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Chris Golding Makes Sumac Marinated Stone Bass with Beetroot Risotto
Chris Golding, the head chef of London's Galoupet, makes Sumac Marinated Stone Bass with Beetroot Risotto in this video from the Guardian. Golding says stone bass is a sustainable fish and a great alternative to sea bass. Golding warns that timing is crucial with this dish - the fish and risotto must come together at the same time. You can find the recipe here. The beetroot risotto is very colorful. Take a look:
Bill Telepan, the chef and owner of the restaurant Telepan in NYC, makes grilled peaches with streusel and berry whipped cream. Telepan first makes the streusel to use as a topping for dish. The mixes flour, butter, brown sugar, salt and cinnamon and then spreads it onto a sheet pan and puts it in the oven for 20 minutes. He marinates the grilled peaches with honey, vinegar and mint for about an hour. You can find the recipe here. Take a look:
Scientists have created a Euglena single-cell organism food supplement. The supplement looks like green powder. The scientists say it contains nearly all the nutrients needed to sustain human life. The video shows some Euglena ramen. It doesn't look very tasty. Take a look:
Video: Bill Telepan Makes Bucatini With Chery Tomatoes and Pancetta
Bill Telepan, the chef and owner of the restaurant Telepan in NYC, makes Bucatini with cherry tomatoes and pancetta in this video from The Daily. Telepan sautees the red onion first in extra virgin olive oil. He then adds some pancetta to the olive oil with the onions. He also adds garlic, red pepper flakes and cherry tomatoes. Telepan then adds some cooked bucatini - a thick spaghetti-like pasta with a hole down the center - in the pan with the rest of the ingredients. The final dish looks delicious. You can find the recipe here. Take a look:
Videos: Epcot International Food & Wine Festival Recipes
Disney Parks has shared some great recipes from the upcoming Epcot International Food & Wine Festival. The videos below include Mexican Shrimp Tacos, California Sushi Roll, Jamaican Jerk Chicken, German Apple Strudel, Chinese Pork Pot Stickers, Australian Grilled Lamb Chops and a Strawberry Balsamic Martini. You can find all the full recipes with ingredient listings here on the Epcot website. Take a look:
Jeff Mauro recently won Next Food Network Star and will be launching Sandwich Star on the Food Network. Mauro makes Greek Tacos for The Daily. Mauro uses ground lamb, olive oil, onion, garlic, tomato paste and dry red wine for his lamb taco filling. He also adds a feta mint tzatziki sauce and a cucumber tomato relish to the greekt acos. You can find the recipes for the lamb and for the sauce and relish here. Take a look:
Chef Bill Telepan makes corn soup in this video from The Daily. Chef Telepan runs Telepan restaurant in New York City. Chef Telepan starts by cooking walla walla onion and garlic in butter. He then adds some corn sliced off the cob and a russet potato. The mixture then goes into the blender. Chef Telepan adds grilled corn and scallions as a granish on top of the corn soup. You can find the recipe here. Take a look:
Nicole Miller and John DeLucie Make Asparagus and Prosciutto Risotto
Fashion designer Nicole Miller and Chef John DeLucie (The Lion) made asparagus and prosciutto risotto in this video from The Daily. Nicole Miller says it was her asparagus risotto recipe that DeLucie tweaked a little bit. You can find the recipe here. Take a look:
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Pastry Chef Emily Luchetti Talks Measuring and Melting Chocolate
Pastry Chef Emily Luchetti, author of The Fearless Baker, explains how to measure and melt chocolate in this how to video from the Hachette Book Group. Luchetti is also the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco. She says that when melting the chocolate the smaller and more evenly you chop it, the faster and more quickly it will melt. She uses a double boiler method to melt chocolate. Take a look:
Video: John DeLucie and Amanda Freitag Make Pasta Pomodoro
Chef John DeLucie, executive chef and proprietor of The Lion in NYC, and Chef Amanda Freitag, make pasta pomodoro in this clip from The Daily. Freitag chops up some really thin onions. DeLucie says he likes to add basil at the beginning, middle and end. We love basil too. You can find the recipe here. Take a look:
Dole has announced a grilling recipe contest. The prize is a paid trip to Los Angeles to compete in the 2011 Dole California Cook-Off, which will be held at The Grove with celebrity chef Ben Ford. The winning recipe contestant will wina cash prize of $2,500. The deadline to enter is May 15. You can find details about the contest here on Dole's Facebook page.
Gwyneth says she is the cook for all her friends and her family. She said the idea for the book come out of requests for recipes and information about how to cook from her friends. She said cooking was one of the ways she really bonded with her father. Take a look:
Real California Dairy has shared a few recipes from the popular food trucks that use its products. The include the Buttermilk Truck Famous Biscuits (pictured above) from the Buttermilk Truck in Los Angeles, Kimchi Quesadillas from Kogi BBQ and Coconut Marshmallow Cupcakes by Cupkates from San Francisco. Here are links to the recipes:
Buttermilk Truck Famous Biscuits from the Buttermilk Truck. If you are making the Buttermilk Truck's Buttermilk Brick breakfast sandwich, you will also want the Chroizo Gravy recipe.
