Nuwe resepte

Die skyfievertoning van die kombuisgereedskap van Alain Ducasse

Die skyfievertoning van die kombuisgereedskap van Alain Ducasse

Die sjef deel sy 5 moet-hê-items in die kombuis

Maryse Spatula

Hierdie geboë, buigsame spatel word hoofsaaklik in bak gebruik, maar Ducasse vind dit nuttig in elke stap van die kookproses, of dit nou bloot bestanddele is of sous uit 'n bak skraap. "Die Maryse -spatel is 'n noodsaaklikheid vir sowel as gebakkoeke; die Maryse -spatel is buigsaam en maak dit moontlik om houers van alle vorme doeltreffend uit te skrap, sodat alle inhoud 'n resep kan maak," sê hy.

Mengbak met ronde bodem:

'N Stewige mengbak is 'n vereiste vir enige kombuis (goed gevul of nie), maar 'n weergawe van ronde bodem van vlekvrye staal is die veelsydigste. "Die vlekvrye staal Cul-de-Poule Met 'n mengbak (met 'n ronde bodem) kan u koue bestanddele glad meng, of selfs produkte op 'n stoof of rooster kombineer, "sê Ducasse. U kan dus swaar slagroom vooraf meet en in die yskas gooi of sjokolade probeer smelt. daarin met 'n dubbelkoker.

Chinois

Hierdie koniese sif het 'n fyner gaas as standaard sif, wat dit perfek maak om puree, sop en vla te sif vir 'n ekstra gladde tekstuur. 'Ek gebruik dit om vaste stowwe van vloeistowwe te skei - byvoorbeeld om selfs die kleinste deeltjies uit souse te verwyder,' sê Ducasse. "Dit is ook die beste hulpmiddel om droë bestanddele saam te sif."

Mandoline

Ja, 'n mandoline is dalk intimiderend, maar ken u die perfekte snye aartappels en wortels wat u altyd in restaurante kry? Maak nie saak hoe goed jou mesvaardighede is nie, jy sal dit nie sonder hierdie kan doen nie. "Selfs die vaardigste sjefs gebruik hierdie snyer vir presisie wanneer hulle produkte sny," sê Ducasse.

Skimmer

U dink miskien dat 'n reuse -lepel in die kombuis nodig is as dit by sop kom, maar as u eers 'n skimmer kry, kan u nie daarsonder kook nie. 'Ek gebruik hierdie instrument om die vet van 'n bouillon af te vee, maar dit is ook handig as ek 'n geblansjeerde bestanddeel wat in water gedompel is, moet verwyder,' sê Ducasse.


Die eks-vrou van die bakker

Frédérick Grasser-Hermé pleeg die kardinale eetkamer sonde voordat sy selfs die kombuis verlaat: sy speel met haar kos. En sy sal moontlik met joune speel. Sy dans in haar kombuis in Parys en snuffel rukkies Franse deuntjies terwyl sy 'n vloeibare koek, kaasfruit en hoender in Coca-Cola-sous opsweep.

'Dit,' verduidelik sy in 'n poging tot Engels, 'is 'n sytak van Manhattan.'

Wat sy bedoel, is dat sy 'n konstruktivistiese huldeblyk aan New York saamgestel het, met prei en pretzels wat van 'n bord af opgestaan ​​het om die skyline van Manhattan na te boots.

Frédérick E. Grasser-Hermé (Fegh aan vriende) is 'n 60-jarige vrou met 'n grenslose entoesiasme wat haar in staat gestel het om meer as 20 kookboeke te vervaardig, waaronder "La Cuisinière du Cuisinier" saam met Alain Ducasse. Dit, ondanks die feit dat sy eers aan die kook gekom het toe haar vriendinne van die eetgoed haar 'n goeie kombuis voorgestel het toe sy 'n 30-jarige advertensiebestuurder was. Sy het 'n enkele maaltyd in die restaurant van Alain Chapel in Mionnay erken vir haar loopbaanuitbarsting.

Sy slaan 'n klomp Babybel -kaas op 'n bord, besprinkel dit met truffelsout en steek dit in 'n mikrogolfoond. Daar kom 'n lekker happie - een van die dinge wat jy eet en dan 'n tweede golf van verrassing kry oor hoe lekker dit is.

'Salons-truuks', snuif Jeffrey Steingarten, die kosskrywer en jarelange vriend van Grasser-Hermé. 'Nadat u twee of drie keer die mikrogolfkaas geëet het, is dit nie so interessant nie.

Steingarten beskou haar egter as 'n baie goeie kok. 'Toe sy getroud was' - sy en Pierre Hermé, miskien die wêreld se mees gewaardeerde banketbakker, was 14 jaar saam en hul egskeiding was vriendskaplik, en hulle praat gereeld oor professionele aangeleenthede - 'Ek sou na hul huis gaan om te eet, en sy sal altyd die een wees wat kook. Sy sou klassieke maaltye maak: lam met appelkose, varkpense - bros en heerlik. En verrassend genoeg het sy 'n beter smaak as Pierre, hoewel hy 'n baie goeie smaak het. Dit is net dat hy te vinnig eet. ” (Nie lank gelede nie, het Grasser-Hermé en haar gewese man 'n pelgrimstog van 15 uur per motor onderneem na Ferran Adrià se El Bulli-restaurant in Roses, Spanje. Hulle het 10 uur lank die een gang na die ander geëet, en aan die einde was Pierre nog steeds honger.)

Steingarten is nie die enigste een wat Grasser-Hermé se kookkuns bewonder nie. Haar aanhangers strek tot in die kuns- en ontwerpwêrelde, waar hulle haar ongekende konsepte waardeer. Vir 'n onlangse onthaal na die opening van 'n neo-realistiese uitstalling in Le Grand Palais, het sy 'n kleurryke mengsel lekkernye gelewer: kobaltblou vlieënde viskooi bo-op 'n murgbeen en ertjies en gerasperde wortels in 'n vierkant agar gehang -agar. Selfs haar mees onlangse kookboek, "Serial Colours" (L'Ãpure Editions), is deur die ontwerper Matali Crasset op die oomblik in 'n pot verpak.

Grasser-Hermé het altyd haar vingers in 'n verskeidenheid potte as sy nie tydskrifkolomme skryf of met hotel- en restaurantsjefs konsulteer nie, maar sy droom oor nuwe geregte. (Sy en Pierre het die kortstondige Korova-restaurant oopgemaak, wat haar Coca-Cola-hoender en ander grillige kos bedien het.) Haar mees onlangse obsessie, afgesien van die begeerte om pot-au-feu te dekonstrueer, is die "Technicolor-kookkuns" wat sy ondersoek het in “Seriële kleure”. Sy noem dit "die reënboog van my drome: 'n wit ysbeer-skemerkelkie, 'n swart truffelpizza, 'n blou kreefrol, aartappelpuree met kaas. . . .

'Ons moet die regte kleur in die natuur vind sodat voedsel die natuurlike weerspieël,' dink ek.

Al hierdie botsende idees kom uit haar Crasset-ontwerpte woonstel by die Champs-Élysées. Dit word meer as 'n Disney Toontown genoem, en word Fegh Shui House genoem. Die toestelle is groot en kan met Mickey Mouse -handskoene gebruik word. Dit lyk asof die kunswerk met 'n soort driedimensionele rits teen die mure verskyn. Haar middernagblou vinielbank grens aan beeldhouwerk.

“Wag! Wag! ” Sy wil haar vloeibare koek maak. Draaiend en neurie gooi sy Champagne in 'n groot mengbak en spat dan 'n bietjie vodka en lepels roomys, passievrugtepuree en botterkoekies in. Sy meng dit alles en gooi 'n sny in 'n groot martini -glas. Is dit 'n verrassing dat dit ook 'n wonderlike uitvinding is?

Puntarella met groen Anchoïade

1 ½ pond puntarella (Italiaanse sigorei) of paardebloemblare

16 ansjovisfilette in olie, afgespoel en droog gedruk

4 teelepels ekstra asyn

½ koppie ekstra suiwer olyfolie

Vars gemaalde swartpeper

1. Verwyder die sagte binneste blare van die puntarella en sny die groter groen blare in derdes. Sny die oorblywende kern fyn met 'n mandolien. (As u paardebloemgroentes gebruik, verwyder en gooi die stamme weg en sny die blare in derdes.) Spoel in koue water, dreineer, draai in papierhanddoeke en sit dit in die yskas vir 1 uur.

