Category Archives: Recipes

Ham 2.0 – Culinary Trends Magazine

Ham Culinary Trends Food Fashionista Mika Takeuchi Writer

For this issue of Culinary Trends Magazine, I showcased cured ham. It was both an interesting and educational topic to write about since I found it to be a subject that many chefs and diners were both so passionate about. Also, having been a judge at a previous L.A. Cochon 555 event, and having attended the recent hog wild San Francisco event, cured ham was on the brain, and most likely still in my intestines. Enjoy!

 The Elite of Meat

 by Mika Takeuchi

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Chef Yigit Pura’s New Cookbook “Sweet Alchemy” Coming Soon

Sweet Alchemy - Yigit Pura

The talented Yigit Pura – Executive Chef and Owner of Tout Sweet Pâtisserie – and former Pastry Sous Chef at Daniel in New York City and Executive Pastry for Daniel Boulud in Las Vegas just announced the release of his new cookbook, “Sweet Alchemy,” which will be available in-stores and online beginning Tuesday, August 19, 2014. The sweet and colorful book will showcase over 70 recipes of Pura’s signature pastries and desserts.

Pistachio Vietnamese Cinnamon Brittle

Pistachio Vietnamese Cinnamon Brittle

“Sweet Alchemy” is a unique cookbook that breaks down the process of baking into ingredient-driven chapters including sugar, butter and flour, eggs and dairy, fruit and flowers and chocolate. Each chapter features new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible mélanges such as the Negroni Creamsicle – a composition of Citrus and Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes – or the Sexy Chocolate Coupe – a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake. With stunning photography by Frankie Frankeny, “Sweet Alchemy” brims with innovative recipes and classic techniques that will inspire home chef’s to create innovative desserts and sweet memories all year long!

Yigit Pura's Dark Chocolate Soufflé

Yigit Pura’s Dark Chocolate Soufflé

Chef Yigit Pura will embark on a book tour at various Williams-Sonoma locations around the country and believe me, you don’t want to miss him. So far, confirmed dates include:

August 19, 2014

6 – 8 p.m.

New York City, New York

Williams-Sonoma Time Warner Center

August 21, 2014

6 – 8 p.m.

Annapolis, Maryland

Williams-Sonoma

August 22, 2014

1 -3 p.m. King of Prussia, Pennsylvania

Williams-Sonoma

August 24, 2014

12 – 2 p.m.

Chicago, Illinois

Williams-Sonoma Lincoln Square

August 28, 2014 6 p.m.

Beverly Hills, California

Williams-Sonoma

September 6, 2014 Time TBD San Francisco, California

Williams-Sonoma Union Square

 

Chef Yigit Pura and Maui

Chef Yigit Pura and Maui

“With ‘Sweet Alchemy,’ I wanted to break down the barriers of intimidation people often have when it comes to making really special desserts. I want to show home chefs that with a little patience and a lot of love, they too can create wonderfully unique desserts at home.” – Yigit Pura

 

Learn more about Yigit Pura and Tout Sweet at  toutsweetsf.com

You can order a copy of Sweet Alchemy at http://bit.ly/V63KRQ

Photo Credit: Frankeny Images

Warm Up this Fall with Nespresso’s Apple Ginger Coffee Recipe

 

Nespress Apple Ginger Recipe

When you’re entertaining at home this fall, don’t leave the flavors of the season exclusively on the dining room table. Impress your friends (and warm them up) with a hint of apple, cinnamon, and ginger with the after-dinner coffee. This simple, at-home Nespresso recipe also makes a fab drink to help you wake up in the morning.

INGREDIENTS:

·         1 capsule of Linizio Lungo Grand Cru (or Decaffeinato Lungo)

·         1 Apple & Ginger herbal tea bag

·         2 teaspoons of maple syrup

·         3 tablespoons of milk froth

·         A pinch of ground cinnamon

INSTRUCTIONS:

·  Place the herbal tea bag in a Cappuccino cup and prepare your Grand Cru directly onto it

·  Allow the apple and ginger tea to infuse for 4 minutes, then remove the bag

·  Add the maple syrup to the coffee and set aside

·  Prepare the milk froth using the steam nozzle of your Nespresso machine or the    Aeroccino milk frother

·Place 3 tablespoons of frothed milk on top of the coffee and sprinkle with ground cinnamon


Say Good Morning with Nespresso’s Coffee Pancakes with a Double Espresso

Nespresso Coffee Pancakes

DOUBLE ESPRESSO WITH COFFEE PANCAKES

The satisfyingly sweet aroma of pancakes cooking in butter flavoured with a grand cru coffee is pure seduction.

