Tales From the Frypan RSS Feed

Chef Anne Burrell creating a quick batch of Focaccia

Sun, 30 Oct 2011 23:59:50 GMT

Chef Anne Burrell creating a quick batch of Focaccia

Chef Chris Cosentino prepares a warm grape salad for painter Sam Flores

Fri, 20 May 2011 17:35:27 GMT

Chef Chris Cosentino prepares a warm grape salad for painter Sam Flores

Michael Voltaggio's Microwave Tricks

Tue, 17 May 2011 21:09:00 GMT

Michael Voltaggio’s Microwave Tricks

Michael whips up quick apple sauce using the microwave and a blender, a great starting point for any type of applesauce.

Michael shows us how quick you can make a fresh brioche using the microwave and compressed air.

Thomas Keller and Rory Herrmann of Bouchon Roasting A Leg of Lamb

Mon, 16 May 2011 16:52:52 GMT

Thomas Keller and Rory Herrmann of Bouchon Roasting A Leg of Lamb

Chef Keller and Herrmann prepare a perfectly cooked spring leg of lamb, served family style

Top Chef Allstars Winner Richard Blais vs. Mario Batali in Iron Chef Battle Chick Peas

Thu, 21 Apr 2011 22:31:30 GMT

Top Chef Allstars Winner Richard Blais vs. Mario Batali in Iron Chef Battle Chick Peas

Top Chef All Stars winner Richard Blais steps up against Iron Chef Mario Batali in Battle Chick Peas

Spike Mendelsohn's The Good Stuff

Sat, 02 Apr 2011 15:04:22 GMT

Spike Mendelsohn’s The Good Stuff

Spike Mendelsohn’s The Good Stuff Cookbook: Burgers, fries, shakes, wedges, and more. Spike shows off his Spike’s Sunny-side Burger (page 128) and the Rachel Ray’s Burger Bash awarding winning Prez Obama Burger (page 147) paired with his toasted marshmellow milkshake (page 176) at his Good Stuff Eatery in Capitol Hill in Washington D.C

Chef John Besh on Management Style

Sat, 26 Mar 2011 18:55:51 GMT

Chef John Besh on Management Style

Chef Besh outlines his key characteristics on running a successful business and restaurant. Having excellent passion driven like minded people who thrive on caring for every person who walks through his doors.

Top Chef Champion Michael Voltaggios super boneless hot wings

Sat, 26 Mar 2011 04:46:18 GMT

Top Chef Season 6 Champion Michael Voltaggio’s Super Boneless Hotwings

Chef Voltaggio pulls no stops preparing his version of chicken wings by first de-boning the wings, creating a bed of celery puree and topping it off with a blue cheese ranch cap using a liquid nitrogen chilled piece of slate and a whip cream dispenser.

Three Videos with Grant Achatz From Conception to the Menu

Sun, 20 Mar 2011 06:55:19 GMT

Three videos in the day of the life of Grant Achatz at Alinea, from the evolution of an idea to the thought process of creating a cohesive dish to developing the menu.

Evolution Of An Idea:

Flavor Bouncing:

Menu Development:

Thomas Keller on Blanching Green Beans

Sat, 19 Mar 2011 21:59:52 GMT

Thomas Keller on Blanching Green Beans

Chef Keller explains the concept of big pot blanching and shocking of vegetables.

Thomas Keller Cooking Bouchon Roasted Chicken

Sat, 19 Mar 2011 04:10:32 GMT

Chef Thomas Keller walks us through the process of preparing his classic herb and vegetable roast chicken.

Ming Tsai's Favorite Kitchen tools

Wed, 16 Mar 2011 22:47:55 GMT

Ming Tsai on his favorite kitchen tools

Wylie Dufresne: On His Favorite Ingredient

Wed, 16 Mar 2011 22:44:35 GMT

Wylie on his favorite ingredient

Chef Mario Batali prepares his recipe for linguine with clams

Mon, 26 Apr 2010 00:23:46 GMT

Mario Batali’s Linguine with clams

Chef Batali prepares a traditional Neapolitan clam and linguine dish.

Top Chef Hung Huynh Shows us how to prepare a geoduck

Fri, 23 Apr 2010 05:57:07 GMT

Top Chef Hung Huynh, winner of Season 3 of Top Chef, prepares the giant clam two different ways, raw and fried.

