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Interests: food, restaurants, kitchens, and women
Expertise: Anything Food
Occupation: Executive Chef
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i was sitting around the house hella bored one day and decided i would take the bones off of a whole chicken, marinate it in lemon juice, lemon zest, lots of white wine, rosemary, garlic, chili flakes and stuff the crap out of it with cherry tomatoes, spinach and pine nuts and then roast it. the boneless beast trussed and ready for roasting. the beast after roasting for about half an hour. the roasted beast is perfectly kick-ass!
I'm on vacation for a couple of weeks and I'm off to the east coast for some tasty travel. First stop Boston for some good ol' clam chowder, then I head further east into the Atlantic coast of Nantucket and vist Sfoglia www.sfogliarestaurant.com , then into the busy streets of New York for a little fine dining at WD-50 www.wd-50.com , and last stop, Maine for some of America's best lobsters.
By Caroline Aaron, Marc Anthony, Peter Appel, Andre Belgrader, Larry Block
I’ve grown a strong fascination for European Macaroons ever since I saw them at Pierre Herme. I’m not talking about coconut macaroons that most are familiar with, I’m talking about these small little crunchy chewy cookies usually filled with a butter cream.I have looked for these colorful crunchy little treats at every pastry shop I've been to. Some of the best places to get them in Los Angeles is Boule www.boulela.com and Jin Patisserie www.jinpatisserie.com . But my most favorite macaroons are from Miette www.miette.com in San Fransisco. I found them to be perfect in every way. Crunchy, crispy outter shell, chewy and gooie center, not overly sweet and outstanding flavors. My attraction to them made me curious on how to make them.I researched and looked all over for recipes and found many variations.The secret to the perfect macaroons is the almond flour.You have to use the finest ground almonds available in order to get a nice smooth texture.The other secret is on perfectly whipping the egg whites to the perfect consistency.I worked months trying figure out how to perfect the recipe. Some of the flavors I like using on macaroons are green tea, passion fruit, chamomile, rose, and orange.