Dirt Candy: Vegetarian With Vision
The consistent vision and charm of Dirt Candy has convinced me that it's one of New York's most important restaurants, and its owner/chef - Amanda Cohen - one of the rising stars in the culinary world.
Recipe: Steamed Pumpkin Pudding
[caption id="" align="alignnone" width="500" caption="Steamed Pumpkin Pudding"][/caption] Cooking Time: Approximately 1 1/2 to 2 hours (Dry Ingredients) 2 1/4 cup all purpose flour 1/2 tsp ground ginger 2 1/4 tsp ...
Recipe: Chocolate Kirschwasser Bundt Cake
Preheat oven to 350F MELT IN DOUBLE BOILER 8 oz high quality semi sweet chocolate like Valhrona or Calebaut. CREAM TOGETHER (approx 2 minutes) 1 3/4 cups granulated sugar 8 oz. unsalted ...
Recipe: Braised Chicken Breast, Fennel Leek Fonduta & Pistachios
[caption id="" align="alignnone" width="500" caption="Braised chicken with fennel, leek and pistachio fonduta"][/caption] Cooking Time: Approximately 30 minutes 2 large Chicken breasts, cleaned and deboned 1 medium-sized leek 1/2 fennel ...
View Recipe: Braised Chicken Breast, Fennel Leek Fonduta & Pistachios
Pierre Gagnaire – Brief Documentary
A brief excerpt from Kings of the Kitchen DVD featuring Pierre Gagnaire.
El Bulli – Art and Cuisine
Short YouTube video on the cuisine from El Bulli, an innovative Spanish restaurant that has revolutionized cooking throughout the world.
Tonka Beans – Subtle & Sophisticated
The wonderful Tonka Bean is an exotic seed taken from the Dipteryx odorata tree and grown in the tropics. It has a smell and flavor somewhat similar to vanilla combined with cinnamon and nutmeg, and is a unique replacement for vanilla in very small quantities.
Le Baron Rouge, Paris
[caption id="attachment_86" align="alignleft" width="300" caption="Le Baron Rouge Wine Casks"][/caption] An amazing Sunday afternoon experience in Paris: close quarters, spectacular oysters, delicious cheese and charcuterie, and an expansive selection of small wines from many ...
Recipes For Smart Dining
HotNaut is a place for me to showcase some recipes that take advantage of local ingredients and useful techniques, something that I call Smart Dining - sustainable, imaginative and healthful.
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