Iron Chef - Truffle Battle - with Iron Chef Japanese Rokusaburo Michiba v.s. Challenger Dr. Yukio Hattori

Tue, 20 Apr 2010 06:13:54 GMT

Iron Chef – Battle Truffle with Iron Chef Japanese Rokusaburo Michiba v.s. Challenger Dr. Yukio Hattori. Featuring Joel Robuchon “the god of french cuisine”

Part 1

Part 2

Part 3

Part 4

Part 5

Ming Tsai prepares Wild Mushroom Bings with Ginger Dipping Sauce

Tue, 20 Apr 2010 05:57:12 GMT

Ming Tsai prepares Wild Mushroom Bings with Ginger Dipping sauce from the Food & Wine Classic in Aspen.

Thomas Keller a Lesson in Sous-Vide

Tue, 20 Apr 2010 05:52:48 GMT

Master Chef Thomas Keller gives a quick lesson in Sous-Vide

Chef Ramsay with Scallops and Salmon

Mon, 19 Apr 2010 05:47:37 GMT

Gordon Ramsay takes a dive for some scallops and a trip in the river for fresh salmon

Gordon Dives for Scallops and quickly whips some up.

Gordon goes fly fishing for Salmon to take home and smoke.

Iron Chef - Giant Lobster Battle

Mon, 19 Apr 2010 05:19:13 GMT

Iron Chef – Giant Lobster Battle Iron Chef Kobe v.s. Osada

Part 1

Part 2

Part 3

Part 4

Part 5

Iron Chef - The Sushi Battle

Mon, 19 Apr 2010 05:05:19 GMT

First sushi battle in Kitchen Stadium. Edo style sushi chef Keiji Nakazawa vs. Iron Chef Japanese Masahara Morimoto

Part 1

Part 2

Part 3

Part 4

Part 5

Three Videos with Chef Annie Somerville of Greens Restaurant

Thu, 11 Mar 2010 03:05:08 GMT

Three Videos with Chef Annie Somerville of Greens Restaurant

Too say Annie Somerville is knowledgeable about vegetables is putting it lightly, her cooking style and respect for fresh seasonal local produce has influenced me greatly as a chef over the past decade.

Here are a few videos with Annie in her kitchen at Green’s Restaurant in San Francisco.

A fresh way to prepare beets

Fresh Artichoke and Olive Salad

A talk about health eating and vegetarian cuisine

If your in SF check out her place Greens Restaurant

Anthony Bourdain's French Laundry Experience

Wed, 10 Mar 2010 01:29:56 GMT

Anthony Bourdain’s French Laundry Experience

Anthony Bourdain is joined by a few of Americas top chefs in Napa Valley at Thomas Keller’s Exquisitely Fresh French Laundry.

Rick Bayless Go Global Eat Local

Sun, 21 Feb 2010 06:34:03 GMT

Part 1

Chef Bayless cooks up a delicious plate of chilaquiles.

Part 2

Rick Goes to the Artesania Market in Downtown Puerto Vallarta and takes us through making bistec a la mexicana.

Part 3

Two Bite Tamales, absolutely delicious.

Jamie Oliver on the Importance of teaching children about food

Fri, 12 Feb 2010 04:52:58 GMT

TED Prize winner Jamie Oliver gives an impassioned speech on the importance of teaching children about food and it’s role in aiding a healthy lifestyle.

“I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity” – Jamie Oliver

Chef Gordon Ramsay quickly whips up mayonnaise

Thu, 11 Feb 2010 23:32:25 GMT

In under two minutes Chef Gordon Ramsay takes you through the steps of making flawless mayonnaise.

Charlie Trotter on Inspiration, personal drive and creating a culture for a successful business

Thu, 11 Feb 2010 22:31:41 GMT

Chef Charlie Trotter talks on what it takes to become successful in a business of a million details.

Chef Rick Bayless Grills Carne Asada Brava from his PBS Show - Mexico - One Plate at a Time

Fri, 09 Oct 2009 06:26:57 GMT

Chef Rick Bayless grills carne asada brava marinaded rib eye steaks on his Kalamazoo Outdoor Hybrid grill on his popular PBS program, Mexico – One Plate at a Time.

Click here to view the recipe

Chef Grant Achatz cooks up a Thanksgiving Turkey using the sous-vide method

Fri, 09 Oct 2009 05:00:30 GMT

Alinea Chef Grant Achatz throws aside convention and prepares a traditional thanksgiving dinner using the sous-vide method of cooking.

Part A

Part B

From Wikipedia.org

Sous-vide (pronounced /su ?vid/),¹ French for “under vacuum”,¹ is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).

