tag:blogger.com,1999:blog-37939752862712443642024-03-13T07:11:43.252-05:00Z Chef AndreWriting for those who eat for pleasure,appreciate earth bounty and willing to pass along their passion for food and wineChef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-3793975286271244364.post-81212520249026899752012-11-11T22:45:00.003-06:002012-11-11T22:52:08.537-06:00<h2>
<span style="color: #666666;">Catching up is hard to do !</span></h2>
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Ah, the price we pay when trying to catch up ! Well, I will just pretend that I am not behind at all, of course I am only wishing that I had been more consistent in my blogging. This year just came and went and I do know where and how, so no regrets there. Last time I posted was in early spring when I was butchering an heirloom pig. Well there was another pig this summer ( a Red Wattle this time) and its Prosciutto is already looking good. To that we can add the fact that my friends Ken and Barbara just finished crushing Chardonnay and Old Vines Zin grapes so 2013 is already looking good. I will also do a fund raising dinner called "Save the grapes " to purchase netting to protect the vines against the birds who have become a real problem and make the bringing of grapes to maturity almost impossible. Looking at Ken sitting helplessly watching the birds dive bombing on his grapes was heartbreaking as he works tirelessly on his vines and has been at it for seven years and let's not forget the blistering Texas heat.<br />
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<a href="http://4.bp.blogspot.com/-3asVHkY5mLY/UJ7Jr2wFMqI/AAAAAAAAAek/iVGbuvgc7Jw/s1600/IMG_1077.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-3asVHkY5mLY/UJ7Jr2wFMqI/AAAAAAAAAek/iVGbuvgc7Jw/s320/IMG_1077.JPG" width="240" /></a>Now these are good looking Cabernet Sauvignon grapes from Lungavista Vineyards so when it comes down to it, the birds can fend for themselves on other things. Let's see what else happened this year; I travelled to South Korea for the World Chef's Congress where 75 Chefs got sick from the food ! Me included, now I have heard all the jokes but it was not funny and I'll spare you the details , needless to say it was not worth the investment . Also had a great serie of cooking classes well attended till the end as the location ceased to exist because of horrendous rent. My teachings have been on hold since July when I start devoting 100% of my time to my EWMCS culinary team training and getting ready for the IKA Culinary Olympics where we competed in early October and won a bronze medal. It was the fruit of seven long months of meetings, testings, tryouts, long commutes and basically put our normal lives on hold for months. Was it worth it ? ABSOLUTELY ! The experience, the pride, the honors and the accomplishment itself were hard to imagine but we all pulled through and apply the true meaning of the word TEAM. Can't wait for our wrap up dinner this week.</div>
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In between there was a couple of trips where I presented a couple of seminars on charcuterie and after a stint on jury duty this week I will head home to Southwest France for a month where the house need attention and spend time with family and friends. I said it before I know but stay tuned. </div>
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Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-89720011861600134722012-04-18T16:40:00.001-05:002012-04-20T18:06:48.603-05:00More of Z PIG !<span style="mso-bidi-font-size: 12.0pt;">Now that the
butchering is basically over we've got to talk about what we did with all these
parts. Most of you have heard and maybe have had <b style="mso-bidi-font-weight: normal;">Guanciale </b>better<span style="mso-spacerun: yes;"> </span>known in
this country as pork jowls. I know I know, it is very fatty with little lean
but the texture is through the roof for a super fat piece of pork and the
flavor is just that…..porky ! </span><br />
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<span style="mso-bidi-font-size: 12.0pt;"><strong>This will make the best full flavored pasta
Carbonara<span style="mso-spacerun: yes;"> </span>ever !</strong> </span><br />
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<span style="mso-bidi-font-size: 12.0pt;">The thing is there are
only two pieces per pig but relax, it is ok for most peeps are not into this
fatty stuff so there is enough to go around for those of us who are into porkiness.
We kept the skin on and seasoned the <b style="mso-bidi-font-weight: normal;">Guanciale</b>
with sea salt, black pepper, garlic and fresh herbs. It will cure for awhile
and then we'll hang it to dry and mature for a few weeks.<o:p></o:p></span></div>
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<span style="mso-bidi-font-size: 12.0pt;">The<b style="mso-bidi-font-weight: normal;"> Lonzino</b> is one of my favorites from
the curing repertoire. It is lean, uniform in texture and very easy to master.
The flavoring is up to you as long as you follow the basic curing rules. </span><br />
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<span style="mso-bidi-font-size: 12.0pt;"><strong>That Lonzino is calling for a flavor profile apart from its own !</strong></span></div>
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<span style="mso-bidi-font-size: 12.0pt;">I use
cloves, cinnamon, fennel etc as I enjoy these flavors with pork. </span></div>
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<span style="mso-bidi-font-size: 12.0pt;"><strong> Will hang to dry for two weeks........litterally !</strong></span></div>
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<span style="mso-bidi-font-size: 12.0pt;">Sliced paper
thin it goes great with some good Foccacia and a simple arrugula salad which
all together would make the ultimate sandwich and that would be right up
Salvatore's<span style="mso-spacerun: yes;"> </span>alley when he flies anywhere
as he just DOES NOT eat airline food of any kind but that is another story for
later on. Then there is the <b style="mso-bidi-font-weight: normal;">Coppa </b>which
is really unique as that muscle is located from the base of the pig's head to
the third rib. The deal here is that this piece of meat is intermingled with
very tasty fat. My choice of flavorings is this: juniper, fennel, garlic and of
course the regular salt and pepper as needed. </span><br />
<span style="mso-bidi-font-size: 12.0pt;">The <b style="mso-bidi-font-weight: normal;">Lardo</b> is actually very easy to make, the only challenge is being
able to get fresh thick fat back. </span></div>
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<a href="http://4.bp.blogspot.com/-cO2tkqNY6i4/T47oRy_FGyI/AAAAAAAAAa0/OTHyGT7b71I/s1600/SAM_7459.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cO2tkqNY6i4/T47oRy_FGyI/AAAAAAAAAa0/OTHyGT7b71I/s320/SAM_7459.JPG" width="320" /></a><span style="mso-bidi-font-size: 12.0pt;">I must address the whole animal fat thing,
some of us can't help ourselves as for us it is a cultural thing and it was
part of our upbringing and tradition. So there, we and our elders before us got
to taste the porkiness at an early age and it became part of our geographical
roots and culinary calling. We do know better and do not abuse it obviously and
a little goes a long way, that's the key. <b style="mso-bidi-font-weight: normal;">Lardo</b>
is the ultimate flavor in porkiness. <o:p></o:p></span></div>
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<span style="mso-bidi-font-size: 12.0pt;">Of course <b style="mso-bidi-font-weight: normal;">Pancetta</b> would be next on the list and
as fancy as it sounds it is actually a very basic item in Charcuterie or
Salumeria depending on who you talk to, Salvatore or me. </span><br />
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<strong><span style="mso-bidi-font-size: 12.0pt;">P</span><span style="mso-bidi-font-size: 12.0pt;">ancetta on the way !</span></strong></div>
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<span style="mso-bidi-font-size: 12.0pt;"><strong> Pancetta ready to cure !</strong> </span></div>
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<span style="mso-bidi-font-size: 12.0pt;">Think bacon without the
smoking part but seasoned with fresh ingredients and no sugar. Now, no sugar is
one thing I can handle. The <strong>Pancetta </strong>is actually delicious and again from a health
point of view there will be some doubters just eat it in moderation,<span style="mso-spacerun: yes;"> </span>no even every day for breakfast. If you eat
bacon everyday it would not be worse if you switch to <b style="mso-bidi-font-weight: normal;">Pancetta</b> but the flavor just cannot be imitated or duplicated.</span></div>
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<span style="mso-bidi-font-size: 12.0pt;">Finally, the best
for last is the <b style="mso-bidi-font-weight: normal;">Proscuitto </b>style dry
cured ham and it is the best and a very special ham at that. I say Prosciutto
style because the real thing can only be made in Italy and we all know how well
they are following their tradition in salumeria over there. </span></div>
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<span style="mso-bidi-font-size: 12.0pt;">My friend Salvatore
is thinking: finally this French guy admitted that we have the best ham in the
world. My take ? yes and no. Wherever dry cured hams are made the list of
ingredients<span style="mso-spacerun: yes;"> </span>in some of the best known
hams is very short as it just might be salt only. The drying and ageing process
is critical in order to obtain a great product. For us, we will follow the
rules and stay on it no matter what. I used sea salt with a bit of sugar to cut
the harshness of the salt and that is it. The key is to keep the ham uniformly