2. Berei die anchoïade (ansjovissous) deur die ansjovis, knoffel, olywe en asyn in 'n voedselverwerker te kombineer. Giet die olyfolie in 'n dun, bestendige straal terwyl die motor loop. Geur na smaak met sout en peper en meng weer.

3. Plaas 3 eetlepels van die anchoïade onder in 'n slaaibak. Voeg die verkoelde blare by en meng goed. Bedien met geroosterde brood. Lewer 4.

Hot Dog Chic of King Crab

9 onse geskilde koningskrabvleis

1 eetlepel gekapte selderyblare

2 eetlepels mayonnaise (verkieslik Hellmann’s)

Vars gemaalde swartpeper

2 tot 3 eetlepels botter

1 eetlepel gemaalde grasuie.

1. Druk die krapvleis tussen u hande om al die vog te verwyder en breek dit dan in groot stukke en plaas dit in 'n groot bak. Voeg selderyblare, mayonnaise en suurlemoensap by en meng goed. Geur na smaak met sout, peper en rooipepervlokkies.

2. Verhit die botter in 'n kleefvrye pan oor lae hitte totdat dit begin skuim. Verbruin die worsbroodjies aan beide kante en laat eenkant om effens af te koel.

3. Smeer 1/4 van die mengsel in elke broodjie en strooi grasuie oor.

Bedien dadelik. Lewer 4.

Vloeibare koek

1 passievrug, ontpit en ontpit

¼ koppie vanieljeroomys, versag

¼ koppie mangosorbet, versag

2 botterkoekies, verkrummel.

1. Halveer die passievrugte en skraap die pulp met 'n houtlepel of rubberspatel deur 'n fyn maas sif oor 'n bak. Gooi die oorblywende sade en pulp weg.

2. Meng die roomys en sorbet in 'n medium bak. Giet die vodka in en klits liggies. Roer die passievrugte-puree by en vou dan die sjampanje by.

3. Sprinkel die koekies eweredig tussen 4 martini -glase. Bedek elkeen met die vodkamengsel en sit dadelik voor. Lewer 4. Alle resepte aangepas van Frédérick Grasser-Hermé.


Die eks-vrou van die bakker

Frédérick Grasser-Hermé pleeg die kardinale eetkamer sonde voordat sy selfs die kombuis verlaat: sy speel met haar kos. En sy sal moontlik met joune speel. Sy dans om haar kombuis in Parys en brom snuffels Franse deuntjies terwyl sy 'n vloeibare koek, kaasfruit en hoender in Coca-Cola-sous opsweep.

'Dit,' verduidelik sy in 'n poging tot Engels, 'is 'n sytak van Manhattan.'

Wat sy bedoel, is dat sy 'n konstruktivistiese huldeblyk aan New York saamgestel het, met prei en pretzels wat van 'n bord af opgestaan ​​het om die skyline van Manhattan na te boots.

Frédérick E. Grasser-Hermé (Fegh aan vriende) is 'n 60-jarige vrou met 'n grenslose entoesiasme wat haar in staat gestel het om meer as 20 kookboeke te vervaardig, waaronder "La Cuisinière du Cuisinier" saam met Alain Ducasse. Dit, ondanks die feit dat sy eers aan die kook gekom het toe haar vriendinne van die eetgoed haar 'n goeie kombuis voorgestel het toe sy 'n 30-jarige advertensiebestuurder was. Sy het 'n enkele maaltyd in die restaurant van Alain Chapel in Mionnay erken vir haar loopbaanuitbarsting.

Sy slaan 'n klomp Babybel -kaas op 'n bord, besprinkel dit met truffelsout en steek dit in 'n mikrogolfoond. Daar kom 'n heerlike versnapering - een van die dinge wat jy eet en dan 'n tweede golf van verrassing kry oor hoe lekker dit is.

'Salons-truuks', snuif Jeffrey Steingarten, die kosskrywer en jarelange vriend van Grasser-Hermé. 'Nadat u twee of drie keer die mikrogolfkaas geëet het, is dit nie so interessant nie.

Steingarten beskou haar egter as 'n baie goeie kok. 'Toe sy getroud was' - sy en Pierre Hermé, miskien die wêreld se mees gewaardeerde banketbakker, was 14 jaar saam en hul egskeiding was vriendskaplik, en hulle praat gereeld oor professionele aangeleenthede - 'Ek sou na hul huis gaan om te eet, en sy sal altyd die een wees wat kook. Sy sou klassieke maaltye maak: lam met appelkose, varkpense - bros en heerlik. En verrassend genoeg het sy 'n beter smaak as Pierre, hoewel hy 'n baie goeie smaak het. Dit is net dat hy te vinnig eet. ” (Nie lank gelede nie, het Grasser-Hermé en haar gewese man 'n pelgrimstog van 15 uur per motor onderneem na Ferran Adrià se El Bulli-restaurant in Roses, Spanje. Hulle het 10 uur lank die een gang na die ander geëet, en aan die einde was Pierre nog steeds honger.)

Steingarten is nie die enigste een wat Grasser-Hermé se kookkuns bewonder nie. Haar aanhangers strek tot in die kuns- en ontwerpwêrelde, waar hulle haar ongekende konsepte waardeer. Vir 'n onlangse onthaal na die opening van 'n neo-realistiese uitstalling in Le Grand Palais, het sy 'n kleurryke mengsel lekkernye gelewer: kobaltblou vlieënde viskooi bo-op 'n murgbeen en ertjies en gerasperde wortels in 'n vierkant agar gehang -agar. Selfs haar mees onlangse kookboek, "Serial Colors" (L'Ãpure Editions), is deur die ontwerper Matali Crasset in 'n pot verpak.

Grasser-Hermé het altyd haar vingers in 'n verskeidenheid potte as sy nie tydskrifkolomme skryf of met hotel- en restaurantsjefs konsulteer nie, maar sy droom oor nuwe geregte. (Sy en Pierre het die kortstondige Korova-restaurant oopgemaak, wat haar Coca-Cola-hoender en ander grillige kos bedien het.) Haar mees onlangse obsessie, afgesien van die begeerte om pot-au-feu te dekonstrueer, is die "Technicolor-kookkuns" wat sy ondersoek het in “Seriële kleure”. Sy noem dit "die reënboog van my drome: 'n wit ysbeer-skemerkelkie, 'n swart truffelpizza, 'n blou kreefrol, aartappelpuree met kaas. . . .

'Ons moet die regte kleur in die natuur vind sodat voedsel die natuurlike weerspieël,' dink ek.

Al hierdie botsende idees kom uit haar Crasset-ontwerpte woonstel by die Champs-Élysées. Dit word meer as 'n Disney Toontown genoem, en word Fegh Shui House genoem. Die toestelle is groot en kan met Mickey Mouse -handskoene gebruik word. Dit lyk asof die kunswerk met 'n soort driedimensionele rits teen die mure verskyn. Haar middernagblou vinielbank grens aan beeldhouwerk.

“Wag! Wag! ” Sy wil haar vloeibare koek maak. Draaiend en neurie gooi sy Champagne in 'n groot mengbak en spat dan 'n bietjie vodka en lepels roomys, passievrugtepuree en botterkoekies in. Sy meng alles en giet 'n sny in 'n groot martini -glas. Is dit 'n verrassing dat dit ook 'n wonderlike uitvinding is?

Puntarella met groen Anchoïade

1 ½ pond puntarella (Italiaanse sigorei) of paardebloemblare

16 ansjovisfilette in olie, afgespoel en droog gedruk

4 teelepels ekstra asyn

½ koppie ekstra suiwer olyfolie

Vars gemaalde swartpeper

1. Verwyder die sagte binneste blare van die puntarella en sny die groter groen blare in derdes. Sny die oorblywende kern fyn met 'n mandolien. (As u paardebloemgroentes gebruik, verwyder en gooi die stamme weg en sny die blare in derdes.) Spoel in koue water, dreineer, draai in papierhanddoeke en sit dit in die yskas vir 1 uur.

2. Berei die anchoïade (ansjovissous) deur die ansjovis, knoffel, olywe en asyn in 'n voedselverwerker te kombineer. Giet die olyfolie in 'n dun, bestendige straal terwyl die motor loop. Geur na smaak met sout en peper en meng weer.

3. Plaas 3 eetlepels van die anchoïade onder in 'n slaaibak. Voeg die verkoelde blare by en meng goed. Bedien met geroosterde brood. Lewer 4.

