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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

et

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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beet Napoleon

February 11th, 2012

Beet napoleon

beet Napoleon

 makes 4-6

what you need:

6 red beets (to roast)
6 golden beets (to roast)

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champagne apéritif with rose syrup and lychee purée

February 11th, 2012

 

Champagne Aperitif

Valentine’s Day champagne apéritif with rose syrup and lychee purée

makes 5 apéritifs

what you need:

1 bottle very cold champagne (or prosecco)
1 ¼ cup lychee purée  (from fresh or canned lychees)
1 tablespoon rose syrup
granulated sugar (as needed if using fresh lychees)
rose petals (as needed for garnish)

how to:

  • Purée. Peel lychees. Dice flesh and remove pits. Place in a blender or food processor with the rose syrup. Purée until smooth. Taste. Add a little sugar to sweeten if necessary.
  • Add Champagne.  Pour 2 ounces of the purée into each champagne flute or wine glass. Add 3 ounces of prosecco in each glass.  Mix gently.

 
 
 
 
 
 

 

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roasted golden beets and watermelon radishes with blood orange segments

January 5th, 2012

roasted golden beets and watermelon radishes with blood orange segments

 roasted golden beets and watermelon radishes with blood orange segments

stats:

serves 4-6
(approx 69- 106 calories per serving)

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look what the wind blew in: souffléd herb and chèvre omelette

December 1st, 2011

look what the wind blew in: souffléd herb and chèvre omelette 
(a great way to lighten up post-Thanksgiving)

This week I bought my youngest daughter Les œufs verts au jambon (Dr. Seuss’s classic Green Eggs and Ham, in French). As we read it, I could hear the wind howling outside and I thought of a friend’s comment about feeling like an anchor after the consumption of turkey, stuffing, potatoes, sweet potatoes, and gravy.  So what does a chef think of while reading green eggs and ham, listening to the wind, and obsessing on “lighter”, leaner foods? Whisked egg whites with a little green and the inspiration for this week’s simple pleasure:  souffléd herb and chèvre omelette.

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