Hiring a chef to cook for you is probably not the most practical idea. Good thing though, you can recreate these big chef recipes at home.
Big Chef Recipes That You Can Recreate At Home
White House correspondents recently noted how different President Donald Trump’s Michelin-starred special menu at legendary chef Alain Ducasse’s restaurant in the Eiffel Tower was than the “buckets of chicken, meatloaf and steak with ketchup” he “typically dines on,” according to Eater’s Whitney Filloon, whose publication’s headline defined the leader as a “fast-food lover.”
Even though the menu, described by CBS White House correspondent Mark Knoller, was a Parisian gourmet affair, like other top chefs’ creations, it held some quick tricks for home cooks who want to accent everyday meals with easy gourmet touches. One to snatch from that menu from Ducasse is warm strawberry with sorbet. Just warming strawberries are enough to kick your dessert up to another level.
Here are a few other inspirations from acclaimed chefs around the world:
–El Celler de Can Roca in Spain has been named CNN Travel’s Best Restaurant in the World. Co-owner Joan Roca has named his favorite food experience breakfast in an ethnic market when the food is freshest. This reminds me of travels in Tokyo when the sushi restaurant reservations are always fully booked in the morning near the fish markets for the freshest catches of the day. To emulate at home, don’t just frequent a local farmers’ market or fish market for good products, go first thing in the morning for the absolute freshest, most standout ingredients.
–Chef Victor Arguinzoniz of Asador Etxebarri in Spain is known for giving milk a smoky essence by placing it in a pan and grilling it slightly over wood before using it in sauces or ice creams.
–Swedish chef Bjorn Frantzen has made langoustines and shrimp his favorite dish simply by cooking them with beer and dill and serving it with cold beer.
–Eric Frechon of Epicure in France infuses the broth for Brussels sprouts with black tea.
–Monaco-raised Chef Didier Elena, a protege of Alain Ducasse and culinary director of Chef’s Club by Food & Wine in New York City, recommends deglazing the pan after making sunny side up eggs with sherry vinegar and then topping the eggs with the sauce in order to achieve a whole new dimension.
AFTER-WORK GOURMET COOKBOOK SHELF
How many selfies have you taken of your sushi? If so far that has only included chef-rolled specialties and not your own masterpieces, the solution may be buried within a book that incorporates the best of Instagram and Pinterest culture-style presentation. The Complete Guide to Sushi & Sashimi by Jeffrey Elliot and Robby Cook includes 625 step-by-step photographs. That means eight close-ups alone of how to open a clam and inspired topics like preparing shrimp for nigiri (hand-shaped sushi) and crafting pine-coned shaped sashimi (matsukasa-giri). Chances are most items you have enjoyed, as well as those you have yearned to try, are among the hundreds of pix, which also feature the history of sushi, and the best equipment and ingredients.
Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including “Mrs. Cubbison’s Best Stuffing Cookbook” and “The Sourdough Bread Bowl Cookbook.”
To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com. COPYRIGHT 2017 CREATORS.COM
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