Preparation (4 persons)

  • Mix the flour and the vanilla sugar in a bowl.
  • Add 4 eggs, and whisk it all, adding milk.
  • Melt the butter and add to the dough.
  • Add the Grand Cru Vivalto Lungo.
  • Put some butter in a baking pan and let it melt.
  • Put some dough in the baking pan and turn it when the side is slightly brown.
  • Add some sugar/ marmalade/ chocolate spread on the pancake and combine with a Vivalto Lungo.

Accessories for this recipe

Preparation
10 min. + 15 min. baking time

Material
1 oven
1 bowl
1 baking pan
1 Espresso cups (80 ml/3 oz)

Ingredients

  • 1 capsule of Grand Cru Vivalto Lungo
  • 4 eggs
  • 275 g / 9.7 oz of flour
  • 600 ml / 20.3 oz of milk
  • 1 pocket of vanilla sugar
  • marmelade
  • chocolate spread
  • sugar
  • butter

Champagne and Nespresso Coffee Espuma Recipe

Sparkling Wine and Nespresso Coffee

What could be better than champagne and coffee? How about when they’re combined together to create one incredibly exciting and chic sparkling cocktail!

A delicate dessert of bubbly champagne gilded with “espuma de café” – a frothing head of delectable coffee foam.

Preparation

  • Prepare 10 capsules of Volluto Grand Cru espressos (10 x 40 ml/1.5 oz ).
  • Pour them into a jug and add the gelatine sheets.
  • Stir until the gelatine sheets have completely dissolved in the coffee.
  • Pour the syrup and the sugar cane into the jug and mix well.
  • Pour the preparation in the blender, mix and keep refrigerated for about 4 hours.
  • It will be the espuma.
  • Fill half of a  Lungo cup with the champagne and add the espuma on top of it.
  • Serve immediately.

Preparation
10 minutes, plus 4 hours of chilling time in refrigerator

Material
10 Lungo Cups (10x 150 ml/5 oz)
1 Mixer/blender
1 Jug

Ingredients

  • 10 capsules of Volluto Grand Cru
  • 1 bottle 75 cl / 25.5 oz of champagne
  • 3 gelatine sheets
  • 80 ml / 3 oz of sugar cane syrup
  • 10 g / 0.5 oz of powdered sugar cane

Super Bowl Recipes by Super Chefs

Superbowl-Chefs-Recipes-Food-Fashionista

Super Bowl XLVI is right around the corner and we know that many of you are either hosting your own game day party, or attending a gathering as a guest. Even if you aren’t a big fan of football, we know you’re a fan of food, and there’s going to be plenty of that to go around on this very special football Sunday.

Food Fashionista asked some super Chefs to share their favorite recipes for the annual football festivities. Best part of all, you can easily create these unique and tasty recipes at home with the step-by-step instructions and ingredients listed by these professional chefs.

This year, forego being the friend who brings the bag of chips and jar of salsa, and impress your friends with one of the dishes below. We can’t predict if it’ll be the San Francisco 49er’s or the Baltimore Ravens who’ll be holding up the trophy this year, but we can guarantee that you’ll be a winner in the eyes of your Superbowl party comrades and foes if you make one of these recipes for this coming Sunday’s big celebration.

Justin-Simoneaux-Food-Fashionista-Recipe

Chicken & Andouille Sausage Gumbo Recipe by Chef Justin Simoneaux (Boxing Room)

Chef Justin Simoneaux’s recommended recipe is Smoked Chicken & Andouille Sausage Gumbo, because it’s hearty and can feed a group! Also, since the Niners are playing the Ravens in his home state of New Orleans, it’s like bringing a little taste of the South to San Francisco.

As you can tell from the photo, Justin’s team is the Saints!