The method was developed by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France. He discovered that when cooking foie gras in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture.² Another pioneer in the science of sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well-known for training top chefs in the method. As Chief Scientist of Cuisine Solutions, Goussault thoroughly developed the parameters of cooking times and temperatures for different foods.² The sous-vide method is used in several gourmet restaurants under Thomas Keller, Jesse Mallgren, Paul Bocuse, Joël Robuchon, Charlie Trotter, Alessandro Stratta and other chefs. Amtrak has used this method of cooking in the dining cars of its long-distance trains, and recently began using the method on its Acela Express trains. Non-professional cooks are also beginning to use vacuum cooking.

Two Great BBQ Dishes with Chef Jamie Oliver

Tue, 22 Sep 2009 21:09:00 GMT

Two Great BBQ Dishes with Chef Jamie Oliver

Chef Jamie Oliver dishes up two excellent fresh and zesty BBQ recipes that will surely invigorate your taste buds.

BBQ Sweet Corn rolled in fresh sliced chillies and grated goat cheese

Bay Salt Marinated BBQ Prawns over a delicious fresh bean, pea & zucchini salad

Marco Pierre White on using locally available products and organic farming

Tue, 22 Sep 2009 20:23:55 GMT

Marco Pierre White on using locally available products and organic farming

Marco raises several points about the farming industry as a whole and how he as a chef / restaurateur goes about using local farm raised products in his establishments. A large percentage of households around the world are not in the position financially to put all organic foods on their tables.

Part A

Part B

Chef Mario Batali Cooks Ragu Bolognese

Mon, 31 Aug 2009 05:45:26 GMT

Chef Mario Batali cooks his version of delicious ragu bolognese, a wonderful dish that has multiple layers of flavor. This is a excellent recipe upon which to create your rendition using flavors of your choosing.

Chef Emeril Lagasse cooks a delicious Shrimp and Andouille Cheesecake

Fri, 28 Aug 2009 05:45:18 GMT

Chef Emeril Lagasse cooks a delicious Shrimp and Andouille Cheesecake

A Young Emeril Lagasse prepares a delicious Shrimp and Andouille Cheesecake served with a fresh tomato coulis and topped with fresh grated parmesan reggiano cheese.

Fronterra & Topolobampo Chef Rick Bayless cooks Grilled Catfish Steaks with Chipotle-Avocado Salsa

Thu, 27 Aug 2009 17:04:41 GMT

Fronterra & Topolobampo Chef Rick Bayless cooks Grilled Catfish Steaks with Chipotle-Avocado Salsa

Rick Bayless prepares a delicious dish on an outdoor cast-iron grill using authentic Mexican flavors with fresh Grilled Catfish Steaks dressesed with a Chipotle-Avocado Salsa while educating us on the finer aspects of all the fresh ingredients.

The Future of Food - an in-depth investigation into the future of food from GMO's to organic and sustainable agriculture

Sat, 22 Aug 2009 06:02:45 GMT

The Future of Food – an in-depth investigation into the future of food from GMO’s to organic and sustainable agriculture

There is a revolution happening in the farm fields and on the dinner tables of America — a revolution that is transforming the very nature of the food we eat.

THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade.

From the prairies of Saskatchewan, Canada to the fields of Oaxaca, Mexico, this film gives a voice to farmers whose lives and livelihoods have been negatively impacted by this new technology. The health implications, government policies and push towards globalization are all part of the reason why many people are alarmed by the introduction of genetically altered crops into our food supply.

Shot on location in the U.S., Canada and Mexico, THE FUTURE OF FOOD examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to control the world’s food system. The film also explores alternatives to large-scale industrial agriculture, placing organic and sustainable agriculture as real solutions to the farm crisis today.

Chef Grant Achatz of Alinea on harnessing emotions into cooking

Wed, 19 Aug 2009 00:37:41 GMT

Chef Grant Achatz of Alinea on harnessing emotions and using them to enhance the experience of cooking and dining.

Ted Allen's Food Detectives and the debate about MSG

Tue, 18 Aug 2009 19:36:36 GMT

Food Network’s Food Detectives get to the Bottom of the MSG Debate.

Part 1

Part 2

Chef Gordon Ramsay's Delicious Fast Food - Sticky Lemon Chicken with Champ

Tue, 18 Aug 2009 15:51:03 GMT

Chef Ramsay cooks up some delicious Sticky Lemon Chicken with Champ, excellent food prepared in under a half hour.

