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