Hoss-Zare-Food-Fashionista-Recipe

Roasted Chicken Wings in Fesenjoon Sauce Recipe by Chef Hoss Zare (Zare Fly Trap)

“My recipe is for roasted chicken wings in fesenjoon sauce. This is simple and uncomplicated, the sauce even matches my favorite team, the niners. This recipe is easy and a crowd pleaser. The color is reminiscent of the 49ers. Prediction – 49ers: 36, Baltimore: 24″ – Hoss Zare

Cassava-FoodFashionista-Recipe

Curry Puffs Recipe by Kris Toliao & Yuka Ioroi (Cassava Bakery + Cafe)

Kris is more of a Manchester United Football fan, but he does like the 49er’s and Yuka really likes the New Orleans Saints because she says “their story is beautiful.

Mark-Dommen-Food-Fashionista-Recipe

Chipotle Chili Glazed Dungeness Crab Recipe by Chef Mark Dommen (One Market Restaurant)

I chose this recipe because I wanted to do something with crab, keeping the main ingredient local as the 49ers are in the Superbowl.  I also wanted to make it finger food and fun so that people had to use their hands to eat it.  I like to compare it to the shellfish version of chicken wings and something that would go really well with cold beer on Superbowl Sunday.  The crab could easily be substituted for head on shrimp in the shell.” – Mark Dommen

Mark’s favorite football team is the 49ers!

Michael-Mina-Food-Fashionista-Recipe

Cioppino, Crab Toasts, and Crudite Recipe by Chef Michael Mina (Mina Group & CookTasteEat)

Chef Michael Mina is a 49er faithful and these are Chef Mina’s “San Francisco” recipes in honor of the 49ers going to the Super Bowl (crab, seafood, RED food…)

Chef-Jet-Tila-Charleston-Tacos-Recipe

 

Charleston Tacos with Braised Short Ribs Recipe by Chef Jet Tila (The Charleston LA)

“My favorite Team has to be the Jets because I was named after them back when they would win in the 70’s!  
 
Even though it’s labor intensive, these tacos can be done DAYS ahead and bring the Big game a fancy factor!.  Braise the beef days ahead, keep warm during the game, and guests can make their tacos during the breaks in the game!  These will definitely take your game to another level!” – Jet Tila 

Francis-Hogan-Food-Fashionista-Recipe

Chef Hogan BLEEDS green…meaning he is a die hard Philadelphia Eagles fan (from his home town). He doesn’t dislike the Niners at all, but he believes “you have to stay true to your roots.”

Chef Thomas Weibull

Sourdough Cheese Steak with Homemade Chez Whiz and Crisp Onions Recipe by Chef Thomas Weibull (Velvet Room at CLIFT)

“Why is this dish my favorite? Well coming from Philly you can’t watch football without Philly Cheese Steak. It’s like drinking water for us. I think I had my first Cheese steak when I was 5 and then once every weekend since then…well when I lived there that is, I can still smell those Amorosa Rolls though this version is more a West Coast style.” – Chef Thomas Weibull

Chef-RIchie-Nakano-Food-Fashionista-

Chicken Katsu Sandwich Recipe by Chef Richie Nakano (Hapa Ramen) 

Chef Richie Nakano of Hapa Ramen may be known as a die-hard baseball and San Francisco Giant’s fan, but he hasn’t forgotten that his city is represented in this year’s Super Bowl.


 

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Chef Michael Mina’s Superbowl Party Recipes

Michael-Mina-Kullect-Food-Fashionista-Recipe

Chef Michael Mina is a 49er faithful. These are Chef Mina’s “San Francisco” recipes in honor of the 49ers going to the Super Bowl (crab, seafood, RED food).

