugly. Add the star anise, coriander seed, salt and sugar, dividing them equally if using 2 jars. Add boiling water to the jar(s), filling to the rim. Let cool, then cover tightly and turn the jar(s) Upside down several times to combine ingredients. Store at room temperature, turning the jar(s) occasionally for at least 3 weeks, then keep in the refrigerator for up to 4 months.
Garlic Chips
Slice 3 or 4 garlic cloves paper-thin length-wise. In a small skillet, warm 1/4 cup extra-virgin olive oil over medium heat until it ripples. Add the garlic slices and stir. If necessary, tilt the pan to gather the oil and the garlic along one edge so the garlic is immersed in the oil. Cook for 1.5 minutes to 2 minutes, or just until the garlic slices are lightly golden. Do not let them brown or they will be bitter. Using a slotted spoon, transfer the garlic to paper towels to drain and cool completely. They will become crispier as they cool. Store in an airtight container at room temperature for up to 3 weeks. The oil can be strained through a fine-mesh sieve and stored in the refrigerator for up to 1 week. Use for saut?ing dished when you want a subtle garlic flavor.
Guest Chef:
Chef Gerald Hirigoyen
EXECUTIVE CHEF/OWNER OF PIPERADE & BOCADILLOS RESTAURANTS, COOKBOOK AUTHOR
Hirigoyen's aspiration to become a chef at the tender age of eight was likely a result of growing up in a family where both parents were zealous about cooking. As a teenager he moved to Paris for a classical pastry apprenticeship under Master Patissier Jean Millet, and by his mid-twenties, Hirigoyen decided it was time to venture abroad. Following his arrival in the U.S. were stints at classic French restaurants, all in the San Francisco Bay Area. It was in 1991 that Hirigoyen's gifted skills as a chef and restaurateur came to the forefront, however, when he and a partner opened Fringale, a truly modern French bistro, to national acclaim. As Michael Bauer once stated in a San Francisco Chronicle review, "Fringale set the bar for casual, well-priced bistro fare for more than a decade and made an instant star of Hirigoyen." Living in the Bay Area for more than 25 years, Chef Hirigoyen has developed a fine appreciation for the California culinary sensibility, incorporating fresh ingredients into simple yet scrumptious dishes that echo the local spirit as well as that of his homeland. No truer example exists of Hirigoyen's ability to integrate the two cuisines than Piperade, the restaurant that he opened with his wife Cameron in 2002. The menu at Piperade, which christened Hirigoyen's "West-Coast Basque Cuisine," thoroughly reflects his culinary heritage and talent for remaining true to the main components of each dish. After clearly demonstrating his knack for bridging cultures and cuisines, Hirigoyen seized the opportunity in the summer of 2004 to create a stylish Spanish tapas bar. Bocadillos, (which means "little sandwiches,") represents what Hirigoyen likes to call "San Sebastian meets Barcelona in San Francisco." Opening to accolades for its creative menu and sleek ambiance, Bocadillos has established itself as yet another trademark in Hirigoyen's growing list of congenial dining establishments. Ever on the move, Chef Hirigoyen expanded his culinary expertise beyond the Bay Area as Consulting Chef of the Miro Restaurant at Bacara Resort & Spa in Santa Barbara for a number of years. Then it was Williams-Sonoma, Inc. who came calling in 2007, looking to revamp the dining facilities in their Corporate Headquarters. Hirigoyen implemented an expanded menu of classic American favorites with a twist, as well as created a highly successful in-house catering program for the company that he continues to oversee.
His honors and accomplishments cover a wide and distinguished spectrum. Renowned national food journals such as Gourmet, Bon Appetit, and The New York Times have featured him in glowing reviews and write-ups. A few career highlights include being named one of "Food & Wine Magazine's Best New Chefs in America" in 1994, and as San Francisco Magazine's only "Chef of the Year" to be named not just once, but twice: in 1995 and in 2003. Gerald was particularly proud to be nominated by a jury of his peers for the James Beard Award: "Best Chef, California" in 2006.
Hirigoyen is the author of three cookbooks; "Bistro" (Sunset Books ?1995), "The Basque Kitchen" (Harper-Collins ?1999) and "Pintxos" a stunning collection of small plate recipes that Ten Speed Press released in the spring of 2009. Equally happy to converse on the subject of wine, (especially Grenache!) he co-owns Arrels vineyard and Clos Pissarra winery in Priorat, Spain, with his close friend and Master Sommelier, Emmanuel Kemiji.
Piperade
1015 Battery St
San Francisco, California 94111
(415) 391-2555
www.piperade.com
How to Recreate Miley Cyrus' W Magazine Mani
"I’ve pretty much touched everyone’s hands in Hollywood, since Tina Turner,” celebrity nail artist Lisa Jachno told Pret-a-Reporter, whose memorable manicures have been seen on everyone from Jennifer Aniston to Jennifer Garner, and as of late, on Miley Cyrus’W magazine cover debut.
PHOTOS: Grammys: Miley Cyrus, Taylor Swift Shine at Clive Davis Bash
"The inspiration for the look came from the photographers Mert [Alas] and Marcus [Piggot], who already had an idea of what they wanted," said Jachno. Cyrus, who had just stepped off a plane from Europe, arrived to the shoot sporting a vivid red gel polish painted on a set of long acrylic nails, which prevented Jachno from soaking them in acetone to remove the shade. Working against the clock to bring the photographer’s vision of bold, edgy nails to life -- a stark contrast from Cyrus' pale complexion, platinum locks and bleached-out brows -- Jachno first shaped the starlets' tips into what she calls a "rock and roll shape," tapered with a round tip on the end. Jachno buffed down Cyrus’ gel paint job before applying two glossy coats of Chanel Black Satin polish (and painting her toes to match), which eclipsed the vivid red hue beneath.
To get the look at home, Jachno suggests having some length to your nails or using press-ons. The shape can be achieved using a 180-grit nail file, strong enough to fashion the nail into a triangle shape with a softened tip. "I always close my hand and check it from both views," advised Jachno.
This is not the first time Jachno has worked with tongue-wagging Cyrus; she vividly recalls being on set with the starlet for the first time when she was 13 years old. "I hadn’t seen her for a long time," said Jachno. "I was very impressed with how grown up she was."
\ABS\Auto Blog Samurai\data\Beauty school \move\Miley_Cyrus_W_Magazine_embed.jpg)
David O. Russell Is Obsessed With J. Crew Suits
What kind of suit does the most buzzed-about director in America don on a daily basis? The answer may surprise you. Turns out American Hustle director David O. Russell is obsessed with J. Crew suits, or so says the Stephen Galloway-penned profile covering the latest issue of The Hollywood Reporter, on newsstands today.
COVER STORY: The Wild Imagination of David O. Russell: 'I'm an ADD guy."
According to the piece, the Oscar-nominated filmmaker owns five identical three-piece suits from the American brand, which he wears every day. Our photo shoot was no different, with Russell sporting one of his signature ensembles on set and in the photos.
While Russell's exact J. Crew suit style of choice is unclear, the closest match seems to be the brand's Ludlow, which is made from Italian wool and comes in at $785 — vest and all.
PHOTOS: The Endlessly Entertaining Mouth of David O. Russell
No word whether or not he'll sport the Jenna Lyons-helmed brand to the Oscars or go for something more traditionally luxe, but we'll be keeping an eye out.
Subscribe to:
Posts (Atom)