Alton Brown's Good Eats - Crepe Expectations

Tue, 18 Aug 2009 15:39:18 GMT

Alton Brown takes us through the many ways on how to prepare crepes, from delicious savory to delicate desserts.

Chef Rick Bayless cooks Panela cheese in tomatillo sauce

Tue, 18 Aug 2009 06:51:36 GMT

Rick Bayless cooks up a panela cheese in tomatillo sauce

Chef Gordon Ramsay's Duck Breast in gooseberry sauce

Tue, 18 Aug 2009 06:29:23 GMT

Chef Ramsay cooks a beautiful five-spiced rubbed duck breast served with gooseberry sauce.

Authors@Google with Iron Chef Masaharu Morimoto

Mon, 17 Aug 2009 17:55:54 GMT

Iron Chef Masaharu Morimoto Visit’s Google NYC Campus to discuss his book “The New Art of Japanese Cooking” and gives an entertaining cooking demonstration

Chef Charlie Palmer of Dry Creek Kitchen Teaches Knife Skills

Mon, 17 Aug 2009 17:40:14 GMT

Chef-Owner Charlie Palmer of Aureole, Dry Creek Kitchen, and Charlie Palmer Steak walks us through the importance of knife skills and shows us a few different ways to cut up various vegetables and herbs.

Authors@Google - Anthony Bourdain is interviewed by Google Executive Chef Nate Keller

Sun, 16 Aug 2009 19:54:51 GMT

Top Chef's Tom Colicchio and Blue Ginger's Ming Tsai prepare Asian Poached Salmon

Sun, 16 Aug 2009 18:27:01 GMT

Top Chef’s Tom Colicchio and Blue Ginger’s Ming Tsai prepare Asian Poached Salmon

Marco Pierre White Cooks for Albert Roux

Sun, 16 Aug 2009 07:57:56 GMT

Marco Cooks for Albert Roux Part 1

Marco Pierre White cooks for Albert Roux of La Gaveroche featuring a two young budding chefs Gordon Ramsay and Stephen Terry

Part 2

Part 3

Thomas Keller on life, books, cooking and technology from Authors@Google

Fri, 14 Aug 2009 17:04:25 GMT

Chef Thomas Keller discusses inspiration in his life, his multiple cook books, business and technology in the kitchen, a great lecture from Authors@Google

Author Deborah Madison on Seasonal Fresh Ingredients, Farming and Local Flavors

Fri, 14 Aug 2009 03:39:11 GMT

Years back while I was browsing through my local used bookstore I happened to come across a hard-covered cook book titled The Greens Cookbook by Deborah Madison, interested by the title I decided to pick it up and start flipping through it. This was not your usual cook book filled with ghastly pictures and cheesy graphic pointers scattered throughout the page, It is filled with excellent recipes each telling a their own story through the idea of using locally available fresh ingredients.

Food Network Chef Bobby Flay debones a side of salmon

Fri, 14 Aug 2009 02:36:41 GMT

Mesa Grill Chef / Owner and judge on the Food Network’s hit show The Next Food Network Star Bobby Flay de-bones a beautiful side of salmon that he then in turn cooks and glazes it with an ancho-chile honey glaze and served along a fresh tomato salad which complements the flavour of the salmon.

Mario Batali Cooks from his Book the Italian Grill

Fri, 14 Aug 2009 01:57:46 GMT

Mario Batali cooks from his cookbook Italian Grill and prepares his version of chicken wings, Spicy Black-pepper coated drumsticks. Absolutely perfect with a cold bottle of beer.

Alice Waters, Anthony Bourdain & Duff Goldman Round Table on the Organic Food Movement

Fri, 14 Aug 2009 00:05:20 GMT

Alice Waters, Anthony Bourdain & Duff Goldman Round Table on the Organic Food Movement

Chefs Alice Waters, Anthony Bourdain and Duff Goldman discuss food and organic food movement from each of their perspectives.

Chef Marcus Samuelsson cooks Rack of Lamb

Thu, 13 Aug 2009 18:29:27 GMT

Chef Marcus Samuelsson cooks Rack of Lamb

Chef Marcus Samuellson takes you step by step on how to prepare a sublime rack of lamb and each of the critical aspects throughout the process; from proper cookware to the importance of resting the lamb.

Three Beef Dishes with Gordon Ramsay

Thu, 13 Aug 2009 17:33:21 GMT

Beef Wellington

Gordon walks us through the steps on how to select the perfect beef filet for the dish and then takes us through the steps of creating the perfect beef wellington.