Crab Toasts 1

Crab Toasts

Ingredients

·         1 ⅓ cups crabmeat

·         ½ – ¾ cup rouille

·         1 tablespoon finely sliced chives

·         1 tablespoon lemon zest

·         ½ teaspoon salt

·         Pepper

·         4 slices sourdough bread

·         3 tablespoons olive oil

·         4 pieces of wax paper cut just slightly bigger than bread slices

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method

1.      1. Brush sliced bread with oil on both sides and place on panini press, toasting only one side. Leave press open until bottom of bread slices have started to turn olden brown (about 1 minute). Remove bread and place on sheet pan, darker side up. Heat a panini press to 380°F

2.      2. Mix crabmeat with rouille in a medium bowl. Add chives, lemon zest and salt. Mix thoroughly. Add rouille to dress the crab. You want the crab to be creamy but not over-dressed. Taste for seasoning and adjust if needed with salt and lemon juice.

3.      3. Spread toasts with crab mixture. Cut squares of parchment the size of your bread slices and brush them with olive oil. Place the oil side down on the crab layer. Place toasts on the panini press and let toast for 1-2 minutes until the very top is golden brown. If you don’t have a Panini press, you can place these toasts in the toaster oven. Remove toasts from press and place back on sheet pan fitted with a rack. Leave wax paper on toasts until ready to serve. Cut each toast into 4.

Orange and Red Pepper Rouille with Crudite 1

Garlic Confit, Orange & Red Pepper Rouille with Crudité

 

Ingredients

For the Garlic Confit:

·         1 ½ cup olive oil

·         1 head peeled garlic cloves

For the Crudité:

·         15 celery sticks

·         3 radish bunches

·         2 baby turnip bunches

·         3 bell peppers (variety of red, orange, yellow and purple)

For the Rouille:

·         2 tablespoons olive oil

·         1 to 1 ½ cups garlic oil from Garlic Confit (above), or 1 to 1 ½ cups of olive oil

·         2 red bell peppers, roasted

·         4 Fresno chiles or jalapeno peppers, roasted

·         Zest of ½ orange

·         2 egg yolks

·         ¾ cup orange juice

·         Juice of 1 lemon

·         1 cup fine bread crumbs, toasted

·         1 tablespoon salt

·         1 to 1½ cup garlic oil

Yield: 3 cups*

*Note: This recipe yields enough rouille for crab toasts and leftover for dipping vegetables.

Serves: 4

Total Time: 1 hour and 10 minutes

Active Time: 50 minutes

 

Method

For the Garlic Confit:

1.      1. Place garlic and oil in a small pot and set over medium heat. As soon as small bubbles appear, reduce heat to very low and let lightly simmer for 20 minutes. Save the infused oil for the rouille. Reserve the cooked garlic for another use.

For the Crudité:

1.      1. Wash vegetables and dry off well. Remove leaves from celery sticks and cut in half.

2.      2. Remove leaves from radishes and cut in quarters.

3.      3. Cut bell peppers in 1/8, removing seeds.

4.      4. Remove leaves from baby turnips and cut them in half.

5.      5. Reserve all prepared cut vegetables (crudité) for rouille dip.

For the Rouille:

1.      1. Toss red peppers and chiles with olive oil and season with salt and pepper. Place peppers and chiles on a medium-sized baking sheet lined with foil (or a rack over a baking sheet) and place under the broiler until the skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides.

2.      2. Remove from oven and place peppers and chiles in a medium bowl. Cover tightly with plastic wrap and let them sit for 10-15 minutes. The steam inside will loosen the skins.

3.      3. Peel skins off peppers.

4.      4. Remove the stems and seeds from all of the peppers and add the peeled and deseeded peppers to the food processor with all of the remaining ingredients except oil. Let the processor run until ingredients are well blended together. Slowly pour oil into running processor and continue blending until emulsified.

5.      5. Reserve at least ½-¾ cup rouille for Crab Toasts.

Orange and Red Pepper Rouille with Crudite

Super Bowl: Crab Cioppino, Orange & Red Pepper Rouille, Mussels & Clams and Crab Toast

See Full Recipe on Cook Taste Eat 

 

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Velvet Room at CLIFT Chef Thomas Weibull’s Sourdough Cheese Steak Recipe

Chef-Thomas-Weibull

“Why is this dish my favorite? Well coming from Philly you can’t watch football without Philly Cheese Steak. It’s like drinking water for us. I think I had my first Cheese steak when I was 5 and then once every weekend since then…well when I lived there that is, I can still smell those Amorosa Rolls though this version is more a West Coast style.” – Chef Thomas Weibull