salted and properly drained during the curing process which will take about two
and a half weeks or one day per two pounds. After that it will hang to dry and
mature.</span></div>
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<span style="mso-bidi-font-size: 12.0pt;">We </span><span style="mso-bidi-font-size: 12.0pt;">g</span><span style="mso-bidi-font-size: 12.0pt;">ot lots of
fat and trimmings and we made some of the most fresh tasting <b style="mso-bidi-font-weight: normal;">Andouille</b> sausage which would make any
Cajun proud. Yeah, I am talking to you guys in Lafayette LA. Maybe it is time
for a little <b style="mso-bidi-font-weight: normal;">Andouille</b> challenge but
not this year as my calendar is running on overload mode. We also need to
talk pork chops and it is just an OMG thing, juicy beyond expectations, very
mild with super clean flavor and the tenderness through the roof, enough said
just check the pic.</span><br />
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<strong>You got to know where to cut, know where to staaart, know where to go, you got to know how to trim it, know how to slice it, till the deal is done...........sing it Kenny !</strong></div>
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There you have it another pig story ! Stay tuned as they say for more details as they become available.</div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-29666388378006597872012-04-16T12:50:00.001-05:002012-04-18T15:59:07.846-05:00Z PIG, Z PIG<span style="mso-bidi-font-size: 12.0pt;">What can you say
about a pig ? from where I stand, plenty and it is all good ! Yeah, yeah we
heard it all before, pigs are dirty, pigs are bad for you as they are full of
fat and cholesterol, not including the religious aspect (I won't go there) so,
blah blah blah. Well, here is the rub (pun still intended), my friend and
fellow Chef Georges Brown got a whole pig but just not any pig, that one came
from Niman Ranch in California meaning farm raised and good quality pork.</span><br />
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<span style="mso-bidi-font-size: 12.0pt;">This
thing tipped the scale at 230 lbs net weight and the only thing missing on it
was the head, darn I was soooooooooooooooooo looking forward to make a great
head cheese, I was a bit disappointed but not for long as it came with the
feet. Yeah, you got it right !</span></div>
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<strong>Nice feet !</strong></div>
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<span style="mso-bidi-font-size: 12.0pt;"> We saved them for a special occasion when our
Chef's soul will be screaming for the ultimate porkiness. I know you already
have that disgusted look just reading this, trust me it is just your mind
playing porky games with you but it will be very delish for some of us down the
road !</span><br />
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<strong>Pork chops motherload and good looking leg !</strong></div>
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<span style="mso-bidi-font-size: 12.0pt;">For those of you
who love eating pork (like me) it would be well worth it to get some of what I
call "heirloom pork" meaning from pure breeds such as : Berkshire,
Red Wattles, Kurabuta etc. You just can't go to your supermarket and ask for it
as they just do not carry those things but if you know a Chef or have connections
in the food industry it is not that difficult ie, you don't ask, you don't get
! This pig was a good size pig as the hind legs that we decided to turn into
Proscuitto style dry cured hams weighted 30 lbs each ! Now, that's a ham !
That's the good news, the bad news is that we will have to wait 12 to 15 months
till these twins are ready to impress and we know that so we are ready to wait
and savor the moments which will bring plenty of discussions, anticipation of a
time blessed, mother nature driven specialty which does not come from the store
.<o:p></o:p></span></div>
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<span style="mso-bidi-font-size: 12.0pt;">For this project
I did use my best, oldest, special knives and tools and realized that most of
us Chefs have toooooooooooooo many knives acquired over a life time of work and
travels but sooner or later we are bound to use them all for the right occasion
and this was no different. </span><br />
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<span style="mso-bidi-font-size: 12.0pt;"><strong> See ? I came prepared !</strong></span><br />
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<span style="mso-bidi-font-size: 12.0pt;">I have done this type of butchering many times
before but not recently and did not forget how to go about it or where to
start, The tenderloins, skirts and flanks came off first, then the hind legs ,
then the shoulders, then the bellies for bacon and Pancetta,the neck muscles/shoulder
<span style="mso-spacerun: yes;"> </span>behind the head for CoppaCola came next,
then the loins for Lonzino and we were left with the whole racks of which one
became the most gorgeous and appetizing pork chops you've ever seen with the
other being Frenched for roasting later. After all this we were not done yet as
what we got so far was primal cuts. Now we went back and cut, trimmed and
shaped all this meat into final smaller cuts which made for a long list of
different things to be enjoyed soon.</span></div>
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<strong>Do you know lardo the way I know lardo ?</strong><br />
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<span style="mso-bidi-font-size: 12.0pt;">I ran a yield
test on this pig and here some numbers:</span><br />
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<span style="mso-bidi-font-size: 12.0pt;">Racks/pork chops:<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>20
lbs<o:p></o:p></span></div>
<span style="mso-bidi-font-size: 12.0pt;">Hams for
Proscuitto:<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>58 lbs<o:p></o:p></span><br />
<span style="mso-bidi-font-size: 12.0pt;">Trimmings for
sausage:<span style="mso-tab-count: 1;"> </span>18 lbs</span><br />
<span style="mso-bidi-font-size: 12.0pt;">Lardo:<span style="mso-tab-count: 4;"> </span>6 lbs <o:p></o:p></span><br />
<span style="mso-bidi-font-size: 12.0pt;">Other fats:<span style="mso-tab-count: 3;"> </span>24 lbs<o:p></o:p></span><br />
<span style="mso-bidi-font-size: 12.0pt;">Bones:<span style="mso-tab-count: 4;"> </span>20 lbs <o:p></o:p></span><br />
<span style="mso-bidi-font-size: 12.0pt;">You get the idea,
lots of meat and pure white fat. I just can't wait for the lardo which will
be thinly sliced and laid on toasted sour dough bread,
Yummmmmmmmmmmmmmmmmmmmmmmmm !</span><br />
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<span style="mso-bidi-font-size: 12.0pt;">The pig has something for everyone, feet, tail you name it ! It's all good.</span><br />
<span style="mso-bidi-font-size: 12.0pt;">This morning we
are making the Andouille sausage and curing some of the shoulder muscles for Petit
Sal</span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">é</span><span style="mso-bidi-font-size: 12.0pt;">. A lot of work, maybe but a lot of
fun, learning and sharing that's for sure. Georges, I am ready for the Red Wattles pig as soon as that baby maxes out on his fat cover,bring it on !</span><br />
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<br /></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-90377103229009549432012-04-05T16:48:00.001-05:002012-04-06T12:27:46.535-05:00Bordeaux Dinner<a href="http://3.bp.blogspot.com/-Uo70-f90vw8/T334-gYsyTI/AAAAAAAAAYs/dtPdtdLMf9M/s1600/SAM_7147.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Uo70-f90vw8/T334-gYsyTI/AAAAAAAAAYs/dtPdtdLMf9M/s320/SAM_7147.JPG" width="240" /></a>The idea for this Bordeaux dinner had been on my plate (pun intended) for about one year since my friends Dianne and Bob suggested it . Doing the dinner is not the problem it is the scheduling that is tough to arrange as there is always one of the guests who can't make it THAT night. We finally decided on a week night and it all worked out . I offered to do the cooking as I thought this would be a special occasion and a treat that a lot of folks would not appreciate at its true value and meaning. Now forgive me if I offended anyone, it's just that it is really really unique to be invited and participate in a dinner like this. I had written a three courses menu and send it to Bob who had no objections and no problem with matching the wine to the food so I went with that menu idea. First he opened a bottle of Veuve Cliquot Rose as a toast was in order; it was perfectly crisp and as perfect as one can expect.<br />
Six guests total was the perfect number and Dianne's kitchen is just great and has everything and then some that any Chef might need. I did not serve any finger food before dinner as the portions were more than adequate and I believe in having something on my plate that I can savor through more than one bite. Bob is a wine connaisseur and has an impressive collection which he showed us and one of his oldest wines is a Barsac 1947 ! I was way in the zone, no question.<br />
For this dinner he had chosen a Bordeaux from St Julien, Chateau Gruaud Larroze. The years ? 1989, 1986 and 1982 . Wow ! All reds for this dinner were just right, starting with the 89 and so on.<br />
I am always in awe when I find myself at the table with great food, great wine and great friends. We all know that it is pretty tough to have those three things at the same time but when we do , it becomes special and that is what I call the perfect ingredients in the making of memories recipe.<br />
This was a great evening relaxing with great conversation and no politics or political correctness in the mix.<br />
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Here is the menu:<br />
