seared tuna rolls with micro greens

October 2nd, 2014

chef lisa baker morgan

Kona, “Blazeman,” and the log-roll

Recipe: seared tuna roll with micro greens

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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 »

cucumber and avocado salad (salade de concombre et avocat)

March 8th, 2013

cucumber and avocado salad

 “a pinch” should apply only to seasoning

cucumber and avocado salad

It was the threat of a Saint Patrick’s Day pinch which inspired this week’s simple pleasure: avocado and cucumber salad. Read the rest of this entry »

terre à terre

January 14th, 2013

mushrooms, black truffles and terre à terre;  mushroom soup with truffled straws

mushrooms, black truffles and terre à terre
mushroom soup with truffled straws

It became our holy grail; a sort of “Da Vinci Code” chase by default. I am not talking about a religious relic or an art piece. I am talking about soup. Over the holidays, the daily soup special on every Parisian menu seemed to be velouté de champignons (cream of mushroom soup). Miam ! The problem was this: by the time we headed out to eat, the mushroom soup was gone. It happened a few times. Even twice in one evening. Frustrated, we became obsessed (and I vowed not to cook for the week, at least I tried). Finally, we managed to get our rumps in gear earlier and we finally had the sought-after mushroom soup. As I watched my friend, a Paris first-timer, enjoy his soup, made with French butter and fresh cream, I was inspired to recreate it (a bit healthier and vegetarian) and combine it with another one of his new favorite things and that thought inspired this week’s simple pleasure: mushroom soup with truffled straws.

girl with mushroom earring Read the rest of this entry »

mushroom soup with truffled straws

January 14th, 2013

 

chefmorgan mush soup1

mushroom soup with truffled straws

 

 

makes ~ 32 ounces

what you need:

1 tablespoon olive oil
1 pound sliced and trimmed mushrooms
⅓ cup sliced leeks (whites only)
½ cup sliced shallots
½ pound diced and peeled Yukon or Russet potatoes Read the rest of this entry »

fennel and orange salad with toasted walnuts and Argan and honey dressing

January 7th, 2013

 fennel and orange salad with toasted walnuts and Argan and honey dressing

 

fennel and orange salad with toasted walnuts and Argan-honey dressing

 serves 4-6

what you need:

2 fennel bulbs, sliced (about 8 ounces)
1-2 beautiful oranges 
⅓ cup walnut pieces, toasted
2 tablespoons Argan oil (or toasted nut oil)
½ teaspoon fresh orange juice
1 tablespoon cider vinegar
1 teaspoon quality honey
gros sel de Guérande (or fleur de sel), as needed Read the rest of this entry »

harmony on your plate

August 13th, 2012

heirloom tomatoes  chef morgan

dischord on the farm; harmony on your plate: 
melange of garden heirloom tomatoes with burrata and whipped tomato purée

Mean girls in the coop and a surprise male in the hutch. This is how we arrived to my home in Los Angeles. Despite the dischord amongst the animals, we also arrived to a hillside of sun-ripened tomatoes in all shapes, sizes and varieties. So while the animals were in a “time-out,” our harmonious plates inspired this week’s simple pleasure: melange of garden heirloom tomatoes with burrata and whipped tomato purée.

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soupe de pêches au gingembre frais (peach “soup” with fresh ginger)

June 10th, 2012

peach “soup” with fresh ginger

soupe de pêches au gingembre frais 
(peach “soup” with fresh ginger)

serves 8

what you need:

sorbet
2 cups fresh peach juice from yellow peaches

3 cups chopped ripe yellow peaches
1 teaspoon fresh lemon juice
1 teaspoon fresh ginger zest

peach soup
4 beautiful white peaches, cut into 8 wedges

3 cups fresh peach juice from yellow peaches

garnish
melange de pain d’épice (as needed) or ground cinnamon 
pink and/or golden sanding sugar

  Read the rest of this entry »

rice and coconut milk smoothies

May 7th, 2012

rice and coconut milk smoothie by Chef Morgan 

dancing my way to a tropical paradise with Joséphine Baker
and one arm tied around my neck: 

rice and coconut milk smoothies

It was a beautiful Saturday afternoon in Los Angeles. I had been in the kitchen testing recipes all day and like Maria being called to the Alps, the hills of Mulholland were beckoning me. It was too beautiful to stay indoors. Time for a running break and enjoy some fresh air. That run and the aftermath that followed, with a little inspiration from Joséphine Baker, led to this week’s simple pleasure: rice and coconut milk smoothies. Read the rest of this entry »

rice and coconut milk smoothies

May 7th, 2012

 

coconut mango smoothie by chef morgan with garnish of flowers

 

rice and coconut milk smoothie

makes 24 ounces (4 6 ounce servings)

what you need:

½ cup aborrio rice 
1 cup water
3 tablespoons light brown sugar
1  cup (unsweetened) coconut milk
1 cup crushed ice
5 ounces chopped fruit (strawberries, mango, bananas, or pineapple or a combination)

fresh fruit (as needed for garnish)
fresh pineapple mint leaves (as needed for garnish)
fresh edible flowers (as needed for garnish)

how to: 

  • Cook Rice. Place rice and water in a saucepan over medium-high flame. Bring to a boil. Reduce heat. Simmer until cooked. If the water is almost gone, but the rice is not cooked, turn off the flame and place the lid on the saucepan. The carryover heat will finish cooking the rice. Let the rice cool slightly.
  • Purée. Place the rice, sugar, coconut milk, and fresh fruit in a blender (or use an immersion blender) and blend until very smooth and the rice is completely puréed.  If you prefer, you can use the fruit as a garnish rather than a primary ingredient in the smoothie. Either way, you can store in the refrigerator until you are ready to enjoy.
  • Add Ice.  Add ice and blend until smooth. 
  • Adjust Consistency. If smoothie is too thick (and you like the flavor), add a little more ice to thin. If it is too thick and you want to bump up the flavor, add a little more coconut milk (you can sweeten it a little with stevia, agave nectar or more brown sugar if necessary). 
  • Garnish. Add fresh fruit and/or fresh herbs/flowers in a beautiful way. 

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coconut mango smoothie by chef morgan