Hot Dog Chic of King Crab

9 onse geskilde koningskrabvleis

1 eetlepel gekapte selderyblare

2 eetlepels mayonnaise (verkieslik Hellmann’s)

Vars gemaalde swartpeper

2 tot 3 eetlepels botter

1 eetlepel gemaalde grasuie.

1. Druk die krapvleis tussen u hande om al die vog te verwyder en breek dit dan in groot stukke en plaas dit in 'n groot bak. Voeg selderyblare, mayonnaise en suurlemoensap by en meng goed. Geur na smaak met sout, peper en rooipepervlokkies.

2. Verhit die botter in 'n kleefvrye pan oor lae hitte totdat dit begin skuim. Verbruin die worsbroodjies aan beide kante en laat eenkant om effens af te koel.

3. Smeer 1/4 van die mengsel in elke broodjie en strooi grasuie oor.

Bedien dadelik. Lewer 4.

Vloeibare koek

1 passievrug, ontpit en ontpit

¼ koppie vanieljeroomys, versag

¼ koppie mangosorbet, versag

2 botterkoekies, verkrummel.

1. Halveer die passievrugte en skraap die pulp met 'n houtlepel of rubber spatel deur 'n fyn maas sif oor 'n bak. Gooi die oorblywende sade en pulp weg.

2. Meng die roomys en sorbet in 'n medium bak. Giet die vodka in en klits liggies. Roer die passievrugte-puree by en vou dan die sjampanje by.

3. Sprinkel die koekies eweredig tussen 4 martini -glase. Bedek elkeen met die vodkamengsel en sit dadelik voor. Lewer 4. Alle resepte aangepas van Frédérick Grasser-Hermé.


Die eks-vrou van die bakker

Frédérick Grasser-Hermé pleeg die kardinale eetkamer sonde voordat sy selfs die kombuis verlaat: sy speel met haar kos. En sy sal moontlik met joune speel. Sy dans in haar kombuis in Parys en snuffel rukkies Franse deuntjies terwyl sy 'n vloeibare koek, kaasfruit en hoender in Coca-Cola-sous opsweep.

'Dit,' verduidelik sy in 'n poging tot Engels, 'is 'n sytak van Manhattan.'

Wat sy bedoel, is dat sy 'n konstruktivistiese huldeblyk aan New York saamgestel het, met prei en pretzels wat van 'n bord af opgestaan ​​het om die skyline van Manhattan na te boots.

Frédérick E. Grasser-Hermé (Fegh aan vriende) is 'n 60-jarige vrou met 'n grenslose entoesiasme wat haar in staat gestel het om meer as 20 kookboeke te vervaardig, waaronder "La Cuisinière du Cuisinier" saam met Alain Ducasse. Dit, ondanks die feit dat sy eers aan die kook gekom het toe haar vriendinne van die eetgoed haar 'n goeie kombuis voorgestel het toe sy 'n 30-jarige advertensiebestuurder was. Sy het 'n enkele maaltyd in die restaurant van Alain Chapel in Mionnay erken vir haar loopbaanuitbarsting.

Sy slaan 'n klomp Babybel -kaas op 'n bord, besprinkel dit met truffelsout en steek dit in 'n mikrogolfoond. Daar kom 'n lekker happie - een van die dinge wat jy eet en dan 'n tweede golf van verrassing kry oor hoe lekker dit is.

'Salons-truuks', snuif Jeffrey Steingarten, die kosskrywer en jarelange vriend van Grasser-Hermé. 'Nadat u twee of drie keer die mikrogolfkaas geëet het, is dit nie so interessant nie.

Steingarten beskou haar egter as 'n baie goeie kok. 'Toe sy getroud was' - sy en Pierre Hermé, miskien die wêreld se mees gewaardeerde banketbakker, was 14 jaar saam en hul egskeiding was vriendskaplik, en hulle praat gereeld oor professionele aangeleenthede - 'Ek sou na hul huis gaan om te eet, en sy sal altyd die een wees wat kook. Sy sou klassieke maaltye maak: lam met appelkose, varkpense - bros en heerlik. En verrassend genoeg het sy 'n beter smaak as Pierre, hoewel hy 'n baie goeie smaak het. Dit is net dat hy te vinnig eet. ” (Nie lank gelede nie, het Grasser-Hermé en haar gewese man 'n pelgrimstog van 15 uur per motor onderneem na Ferran Adrià se El Bulli-restaurant in Roses, Spanje. Hulle het 10 uur lank die een gang na die ander geëet, en aan die einde was Pierre nog steeds honger.)

Steingarten is nie die enigste een wat Grasser-Hermé se kookkuns bewonder nie. Haar aanhangers strek tot in die kuns- en ontwerpwêrelde, waar hulle haar ongekende konsepte waardeer. Vir 'n onlangse onthaal na die opening van 'n neo-realistiese uitstalling in Le Grand Palais, het sy 'n kleurryke mengsel lekkernye gelewer: kobaltblou vlieënde viskooi bo-op 'n murgbeen en ertjies en gerasperde wortels in 'n vierkant agar gehang -agar. Selfs haar mees onlangse kookboek, "Serial Colours" (L'Ãpure Editions), is deur die ontwerper Matali Crasset op die oomblik in 'n pot verpak.

Grasser-Hermé het altyd haar vingers in 'n verskeidenheid potte as sy nie tydskrifkolomme skryf of met hotel- en restaurantsjefs konsulteer nie, maar sy droom oor nuwe geregte. (Sy en Pierre het die kortstondige Korova-restaurant oopgemaak, wat haar Coca-Cola-hoender en ander grillige kos bedien het.) Haar mees onlangse obsessie, afgesien van die begeerte om pot-au-feu te dekonstrueer, is die "Technicolor-kookkuns" wat sy ondersoek het in “Seriële kleure”. Sy noem dit "die reënboog van my drome: 'n wit ysbeer-skemerkelkie, 'n swart truffelpizza, 'n blou kreefrol, aartappelpuree met kaas. . . .

'Ons moet die regte kleur in die natuur vind sodat voedsel die natuurlike weerspieël,' dink ek.

Al hierdie botsende idees kom uit haar Crasset-ontwerpte woonstel by die Champs-Élysées. Dit word meer as 'n Disney Toontown genoem, en word Fegh Shui House genoem. Die toestelle is groot en kan met Mickey Mouse -handskoene gebruik word. Dit lyk asof die kunswerk met 'n soort driedimensionele rits teen die mure verskyn. Haar middernagblou vinielbank grens aan beeldhouwerk.

“Wag! Wag! ” Sy wil haar vloeibare koek maak. Draaiend en neurie gooi sy Champagne in 'n groot mengbak en spat dan 'n bietjie vodka en lepels roomys, passievrugtepuree en botterkoekies in. Sy meng alles en giet 'n sny in 'n groot martini -glas. Is dit 'n verrassing dat dit ook 'n wonderlike uitvinding is?

Puntarella met groen Anchoïade

1 ½ pond puntarella (Italiaanse sigorei) of paardebloemblare

16 ansjovisfilette in olie, afgespoel en droog gedruk

4 teelepels ekstra asyn

½ koppie ekstra suiwer olyfolie

Vars gemaalde swartpeper

1. Verwyder die sagte binneste blare van die puntarella en sny die groter groen blare in derdes. Sny die oorblywende kern fyn met 'n mandolien. (As u paardebloemgroente gebruik, verwyder en gooi die stingels weg en sny die blare in derdes.) Spoel in koue water, dreineer, draai in papierhanddoeke en sit dit in die yskas vir 1 uur.

2. Berei die anchoïade (ansjovissous) deur die ansjovis, knoffel, olywe en asyn in 'n voedselverwerker te kombineer. Giet die olyfolie in 'n dun, bestendige straal terwyl die motor loop. Geur na smaak met sout en peper en meng weer.

3. Plaas 3 eetlepels van die anchoïade onder in 'n slaaibak. Voeg die verkoelde blare by en meng goed. Bedien met geroosterde brood. Lewer 4.

Hot Dog Chic of King Crab

9 onse geskilde koningskrabvleis

1 eetlepel gekapte selderyblare

2 eetlepels mayonnaise (verkieslik Hellmann’s)

Vars gemaalde swartpeper

2 tot 3 eetlepels botter

1 eetlepel gemaalde grasuie.