Pan Roasted Filet of Beef with pomme puree, wilted spinach and gremolata

Ramsay shows us in one minute how to prepare an excellent beef filet meal, to perfection.

Rib-eye of beef with grilled artichokes.

A quick and delicious meal prepared in a matter of minutes, beautifully carved and plated.

Rick Bayless' Roasted Poblano Rajas

Thu, 25 Jun 2009 12:20:03 GMT

Rick Bayless is an exceptional chef who after completing a 26-part PBS television series in the late 70’s called Cooking Mexican spent six years immersing himself in regional mexican cuisine. On his PBS Program Mexico: one plate at a time Rick takes us on a journey from every corner of Mexico.

Here is a clip of Rick making Roasted Poblano Rajas and giving us a few useful hints on different ways to use it.

Rick is currently building a new restaurant called XOCO which is slang for “little sister” (from the ancient Aztec language), a quick service cafe offering mexico’s most beloved street foods. They
are posting all the highlights at – At the Corner of Clark and Illinois

Rick’s Career Accomplishments Thus Far:

Best New Chef of 1988 (Food and Wine magazine)
Best American Chef: Midwest 1991(James Beard Foundation)
National Chef of the Year 1995 (James Beard Foundation)
Chef of the Year 1995 (IACP)
Who’s Who of American Food and Drink
Humanitarian of the year 1998 (Beard Foundation)
James Beard Foundation’s 2002 Award: Best Chef in New York City.
Host of three National Television Food Shows.
Proprietor of Chicago’s Topolobampo and Frontera Grill
Co-proprietor of four Manhattan Restaurants.
Author and Co-Author of six Cookbooks.

Marco Pierre White discusses the key elements of being a successful chef

Fri, 19 Jun 2009 00:06:49 GMT

Marco discusses the key elements on what it takes to be a successfull head chef, loads of pressure paired with the innate characteristic to strive for excellence.

Ramsay's Perfectly Sublime Scrambled Eggs

Thu, 18 Jun 2009 17:01:50 GMT

Gordon Ramsay’s perfectly sublime scrambled eggs.

Gordon quickly prepares an absolutely fresh breakfast in under 5 minutes.

Thomas Keller's World's greatest Sandwich

Thu, 18 Jun 2009 16:27:20 GMT

Adam Sandler prepares himself for his role of John Clasky, a celebrated chef in the movie Spanglish with help from Chef Thomas Keller who walks him through the thought process of making the world’s greatest sandwich, a late night BLT with fried eggs, bacon and cheese. Perfect with a cold bottle of beer and your favorite potato chips.

Tuna Carpaccio Pizza with Mango Vinaigrette Drizzle

Wed, 14 Jan 2009 01:19:18 GMT

This pizza is absolutely perfect for a hot sunny day while relaxing and enjoying a refreshing glass of white wine. Each and every bite is filled with delicate and complimentary flavours making for an excellent light lunch.

Ingredients

Part A

1 – 6oz Whole-wheat Pizza Dough
.25 Cup All-purpose flour for dusting the workstation

1 serving pita, naan bread or panini

Part B

4 oz Tuna Steak
Heavy Seasoning of Salt & Pepper
2 Tablespoons Vegetable Oil

Part C

2 fl. oz Drizzle Fresh Mango Vinaigrette
Fresh ground pepper to taste
Chopped Capers
Fresh Chopped organic baby Arugula

Directions

Preparing the crust.

Pre-heat oven to 375 °F
Place a pizza stone on the middle rack of your oven.
Roll out the Whole wheat pizza dough into a 10" round or until the dough is approximately 1/4" inch in thickness.
Once the pizza dough has been rolled out brush the surface with garlic-olive oil and using a pizza peel to place the dough on the pre-heated pizza stone, and cook for around 8-10 minutes. Once the crust has formed a golden brown colour the round can be pulled from the oven and placed on a cutting board for loading the ingredients.

Preparing the tuna.

Season the tuna with salt and cracked pepper. set aside.
Pre-heat pan to medium-high heat.
Once the pan is pre-heated pour the oil in the pan and place the tuna in the pan and sear each size until the outside is caramelized but not over-cooked.
Cut into 1/8" strips for placing on the pizza.

Preparing the toppings.

Brush the cooked pizza crust with garlic infused olive oil.
Place chopped capers and finely diced red onions on the base.
Top the capers and red onions with the 1/8" tuna slices.
Cut the pizza into 6
Drizzle the pizza with the mango vinaigrette and sprinkle the chopped argula over the surface of the pizza.