Sourdough Cheese Steak with Homemade Chez Whiz and Crisp Onions Recipe by

Chef Thomas Weibull (Velvet Room at CLIFT

 

Open face Sour dough Steak Sandwich 

1 Loaf Pullman Sour dough Bread from Panorama Breads (Sliced lengthwise should get 4-6 long slices)

2  lbs Top Round (slice thin)day before may help to slightly freeze meat to get optimal thin slices

Home Made Cheddar Chez & Pickled Jalapeno

1 cup Whole Milk

½  cup cubed Velvetta Cheese

½ cup cubed Cheddar Cheese

Worchester Sauce to taste

Sliced Pickled Jalapeno

Add all in pot and slowly melt cheese until thoroughly mixed can be made a day ahead

 Crisp Onions

2 ea  Sliced Thin Spanish  Onions

Wondra for Dregding for Onions

Fry in until crisp in a fryer

2ea Haas Avocado
 Sliced thin

Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the slices of meat quickly on both sides. Then toast sourdough that has been buttered on one side in a pan butter side down place cooked meat  on top then ladle Chez whiz  over and remove from pan cut  1 ½  inch slices and top with crisp onions and Avocado

 

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Chef Richie Nakano’s Chicken Katsu Sandwich Recipe

Chef-RIchie-Nakano-Food-Fashionista-Kullect

Chef Richie Nakano of Hapa Ramen may be a die-hard baseball and San Francisco Giant’s fan, but he hasn’t forgotten that his city is in this year’s Super Bowl. Here’s Richie’s recommended game day recipe:
Chicken Katsu Sandwiches
Sauce3 yellow onion, sliced
3 cups ketchup
1 cup worsteshire sauce
1/2 cup rice vinegar
Salt
3 tbsp oil

Sautee onions in hot oil. When caramelized deglaze with vinegar. Add ketchup and worsteshire and cook over low heat until reduced by 1/3. Season.

Chicken

4 boneless chicken thighs, cleaned of excess fat and silver skin
1 cup flour
3 eggs, beaten
2 cups panko
Oil for frying, heated to 350

Dredge thighs in flour, then egg, then panko. Fry until golden brown. Drain on a wire rack. Season

Assembly

4 hamburger buns
Cabbage, sliced thinly

Place thigh on bun, top with cabbage and sauce.

Chef Jet Tila’s Charleston Tacos Recipe

Chef-Jet-Tila-Charleston-Tacos-Recipe-Kullect

                    Charleston Korean Tacos by Chef Jet Tila

 

“My favorite Team has to be the Jets because I was named after them back when they would win in the 70’s!  
 
Even though it’s labor intensive, these tacos can be done DAYS ahead and bring the Big game a fancy factor!.  Braise the beef days ahead, keep warm during the game, and guests can make their tacos during the breaks in the game!  These will definitely take your game to another level!” – Jet Tila 

 

Braised Short rib 

1 (750 milliliter) bottles dry red wine

1/2 cup all-purpose flour

Kosher Salt TT

Cracked Pepper TT

4 pounds beef short rib

1/4 cup butter

2 shallots, chopped

3 cloves garlic, chopped

1# Mirepoix

2 sprigs fresh thyme

1 bay leaf

1 sprigs flat-leaf parsley

4 cups beef broth

 

Preheat oven to 325 degrees F (165 degrees C).

 

Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, salt, and pepper in a large bowl. Dredge the beef in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.

 

Melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add wine and reduce by half. Stir in the thyme, bay leaf, parsley, and beef broth. Place the browned oxtail on top of the vegetables in a single layer, and then bring to a boil.

 

Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours. Once the short rib is tender, remove the meat to a serving dish, cover, and keep warm.   Fork meat off the bone and reserve.

 

Korean Taco Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons sesame oil

 

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

To Assemble

50 Small corn tortillas

2 Cups Chopped Onion

4# Sliced Brussel sprouts

20 limes Cut into wedges

 

Sauté some shredded short rib with Brussel, onions, salt and pepper.  Heat some tortillas on the grill.  Spoon some of the taco filling into each tortilla.  Serve with taco sauce and lime wedge.

 

 

 

 

 

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