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Crispy sweetbreads,wild mushrooms,Madeira, persillade and frisee<br />
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I poached the sweetbreads in milk with aromatics and chilled/pressed them overnight then lightly dredge them in flour and sauteed. Oyster and shitaki mushrooms made a perfect bed for it. Of course the Madeira sauce is ideal with sweetbreads. Nothing new here but traditionally correct.<br />
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Wild pheasant, Napa cabbage with my pancetta, Parmentier of pheasant confit, foie gras, spring peas and golden beets. natural pheasant essence.<br />
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The boneless breast of pheasant was infused with juniper berries and thyme and pan seared medium pink.The cabbage quickly braised with pancetta and shallots. The essence was all pheasant flavor without the long reducing time which I prefer. This being spring, fresh peas are a must !<br />
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Apricot tart with Frangipane<br />
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A bit traditional but a lot French and one of my favorite tarts.Of course apricots for dessert scream for a Sauternes and Bob made the perfect choice: Chateau Rieussec 1999 . So well matched !<br />
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Bob was not done after dessert and he treated us with a Graham 1983 Port, more wows !<br />
I truly enjoyed cooking this dinner and worked a few hours prepping it in the morning but it was well worth it. The work is one thing but the appreciation of it from the guests is the best. Putting it together was no problem and only fun. Dianne had set up a beautiful table and Bob was at the top of his game in handling the wines. <br />
Chateau Gruaud Larroze1989, 86, 82<br />
Chateau Rieussec 1999<br />
Graham Port 1983<br />
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and so it goes !Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-72137924725414423642012-04-05T14:39:00.002-05:002012-04-06T12:33:11.821-05:00Backing up the back upI'll be the first to admit that when it comes to handling all those electronic gadgets and tools that have become part of our daily lives, that I am not an expert. But if you are sharing that trait, just rejoice ! We ( that would be most of us the non geek kind) have become over the years pretty good at what we do with our computers, smartphones and other devices that we are getting used to have at our finger tips 24/7. The reason we somehow have benefitted is that unlike the geek world we do use these things only for what helps us in our daily lives and we are good at it because we repeat some of these tasks over and over and over again. What we lack in youth and reaction time we more than make up with a bit more time and practical thinking. We also do not compete with anyone and surely are not doing it for bragging rights or showing off ! <br />
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Technology is here to serve us and not us to serve it ! I do not jump when the phone rings or drop what I am doing at that time, that is what voice mail is for. I actually get a kick thinking that the caller is getting a bit ticked because I do not pick up. Reality check: if someone wants to find you or reach you nowaday, they will. For me I still believe that I can choose the pace of my daily life . Granted just like most folks I would never be able to put these devices through their paces as they offer more things than I would use ever. The old saying still goes" whatever you do not know can't hurt you !"<br />
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Back to my original though for this post, I am backing up all my data and pictures and backing up the back up. I know it needs to be done or else sooner or later. This is like the lottery, you cannot win unless you buy a ticket and then the odds of winning are pretty lousy. Same thing with backing up your data, the odds of a crash and total loss are there but within acceptable range and if you do not back up, well you know the rest as we all have been through it. Then there are those who say,you should park it all "in the cloud"....... for a fee of course or maybe not. I am not there yet as for now I am reluctant to share my stuff with the folks running "the cloud". The next question, is the cloud backing itself up ? It has to and where does the backing up of the back up ends or does it ? Feel free to look for that answer and let me know !Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-58026969230556236082012-04-05T13:33:00.001-05:002012-04-06T12:42:00.898-05:00Getting behind, not as bad as it sounds.<br />
Ever had the feeling that you're getting behind on whatever task you committed yourself to get done ? Surely,we all have. As far as blogging is concerned it is NOT a bad thing at least for me. Here's the thing, it gives me time to really choose my words instead of acting on emotionnal impulses, makes sense ? I am way behind on reporting on my classes, that would be four classes ago or one month so there is a lot to talk about. Let's see there was French patisserie, Stocks and soups, Sauces and reductions, Charcuterie part 2, Chocolate and more Chocolate and All meats cooking, now that is 5 classes this month on top of all the events I participate all over town supporting worthy causes. Tired ? yes I am but it is the good kind of tired, the kind that you do not regret because your heart and soul are sooooooooooo glad to have been part of it all. Oh, and since Valentine's day I got a new assistant Katy, she is just great and among other things she does a super job taking all the food pictures that I get to share in my blogging. In the Fish Cookery part 2 (just before the above listed) I tried a few new things, still simple to prepare but eye appealing and delicious. In my book, the freshest the fish the least amount of preparation and ingredients there are, the better. This almost done salmon shallow poached on a bed of leeks and fennel with wine and dry Vermouth and finished with a bit of cream just screamed for its glass of white Burgundy: you pick it, I'll drink it !<br />
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After all it is all about the freshness of the seafood we can get (or not) depending on where we live. I did some "barely baked Gulf oysters with foie gras butter" ( not to worry, the red tide had been long gone ) and they came out just great, briny and rich. I also did baked clams with Proscuitto,basil and sundried tomatoes as I was not going back decades and make clams Casino. See the pics, delicious is just not the right word, healthy too (the clams not the foie gras oysters).<br />
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No Rockefellers here, that envelop was really pushed !<br />
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There was Cioppino, whole snapper in salt crust, Calamari stuffed with pork braised in tomato and sweet Vermouth, roasted red fish, shrimp beignets and then some. <br />
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I do not eat much of any fried foods as my hips can't take but I just love shellfish fried in a light and crunchy batter (think about some rice flour) and I call my fried shrimp "Beignets of shrimp" because they are THAT light !<br />
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Now, shrimping season in Texas is opening on July 15th and it would make for a great trip to take the family down on the coast and come back with a cooler full of fresh Gulf wild shrimp. Once you had them you won't buy the other kinds, that's for sure or you just didn't get it when them babies came off the boat !<br />
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My Sardinian friend and Chef Salvatore would have been proud of this Gulf snapper baked in a salt crust, very simple preparation but moist and delicious. Just the way he showed me !<br />
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<a href="http://2.bp.blogspot.com/-b4Kfp10kCQc/T3zD1thIxnI/AAAAAAAAAXc/6meB9kJMZt4/s1600/SAM_5094.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-b4Kfp10kCQc/T3zD1thIxnI/AAAAAAAAAXc/6meB9kJMZt4/s320/SAM_5094.JPG" width="320" /></a>I could not end this post without showing my appreciation for Dave Ewing of Sysco foods who supplies the freshest fish product in town and keeps me abreast of the latest seafood goodies he brings in. I did what I call "the mother of all Cioppinos" which had all kinds of seafoods including razor clams which I never used before. Just the freshest, meaty, briny and way over the top. For most of you who have had Cioppino before you must have noticed that it was not very "tomatoey", what was missing in color was made up in flavor as I used the freshest and deep flavored fish stock. So,there !</div>
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What is it with some of us Chefs who naturally overdo things when we are on stage meaning when we teach ? I guess it would have to be the passion shinning through. In my case I am guilty of that many times over and hope it does not end.............ever..Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-52938526970882312582012-02-21T13:56:00.001-06:002012-02-21T13:56:30.581-06:00Chocolate things for Valentine<div class="separator" style="clear: both; text-align: center;">
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I have to post about Valentine's day as it was the first time I had a class on that holiday and it was all about chocolate stuff. Another sold out class and the students were very attentive and asking good questions, who would not when it is all about chocolate. I was pleasantly surprised by the high level of interest and we had a waiting list just in case but everyone came. Could it be that the commercial side of Valentine's day is getting pricey , maybe so but it was great for me to spend the evening with people who really wanted to learn about making chocolatey things for their loved one. Over the years I never did get into the spirit as I always found it to be too business like. After all it is a big business for the cards makers/sellers, the chocolate companies, the flower world and also the jewelery business. But, to each its own !<br />