1. Druk die krapvleis tussen u hande om al die vog te verwyder en breek dit dan in groot stukke en plaas dit in 'n groot bak. Voeg selderyblare, mayonnaise en suurlemoensap by en meng goed. Geur na smaak met sout, peper en rooipepervlokkies.

2. Verhit die botter in 'n kleefvrye pan oor lae hitte totdat dit begin skuim. Verbruin die worsbroodjies aan beide kante en laat eenkant om effens af te koel.

3. Smeer 1/4 van die mengsel in elke broodjie en strooi grasuie oor.

Bedien dadelik. Lewer 4.

Vloeibare koek

1 passievrug, ontpit en ontpit

¼ koppie vanieljeroomys, versag

¼ koppie mangosorbet, versag

2 botterkoekies, verkrummel.

1. Halveer die passievrugte en skraap die pulp met 'n houtlepel of rubber spatel deur 'n fyn maas sif oor 'n bak. Gooi die oorblywende sade en pulp weg.

2. Meng die roomys en sorbet in 'n medium bak. Giet die vodka in en klits liggies. Roer die passievrugte-puree by en vou dan die sjampanje by.

3. Sprinkel die koekies eweredig tussen 4 martini -glase. Bedek elkeen met die vodkamengsel en sit dadelik voor. Lewer 4. Alle resepte aangepas van Frédérick Grasser-Hermé.


Die eks-vrou van die bakker

Frédérick Grasser-Hermé pleeg die kardinale eetkamer sonde voordat sy selfs die kombuis verlaat: sy speel met haar kos. En sy sal moontlik met joune speel. Sy dans in haar kombuis in Parys en snuffel rukkies Franse deuntjies terwyl sy 'n vloeibare koek, kaasfruit en hoender in Coca-Cola-sous opsweep.

'Dit,' verduidelik sy in 'n poging tot Engels, 'is 'n sytak van Manhattan.'

Wat sy bedoel, is dat sy 'n konstruktivistiese huldeblyk aan New York saamgestel het, met prei en pretzels wat van 'n bord af opgestaan ​​het om die skyline van Manhattan na te boots.

Frédérick E. Grasser-Hermé (Fegh aan vriende) is 'n 60-jarige vrou met 'n grenslose entoesiasme wat haar in staat gestel het om meer as 20 kookboeke te vervaardig, waaronder "La Cuisinière du Cuisinier" saam met Alain Ducasse. Dit, ondanks die feit dat sy eers aan die kook gekom het toe haar vriendinne van die eetgoed haar 'n goeie kombuis voorgestel het toe sy 'n 30-jarige advertensiebestuurder was. Sy het 'n enkele maaltyd in die restaurant van Alain Chapel in Mionnay toegeken vir haar loopbaanuitbarsting.

Sy slaan 'n klomp Babybel -kaas op 'n bord, besprinkel dit met truffelsout en steek dit in 'n mikrogolfoond. Daar kom 'n heerlike versnapering - een van die dinge wat jy eet en dan 'n tweede golf van verrassing kry oor hoe lekker dit is.

'Salons-truuks', snuif Jeffrey Steingarten, die kosskrywer en jarelange vriend van Grasser-Hermé. 'Nadat u twee of drie keer die mikrogolfkaas geëet het, is dit nie so interessant nie.

Steingarten beskou haar egter as 'n baie goeie kok. 'Toe sy getroud was' - sy en Pierre Hermé, miskien die wêreld se mees gewaardeerde banketbakker, was 14 jaar saam en hul egskeiding was vriendskaplik, en hulle praat gereeld oor professionele aangeleenthede - 'Ek sou na hul huis gaan om te eet, en sy sal altyd die een wees wat kook. Sy sou klassieke maaltye maak: lam met appelkose, varkpense - bros en heerlik. En verrassend genoeg het sy 'n beter smaak as Pierre, hoewel hy 'n baie goeie smaak het. Dit is net dat hy te vinnig eet. ” (Nie lank gelede nie, het Grasser-Hermé en haar eksman 'n vaart van 15 uur per motor na die restaurant El Bulli van Ferran Adrià in Roses, Spanje, gereis. Hulle het tien uur lank die een gang na die ander geëet, en aan die einde was Pierre nog steeds honger.)

Steingarten is nie die enigste een wat Grasser-Hermé se kookkuns bewonder nie. Haar aanhangers strek tot in die kuns- en ontwerpwêrelde, waar hulle haar ongekende konsepte waardeer. Vir 'n onlangse onthaal na die opening van 'n neo-realistiese uitstalling in Le Grand Palais, het sy 'n kleurryke mengsel lekkernye gelewer: kobaltblou vlieënde viskooi bo-op 'n murgbeen en ertjies en gerasperde wortels in 'n vierkant agar gehang -agar. Selfs haar mees onlangse kookboek, "Serial Colours" (L'Ãpure Editions), is deur die ontwerper Matali Crasset op die oomblik in 'n pot verpak.

Grasser-Hermé het altyd haar vingers in 'n verskeidenheid potte as sy nie tydskrifkolomme skryf of met hotel- en restaurantsjefs konsulteer nie, maar sy droom oor nuwe geregte. (Sy en Pierre het die kortstondige Korova-restaurant oopgemaak, wat haar Coca-Cola-hoender en ander grillige kos bedien het.) Haar mees onlangse obsessie, afgesien van die begeerte om pot-au-feu te dekonstrueer, is die "Technicolor-kookkuns" wat sy ondersoek het in “Seriële kleure”. Sy noem dit "die reënboog van my drome: 'n wit ysbeer-skemerkelkie, 'n swart truffelpizza, 'n blou kreefrol, aartappelpuree met kaas. . . .

'Ons moet die regte kleur in die natuur vind sodat voedsel die natuurlike weerspieël,' dink ek.

Al hierdie botsende idees kom uit haar Crasset-ontwerpte woonstel by die Champs-Élysées. Dit word meer as 'n Disney Toontown genoem, en word Fegh Shui House genoem. Die toestelle is groot en kan met Mickey Mouse -handskoene gebruik word. Dit lyk asof die kunswerk met 'n soort driedimensionele rits teen die mure verskyn. Haar middernagblou vinielbank grens aan beeldhouwerk.

“Wag! Wag! ” Sy wil haar vloeibare koek maak. Draaiend en neurie gooi sy Champagne in 'n groot mengbak en spat dan 'n bietjie vodka en lepels roomys, passievrugtepuree en botterkoekies in. Sy meng alles en giet 'n sny in 'n groot martini -glas. Is dit 'n verrassing dat dit ook 'n wonderlike uitvinding is?

Puntarella met groen Anchoïade

1 ½ pond puntarella (Italiaanse sigorei) of paardebloemblare

16 ansjovisfilette in olie, afgespoel en droog gedruk

4 teelepels ekstra asyn

½ koppie ekstra suiwer olyfolie

Vars gemaalde swartpeper

1. Verwyder die sagte binneste blare van die puntarella en sny die groter groen blare in derdes. Sny die oorblywende kern fyn met 'n mandolien. (As u paardebloemgroente gebruik, verwyder en gooi die stingels weg en sny die blare in derdes.) Spoel in koue water, dreineer, draai in papierhanddoeke en sit dit in die yskas vir 1 uur.

2. Berei die anchoïade (ansjovissous) deur die ansjovis, knoffel, olywe en asyn in 'n voedselverwerker te kombineer. Giet die olyfolie in 'n dun, bestendige straal terwyl die motor loop. Geur na smaak met sout en peper en meng weer.

3. Plaas 3 eetlepels van die anchoïade onder in 'n slaaibak. Voeg die verkoelde blare by en meng goed. Bedien met geroosterde brood. Lewer 4.

Hot Dog Chic of King Crab

9 onse geskilde koningskrabvleis

1 eetlepel gekapte selderyblare

2 eetlepels mayonnaise (verkieslik Hellmann’s)

Vars gemaalde swartpeper

2 tot 3 eetlepels botter

1 eetlepel gemaalde grasuie.

1. Druk die krapvleis tussen u hande om al die vog te verwyder en breek dit dan in groot stukke en plaas dit in 'n groot bak. Voeg selderyblare, mayonnaise en suurlemoensap by en meng goed. Geur na smaak met sout, peper en rooipepervlokkies.

2. Verhit die botter in 'n kleefvrye pan oor lae hitte totdat dit begin skuim. Verbruin die worsbroodjies aan beide kante en laat eenkant om effens af te koel.

