Michel Richard’s Asian Bistro Soup

Michel Richard's Asian Bistro Soup with Shrimp

Michel Richard’s Asian Bistro Soup with Shrimp

Last month another world-class chef joined Escoffier in the Grand Kitchen up in Heaven. Legendary Chef Michel Richard was 68 years old. I was introduced to the Chef’s innovative style of cooking over lunch with my old colleagues at his restaurant Citrus in LA back in the late 1980s and have been an ardent fan ever since.

After hearing of his sudden passing last month, I immediately pulled Happy In The Kitchen from my bookshelf and spent a good part of the day re-reading his recipes and perspectives.

Before each recipe the Chef writes a paragraph or two about the dish – from where the inspiration came; what is important for the cook to note; or his keen observations on taste, texture, presentation, what-have-you. Yes, he is a most accomplished chef, but he is also a very effective teacher – employing humor and ingenuity as skillfully as he does the knife.

Thomas Keller wrote, “Michel did something that’s almost unheard of in the pastry world: he crossed over and became a chef, opening one of the best restaurants in the country, Citrus, in 1987. It’s difficult to overemphasize how unusual this is. Pastry chefs and savory chefs rely on a completely different set of skills and use their intellects in different ways. Pastry chefs are mathematicians. Savory chefs, we’re like free-thinkers. Michel, amazingly, has been able to combine the precision of the pastry chef’s mind with the freethinking nature of the savory chef in a way that no other chef in America has done.”

Michel Richard’s Asian Bistro Soup Recipe

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Sustainable Seafood Expo 2016

Braised Cayucos Abalone “Escabeche” Chorizo Pamplona, Our Garden’s Sofrito

Sustainable Seafood Expo 2016

Chefs, Fishermen, Local Experts and Educators will be on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 is designed to help consumers choose the right fish for their dish – one that’s healthy and has a positive impact on the marine environment.

Sustainable Seafood Expo 2016

On Sunday, Oct. 2 at the Port of Los Angeles, attendees will enjoy cutting-edge seafood samples, chef demonstrations, educational activities, cash bar, wine wall and much more at the 3rd Annual Sustainable Seafood Expo.

Actor Adrian Grenier, co-founder of the Lonely Whale Foundation, advocating ocean health and the wellbeing of marine wildlife, will be the keynote speaker and VIP Dinner host.

Featured Chefs

  • Bernard Ibarra, Terranea Resort
  • Tyler Gugliotta, Baran’s 2239
  • Dustin Trani, J. Trani’s Ristorante
  • Paul Buchanan, Primal Alchemy
  • Pete Lehmar, Gladstone’s Long Beach
  • Roberto Flores, 22nd St. Landing Seafood Grill & Bar
  • Trevor Cook, California Scuba Chef
  • Jim Tate, Parker’s Lighthouse
  • Jimmy Ng, Harbor College Culinary Arts

Sustainable Seafood Expo 2016

Attendees will learn how fish should be caught or farmed and how to lessen the impact on the marine environment by making savvy seafood choices. General admission tickets are $40, use promo code TASTE during checkout here to get an additional $5 discount.

Sustainable Seafood Expo 2016

The chefs will be serving their unique seafood samples throughout the event including scallops, mussels, abalone, sablefish (black cod), rockfish, shrimp, calamari, oysters and much more.

A special alfresco VIP Dinner, featuring locally sourced seafood and seasonal fare prepared by Chef Dustin Trani will follow the Expo at 5 PM. See the fabulous seafood-centric menu and purchase dinner tickets here.

Sustainable Seafood Expo 2016

Serving California Red Abalone at the Sustainable Seafood Expo, Chef Bernard Ibarra of Terranea Resort will delight the guests with his ever-engaging cooking demonstration. Here he shares his beautiful sous-vide recipe for healthy, sustainable, and ocean-friendly Ocean Rose California Red Abalone from The Abalone Farm in Cayucos, California. The Chef recommends sous-vide as an excellent method for cooking abalone.

Chef Bernard’s Cayucos Abalone Recipe

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Olive Oil Bundt Cake with Luxardo Glaze, Cherries, and Candied Orange

Olive Oil Bundt Cake with Luxardo Glaze, Cherries, and Candied Orange
Olive Oil Bundt Cake
Luxardo Glaze, Cherries, and Candied Orange

Olive Oil Bundt Cake with Luxardo Glaze, Cherries, and Candied Orange

Inspired by last week’s Evolving Manhattan Cocktail with Luxardo Ice Sphere, here Maraschino Liqueur shows up as a glaze for a not-too-sweet bundt cake featuring fruity extra-virgin olive oil.

Luxardo Maraschino, a liqueur distilled from the leaves, pits, stems and skins of sour marasca cherries has an almond-like, subtly bitter complex cherry flavor.

Nicely browned on the outside, with a soft moist interior, the simple yet impressive cake is enhanced with candied orange and those luxurious luxardo cherries and their heavenly juice. And a complementary basil garnish is much more interesting than the ubiquitous mint sprig.

Olive Oil Bundt Cake with Luxardo Glaze Recipe

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One Ingredient Transforms Classic Greek Salad

Try Adding Sweet Peaches to a Savory Greek Salad

Classic Greek Salad with Peaches

In an ephemeral memory, I remember her disappointment when being served a Greek salad long ago at some swanky Chicago restaurant. It had all the requisite ingredients, but was composed with lettuce. Lettuce, she told us, was not supposed to be in a Greek salad.