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</a><a href="http://4.bp.blogspot.com/-nC7jqQAJtyM/T0Pxn1NDF8I/AAAAAAAAAWM/SdD57KnmWcI/s1600/SAM_4589.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nC7jqQAJtyM/T0Pxn1NDF8I/AAAAAAAAAWM/SdD57KnmWcI/s320/SAM_4589.JPG" width="320" /></a>Sea salt chocolate caramels, yum ! Almond chocolate truffles, more yum ! Orange chocolate tart, now that is a beautiful thing. Then the chocolate pots de creme were a hit, easy to make and very affordable. Last but not least a chocolate molten cake . The picture on top is for the French as this confection is very popular over there and called "Orangettes". <br />
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This was a great evening and I truly enjoyed it. It gave me also the opportunity to practice for my upcoming "Chocolate and more Chocolate class" on March 18th Noon to 4. We still have a few seats left so call the Milestone team at 214 217 2818.</div>
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</div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-21414333841102291952012-02-21T12:51:00.000-06:002012-02-21T12:51:29.988-06:00Making your own bread, why not ?<div class="separator" style="clear: both; text-align: center;">
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This past Sunday I had scheduled a bread making class but wait, I am not a baker. True but then I called on one of the best in town: Michele Brown. She really knows her stuff and she teaches everyday at a local community college. If you are into bread she would be the one to listen to and trust on the subject.The class was sold out and as usual we overdid it meaning that we did a lot of different breads.<br />
Here is the list: baguettes, boules, english muffins, bagels, pretzels, knott rolls, crackers, Naan, Hapanleipa (sour rye), Pajeon (Korean scallion cakes), Ohraleipa ( barley flat bread), old fashioned rye bread, Mexican conchas, Schnecken, focaccia, and a few more that I already forgot. <br />
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Homemade English muffins ? just pass the butter.<br />
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Multiple choices is a good thing with bread.<br />
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We spent some time on bread starters which most people have a hard time maintaining, you just have to "feed" them now and then. When I see how much good bread (if you can find it) cost nowaday it might be a good idea to start something at home and include the rest of the family for fun and a bit more of food education.<br />
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Making bread is no more difficult than any other form of cooking as long as you are disciplined enough to follow recipes and scale all ingredients as needed. So start making bread and if your first batch turns out like hockey pucks that's OK, think about the experience you get on how it is NOT supposed to look like and take it from there. Failure is the mother of opportunity so good luck in making bread but start with the simple recipes first and feed on your own success. Now that is an addiction that we all can handle.</div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-50637966958530402202012-01-21T14:50:00.002-06:002012-01-21T14:50:46.214-06:00Surgery and friends,what a mix !<span style="mso-bidi-font-size: 12.0pt;">Ok this just
cannot be about me but I have to talk about it.It is actually pretty easy to
write about and I do not have to make anything up (not that I did in my
previous posts) but it needs to be said. I had surgery recently and came out
just fine, just something that I felt needed to be done to preserve my <span style="mso-spacerun: yes;"> </span>quality of life for years to come. I'll spare
you the details as they are not that important for this post. I was in the
hospital for two and a half<span style="mso-spacerun: yes;"> </span>days and it
was my first time ever. Invasive surgery is just not a word or a description it
is a fact and in most cases it really hurts, no to scare anyone but as they say
: this too shall pass and it did. We as human being are just not very patient
and in this highly charged and technologically important world of ours we just
do expect way too much. The benefits of such an experience are huge, at least
from where I stand. First there is the experience itself which if it does not
kill you it will make you stronger, the knowledge you get makes you better to
help yourself and others down the road later.<o:p></o:p></span><br />
<span style="mso-bidi-font-size: 12.0pt;">We all have
friends and boy do they come out when one of theirs is a bit down. I am so
blessed to have such a bunch of great friends, they called and checked on me, texted
and rechecked and kept it up until they felt that I was actually ok.<o:p></o:p></span><br />
<span style="mso-bidi-font-size: 12.0pt;">Now, in this me
first kind of world it is just absolutely great and sooooooooooo comforting to
hear these voices genuinely concerned about you. It has to be one of the best
therapies ever ! It was for me and then there is K who goes way out and brings
you the very best chicken and vegetables soup you ever had as what ever you had
before just cannot compare to how good it makes you feel at this particular
moment. My take on this ? if good ( make that great chicken soup) will make a
difference, then sign me up and I'll start cooking because after this
experience, there is NO doubt that I have to keep this up and maybe make someone
feel as good as K did me. My other friends K and B opened their home to me for
my recovery and I am so very grateful to know them and very appreciative for
the little attentions and basic needs along with the comforts of home without
worries of any kind. Guys, this carries a price tag so huge that no money in
the world (or all of it for that matter) could repay, but cooking I can and I
promise you a lot of great feasts as our lives move forward. I do and always
will treasure your friendship, Your are the friends that everyone wishes they
had so, THANK YOU !<o:p></o:p></span><br />
<span style="mso-bidi-font-size: 12.0pt;">And then there
was T who took time out of his busy business to stop by and check on me. Of
course he is also a Chef and offered to feed<span style="mso-spacerun: yes;">
</span>me the very first day. I hope I did not hurt his feelings by turning him
down because there is not way I could have eaten the multi course feasts he
would have brought me for every meal. In his case, nothing is too good or
good enough for his friends so T , THANK YOU !<o:p></o:p></span><br />
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<span style="mso-bidi-font-size: 12.0pt;">And then there are
all the others who are concerned and check on you but respect your privacy and
wishes .You are many, so to all of you and you know who you are THANK YOU and
GOD BLESS. When my turn comes to return the same, I'LL BE THERE................... with a batch of chicken soup.</span></div>
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<span style="font-size: 10pt;">When I think of cheese the
word just does jive or come close to what it means here (in France). It
not only is part of the food culture but a huge part of a way of life and for
those who are true "connaisseurs" it is almost a cult when it comes
to eat it, pairing it with which wine or just taking sides for one's preferred fromage<span style="mso-spacerun: yes;"> </span>or being a self declared expert on it.In
order to do it justice in this short post I will address it as
"fromage" as it is called here. We've all heard about strong fromage,
stinky fromage and worse when we mention one of my favorite foods of all time:
fromage ! I have been here for a few weeks and had a great fromage based time
(don't go there, this is a G rated post !) with my sister buying her own
fromage and me buying what I really like and miss when I'm in Texas. I ate
fromage every day for every meal for almost four weeks. It might be time to go
next week but no regrets even for my waist line. I did mention earlier that my
sister leaves her fromage at room temperature and rightfully so. The French
people who have visited me in Texas over the years have all been horrified of
the way we handle the fromage over here. For the fromages eaten in France full
flavored does not even qualify it. We are talking about soft and semi soft
fromages. The flavor is just a medley of sensory things: piquant, creamy, aged,
unique character, strong flavor, tingly, nutty,just to name a few. I do not eat butter with
fromage but the bread here is the perfect partner and that is enough, no apples
nuts or other things needed. Do not even think of mentioning baked brie !We've
all heard it before, bread, cheese and wine is a great combination but I don't
know if most everyone can appreciate the greatness of that combination until
they have traveled to Western Europe. France offers hundreds of different kinds
of fromages and for those of you who do not eat cheese, wait until you visit there
and you just might change your mind I know you probably will. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-RgtvwdB4VGY/Tuou9xXHCwI/AAAAAAAAAUM/Iy6mH_ZPlvw/s1600/SAM_3339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-RgtvwdB4VGY/Tuou9xXHCwI/AAAAAAAAAUM/Iy6mH_ZPlvw/s320/SAM_3339.JPG" width="320" /></a></div>
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That would be wine refill.