3. Smeer 1/4 van die mengsel in elke broodjie en strooi grasuie oor.

Bedien dadelik. Lewer 4.

Vloeibare koek

1 passievrug, ontpit en ontpit

¼ koppie vanieljeroomys, versag

¼ koppie mangosorbet, versag

2 botterkoekies, verkrummel.

1. Halveer die passievrugte en skraap die pulp met 'n houtlepel of rubberspatel deur 'n fyn maas sif oor 'n bak. Gooi die oorblywende sade en pulp weg.

2. Meng die roomys en sorbet in 'n medium bak. Giet die vodka in en klits liggies. Roer die passievrugte-puree by en vou dan die sjampanje by.

3. Sprinkel die koekies eweredig tussen 4 martini -glase. Bedek elkeen met die vodkamengsel en sit dadelik voor. Lewer 4. Alle resepte aangepas van Frédérick Grasser-Hermé.


Die eks-vrou van die bakker

Frédérick Grasser-Hermé pleeg die kardinale eetkamer sonde voordat sy selfs die kombuis verlaat: sy speel met haar kos. En sy sal moontlik met joune speel. Sy dans in haar kombuis in Parys en snuffel rukkies Franse deuntjies terwyl sy 'n vloeibare koek, kaasfruit en hoender in Coca-Cola-sous opsweep.

'Dit,' verduidelik sy in 'n poging tot Engels, 'is 'n sytak van Manhattan.'

Wat sy bedoel, is dat sy 'n konstruktivistiese huldeblyk aan New York saamgestel het, met prei en pretzels wat van 'n bord af opgestaan ​​het om die skyline van Manhattan na te boots.

Frédérick E. Grasser-Hermé (Fegh aan vriende) is 'n 60-jarige vrou met 'n grenslose entoesiasme wat haar in staat gestel het om meer as 20 kookboeke te vervaardig, waaronder "La Cuisinière du Cuisinier" saam met Alain Ducasse. Dit, ondanks die feit dat sy eers aan die kook gekom het toe haar vriendinne van die eetgoed haar 'n goeie kombuis voorgestel het toe sy 'n 30-jarige advertensiebestuurder was. Sy het 'n enkele maaltyd in die restaurant van Alain Chapel in Mionnay erken vir haar loopbaanuitbarsting.

Sy slaan 'n klomp Babybel -kaas op 'n bord, besprinkel dit met truffelsout en steek dit in 'n mikrogolfoond. Daar kom 'n heerlike versnapering - een van die dinge wat jy eet en dan 'n tweede golf van verrassing kry oor hoe lekker dit is.

'Salons-truuks', snuif Jeffrey Steingarten, die kosskrywer en jarelange vriend van Grasser-Hermé. 'Nadat u twee of drie keer die mikrogolfkaas geëet het, is dit nie so interessant nie.

Steingarten beskou haar egter as 'n baie goeie kok. 'Toe sy getroud was' - sy en Pierre Hermé, miskien die wêreld se mees gewaardeerde banketbakker, was 14 jaar saam en hul egskeiding was vriendskaplik, en hulle praat gereeld oor professionele aangeleenthede - 'Ek sou na hul huis gaan vir aandete, en sy sal altyd die een wees wat kook. Sy sou klassieke maaltye maak: lam met appelkose, varkpense - bros en heerlik. En verrassend genoeg het sy 'n beter smaak as Pierre, hoewel hy 'n baie goeie smaak het. Dit is net dat hy te vinnig eet. ” (Nie lank gelede nie, het Grasser-Hermé en haar eksman 'n vaart van 15 uur per motor na die restaurant El Bulli van Ferran Adrià in Roses, Spanje, gereis. Hulle het 10 uur lank die een gang na die ander geëet, en aan die einde was Pierre nog steeds honger.)

Steingarten is nie die enigste een wat Grasser-Hermé se kookkuns bewonder nie. Haar aanhangers strek tot in die kuns- en ontwerpwêrelde, waar hulle haar ongekende konsepte waardeer. Vir 'n onlangse onthaal na die opening van 'n neo-realistiese uitstalling in Le Grand Palais, het sy 'n kleurryke mengsel lekkernye gelewer: kobaltblou vlieënde viskooi bo-op 'n murgbeen en ertjies en gerasperde wortels in 'n vierkant agar gehang -agar. Selfs haar mees onlangse kookboek, "Serial Colours" (L'Ãpure Editions), is deur die ontwerper Matali Crasset op die oomblik in 'n pot verpak.

Grasser-Hermé always has her fingers in a variety of pots when she is not writing magazine columns or consulting with hotel and restaurant chefs, she is dreaming up new dishes. (She and Pierre opened the short-lived Korova restaurant, which served her Coca-Cola chicken and other whimsical fare.) Her most recent obsession, apart from a desire to deconstruct pot-au-feu, is the “Technicolor cooking” she explored in “Serial Colors.” She calls it “the rainbow of my dreams: a white polar-bear cocktail, a black truffle pizza, a blue lobster roll, violet mashed potatoes with cassis. . . .

“We must find in nature the right color so that food reflects the natural,” I think she said.

All of these colliding notions emerge from her Crasset-designed apartment off the Champs-Ãlysées. Dubbed Fegh Shui House, it’s more like a Disney Toontown. The appliances are oversize, capable of being operated with Mickey Mouse mittens. The artwork seems to pop off the walls with a kind of three-dimensional zip. Her midnight blue vinyl couch borders on sculpture.

“Wait! Wait!” She wants to make her liquid cake. Twirling and humming, she pours Champagne into a big mixing bowl, then splashes in some vodka and scoops in ice cream, passion-fruit purée and butter cookies. She mixes it all together and pours a slice into a huge martini glass. Is it any surprise that this, too, is a wonderful invention?

Puntarella With Green Anchoïade

1 ½ pounds puntarella (Italian chicory) or dandelion greens

16 anchovy fillets in oil, rinsed and patted dry

4 teaspoons extra vinegar

½ cup extra-virgin olive oil

Vars gemaalde swartpeper

1. Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.

2. Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.

3. Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread. Lewer 4.

Hot Dog Chic au King Crab

9 ounces shelled king crab meat

1 tablespoon chopped celery leaves

2 tablespoons mayonnaise (preferably Hellmann’s)

Vars gemaalde swartpeper

2 to 3 tablespoons butter

1 tablespoon minced chives.

1. Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.

2. In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.

3. Spread 1/4 of the mixture into each bun and sprinkle with chives.

Bedien dadelik. Lewer 4.

Liquid Cake

1 passion fruit, skinned and seeded

¼ cup vanilla ice cream, softened

¼ cup mango sorbet, softened

2 butter cookies, crumbled.

1. Halve the passion fruit and, using a wooden spoon or rubber spatula, scrape the pulp through a fine-mesh sieve set over a bowl. Discard the remaining seeds and pulp.

2. In a medium bowl, combine the ice cream and sorbet. Pour in the vodka and whisk lightly. Stir in the passion-fruit purée and then fold in the Champagne.

3. Sprinkle the cookies evenly among 4 martini glasses. Top each with the vodka mixture and serve immediately. Serves 4. All recipes adapted from Frédérick Grasser-Hermé.


The Baker’s Ex-Wife

Frédérick Grasser-Hermé commits the cardinal dining-room sin before she even leaves the kitchen: she plays with her food. And she’s liable to play with yours. She dances around her Paris kitchen humming snatches of French tunes while she whips up a liquid cake, cheese froufrous and chicken in Coca-Cola sauce.

“This,” she explains in an attempt at English, “is a Manhattan tributary.”

What she means is that she has concocted a constructivist tribute to New York City, with leeks and pretzels rising off a plate to simulate the Manhattan skyline.

Frédérick E. Grasser-Hermé (Fegh to friends) is a gamine 60-something whose boundless enthusiasm has allowed her to produce more than 20 cookbooks, including “La Cuisinière du Cuisinier” with Alain Ducasse. This in spite of the fact that she didn’t come to cooking until her foodie friends introduced her to fine cuisine when she was a 30-year-old advertising executive. She has credited a single meal at Alain Chapel’s restaurant in Mionnay for her career epiphany.

She slaps a blob of Babybel cheese on a plate, sprinkles it with truffle salt and sticks it into a microwave. Out comes a tasty snack — one of those things you eat and then have a second wave of surprise at how good it is.

“Parlor tricks,” sniffs Jeffrey Steingarten, the food writer and longtime friend of Grasser-Hermé. “After you eat the microwaved cheese two or three times, it is not so interesting.”

