He has been such a great source of inspiration and a wonderful friend. If you were going to take Thomas Keller out to eat, where would it be? I would go with Thomas Keller to L’Ambroisie. What’s one technique everyone should know? How to boil water. What recipe are you most famous for? Our whole roast duck with honey and lavender, and our whole roast chicken with foie gras and brioche. What is the most cherished souvenir you’ve brought back from a trip? When I was in Brazil last year, I had the opportunity to meet Pelé-he gave me a signed soccer shirt that is one of my most prized possessions. Husk: Sean Brock is bringing a lot of attention to the South, to Southern ingredients and recipes. El Celler de Can Roca: It’s a family-run restaurant that has been around for a long time, but one that never tires of trying to do something new. Fäviken: They’re doing some amazing things with very local food in a very remote location. Name three restaurants you are dying to go to in the next year. What is the best-bang-for-the buck ingredient? Carrots! I like to treat them like meat, roasting them in duck fat or grinding them into tartare. Is there a culinary skill or type of dish you wish you were better at? I would like to know more about how to cook Japanese food. A little butter in a pan and a little patience-in the end you’ll have a sandwich that is at once comforting and delicious. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. What is the best dish for a neophyte cook to try? A perfect grilled ham and cheese sandwich. From my mom I learned about cooking seasonally and locally from Gérard I learned about the importance of organization and precision, and about the beauty that lies in repetition. Who taught you to cook? Two people: My mom and my mentor, Gérard Rabaey. marcrocarpon.F&W Star Chef » See All F&W Chef Superstars Restaurants: Eleven Madison Park, NoMad (New York City) Experience: Gasthaus zum Gupf (Rehetobel, Switzerland), Campton Place (San Francisco) Education: Began culinary training in Switzerland at age 14. The botanical name of snow peas is Pisum staivum var. Immigrant Cantonese farmers in San Francisco during the nineteenth century called the Chinese pea shii dau-snow pea. Here’s an even more interesting twist: the Chinese snow pea did not get the name snow pea in China.The snow pea became so popular in China that it was soon called the Chinese pea.The Chinese name for snow pea is hoh laan dau which means Holland pea. From Holland, snow peas-which were then known as Dutch peas-traveled to England and from England traders introduced snow peas to China. The Dutch love developing new tender, sweet peas. (Peas originated in Persia-modern-day Iran-more than 12,000 years ago.) The snow pea was developed by Dutch farmers in 1536. But snow peas were first cultivated in Holland.Snow peas are the main pea eaten in China and Japan. That’s because today they are essential to Chinese cooking. Snow peas are thought to be an Asian vegetable.Snap off the stem end of the pea just before cooking and pull the string along the side.The longer you keep them, the less crisp and sweet they will become. Snow peas can be refrigerated in a plastic bag for up to 3 days.Avoid pods that appear soft or wrinkled.Avoid peas with yellow spots or signs of drying along the seams.Snow peas with swollen pods or that are too big will be tough and inedible.If you see vestiges of a petal at the stem end, you know it’s fresh. Snow peas should have flat pods with barely developed seeds and be about 3 inches (7.5 cm) long.Select snow peas that have crisp, brightly colored pods with small seeds.
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