My sister lives in a small town who has a<span style="mso-spacerun: yes;">
</span>wine cooperative producing the regional wines that I have become fond
of. The small producers of grapes sell their fruit there and the cooperative
makes the wines which are distributed all over (at least what is left over
after we the locals got our cellars filled for the year) . For red wines they
use Cabernet Sauvignon, Cabernet Franc and Tannat ( the one that has the most
beneficial antioxidants, resveratrol anyone ?) and for white wines it is mostly
sweet wines of the late harvest variety made with Gros Manseng, Petit Manseng,
Arrufiac or Petit Corbu. The local producers have the latitude to blend
different amount of each variety as long each variety is present in the wine.
This is just great as it gives us the opportunity to discover wines which match
our personal tastes closely and stick with any producer we like, it is all
about supporting the little guy.<o:p></o:p></div>
Right before lunch we stopped
by to refill on the local Ros<span style="mso-bidi-font-family: "Times New Roman";">é which we like and drink everyday. I got to taste different
wines and this set up reminded me of the way we do business in Texas, friendly
and willing to help. No Chateau Lafitte here which by the way is very
expensive, even here. Fortunately there are many many very affordable wines of
great quality to please everyone. Looks like my cellar in a couple of years
will be looking just fine and I can't wait ! Only a Frenchman would have his cellar ready before the house is ready to move in . Yep, that would be me !</span><br />Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-17020151335624531682011-12-07T14:55:00.001-06:002011-12-07T15:22:26.788-06:00Chef's lunch for Chefs<div class="separator" style="clear: both; text-align: center;">
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<span>Ok some of you will
probably gag but we French eat most everything and today I got to eat one of my
favorites . <span style="mso-spacerun: yes;"> </span>I visited an old friend (
from the 70') and being a Chef too he prepared a lunch that few people (mostly
Chefs) would like. My friend Arnaud is a retired Chef and simply living the right way
when it comes to food. He only uses fresh ingredients and cooks the local way
with traditional methods and techniques. I really like that and would like to
go back to it when I do return to live here the majority of the time.</span></div>
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<span>For the aperitif we drank
a glass of chilled Juran</span><span style="mso-bidi-font-family: "Times New Roman";">ç</span><span>on which is the local
sweet wine and no fancy hors d'oeuvres here, just a few peanuts, after all we
would not fill up on snack food now would we ? This was the best wine in its
category "Passerill</span><span style="mso-bidi-font-family: "Times New Roman";">é</span><span> en Novembre"
meaning the late harvest with the December harvest being the
best but also the most expensive since there is much less of it. </span></div>
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<span>We started
with the traditional pate made of pork liver and pork jowl with time tested
seasonings, crusty bread (yeah we are in France and when we say crusty, it is
just that) and cornichons. Then it was time for the local version of cured ham
"jambon Bearnais" with good butter, yummmmmmmmmmm ! this is just<span style="mso-spacerun: yes;"> </span>a great combo of flavor, tradition and
culture all in one. Then for another much different bit came the
"bulots"which are some version of sea snails, very fresh and cooked
in the shell served with scratch mayonnaise.</span></div>
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<span> I am not too fond of anything slithering
but being a good guest, I did try it. A bit chewy but flavorful and very fresh.
So far it would have been enough for me but we do not want to upset the host
now do we ? </span></div>
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<span>Next came the "gras doubles" which in America are called
tripes, yes you read it right, that would be the insides of a cow or veal.
These are slowly braised for about 12 hours with tomatoes,onions,carrots,white
wine and basic aromatics . Just served with boiled potatoes and that crusty
bread,it is what I would call French comfort food for a dreary and cold day.I love it,I love I love it.
Then came the local cheese made with sheep's milk and the "greuil"
which is the local version of fresh cheese made after the first batch of curd
has been removed. For wine, a bottle of good Beaujolais nouveau which matched
everything then back to the Juran</span><span style="mso-bidi-font-family: "Times New Roman";">ç</span><span>on
with the traditional King's Cake for dessert.</span></div>
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<span>It was all about our own corner
of the world. We really did not care what was happening anywhere else. The
French have a way to elevate the simplest thing in everyday's life to precious
moments and forever memories. I know, I know what you all are thinking but once
you are here you'll change your mind.<o:p></o:p></span></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-56825930676230791082011-12-02T18:20:00.001-06:002011-12-02T18:20:58.978-06:00Cooking for joy,eating for pleasure<br />
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<span style="font-size: 10pt;">I did some cooking tonight
for some of my sister's friends and my new friends since they are just great
and we all get along just fine. Wait, are we talking about French people here ?
yes we are, in case you do not know times have have changed and new generations<span style="mso-spacerun: yes;"> </span>are showing signs of maturity and applied
knowledge. Wait again, I am French and I do notice the difference, what
happened ? Well the world has changed and we all have our own challenges wherever
we live. Duuuuuuuuuuuuh. I just had a great evening and I did all the cooking,
now it is not a big deal since I have been doing it all my life but it is a big
deal for the people around me as they think it takes as much or more time that
it would take them ! No pictures taken, so I will just give you the menu:
Terrine of foie gras with Artisan bread (and I mean cooked that afternoon too) a
rack of really fresh pork stuffed with dry plums, Porcini mushrooms as a veg
and tiny potatoes cooked in foie gras fat. Forget about this salad stuff this
was for pleasure and no guilt feelings. Then, some French cheeses and I do mean
the traditional stuff , Camembert, Pont L'Eveque and Munster. My sister does
not believe in putting her cheese in the fridge and I agree, since they eat
cheese every day it is not a problem but for you guys it might not ring right,
trust me the flavors are incredible and sooooooooooooooooo genuine. Dessert was
a simple (for me anyway) chocolate mousse with a dab of fresh caramel sauce and
raspberries. For the wine I had some Petit Manseng with the foie gras which I
got from a small farm right out of the barrel and it was the perfect marriage
for the foie gras. The rest of the meal was enjoyed with a middle of the road
Bordeaux ( now I know I am home, really). The conversation was great and the
end was just before midnight. No mess, no fuss, is there any other way ? If
this is any indication of what life in Coarraze will be when I move back (I
know some of you are not buying it) I am already excited and believe more and
more that it will be the right move for me. Stay tuned, I'll be back .<o:p></o:p></span></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-40591809754395478502011-12-01T16:27:00.001-06:002011-12-01T16:42:32.821-06:00Getting it while the going is good,<div class="separator" style="clear: both; text-align: center;">
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<span>Absolutely gorgeous weather
today, blue sky, warm with a light breeze. Wait it is december ! I'll take it
so do not beam me up. I love the size of the French supermarkets : huge with
most everything you might need. My ultimate one stop shopping. I am cooking
dinner tomorrow and this is just perfect. I walk around the aisles of this
cavernous place lamenting about the markets in the US. Just no comparison and
all the food is fresh and of great quality. After the shopping we go to the
store cafeteria for lunch and this is not Luby's or Highland Park Cafeteria,
everyday French food well prepared and presented. I see this young woman
sitting at the next table with a hamburger and could not help but starring at
her: she was eating the burger with a fork and knife from beginning to end. I
am thinking that it is time for her to visit the good old US . I inquired later
and was told that the French do not like to get their hands messy at the table.