Nevertheless, Steingarten considers her a very good cook. “When she was married” — she and Pierre Hermé, perhaps the world’s most highly esteemed pastry chef, were together for 14 years their divorce was amicable, and they speak often about professional matters — “I would go to their house for dinner, and she would always be the one to cook. She would make classic meals: lamb with apricots, pork bellies — crisp and delicious. And surprisingly, she has a better palate than Pierre, although he has a very good palate. It’s just that he eats too fast.” (Not long ago, Grasser-Hermé and her ex-husband made a 15-hour pilgrimage by car to Ferran Adrià’s El Bulli restaurant in Roses, Spain. They spent 10 hours eating one course after another, and at the end, Pierre was still hungry.)

Steingarten is not the only one who admires Grasser-Hermé’s culinary skills. Her fans extend into the art and design worlds, where they value her offbeat concoctions. For a recent reception following the opening of a neo-realist exhibit at Le Grand Palais, she produced a colorful mélange of treats: cobalt blue flying-fish roe mounded on top of a marrow bone and peas and grated carrots suspended in a square of agar-agar. Even her most recent cookbook, “Serial Colors” (L’Ãpure Editions), was packaged in a pot by the of-the-moment designer Matali Crasset.

Grasser-Hermé always has her fingers in a variety of pots when she is not writing magazine columns or consulting with hotel and restaurant chefs, she is dreaming up new dishes. (She and Pierre opened the short-lived Korova restaurant, which served her Coca-Cola chicken and other whimsical fare.) Her most recent obsession, apart from a desire to deconstruct pot-au-feu, is the “Technicolor cooking” she explored in “Serial Colors.” She calls it “the rainbow of my dreams: a white polar-bear cocktail, a black truffle pizza, a blue lobster roll, violet mashed potatoes with cassis. . . .

“We must find in nature the right color so that food reflects the natural,” I think she said.

All of these colliding notions emerge from her Crasset-designed apartment off the Champs-Ãlysées. Dubbed Fegh Shui House, it’s more like a Disney Toontown. The appliances are oversize, capable of being operated with Mickey Mouse mittens. The artwork seems to pop off the walls with a kind of three-dimensional zip. Her midnight blue vinyl couch borders on sculpture.

“Wait! Wait!” She wants to make her liquid cake. Twirling and humming, she pours Champagne into a big mixing bowl, then splashes in some vodka and scoops in ice cream, passion-fruit purée and butter cookies. She mixes it all together and pours a slice into a huge martini glass. Is it any surprise that this, too, is a wonderful invention?

Puntarella With Green Anchoïade

1 ½ pounds puntarella (Italian chicory) or dandelion greens

16 anchovy fillets in oil, rinsed and patted dry

4 teaspoons extra vinegar

½ cup extra-virgin olive oil

Vars gemaalde swartpeper

1. Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.

2. Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.

3. Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread. Lewer 4.

Hot Dog Chic au King Crab

9 ounces shelled king crab meat

1 tablespoon chopped celery leaves

2 tablespoons mayonnaise (preferably Hellmann’s)

Vars gemaalde swartpeper

2 to 3 tablespoons butter

1 tablespoon minced chives.

1. Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.

2. In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.

3. Spread 1/4 of the mixture into each bun and sprinkle with chives.

Bedien dadelik. Lewer 4.

Liquid Cake

1 passion fruit, skinned and seeded

¼ cup vanilla ice cream, softened

¼ cup mango sorbet, softened

2 butter cookies, crumbled.

1. Halve the passion fruit and, using a wooden spoon or rubber spatula, scrape the pulp through a fine-mesh sieve set over a bowl. Discard the remaining seeds and pulp.

2. In a medium bowl, combine the ice cream and sorbet. Pour in the vodka and whisk lightly. Stir in the passion-fruit purée and then fold in the Champagne.

3. Sprinkle the cookies evenly among 4 martini glasses. Top each with the vodka mixture and serve immediately. Serves 4. All recipes adapted from Frédérick Grasser-Hermé.


The Baker’s Ex-Wife

Frédérick Grasser-Hermé commits the cardinal dining-room sin before she even leaves the kitchen: she plays with her food. And she’s liable to play with yours. She dances around her Paris kitchen humming snatches of French tunes while she whips up a liquid cake, cheese froufrous and chicken in Coca-Cola sauce.

“This,” she explains in an attempt at English, “is a Manhattan tributary.”

What she means is that she has concocted a constructivist tribute to New York City, with leeks and pretzels rising off a plate to simulate the Manhattan skyline.

Frédérick E. Grasser-Hermé (Fegh to friends) is a gamine 60-something whose boundless enthusiasm has allowed her to produce more than 20 cookbooks, including “La Cuisinière du Cuisinier” with Alain Ducasse. This in spite of the fact that she didn’t come to cooking until her foodie friends introduced her to fine cuisine when she was a 30-year-old advertising executive. She has credited a single meal at Alain Chapel’s restaurant in Mionnay for her career epiphany.

She slaps a blob of Babybel cheese on a plate, sprinkles it with truffle salt and sticks it into a microwave. Out comes a tasty snack — one of those things you eat and then have a second wave of surprise at how good it is.

“Parlor tricks,” sniffs Jeffrey Steingarten, the food writer and longtime friend of Grasser-Hermé. “After you eat the microwaved cheese two or three times, it is not so interesting.”

Nevertheless, Steingarten considers her a very good cook. “When she was married” — she and Pierre Hermé, perhaps the world’s most highly esteemed pastry chef, were together for 14 years their divorce was amicable, and they speak often about professional matters — “I would go to their house for dinner, and she would always be the one to cook. She would make classic meals: lamb with apricots, pork bellies — crisp and delicious. And surprisingly, she has a better palate than Pierre, although he has a very good palate. It’s just that he eats too fast.” (Not long ago, Grasser-Hermé and her ex-husband made a 15-hour pilgrimage by car to Ferran Adrià’s El Bulli restaurant in Roses, Spain. They spent 10 hours eating one course after another, and at the end, Pierre was still hungry.)

Steingarten is not the only one who admires Grasser-Hermé’s culinary skills. Her fans extend into the art and design worlds, where they value her offbeat concoctions. For a recent reception following the opening of a neo-realist exhibit at Le Grand Palais, she produced a colorful mélange of treats: cobalt blue flying-fish roe mounded on top of a marrow bone and peas and grated carrots suspended in a square of agar-agar. Even her most recent cookbook, “Serial Colors” (L’Ãpure Editions), was packaged in a pot by the of-the-moment designer Matali Crasset.

Grasser-Hermé always has her fingers in a variety of pots when she is not writing magazine columns or consulting with hotel and restaurant chefs, she is dreaming up new dishes. (She and Pierre opened the short-lived Korova restaurant, which served her Coca-Cola chicken and other whimsical fare.) Her most recent obsession, apart from a desire to deconstruct pot-au-feu, is the “Technicolor cooking” she explored in “Serial Colors.” She calls it “the rainbow of my dreams: a white polar-bear cocktail, a black truffle pizza, a blue lobster roll, violet mashed potatoes with cassis. . . .

“We must find in nature the right color so that food reflects the natural,” I think she said.

All of these colliding notions emerge from her Crasset-designed apartment off the Champs-Ãlysées. Dubbed Fegh Shui House, it’s more like a Disney Toontown. The appliances are oversize, capable of being operated with Mickey Mouse mittens. The artwork seems to pop off the walls with a kind of three-dimensional zip. Her midnight blue vinyl couch borders on sculpture.

“Wait! Wait!” She wants to make her liquid cake. Twirling and humming, she pours Champagne into a big mixing bowl, then splashes in some vodka and scoops in ice cream, passion-fruit purée and butter cookies. She mixes it all together and pours a slice into a huge martini glass. Is it any surprise that this, too, is a wonderful invention?

Puntarella With Green Anchoïade

1 ½ pounds puntarella (Italian chicory) or dandelion greens

16 anchovy fillets in oil, rinsed and patted dry

4 teaspoons extra vinegar

½ cup extra-virgin olive oil

Vars gemaalde swartpeper

1. Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.

2. Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.

3. Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread. Lewer 4.

Hot Dog Chic au King Crab

9 ounces shelled king crab meat

1 tablespoon chopped celery leaves

2 tablespoons mayonnaise (preferably Hellmann’s)

Vars gemaalde swartpeper

2 to 3 tablespoons butter

1 tablespoon minced chives.

1. Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.

2. In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.

3. Spread 1/4 of the mixture into each bun and sprinkle with chives.

Bedien dadelik. Lewer 4.

Liquid Cake

1 passion fruit, skinned and seeded

¼ cup vanilla ice cream, softened

¼ cup mango sorbet, softened

2 butter cookies, crumbled.

1. Halve the passion fruit and, using a wooden spoon or rubber spatula, scrape the pulp through a fine-mesh sieve set over a bowl. Discard the remaining seeds and pulp.

2. In a medium bowl, combine the ice cream and sorbet. Pour in the vodka and whisk lightly. Stir in the passion-fruit purée and then fold in the Champagne.

3. Sprinkle the cookies evenly among 4 martini glasses. Top each with the vodka mixture and serve immediately. Serves 4. All recipes adapted from Frédérick Grasser-Hermé.


The Baker’s Ex-Wife

Frédérick Grasser-Hermé commits the cardinal dining-room sin before she even leaves the kitchen: she plays with her food. And she’s liable to play with yours. She dances around her Paris kitchen humming snatches of French tunes while she whips up a liquid cake, cheese froufrous and chicken in Coca-Cola sauce.

“This,” she explains in an attempt at English, “is a Manhattan tributary.”

What she means is that she has concocted a constructivist tribute to New York City, with leeks and pretzels rising off a plate to simulate the Manhattan skyline.

Frédérick E. Grasser-Hermé (Fegh to friends) is a gamine 60-something whose boundless enthusiasm has allowed her to produce more than 20 cookbooks, including “La Cuisinière du Cuisinier” with Alain Ducasse. This in spite of the fact that she didn’t come to cooking until her foodie friends introduced her to fine cuisine when she was a 30-year-old advertising executive. She has credited a single meal at Alain Chapel’s restaurant in Mionnay for her career epiphany.

She slaps a blob of Babybel cheese on a plate, sprinkles it with truffle salt and sticks it into a microwave. Out comes a tasty snack — one of those things you eat and then have a second wave of surprise at how good it is.

“Parlor tricks,” sniffs Jeffrey Steingarten, the food writer and longtime friend of Grasser-Hermé. “After you eat the microwaved cheese two or three times, it is not so interesting.”

Nevertheless, Steingarten considers her a very good cook. “When she was married” — she and Pierre Hermé, perhaps the world’s most highly esteemed pastry chef, were together for 14 years their divorce was amicable, and they speak often about professional matters — “I would go to their house for dinner, and she would always be the one to cook. She would make classic meals: lamb with apricots, pork bellies — crisp and delicious. And surprisingly, she has a better palate than Pierre, although he has a very good palate. It’s just that he eats too fast.” (Not long ago, Grasser-Hermé and her ex-husband made a 15-hour pilgrimage by car to Ferran Adrià’s El Bulli restaurant in Roses, Spain. They spent 10 hours eating one course after another, and at the end, Pierre was still hungry.)

Steingarten is not the only one who admires Grasser-Hermé’s culinary skills. Her fans extend into the art and design worlds, where they value her offbeat concoctions. For a recent reception following the opening of a neo-realist exhibit at Le Grand Palais, she produced a colorful mélange of treats: cobalt blue flying-fish roe mounded on top of a marrow bone and peas and grated carrots suspended in a square of agar-agar. Even her most recent cookbook, “Serial Colors” (L’Ãpure Editions), was packaged in a pot by the of-the-moment designer Matali Crasset.

Grasser-Hermé always has her fingers in a variety of pots when she is not writing magazine columns or consulting with hotel and restaurant chefs, she is dreaming up new dishes. (She and Pierre opened the short-lived Korova restaurant, which served her Coca-Cola chicken and other whimsical fare.) Her most recent obsession, apart from a desire to deconstruct pot-au-feu, is the “Technicolor cooking” she explored in “Serial Colors.” She calls it “the rainbow of my dreams: a white polar-bear cocktail, a black truffle pizza, a blue lobster roll, violet mashed potatoes with cassis. . . .

“We must find in nature the right color so that food reflects the natural,” I think she said.

All of these colliding notions emerge from her Crasset-designed apartment off the Champs-Ãlysées. Dubbed Fegh Shui House, it’s more like a Disney Toontown. The appliances are oversize, capable of being operated with Mickey Mouse mittens. The artwork seems to pop off the walls with a kind of three-dimensional zip. Her midnight blue vinyl couch borders on sculpture.

“Wait! Wait!” She wants to make her liquid cake. Twirling and humming, she pours Champagne into a big mixing bowl, then splashes in some vodka and scoops in ice cream, passion-fruit purée and butter cookies. She mixes it all together and pours a slice into a huge martini glass. Is it any surprise that this, too, is a wonderful invention?

Puntarella With Green Anchoïade

1 ½ pounds puntarella (Italian chicory) or dandelion greens

16 anchovy fillets in oil, rinsed and patted dry

4 teaspoons extra vinegar

½ cup extra-virgin olive oil

Vars gemaalde swartpeper

1. Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.

2. Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.

3. Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread. Lewer 4.

Hot Dog Chic au King Crab

9 ounces shelled king crab meat

1 tablespoon chopped celery leaves

2 tablespoons mayonnaise (preferably Hellmann’s)

Vars gemaalde swartpeper

2 to 3 tablespoons butter

1 tablespoon minced chives.

1. Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.

2. In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.

3. Spread 1/4 of the mixture into each bun and sprinkle with chives.

Bedien dadelik. Lewer 4.

Liquid Cake

1 passion fruit, skinned and seeded

¼ cup vanilla ice cream, softened

¼ cup mango sorbet, softened

2 butter cookies, crumbled.

1. Halve the passion fruit and, using a wooden spoon or rubber spatula, scrape the pulp through a fine-mesh sieve set over a bowl. Discard the remaining seeds and pulp.

2. In a medium bowl, combine the ice cream and sorbet. Pour in the vodka and whisk lightly. Stir in the passion-fruit purée and then fold in the Champagne.

3. Sprinkle the cookies evenly among 4 martini glasses. Top each with the vodka mixture and serve immediately. Serves 4. All recipes adapted from Frédérick Grasser-Hermé.


The Baker’s Ex-Wife

Frédérick Grasser-Hermé commits the cardinal dining-room sin before she even leaves the kitchen: she plays with her food. And she’s liable to play with yours. She dances around her Paris kitchen humming snatches of French tunes while she whips up a liquid cake, cheese froufrous and chicken in Coca-Cola sauce.

“This,” she explains in an attempt at English, “is a Manhattan tributary.”

What she means is that she has concocted a constructivist tribute to New York City, with leeks and pretzels rising off a plate to simulate the Manhattan skyline.

Frédérick E. Grasser-Hermé (Fegh to friends) is a gamine 60-something whose boundless enthusiasm has allowed her to produce more than 20 cookbooks, including “La Cuisinière du Cuisinier” with Alain Ducasse. This in spite of the fact that she didn’t come to cooking until her foodie friends introduced her to fine cuisine when she was a 30-year-old advertising executive. She has credited a single meal at Alain Chapel’s restaurant in Mionnay for her career epiphany.

She slaps a blob of Babybel cheese on a plate, sprinkles it with truffle salt and sticks it into a microwave. Out comes a tasty snack — one of those things you eat and then have a second wave of surprise at how good it is.

“Parlor tricks,” sniffs Jeffrey Steingarten, the food writer and longtime friend of Grasser-Hermé. “After you eat the microwaved cheese two or three times, it is not so interesting.”

Nevertheless, Steingarten considers her a very good cook. “When she was married” — she and Pierre Hermé, perhaps the world’s most highly esteemed pastry chef, were together for 14 years their divorce was amicable, and they speak often about professional matters — “I would go to their house for dinner, and she would always be the one to cook. She would make classic meals: lamb with apricots, pork bellies — crisp and delicious. And surprisingly, she has a better palate than Pierre, although he has a very good palate. It’s just that he eats too fast.” (Not long ago, Grasser-Hermé and her ex-husband made a 15-hour pilgrimage by car to Ferran Adrià’s El Bulli restaurant in Roses, Spain. They spent 10 hours eating one course after another, and at the end, Pierre was still hungry.)

