Porcini Parmentier with crispy shallots and garlic and mushroom jus

December 16th, 2014

chef morgan a table

Porcini Parmentier 

with crispy shallots and garlic and mushroom jus

Hachis Parmentier or Parmentier is the French version of the English Shepherd’s Pie, to which people more often refer probably because it seems easier to pronounce. Any way you dish it, parmentier is comfort food. Hearty and warm. Perfect for the winter weather.

Let it snow (or rain). Read the rest of this entry »

living it up on Mardi Gras (or all winter long)

February 12th, 2013

 child with Romanesco Cauliflower fettechini with Gorgonzola  for Mardi Gras 

living it up (on Mardi Gras) in a savory and seasonal way:

Romanesco Cauliflower fettechini with Gorgonzola 

Romanesco cauliflower is in the markets right now and the tight, pointed green curds are nutty tasting and delicious. Given that we have two celebrations in one week – Mardi Gras and Saint Valentine’s Day – a little culinary indulgence in a tasteful, seasonal, and savory way inspired this week’s simple pleasure: Romanesco Cauliflower fettechini with Gorgonzola. (However, if you prefer to celebrate Mardi Gras with something sweet, try making traditional beignets !  recipe here.) 


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spaghetti squash à la carbonara (spaghetti squash carbonara)

November 21st, 2012

squash carbonara with egg 

spaghetti squash à la carbonara (spaghetti squash carbonara)
(une carbonara pas commes les autres !)

(remember to read through the entire recipe to
understand the sequence of events. There are only a few steps, 
but its best to do them
in the suggested order)

 serves 6-8

what you need:

1 spaghetti squash (approx 2 pounds, 5 ounces)
fresh thyme sprigs Read the rest of this entry »

melon and honey-ricotta cannoli (with raspberry coulis)

August 20th, 2012

melon and honey-ricotta cannoli (with raspberry coulis) chef morgan

melon and honey-ricotta cannoli
(with raspberry coulis)

serves 4-5

what you need:

1 sweet, ripe cantaloupe, cut/sliced as indicated 
1 cuplow fat ricotta cheese
2 teaspoons quality honey, room temperature

5 ounces raspberries (fresh or frozen)
2 tablespoons granulated sugar
½ teaspoon fresh lemon juice
water (as needed)

fresh mint leaves (as needed)
toasted pine nuts (as needed)
granny smith apple, julienne (as needed)  Read the rest of this entry »

it is hot in here: tarte flamblée with Alsacian slaw … “ah weee”

July 28th, 2011

wooden pizza spatula by Chef Morgan

it is hot in here: tarte flamblée with Alsacian slaw … “ah weee”

The region of Alsace is beautiful and full of wonderful people, A.O.C. wines (such as Muscat, Gerwürztraminer, and Riesling) and its own culinary traditions one of which is tarte flamblée (also known as flammeküche). In a nod to this special region of France, tarte flamblée served with a lardon and apple cabbage slaw is this week’s simple pleasure.

Read the rest of this entry »

apple and aged Gouda soufflé

November 12th, 2010


Soufflés.   Impressive to guests.   Intimidating to cooks.   This recipe will keep the impressive factor and eliminate the intimidation factor.

Sweet or savory, soufflés consist of three parts:

  • Developing the flavor (Essentially, what is the soufflé supposed to taste like?  Here, apples and cheese);
  • Making the structure (This is the foundation for the soufflé, what gives the soufflé its strength.  Here, it is a classic spice-infused béchamel bound with egg yolks); and
  • Creating a lift (This is what makes it rise.  In soufflés the rise is due to the air trapped in the whisked egg whites that turns to steam and expands with oven heat).

The first two steps can be done ahead of time and stored in the refrigerator for up to two days.   When you are ready to make it, let it come to room temperature, whisk the eggs, fold into the base and bake.

This soufflé recipe is perfect for Fall and it is versatile as it can be served as a side-dish or a dessert (after all, it really is apple pie just re-configured).  As written, this recipe is also user-friendly because you have less chance of a fallen soufflé  (the sugar in the egg whites acts as a stabilizer and the lower oven temperature allows the soufflé to cook in the middle, rather than be molten). Read the rest of this entry »