I already told you , I have to come back here to show them how it is done.( I
am working on it, the coming back part). This afternoon, more family visit and
this time is spent with my cousins Pierrette and Roger. They are retired just
great and always glad to see me. Pierrette disappears for a while and comes
back with a platter of freshly made delicious crepes. Now when was the last time
you had a crepe and loved it ? Can't remember, means it has been too long. The
best part was that she made them from scratch, not a big deal in this house as
Pierrette is a great cook, as for Roger he is the wine guy and pops a bottle of
Monbazillac,( it five o'clock somewhere) now I know I am back home and almost feels that I never left. I
love these moments<span style="mso-spacerun: yes;"> </span>of simple pleasures
and short trips on memory lane.<o:p></o:p></span><br />
<span>Time is flying by and I
have been here almost a week. I am looking forward to visiting a "marche du
gras" in Pau on Saturday and check the foie gras and fat ducks business.
No museum for me on this trip ! More later. <o:p></o:p></span><br />
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<br /></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-53776109386633370462011-11-30T14:55:00.001-06:002011-11-30T15:08:06.820-06:00Wine stop,<span style="font-size: 10pt;"><span style="font-size: small;">Today was a great day in
many ways. I got wheels (rented) and headed out.The weather was just gorgeous
for November and it just felt like spring. We are not talking about Dallas like
weather, this is the southwest of France at the footsteps of the Pyrenees and
November usually means chilly, dreary, damp and cold weather. I headed out to
Coarraze on my way to visit family or at least let them know I was back in town
(phone calls are not quite the same). On the way I truly enjoyed the sheer
beauty of the snow capped mountains which I have known and learned to
appreciate all my life. This is the very rural part of France that you do not
get to see on the Travel Channel in the US. That took a few hours and then back
to my sister. Her husband was just back from work and took me to a friend who
has a farm and makes wine. Totally my kind of side trip just before dinner.
Five miles out of town on little country roads and here we are, a little farm
in the middle of nowhere. Small, small, small, works for me ! The guy grows
grapes for Rose, red and the local sweet wine. We tasted them all and bought
some of the Rose. For those of you who call themselves wine connoisseurs we are
talking about Tannat, Petit Manseng and Grand Manseng grapes. The Tannat grapes
are used for red and Rose wines and the Mansengs for the local sweet wine
called Jurancon which we drink here with foie gras or desserts. We bought 10
liters of the Rose and the guy did not remember the price he charged last,
which was 1 euro per liter or 1 dollar per 75ml. New price ? 1.50 euro .Cheap ? yes, great? maybe not,
drinkable ? absolutely ! He took us to the small cellar completed with spider
webs, old dust and musky smell, just the way a real cellar should look and
smell. We sampled four wines and had great conversation about everything.He also gave us two liters of the Petit Manseng for free which will go great with the foie gras friday night as friends are coming for dinner, you guessed it, I am cooking. These
times are precious, not staged and just cannot be bought. We made it home in
one piece in time for dinner and feeling just great. Duuuuuuuuuuuuuuuuuuuuh !</span></span><br />
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<span style="font-size: 10pt;"><span style="font-size: small;">Stay tuned, I just got here.</span></span></div>
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<br /></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com1tag:blogger.com,1999:blog-3793975286271244364.post-16899501142923643852011-11-28T10:01:00.007-06:002011-11-29T09:58:54.952-06:00A special Thanksgiving ? that's for sure !<div>
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Another Thanksgiving comes by and here we are………again looking forward to turkey and the seasonal trimmings. My turkey daymorning was truly special since I got to spend it with real special people . You guessed it right, that would the men and women in uniform who do so much for us and just do not get enough thank you(s). </div>
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I am a member of the Epicurian World Master Chefs Society (EWMCS) and as a group we teamed up with USO to set up and serve a great Thanksgiving dinner buffet at one of DFW airport terminals from which they leave to go to Iraq and Afghanistan. Oh what a feeling it was ! There was a lot of volunteers to back us up and thanks to them for their time . <br />
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And you thought saying good bye was hard, try this !<br />
Our Chef Organization is comprised of many Chefs in the various sectors of the food service industry; hotels, city clubs, country clubs and various food distributing companies along with some in R and D as well. This was set up by Patrick Mitchell from the Ben E Keith food service Company and from the logistics to the coordination to picking up the foods all over the city of Dallas it a pretty big assignment. Patrick did a super job and had everyone responding and pitching in. Salvatore Gisellu of Urban Crust and Sharon VanMeter of Milestone Culinary Arts Center were the other Chefs who were able to participate. My duty for that morning was to cut up and set up all the delicious pies and cakes graciously provided by Shari Carlson of Dessert Dreams. That table was a hit and we did not run out of anything. Youhooooo ! The serving line was tended by some of the Chefs family members and other volunteers. Our men and woman in uniform truly enjoyed the feast on their way out of the country and hopefully did take with them a little piece of home.<br />
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I got there a bit early and felt privileged to have been able to listen to some incredible stories. I ran into Jim, a gentleman whose son had been serving four tours of duty in Iraq and Afghanistan. Now four tours is really huge (to me anyway) but there is more. During all his time being deployed Jim's son while on various patrols had his Humvee hit six times by an exploding IED (improvised exploding device) and each time he did survive the ordeal to tell about it. Once would be traumatic enough, but six times ? Here is a young man whom I believe God has a plan for .Do you think ? I am listening to this with the details freely offered and thinking, now how many people would actually believe this ? Jim's sincerity came through the tone of his voice which was soft and incredibly riveting, I was just listening hoping that nobody around would interrupt him. He was not looking for any kind of notoriety just the opportunity to tell the story for all to really know what our blood and treasure do endure when wearing the uniform .The stories are heart warming as well as heart breaking but they all have that professionalism and sense of duty for which they serve admirably.<br />
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No comments needed !<br />
I took a few pictures and at time felt that I was intruding on their privacy but none of them minded at all. Watching them spending these precious moments with their families before their flight was very moving. We call them heroes and they are but for me it is just not enough as they do so much and spend most of their time in arm's way to protect what we hold so dear in this country, our freedom.</div>
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These pictures tell the story, from all of them standing with their head bowed during the Chaplain prayer to the young man holding his new baby and looking at him/her with so much love and pride to the young wife whose eyes are getting redder as the time to checking in approaches and so on. These men and women are not asking very much from us they just want our support and best wishes, most of all they do not want to be forgotten. Fat chance of that from my side, how about yours ? I got to talk to a few of them and joked "please do not worry too much about the Washington idiots"and their answer was uniform all around "we really have bigger fishes to fry or catch as the case may be". <br />
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The pie brigade in action.<br />
Meeting them and spending a few minutes listening is what I call the ultimate dose of reality. This morning things do not seem to matter but these young lives do. So keep them in your thoughts and prayers. We did the same thing last year and had about three hundred + but this year we had a few less of them to feed. We did ask and were told that as the war in Iraq in winding down, fewer of them are deployed. Still we would like all of them to be home with their families and back to their normal lives if there is such a thing after serving their country with great honor.<br />
Emotionally I did good the past two years but this year, not so good. One of the soldiers came over to me to say thank you and make sure that we really understood what holiday feast meant to them. I am thinking"young man, you do not have to say thank you to me" I am the one that should say thank you to YOU for all you do for us. My eyes welled up and I felt so proud of them but had to step away to get myself together. Mushy stuff ? Not really, in case you forgot real men DO cry too !I hope your Thanksgiving day was as blessed as mine was.This was a great day for me and these men and women really made it special. If I do not get to do this next year it will mean that most of them are getting home slowly. As the USO says: Until the last one comes home ! <br />