With absolutely no Greek ancestry whatsoever, my wonderful mother was an ardent fan of Greek food. When she would return to Chicago to visit family and friends, dinner out with my Aunt Alice for Athenian chicken was on the top of her list.

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Julia Child and Loup de Mer

Julia Child and Loup de Mer

Julia Child and Loup de Mer

As Julia Child tells the story, “Simca, Paul, Patricia, and I… penetrated into this beautiful courtyard and were seated at a little white table beneath a leafy trellis.

It was a splendid lunch, moving from apéritifs to pâté of fresh duck livers and truffles, thick slices of pain brioche, a timbale, tomatoes and a green salad. But the real reason we were there was for the loup de mer, a Mediterranean sea bass.

If you’ve been cooking for a long time, you can usually guess how a dish is made. Simca and I studied every detail of this remarkable loup, and tried to deduce its secrets.

The waiter appeared, and I asked him a few questions, which he was only too happy to answer. It’s delicious, we agreed, as we polished off our lunch. And it really shouldn’t be too difficult to make.”

Excerpted from My Life in France by Julia Child with Alex Prud’homme.

How to Cook Loup de Mer Fillets

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I Promise To Make Your Mouth Water

Carnitas, Polenta, Pumpkin Seed Pesto, Avocado, Fresh Corn, Spicy Pumpkin Seeds, Mexican Crema, Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese

Carnitas, Polenta, Pumpkin Seed Kale Cilantro Pesto
with

Avocado, Corn, Pumpkin Seeds, Mexican Crema
Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese

What started out as an idea to make a deconstructed pork tamale, morphed into one extremely mouth-watering dish. Creamy polenta with fresh corn is topped with a pumpkin seed kale cilantro pesto. Braised pork shoulder is fried in a bit of oil to give it crispy edges, then piled on top. A dizzying array of garnishes make the dish come alive – avocado, somewhat spicy pumpkin superseedz, pickled radish and red jalapeño, cotija cheese, mexican crema, cilantro.

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I am so pleased to be working with SuperSeedz and their marketing team to develop recipes utilizing their amazing pumpkin seeds. SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.

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Chocolate Banana Bites with Gourmet Pumpkin Seeds

Chocolate Banana Bites with Gourmet Pumpkin Seeds

Super Spicy Chocolate Banana Bites with Gourmet Pumpkin SuperSeedz

Add some spice to your next cocktail party. Sure, you will be serving a cheese platter and some type of charcuterie. But also give your guests something unexpected. A fruity-sweet-spicy option on the buffet.

Super spicy chocolate covered banana bites with pumpkin seeds will blow them way. This little snack-on-a-stick is absolutely not for kids. The chocolate and pumpkin seeds are indeed super spicy.

SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.

Dry roasted in small batches without the shell, they have redefined the traditional plain pumpkin seed into a variety of creative flavors that provide a healthy, nutritious standalone snack.

Standalone, absolutely, they rock. But cooks like me will also be inspired to give them a try in all sorts of recipes.

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By the way, my banana bites are not frozen. As adults, let’s enjoy our cocktails and keep our teeth happy without having to bite into something frozen solid as a rock.

Chocolate Banana Bites with Gourmet Pumpkin Seeds

It really is super spicy…sweet & savory. And quite healthful too. One perfect bite on a stick. Irresistible.

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Roasted Chicken with Red Kale and White Beans

Roasted Chicken with Kale and White Beans

Roasted Chicken with Red Kale and White Beans

Do we really need another roast chicken recipe? Or more kale?

Let me tell you why we do.

First, perfect roast chicken is just that. Perfect. Crispy skin, juicy, flavorful. Second, healthful kale has two textures – the kale cooked under the chicken is tender, the kale surrounding the chicken is crunchy. Below the kale is a layer of velvety cannellini beans bathed in olive oil and chicken juices with oregano, thyme, and onion playing supporting roles.

Beyond deliciousness, this casserole is super-easy to prepare, economical, loaded with protein and fiber, nutritious, and low-carb too. Dinner tonight?

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Shrimp and Grits with Lobster Butter

Shrimp and Grits with Lemony Lobster Butter and Grilled Corn, Okra, Tomato, Shishito

Shrimp and Grits with Lemony Lobster Butter
Grilled Corn, Okra, Tomato, Shishito Peppers
Gremolata, Feta Cheese, and Chive Flower Garnish

Shrimp & Grits gets a make-over. White corn grits are topped with fresh summer vegetables from the farmers market. For a smokier-than-usual version, the vegetables and shrimp are grilled instead of sautéed. A heavenly lemon-lobster butter (try it on popcorn!) adds sophistication. Tangy sheep’s milk feta takes the place of the ubiquitous cheddar cheese, while gremolata makes the shrimp sing out with bright citrusy-garlicky notes. And it’s interesting how a single purple chive blossom in the center gives the whole dish a visual pop.

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Open-Faced Swiss Burger with Flower Salad

Colorful Open-Faced Swiss Burger with Flower Salad and Blistered Tomatoes

Open-Faced Swiss Burger with Flower Salad and Blistered Tomatoes

The idea started out simply to serve my grilled burgers with less carbs and more greens…and yellows, reds, oranges, pinks, and purples. And while there is nothing particularly extraordinary about a hamburger with lettuce and tomato, who wouldn’t be delighted with this vibrant presentation?

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