Does this photo make you drool? Ah, me too. As Executive Chef at Pelican Hill, Jean-Pierre Dubray overseas the Newport Beach resort’s Andrea at Pelican Hill, as well as the Coliseum Pool and Grill, Pelican Grill at Pelican Golf Club, plus room service for 128 villas and 204 bungalows. Not to forget pastry and bakery operations, and of course, catering…
Cathy Thomas Cooks
Cooking
Chef-Restaurateur Pascal Olhats cooks duck breasts to perfection. He sears them stove-top, then finishes them off in the oven. Watch the video to see his secrets. During Timothy J. Clark’s watercolor exhibit at Sherman Gardens (through April 11), Pascal will be serving an irresistible duck breast dish as part of his art-fusion menu at Cafe Jardin.For the video shot in…
WHITE TABLE SALT? Tut, tut. How predictable. How about something unusual from the world of specialty salts? Lingerie pink from Peru.Oyster gray from France.Rust red or jet black from Hawaii.Brown-sugar amber from Denmark. And many more. To season foods that cook a long time, or water for cooking pasta or soups, kosher salt works fine (kosher salt is an additive…
Individual Blackberry Napoleons Crazy about “Desserts 4 Today” by Abigail Johnson Dodge (Taunton Press, $17.95). It’s a treasure trove of flavorful desserts that utilize no more than four ingredients. No prepared mixes are used, just components that are packed with flavor. Lots of fresh fruit, and I like that. I have lazy days. But mostly, I have way-too-busy days. With…
‘Working on recipes for Book #3! ‘Made this spring-esque melange of petite peas, sugar snap peas, Belgian endives and shiitake mushrooms. Absolutely delicious. I fell in love. OK, I used frozen petite baby peas and they were delectable. You can use fresh peas, you who have the time and maybe a backyard garden. But for me the little frozen beauties…
Yvon Goetz, Executive Chef at The Winery Restaurant in Tustin, makes cooking appear simple. It looks like he could do it blindfolded. He says his concoction of fresh fish with shellfish is a mainstay on the restaurant’s menu, but it is definitely easy enough to make at home. Really! The ambrosial mélange teams the seafood with roasted, oh-so-deep purple Peruvian…
I’m not a fan of machine-made “baby” carrots, those whittled down beauties that look like itty bitty bunny food. Conical perfection. Taste bud depression. Because they are most often shaved down from large carrots, the less tasteful core can make up a larger portion what is eaten. I eat them. They’re convenient. But … I think a lot of people…
Melissa’s Pixie tangerines hit the market this week! I love to put them in my mother’s old burl bowl, and place the display someplace handy. Tangerines for snacking, or to use in salads, sauces, desserts or entrees. Or how about a tangerine-juice-based cocktail? Delicious. Pixies are a variety of tangerines, diminutive orange orbs that are available late in the season…