Steingarten is not the only one who admires Grasser-Hermé’s culinary skills. Her fans extend into the art and design worlds, where they value her offbeat concoctions. For a recent reception following the opening of a neo-realist exhibit at Le Grand Palais, she produced a colorful mélange of treats: cobalt blue flying-fish roe mounded on top of a marrow bone and peas and grated carrots suspended in a square of agar-agar. Even her most recent cookbook, “Serial Colors” (L’Ãpure Editions), was packaged in a pot by the of-the-moment designer Matali Crasset.

Grasser-Hermé always has her fingers in a variety of pots when she is not writing magazine columns or consulting with hotel and restaurant chefs, she is dreaming up new dishes. (She and Pierre opened the short-lived Korova restaurant, which served her Coca-Cola chicken and other whimsical fare.) Her most recent obsession, apart from a desire to deconstruct pot-au-feu, is the “Technicolor cooking” she explored in “Serial Colors.” She calls it “the rainbow of my dreams: a white polar-bear cocktail, a black truffle pizza, a blue lobster roll, violet mashed potatoes with cassis. . . .

“We must find in nature the right color so that food reflects the natural,” I think she said.

All of these colliding notions emerge from her Crasset-designed apartment off the Champs-Ãlysées. Dubbed Fegh Shui House, it’s more like a Disney Toontown. The appliances are oversize, capable of being operated with Mickey Mouse mittens. The artwork seems to pop off the walls with a kind of three-dimensional zip. Her midnight blue vinyl couch borders on sculpture.

“Wait! Wait!” She wants to make her liquid cake. Twirling and humming, she pours Champagne into a big mixing bowl, then splashes in some vodka and scoops in ice cream, passion-fruit purée and butter cookies. She mixes it all together and pours a slice into a huge martini glass. Is it any surprise that this, too, is a wonderful invention?

Puntarella With Green Anchoïade

1 ½ pounds puntarella (Italian chicory) or dandelion greens

16 anchovy fillets in oil, rinsed and patted dry

4 teaspoons extra vinegar

½ cup extra-virgin olive oil

Vars gemaalde swartpeper

1. Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.

2. Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.

3. Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread. Lewer 4.

Hot Dog Chic au King Crab

9 ounces shelled king crab meat

1 tablespoon chopped celery leaves

2 tablespoons mayonnaise (preferably Hellmann’s)

Vars gemaalde swartpeper

2 to 3 tablespoons butter

1 tablespoon minced chives.

1. Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.

2. In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.

3. Spread 1/4 of the mixture into each bun and sprinkle with chives.

Bedien dadelik. Lewer 4.

Liquid Cake

1 passion fruit, skinned and seeded

¼ cup vanilla ice cream, softened

¼ cup mango sorbet, softened

2 butter cookies, crumbled.

1. Halve the passion fruit and, using a wooden spoon or rubber spatula, scrape the pulp through a fine-mesh sieve set over a bowl. Discard the remaining seeds and pulp.

2. In a medium bowl, combine the ice cream and sorbet. Pour in the vodka and whisk lightly. Stir in the passion-fruit purée and then fold in the Champagne.

3. Sprinkle the cookies evenly among 4 martini glasses. Top each with the vodka mixture and serve immediately. Serves 4. All recipes adapted from Frédérick Grasser-Hermé.


The Baker’s Ex-Wife

Frédérick Grasser-Hermé commits the cardinal dining-room sin before she even leaves the kitchen: she plays with her food. And she’s liable to play with yours. She dances around her Paris kitchen humming snatches of French tunes while she whips up a liquid cake, cheese froufrous and chicken in Coca-Cola sauce.

“This,” she explains in an attempt at English, “is a Manhattan tributary.”

What she means is that she has concocted a constructivist tribute to New York City, with leeks and pretzels rising off a plate to simulate the Manhattan skyline.

Frédérick E. Grasser-Hermé (Fegh to friends) is a gamine 60-something whose boundless enthusiasm has allowed her to produce more than 20 cookbooks, including “La Cuisinière du Cuisinier” with Alain Ducasse. This in spite of the fact that she didn’t come to cooking until her foodie friends introduced her to fine cuisine when she was a 30-year-old advertising executive. She has credited a single meal at Alain Chapel’s restaurant in Mionnay for her career epiphany.

She slaps a blob of Babybel cheese on a plate, sprinkles it with truffle salt and sticks it into a microwave. Out comes a tasty snack — one of those things you eat and then have a second wave of surprise at how good it is.

“Parlor tricks,” sniffs Jeffrey Steingarten, the food writer and longtime friend of Grasser-Hermé. “After you eat the microwaved cheese two or three times, it is not so interesting.”

Nevertheless, Steingarten considers her a very good cook. “When she was married” — she and Pierre Hermé, perhaps the world’s most highly esteemed pastry chef, were together for 14 years their divorce was amicable, and they speak often about professional matters — “I would go to their house for dinner, and she would always be the one to cook. She would make classic meals: lamb with apricots, pork bellies — crisp and delicious. And surprisingly, she has a better palate than Pierre, although he has a very good palate. It’s just that he eats too fast.” (Not long ago, Grasser-Hermé and her ex-husband made a 15-hour pilgrimage by car to Ferran Adrià’s El Bulli restaurant in Roses, Spain. They spent 10 hours eating one course after another, and at the end, Pierre was still hungry.)

Steingarten is not the only one who admires Grasser-Hermé’s culinary skills. Her fans extend into the art and design worlds, where they value her offbeat concoctions. For a recent reception following the opening of a neo-realist exhibit at Le Grand Palais, she produced a colorful mélange of treats: cobalt blue flying-fish roe mounded on top of a marrow bone and peas and grated carrots suspended in a square of agar-agar. Even her most recent cookbook, “Serial Colors” (L’Ãpure Editions), was packaged in a pot by the of-the-moment designer Matali Crasset.

Grasser-Hermé always has her fingers in a variety of pots when she is not writing magazine columns or consulting with hotel and restaurant chefs, she is dreaming up new dishes. (She and Pierre opened the short-lived Korova restaurant, which served her Coca-Cola chicken and other whimsical fare.) Her most recent obsession, apart from a desire to deconstruct pot-au-feu, is the “Technicolor cooking” she explored in “Serial Colors.” She calls it “the rainbow of my dreams: a white polar-bear cocktail, a black truffle pizza, a blue lobster roll, violet mashed potatoes with cassis. . . .

“We must find in nature the right color so that food reflects the natural,” I think she said.

All of these colliding notions emerge from her Crasset-designed apartment off the Champs-Ãlysées. Dubbed Fegh Shui House, it’s more like a Disney Toontown. The appliances are oversize, capable of being operated with Mickey Mouse mittens. The artwork seems to pop off the walls with a kind of three-dimensional zip. Her midnight blue vinyl couch borders on sculpture.

“Wait! Wait!” She wants to make her liquid cake. Twirling and humming, she pours Champagne into a big mixing bowl, then splashes in some vodka and scoops in ice cream, passion-fruit purée and butter cookies. She mixes it all together and pours a slice into a huge martini glass. Is it any surprise that this, too, is a wonderful invention?

Puntarella With Green Anchoïade

1 ½ pounds puntarella (Italian chicory) or dandelion greens

16 anchovy fillets in oil, rinsed and patted dry

4 teaspoons extra vinegar

½ cup extra-virgin olive oil

Vars gemaalde swartpeper

1. Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.

2. Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.

3. Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread. Lewer 4.

Hot Dog Chic au King Crab

9 ounces shelled king crab meat

1 tablespoon chopped celery leaves

2 tablespoons mayonnaise (preferably Hellmann’s)

Vars gemaalde swartpeper

2 to 3 tablespoons butter

1 tablespoon minced chives.

1. Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.

2. In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.

3. Spread 1/4 of the mixture into each bun and sprinkle with chives.

Bedien dadelik. Lewer 4.

Liquid Cake

1 passion fruit, skinned and seeded

¼ cup vanilla ice cream, softened

¼ cup mango sorbet, softened

2 butter cookies, crumbled.

1. Halve the passion fruit and, using a wooden spoon or rubber spatula, scrape the pulp through a fine-mesh sieve set over a bowl. Discard the remaining seeds and pulp.

2. In a medium bowl, combine the ice cream and sorbet. Pour in the vodka and whisk lightly. Stir in the passion-fruit purée and then fold in the Champagne.

3. Sprinkle the cookies evenly among 4 martini glasses. Top each with the vodka mixture and serve immediately. Serves 4. All recipes adapted from Frédérick Grasser-Hermé.


Kyk die video: Vrhunako ostrenje NOŽEVA (Oktober 2021).