Recently added articles from Art Culinaire:
Mise en place.(everything in place)
Jun 22, 2009; ... In the summer the earth offers us her most resplendent gifts. The exuberant song of the season pulses with the glimmering notes of optimism and hope. We find comfort in the summer sun's warm embrace in much the same way we did in the arms of out mothers. In the culinary world, a mother ...
Industry spotlight.
Jun 22, 2009; Buson, Yosa ... I cannot see her tonight I have to give her up So I ...
Fugu.(pufferfishes)(Interview)
Jun 22, 2009; ... Perhaps no other fish swims in an ocean of greater mystique than fugu. Also referred to as pufferfish, blowfish, sea squab and globefish, fugu Varies in degrees of toxicity. There are more than 100 Species of fugu, or "tetraodontidae," with some of the most deadly found along Japan's ...
Leaving yourself in the chef's hands.
Jun 22, 2009; Suzuki, Toshio ... The spirit of omotenashi, or hospitality, permeates every corner of Sushi Zen. The soul of the restaurant is Toshio Suzuki, the contemplative chef who has been masterfully preparing sushi in the United States since 1984, a time when few Americans even knew what the word sushi meant. The ...
Techiri fugu hot pot (serves 1).(Recipe)
Jun 22, 2009; ... <Pre> For the shirako: 1 torafugu shirako (sperm sack) 1/4 cup sake 1 pint water Salt as needed For the katsuo dashi broth: 1/2 ounce kombu 1 gallon water 2 ounces bonito flakes For the techiri: 2 1/2 cups katsuo dashi broth tram above 1 tablespoon low-sodium soy sauce ...
Torafugu sashimi (serves 1).(Recipe)
Jun 22, 2009; ... <Pre> For the sashimi: 1 4-ounce torafugu fillet For the garnish: Julienned scallion Thinly sliced scallion Pickled radish Thinly sliced kabosu Thinly sliced torafugu skin for decoration Dried torafugu fail for decoration Ponzu sauce </Pre> Junmai Daiginjo ...
Torafugu karaage (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the torafugu karaage: 1/2 ounce peeled and grated ginger 1/2 cup sake 1/2 cup soy sauce 1 tablespoon mirin 1 12-ounce torafugu fillet, cut into 2-x-1-x-1/2 inch pieces 1/2 gallon canola oil 8 ounces Katakuri * Salt and freshly ground black pepper to taste For the ...
Torafugu tempura (serves 4).(Recipe)(Brief article)
Jun 22, 2009; ... For the tempura. In pot, heat oil to 370 degrees. In bowl, sift together flours, cornstarch and baking powder. Reserve 3-ounces flour mixtures in separate bowl, then add soda water in four stages to remaining flour mixture, Stir until just incorporated but still slightly lumpy. Dredge ...
A mother's enduring gift.(Back to Basics)(cooking; food basic)
Jun 22, 2009; ... The tie which links mother and child is of such pure and immaculate strength as to be never violated. -Washington Irving No symbol more powerfully evokes comfort than that of a mother. For most of us, a mother conjures our first memories of being nurtured and loved. A mother is ...
Spread the word.(chef Rob Evans of Hugo's)
Jun 22, 2009; ... At six-foot-three, Rob Evans lowers over most of the chefs in his kitchen at Hugo's, the restaurant he has owned since 2007 in the coastal town of Portland, Maine. The chefs commanding stature belies his gentle demeanor, and his humble disposition reveals nothing of his cooking past. It ...
Fried cod tongues with scallop dashi and mayonnaise three ways (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the scallop dashi: 1 pound sea scallops, blanched in salted water 1 1/2 quarts water 1 bay leaf 10 black peppercorns Salt to taste For the horseradish mayonnaise: 1/4 cup white wine vinegar 1 teaspoon Dijon mustard 1 soft poached egg 1 1/2 ounces horseradish 2/3 ...
Beer battered oysters with preserved lemon and potato infused oyster stew (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the oyster stew: 1 ounce butter 4 shallots, peeled and finely chopped 1/4 cup Cold River vodka * 1 pint oyster liquor 1 pint water 2 russet potatoes, peeled and grated 2 teaspoons finely chopped preserved lemons 2 teaspoons Worcestershire sauce 1 sprig thyme Salt and ...
Monkfish liver with seaweed slaw and white miso aioli (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the monkfish liver: 1 8-ounce monkfish liver 1 quart whole milk 1 onion, peeled and coarsely chopped 1 carrot peeled and coarsely chopped 1 bay leaf 10 black peppercorns Zest of 1 orange 1/8 cup aged soy sauce For the bread batter: 1/4 ounce active dry yeast 3/4 ...
Maitake mushrooms with parsnip puree and curry foam (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the mushroom jus: 1 quart water 1 pound white button mushrooms 2 teaspoons black peppercorns 1 bay leaf Salt and freshly ground black pepper to taste For the Maitake mushrooms: 1/8 cup grapeseed oil 4 large Maitake mushrooms, trimmed and cleaned 1 ounce butter 4 ...
Battered rosemary custard with long pepper sugar (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the custard: 3 cups heavy cream 4 bunches rosemary 3 ounces granulated sugar Pinch salt 6 egg yolks 6 sheets gelatin, bloomed in 1 cup cold water For the long pepper sugar 5 long peppers, toasted and finely ground 8 ounces granulated sugar For the battered ...
Braised oxtail and fried Clementines (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the braised oxtails: 3 pounds oxtails All-purpose dour, as needed 1 cup canola oil 1 onion, peeled and coarsely chopped 1 carrot, peeled and coarsely chopped 1 rib celery, coarsely chopped 1 tablespoon tomato paste 1 cup red wine 1/2 gallon chicken stock 1/8 cup ...
Northern lights.(Aquavit chef Johan Svensson)
Jun 22, 2009; ... There are few chefs who could claim, "My first cooking job was in o huge conference center in northern Sweden where I cooked everything from a la carte to barbecue reindeer." Reindeer isn't the star of the menu at New York City's Aquavit, but if was ifs executive chef, Johan Svensson, who ...
Sourdough crusted salmon with sunchoke croquettes (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the sourdough crusted salmon: 1 2-pound salmon fillet, boned, skinned and sliced lengthwise info thirds 2 1/2 ounces Activa RM * 4 3-x-6-x-1/8-inch-thick slices sourdough 1 egg, lightly beaten 1/2 ounce butter Salt to taste For the shrimp: 2 ounces butter 1 clove ...
Seafood salad with lemon yogurt and dill tuile on toasted brioche (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the yogurt: 4 ounces whole milk Lebne yogurt Zest and juice from 1 lemon Salt and freshly ground white pepper to taste For the mussels: 1 tablespoon olive oil 1 Spanish onion, peeled and thinly sliced 2 cloves garlic, peeled 2 sprigs thyme 1 bunch parsley 8 New ...
Braised beef cheeks with mushroom marrow rolls (serves 4).(Recipe)
Jun 22, 2009; ... <Pre> For the beef cheeks: 2 Pounds beef cheeks 1/2 cup olive oil 1 Spanish onion peeled and coarsely chopped 1 carrot, peeled and coarsely chopped 1 rib celery, coarsely chopped 2 12-ounce bottles dark beer 1 cup water 1 bay leaf 1 sprig thyme Salt and freshly ground black ...