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<strong><span style="font-size: large;"> YOU GUYS ROCK !</span></strong></div>
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Now I might get in trouble for being critical of some of my peers but it is true, not all Chefs and cooks out there can make good sauces. Have you looked at most menus today ? It is a gastrique, demi glace and reductions everywhere and we have not even addressed the interpretation of each of these culinary terms ! Talk about a wild wild adventure in the professional kitchens of our country. What happen to integral sauces ? Ok,some of you who are not in my type of business might not know what that is. It actually is very simple,an integral sauce is a sauce made from the caramelisation of the juices left in the pan from the cooking of meats,poultry etc. What we are talking about is the true flavor of the chosen protein in the accompanying sauce. This process in sauce making actually produces the freshest and most acurate flavor derived from the cooking of that protein.</font></div><div><font size="2"></font> </div><div><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674997155304370370" border="0" alt="" src="http://4.bp.blogspot.com/-Ed05wiwgP1M/TsGj2GdE8MI/AAAAAAAAAP8/thQDzdiTeJM/s320/SAM_2255.JPG" /></div><div> It's all in the sauce !</div><div><font size="2">I get labeled "old school" quite often for using basic cooking principles that have served our culinary world very well for generations. More often than not you can find me babysitting a rich chicken stock for which I went to an out of the way store to get the right ingredients. What we are talking about is ( in this case) the feets,gizzards,necks which are rich in collagen. What's that ? Collagen is a protein in most animal carcasses which make a stock richer as it is very gelatineous. What do we need that in a stock ? Deep flavor, ease of reduction and texture in the sauce. Sounds complicated ? Not really,you can tell the difference when you taste it as it lingers (or not) in your mouth when you eat. The better the sauce, the greater your eating pleasure. Again, here is a case of less is more,meaning less quantity</font></div><div><font size="2">should deliver more quality of flavor.</font></div><div> </div><div><font size="2"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674996347855976946" border="0" alt="" src="http://4.bp.blogspot.com/-oCqxOkfkUvQ/TsGjHGeYOfI/AAAAAAAAAPY/fl4r5NqS5Ek/s320/SAM_2935.JPG" /></font></div><div><font size="2"> Forget about that stuff in the jar,real mayonnaise is IT !</font></div><div><font size="2">Now you really know how I feel about sauces, back to the class yesterday. </font></div><div><font size="2">Hot sauces,cold sauces,reductions,emulsions you name it,it was covered. Duck with cherry gastrique (I know,I know but it is the perfect sauce for it ) and the skin was real crispy too, real mayonnaise with tarragon roasted chicken,giant prawns Americaine style ( go ahead say it: more old school ?)</font></div><div><font size="2"></font> </div><div><font size="2"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674996167288582658" border="0" alt="" src="http://2.bp.blogspot.com/-VCLmCPe_xIw/TsGi8lzwcgI/AAAAAAAAAPM/PY_c0HMR6xE/s320/SAM_2951.JPG" /></font></div><div><font size="2"></font> </div><div><font size="2"> That would be just the right portion for me . No extra fingers needed !</font></div><div><font size="2">I love shellfish cooked it the shell,that would be the perfect finger food for me,just get me that bibb and I won't care about looks (in this case mine).</font></div><div><font size="2">The duck was just delish, not much choice for fruit this time of year but Bosc pears and frozen cherries were just fine with a touch of real pear brandy to finish it.</font></div><div><font size="2"></font> </div><div><font size="2"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674996929408804242" border="0" alt="" src="http://3.bp.blogspot.com/-LVHWhfFpe5A/TsGjo87YJZI/AAAAAAAAAPw/zJ7C6e5BmIo/s320/SAM_2198.JPG" /></font></div><div><font size="2"></font> I love duck as you know,so just bring it ! </div><div><font size="2"></font> </div><div><font size="2">Of course I had to have a wine reduced sauce to demo the "monter au beurre"technique and I did a good Bordelaise finished with fresh whole butter. More butter ? you bet, this time not for added fat but to soften the acidic flavor of the Bordelaise with a crank of the pepper mill and VOILA ! Perfect sauce for a peppercorn seared flat iron steak.</font></div><div><font size="2"></font> </div><div><font size="2"></font> </div><div><font size="2"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675002990761974850" border="0" alt="" src="http://4.bp.blogspot.com/-v25L3IjKrGc/TsGpJxOlnEI/AAAAAAAAAQI/PD73FuU9yEM/s320/SAM_2218.JPG" /></font></div><div><font size="2"></font> That pink beef looks just right !</div><div> </div><div>Last but not least,emulsions come in the savory and sweet variety so being choice poor when it came to seasonal fruit I ended up with pears and strawberries (after 4 hours it seemed the simplest way to go).</div><div> </div><div><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674996674212768834" border="0" alt="" src="http://1.bp.blogspot.com/-a5NMI7Wm38g/TsGjaGP5rEI/AAAAAAAAAPk/FoRGlBYpCY8/s320/SAM_2962.JPG" /></div><div> Gratin of pears and strawberries.</div><div>A great afternoon it was and once again we demonstrated that with a little planning,work and know how you can cook at home a meal as good or in some cases better that any restaurants in town. This week end I am doing braising,steaming and poaching, perfect again for this time of year, flavor is the game.</div></div></div></div></div></div></div></div></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com1tag:blogger.com,1999:blog-3793975286271244364.post-5920512679263992912011-11-08T16:23:00.007-06:002011-12-02T18:25:51.174-06:00No time for stocks ? you are missing out<div>
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Today I am stepping away from the foie gras headlines to something often forgotten,ignored or just totally abandonned and that is stocks, no, no, not the stuff you buy on Wall Street hoping to make lots more money,the stuff you simmer on your stove.</div>
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This sunday, I did a class on stocks and soups and with the cool weather it was just the right fit for the day. How times have changed and how little most people actually cook at home; work demands, always in a hurry,with the family agenda way overloaded who has time anymore ?</div>
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Well there is and always will be only 24 hours in one day, so it is for us to manage our time better and go back to something we use to love way back when and that is home cooked foods and ingredients that did not have mysterious components in it. Most people (that would be the ones who cannot actually cook) think that it takes too much time and in most cases that might be true. Still I would advocate taking a step back and make some simple stocks at home without having to switch careers just to learn how. Our mothers chicken soup was not a big deal,the only difference was that it was fresh and we knew what was in it. The canned stuff never even came close.</div>
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Being as thorough as I can be I overdid it again and made six different stocks for this class: chicken,beef,fish,vegetable,veal and lobster. You read it right ! it is a bit of work but you just can't get the stuff in the store or in some restaurants which claim to do everything from scratch. I am very happy when some of my students return for a new class and tell me that they did this or that and that it was great. Music to my ears ! Just the fact that they actually do it is plenty for me.</div>
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Soups were also part of the class and using the fresh stocks simmering on the stove made for great stuff such as: a beefy chili con carne, a carrot ginger bisque, a soupe au pistou, a portuguese kale soup, a lobster bisque and a seafood chowder that was so loaded with various fish and shellfish that it could have passed for the best fish stew ever. The leftovers were dispensed equally and I of course dropped some off to a sick friend who had not eaten anything in three days ! Well the soup option did help some and I am glad.</div>
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For those of you who think that the same ingredients the Chefs use are not available to the retail public,here is my advice: get to know the Chef in some of your favorite restaurants and ask him/her to help you secure some of the stuff. You just never know and if you don't ask, you don't get ! Everyone should have a Chef on their list of friends. For me, I am just blessed to have my name on a lot of lists.</div>
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</div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com1tag:blogger.com,1999:blog-3793975286271244364.post-22517660520733902772011-10-27T15:13:00.009-05:002012-06-29T17:56:35.996-05:00Foie gras bust in California?<div>
