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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September 13th, 2013

chef morgan mail

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


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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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) !



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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bonne année 2013

January 1st, 2013
chef morgan paris 2013

PARIS 2013


bonne année, bonne santé


bon appétit

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Happy Thanksgiving, warmly LM

November 19th, 2012

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fish stock

October 18th, 2012

Fish parts in bowl for fish stock

fish stock

 makes 2 liters

what you need:

2 pounds of lean white fish trimmings /bones 
1 tablespoon unsalted butter
¼ cup dry white wine
¼ yellow onion, chopped (1 ounce)
1 parsnip, chopped (1 ounce)
1 celery stalk, chopped (1 ounce)
1 lemon peel
1 tablespoon sea salt
5 black peppercorns
bouquet garni * (1 strip leek, 1 bay leaf, fresh thyme sprigs, Italian parsley)
cold bottled water (as needed) Read the rest of this entry »

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rose water and saffron pistachio ice cream

March 18th, 2012

Nowruz Pistachio Ice Cream with Rose Water

 Celebrating spring and the
sameness of our ingredients:
rose water and saffron pistachio ice cream 

I have Persian neighbors and friends in both Los Angeles and Paris. Soon (March 19 in Los Angeles, March 20 in Paris) the Persian community will celebrate Nowruz. Nowruz is not a religious holiday but it celebrates the first day of spring and the beginning of the Iranian calendar new year. Although my gardeners pruned my roses to the nub, this week a singular rose burst open as if it was announcing the onset of spring, and I thought of how rose water is used in both Persian and French cooking. From this rose bloomed this week’s simple pleasure just in time for Nowruz: rose water and saffron pistachio ice cream.

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Belgium endive au gratin

February 19th, 2012


Belgium Endive au gratin

out of the salad bowl and turning up the heat:
Belgium endive au gratin

Rarely do Americans cook endives. Rather, we consume them raw, usually in a salad or as a passed hors d’œurves. However, sometimes you just have take things out of the salad bowl. I say that with great affection thinking of someone I met who primarily eats salads and rarely ventures out culinarily (at least on his own). This week’s simple pleasure goes outside the endive salad bowl and turns up the heat with a Belgium endive au gratin.   Read the rest of this entry »

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