appetizers (les hors d’œurves)

summer caponata

July 17th, 2014

DSC01702

a successful vacation (by Oscar Wilde)

summer caponata

Vacation. Actually, it is more like this VACATION ! 

This year I thought I would try something new: take a vacation and NOT work. You know get out of the kitchen, enjoy the cooking of others (often), step out of my routine, and detach from my computer. So far so good. Oscar Wilde said that “moderation is a fatal thing [and] nothing succeeds like excess.” By Mr. Wilde’s standard, I have been highly successful in my vacation thus far. Read the rest of this entry »

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strawberry gazpacho

July 3rd, 2014

chef morgan

“It’s A Life”

Strawberry Gazpacho 

Julia Child said that, “You’ll never know everything about anything, especially something you love.” I believe that she was correct. 

With that thought in mind I left my comfort zone of classes or cooking privately in people’s homes or their offices, to work in a Parisian kitchen. It is not unusual for cooks to do this because seeing the way other people do things is often an inspirational springboard for your creativity and there is always so much to learn. And then there is the fact that it is fun (well, if you like this type of thing…working throughout the day and night and coming hone after midnight smelling of food.. it is not something that is attractive to the majority of people). “It’s a life.”  Read the rest of this entry »

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Ahi tartare (with tangy soy-citrus and sesame dressing)

February 24th, 2014

chef morgan

Oscars® ready: the perfect red carpet appetizer

Ahi tartare (with tangy soy-citrus and sesame dressing)

Each year I post a recipe for the Oscars®. Last year it was spicy crab toasts. With the warmer weather and a chic, simplicity implied for the occasion, I have a little something for your own red carpet celebration: Ahi tartare (with tangy citrus soy and sesame dressing). The recipe is below. Read the rest of this entry »

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green olive tapenade with steamed cod

August 17th, 2013

chef morgan

green olive tapenade with steamed cod

Tapenade is great for appetizers, served with bread, over tomatoes or grilled vegetables. Steamed fish is only one example and you can use a variety of white fish instead of Cod (i.e., Halibut, Swordfish, Lingcod). You can make this tapenade with any quality olives. Outside France you are unlikely to find la salonenque olives from Les Baux. If  you want a bright green color, try Castelvetrano olives from Sicily.

 

makes approximately one cup 

what you need:

tapenade

4 ½ ounces olives, pits removed (about 25 large olives)
2 anchovy fillets, rinsed
1 garlic clove, finely minced
1 heaping tablespoon minced fresh basil
2 teaspoons minced fresh Italian parsley
¼ cup + 1 tablespoon quality olive oil
1 teaspoon fresh lemon juice

fish

4-6 beautiful Cod fillets
kosher salt (as needed)
freshly ground black pepper (as needed)
1 lemon rind
1 bay leaf
fresh Italian parsley (as needed)
olive oil (as needed)

chef morgan

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summer vegetable tart à la Provençal

July 12th, 2013

 chef morgan 1

a good summer’s day
summer vegetable tart à la Provençal

Some days everything just seems to go right. The weather is perfect. I did not step in a gift from a neighbor’s dog nor did I walk a piece of furniture down the rue to my apartment. The children are not fighting. Beyond the domestic bliss and no more juin gloom, the little things that in France I have come to expect to test my patience actually fell into place. I felt this moment should be recorded. 

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spicy crab toasts

February 21st, 2013

 spicy crab toasts

lights, camera, crab

 spicy crab toasts 

Hand to mouth food is what you want at gatherings where everyone’s focus will be on the television. The red carpet and easy appetizers for your Oscar party inspired this week’s simple pleasure: spicy crab toasts. Read the rest of this entry »

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celeriac purée with crumbled bacon and potato chips

December 29th, 2012

 chef morgan leriac purée with crumbled bacon and potato chips

celeriac purée with crumbled bacon and potato chips

 

serves 6-8

what you need:

1 large celeriac (celery root), peeled and trimmed (about 14 ounces)
bottled water (as needed)
2 tablespoons quality olive oil
¼ teaspoon ground cardamon
5 tablespoons cooking liquid
2 tablespoons heavy whipping cream
kosher salt (to taste)
freshly ground black pepper (to taste)
lemon juice (as needed) Read the rest of this entry »

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fresh figs with balsamic caramel, fleur de sel and pomegranate seeds

October 3rd, 2012

 

 

fresh autumn figs with balsamic caramel,  fleur de sel and pomegranate seeds   

fresh figs with balsamic caramel, fleur de sel and pomegranate seeds

 

 serves many happy people

(makes approx. 11 ounces caramel sauce)

  

fresh autumn figs with balsamic caramel,  fleur de sel and pomegranate seeds

 

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summer melon gazpacho

August 3rd, 2012

summer melon gazpacho chef morgan

summer melon gazpacho

makes 3 cups plus garnish (serves 4-6)

what you need:

gazpacho
1 ½ cup (300 ml) watermelon juice from one red, ripe watermelon

15 ounces (430 g) chopped ripe cantaloupe
1 teaspoon fresh lime juice

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Banon de Banon A.O.C. with fennel confit and fleshy, balsamic-drenched fig jam

July 18th, 2012

 

Chef Morgan balsamic-drenched fig jam

Banon de Banon A.O.C. with fennel confit 
and fleshy, balsamic-drenched fig jam

serves 4

what you need:

1 disc Banon de Banon

fleshly fig jam

6 fresh black mission figs, quartered (approx. 300g or 10.6 ounces)
6 ounces (170g) balsamic vinegar
7 tablespoons light brown sugar
2 teaspoons fresh lemon juice

fennel confit

1 fennel bulb, (approx. 100g or 3.5 ounces)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon honey
8 ounces (30 ml) water

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