French comfort food at it’s finest, the Lyonnais specialty, Poulet au Vinaigre, as seen in this weekend’s Wall Street Journal.
Our version of the Ellen Oscars selfie : : Food photographers in training and visiting chef, Craig Diehl, during a weekend workshop at the L’Atelier presented in partnership with Saveur, Sony and Popular Photography magazine.
We’re LA bound to join our friends at luckypeach in celebration of their new Street Food Issue. We’ve taken a sneak peak at the smart, fun edition featuring a guide to the sausages of the world, a history of the humble potato bun, an investigation into a doughnut slinging, mexican wrestling mask wearing roadside vendor and, of course, a special ad (pg. 68 for those keeping score at home) imagining Le Creuset on four French Oven-capped wheels.
Pick up a copy on newsstands now and stay tuned for party pics from all the festivities.
We’re kicking off the 2014 Charleston Wine + Food Festival with a VERY special Guest Chef Series with Special Guest Michael Anthony of Gramercy Tavern. Plus! Oyster Shooters from The Ordinary and High Wire Distillery, Beer from Edmund’s Oast and Half Shells from the one and only Clammer Dave.
Sounds of the Shade
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Here’s a special sneak peak of one of the dishes Jacques will be preparing, a hearty ricotta gnocchi, perfect for the icy weather we’re having here in Charleston.
For information on how to attend one of these unique (and delicious!) evenings email firstname.lastname@example.org.
10 cassoulets, 10 chefs and 1000 mini cocottes all at D’Artagnan’s Cassoulet War in NYC this evening.
Let the games begin! Our friends at Metro Cooks in Anchorage, AK sent us this homage to the Olympic Rings in honor of today’s Opening Ceremonies in Sochi.
The humble donut gets the full-on French treatment this Sunday at our Charleston Store. Learn the secret to this decadent dessert—just in time for Valentine’s Day!—and try it at home with this step-by-step recipe.
4 cups (2 pints) fresh raspberries
1/3 cup sugar
Juice of 1/2 lemon (about 1 tablespoon)
1 tablespoon grenadine syrup
2 tablespoons creme de cassis liqueur, optional
1/4 cup water
Pinch of sea salt or kosher salt
Make the sauce first. In a medium saucepan, combine all of the ingredients by stirring with a wooden spoon. Bring to a boil over medium-high heat, and then reduce to a steady simmer, stirring until the berries begin to break up, about 5 minutes. Puree with a blender or food processor until smooth and frothy. The sauce can be covered and refrigerated for up to 3 days.
Sweet Choux Pastry Recipe
1 cup water
3/4 stick (3 ounces) unsalted butter, cold, cut into 1/2-inch cubes
1/2 cup bread flour
1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon sea salt or kosher salt
4 large eggs (about 1 cup) room temperature, beaten together
(Note: Keep in mind that things move fast once the pastry is made. You’ll want to keep it warm while you heat up the oil for frying, so only make it once you’re able to fully commit to making it from beginning to end. Only minutes are involved before the delicious beignets are ready!)
In a medium, heavy-bottom saucepan, heat the water and butter together over medium-high heat, stirring once or twice to help the butter melt. Once melted, reduce the heat to medium.
Sift together the two flours and salt over a medium bowl. Add the sifted dry ingredients all at once to the water mixture, and set the bowl nearby. Stire the dough vigorously with a wooden spoon to bring it together. Continue stirring, less vigorously, until the pastry pulls away from the sides of the pan and forms a uniform ball. Turn the pastry out into the reserved bowl and let sit for about 1 minute, or until the pastry is cool enough to touch comfortably with your fingertip for at least 10 seconds. Add half of the beaten eggs (about 1/2 cup) to the pastry. Stir vigorously until it looks uniform and glossy about 1 minute. Add half of the remaining egg mixture (about 1/4 cup) and continue to stir until the pastry is uniform and glossy, about 1 minute. Repeat with the remaining egg mixture. Reserve the pastry warm while the oil heats.
For Frying and Garnish:
6 cups vegetable, peanut or canola oil
1/2 cup powdered sugar
Pour the oil into a high-sided, 2-quart saucepan. Heat over medium-high heat until the oil starts to slither and swirl along the bottom of the pan and begins to make popping noises. This will take about 5 minutes.
The ideal temperature for deep-frying is about 300F. (I recommend using a thermometer). When the oil is hot, begin cooking the beignets in batches of 4 or 5 at a time. Dip an everyday table service soup spoon into cold water. Fill to heaping with choux. Carefully drop the first “test” beignet from the spoon into the hot oil. It should pop to the surface within 30 seconds. (If it doesn’t, the oil isn’t hot enough. Wait a few more minutes and try again.) Add 3 or 4 additional beignets to the oil in rapid succession. After 4 or 5 minutes, they will start to puff and expand noticeably. Turn each with a spoon from time to time, to brown and cook evenly. Cook 8 to 10 minutes, total, or until airy and golden brown. Drain on paper towels. Repeat with the remaining beignets. Reserved drained beignets in a warm oven until ready to serve.
Serve the beignets warm, 1 to 2 per plate over a 1/3-cup of the cool sauce. Sprinkle each with a tablespoon or so of powderered sugar. Serve immediately.