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cardamom sablés with fresh peaches and rose cream

July 11th, 2014

chef morgan

cardamom sablés with
fresh summer peaches and rose cream

You can enjoy this dessert deconstructed as well. For example, the peaches and cream can be placed in a bowl and you can add the sable on the top or on the side. Alternatively, enjoy the sables with a cup of tea (rose tea if you have it). The cream is lightly flavored with rose syrup (I use Monin) if you want a more pronounced rose flavor, add a little more (but not too much).

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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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venez avec moi à Dijon

June 2nd, 2014

chef morgan a table Dijon

Paris Day Trip

venez avec moi à Dijon

This post is dedicated to Sandy Kiratsoulis and Barbara Bomes.
May the new chapters in your lives bring forth beautiful experiences filled with adventure. You will be missed. 

The desk sits in front of the window giving me a direct view of the stone apartments and Parisian rooftops across the way. Inspiring and distracting. I was supposed to sit at my desk and complete revisions on a manuscript. Deadlines. However, as I looked at the rooftops facing me my thoughts drifted to the lengthy list of places I have yet to discover and I found myself getting up and down from my desk for things like making a snack for which I was not really hungry.

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Mother’s Day 2014

May 9th, 2014

 

chef morgan a table

Mother’s Day 2014

“Rising to the Occasion”

&

your favorite chocolate soufflé

Each year in honor of Mother’s Day I write a personal recipe of life inspired by and for my daughters accompanied by a family (food) recipe relevant to the message. This year it is about soufflés and “rising to the occasion” that phrase we so often hear. The recipe is for a classic chocolate soufflé and you can find it in the following post. If you would like to skip directly to the soufflé recipe you may do so by clicking here, otherwise read on.

To all mothers I wish you a very Happy Mother’s Day (Joyeuse Fête des Mères).

warmly,

LM

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classic chocolate soufflé

May 9th, 2014

 

chef morgan a table

classic chocolate soufflé
Measuring your ingredients by weight (rather than volume) is the most accurate way to bake and produces the best results.

makes  6

equipment:

kitchen scale
6 ramekins, 3” wide
2 saucepans
double boiler or bain marie
2 nonreactive bowls
measuring cup
wire whisk
spatula
large spoon
rimmed baking sheet
mixer with whisk attachment (or large bowl with balloon whisk)

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joyeux noël

December 25th, 2013

chef morgan joyeax noel

Wishing you all a very Merry Christmas and un très bon appétit. LM
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holiday fudge

December 19th, 2013

chef morgan fudge

short and sweet 

holiday fudge (like Grandma used to make) 

 It was my birthday this week. The exact day I will not specify but my mother did tell me that it was Brad Pitt’s birthday as well and what woman would not be pleased about that?

I neither greeted the day bounding out of bed in celebration of the gift of another year nor speed-dialing my dermatologist. In truth, the day began with pause because for the past forty- Read the rest of this entry »

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panzanella

September 13th, 2013

chef morgan mail

this is farm to table: preparing food in the middle of a farm

panzanella

This week I did something I have never done: I gave a cooking demonstration in the middle of a farm field. McGrath Family Farm in Camarillo, California was the farm.

chef morgan mcgrath family farm

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bastille

June 28th, 2013


chef morgan bastille

Venez avec moi (come with me) 
let’s ”storm” the Bastille and Aligre market area 

Thunder storms like I have never heard. A downpour of rain… a smattering of sunshine … then more rain. Paris’s stormy June weather inspired me to learn more about an up and coming area: the Bastille.  So, I left the kichen, put on my running shoes and ran east across the city. Mark my words, there are more and more reasons to head east and I am going to show you why. Venez avec moi (come with me) and ”storm” the Bastille and Aligre market area (you do not have to run, although you may want to after you see the photos). 

Allez-y  (let’s go) !

LM

 

chef morgan
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Romanesco cauliflower Fettechini with Gorgonzola

February 12th, 2013

 

Romanesco Cauliflower fettechini with Gorgonzola  for Mardi Gras

Romanesco cauliflower Fettechini with Gorgonzola 

 

serves 6-8

preparation time: 10 minutes
cooking time: 15 minutes

Romanesco Cauliflower fettechini with Gorgonzola  for Mardi Gras ingredients, pine nuts gorgonzola, heavy cream

what you need:

  • 1 head Romanesco cauliflower (or any cauliflower), cut into small florets (~ 10 ounces)
  • ½ pound dry fettechini
  • 8 ounces Gorgonzola (or quality semi-soft blue cheese such as St Agur), crumbled
  • 1-2 tablespoons cup heavy cream
  • ⅓ cup pine nuts, toasted    
  • ~ 1 teaspoon gros sel de Guérande (and to taste)
  • freshly ground black ground pepper (to taste) Read the rest of this entry »
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