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It sure looks that way. As most of you might know (in case you don't you are in the right place here), California has banned the production and sale of foie gras as of July 1st 2012. Here we go again! Remember the ban in Chicago? That did not last very long and Mayor Daley then commented that Chicago had bigger problems to tend to. They repealed the ban and moved on to more important things. As of now it does not look like repeal of the law in CA is coming anytime soon to the dismay of many Chefs there. </div>
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My humble origins go back to France in the heart of foie gras country, ie, Gascony. Foie gras in France is everywhere and has been for as long as anyone can remember. It is a delicacy but also an important part of our culinary culture and heritage. France produces 78% of the world's foie gras vs the USA 1.8%. Now you know why some of us are all for it. As a Chef, I am a bit, make that a lot, irritated by this ban nonsense in CA or anywhere else for that matter. I believe that the people who were behind that ban and lobbied for the law have an agenda of their own which bring the question: who are they to tell me what I should eat or not eat? The other side of the discussion is economics and jobs and California is doing it .......again. Chasing more jobs out of the state which is already broke. Let's talk about what it takes to produce foie gras.</div>
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The duck farmer needs land that if it does not own it, it will cost him rent.</div>
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Then there is equipment and materials along with shelter for the birds.</div>
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Then there is the staff to care for the birds 24/7.</div>
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Then there are the farmers who produce the feed and corn for the birds.</div>
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Then there is the company which produces the eggs ( males are raised for foie gras and meat, females are raised for meat only).</div>
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5668292176535909234" src="http://3.bp.blogspot.com/-G3Lazp-F2xE/TqnRs-GMc3I/AAAAAAAAAOE/pROcN8hUnMI/s320/SAM_0889.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div>
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About two weeks old!</div>
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Then there are the truckers who transport all of the above.</div>
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Then there is the processing plan for slaugthering, cutting, packaging and final State and Federal inspections and stamps of approval (the producer pays for the inspections).</div>
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Then there is the cold storage facilities who stores the duck various products including the foie gras which the producer must rent. </div>
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Then there are the shipping companies such as FedEx and UPS who deliver the products to your door or to the Chefs directly. See the impact of this ban? and this is only a small fraction of the foie gras production in the USA so what's next?</div>
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5668293370714142626" src="http://3.bp.blogspot.com/-FqrIexQkDFc/TqnSyeweN6I/AAAAAAAAAOQ/E_A26KvBiPo/s320/SAM_0952.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div>
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Getting there, looks like happy ducks to me!</div>
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Moulard ducks and the foie gras they produce are close to my culinary heart. Of course I must address the controversy about the forcefeeding of the ducks to obtain foie gras. I recently visited a duck farm to find out for myself and what I saw was standards way above and beyond the farming practices typical of other types of poultries beind raised in this country. The birds are raised in well vented and cooled (or heated as the weather changes) in very spacious barns and have plenty of room to roam and grow comfortably. Once they have grown their feathers they are taken outside where they have plenty of food,water, shade and room to roam free. I was totally impressed to see how much land is used to raised the ducks. I have seen before a chicken farm where the chickens are raised in very cramped conditions and only indoors for all of their short lives. The media would have us believe that animal mistreatment is a common thing in poultry farming and they might be right in some instances. Well, not so in this duck farm. The duck farmers here showed me everything and had nothing to hide. They graciously answered all my questions and thanks to their honesty I now consider myself very knowledgeable on this topic. Of course I wanted to see the forcefeeding of the ducks for myself and was granted that too. </div>
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The process is actually pretty short, just a few seconds as the ducks are fed a premeasured portion of corn twice a day. There is no other way to produce foie gras and this process only last two weeks during which time they are housed indoors in spacious pens with plenty of water and in a cool environment. </div>
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I had the opportunity to process whole Moulards ducks raised for foie gras over the past year and can assure you all of the eight ducks that I did were in perfect health meaning, no bruises, scratches, no broken bones, etc. Now the same cannot be said for the chicken we buy in our neighbourhood food stores! Next time take a closer look!</div>
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What will it take to repeal this ridiculous ban in CA? The Chefs must join together and their guests too. As for me, sign me up for this fight.</div>
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</div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-23206286708145981562011-10-25T13:03:00.007-05:002011-10-26T10:42:15.688-05:00A busy year ?<div><div><div><div><br /><div>I think so and I am still talking duck so quack,quack to everybody. I have not kept up with this thing but I am here today trying to catch up. Apart from the searing heat we got in Dallas for three months, summer was pretty good overall. No matter how bad things get (still talking weather) we always get used to it and we just got to spend more time inside, worked for me just fine.</div><div>In July the American Culinary Federation was holding its National Convention here at the Gaylord and I was a presenter for 3 educational seminars. I was humbled and also very proud to teach these classes to Chefs from every corner of this country. I did two hands on seminars on Charcuterie and one seminar/demo on duck fabrication and foie gras. They were all very well received as the Charcuterie trend is on the rise with many Chefs doing ( or in some cases attempting to do) their own. The Charcuterie classes were the first to sell out and I did accept more attendees but without participation in the hands on segment which was fine as they got to understand the principles of curing and aging various types of meat and game. </div><div><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5667505569885388706" border="0" alt="" src="http://3.bp.blogspot.com/-iVr72C2M4fo/TqcGSb-Q_6I/AAAAAAAAAMY/X_NaLOJna7M/s320/SAM_0082.JPG" /></div><div>The Chefs in this seminar got to taste ten different types of Charcuterie as show above. Yes it is a lot of work but the fun is huge along with the satisfaction from the results.</div><div>On the foie gras seminar 162 Chefs showed up as it was open to all; I could get used to this standing room only stuff, real easy. I was overwhelmed by the size of this professional crowd but recovered quickly (no other choice, so why worry) . I totally appreciated the level of attention given to my presentation by all the Chefs but was very surprised to find out that a lot of them were not very familiar with the topic. I went to work and did a PPT presentation on the raising of the ducks and the production of foie gras. The comments were all positive and I did not get any negatives on the process of force feeding the birds to produce the foie gras. </div><div><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5667506841547555970" border="0" alt="" src="http://4.bp.blogspot.com/-ZeAuKQrLUV0/TqcHcdSJxII/AAAAAAAAAMk/H2Erk6VzqaE/s320/SAM_0996.JPG" /></div><div>This a mi cuit foie gras marinated in a reduction of malbec and aromatics. The result ? YUMMMMMMMMMMM !</div><div> </div><div>I had lots of help and could not have done this without the support of Junny and Guillermo Gonzales from Sonoma Artisan Foie Gras in California. Junny came in and was very excited and happy to see the support and understanding from the Chefs. It was a very unique class and I must give special thanks to Chefs Mark Schneider, John Jost, Stacy O'Neil and all the culinarians who volunteered and worked so hard to make me look good, keep me focused and on time. To all of you THANK YOU, THANK YOU, THANK YOU !</div><div>After my demo I really enjoyed the Q & A session with my peers, it was great and I hung out as late as I could. My good friend and Chef Stafford DeCambra did process the second duck right next to me and followed my lead perfectly . Good Job Stafford and thank you for being there and being the best team player I know.</div><div>I cannot say how important it is in my field to attend these professional gatherings to learn new things, renew friendships and make new ones. Keeping up with trends in the food world and new techniques is absolutely critical, that is why we call it Continuing Education.</div><div>These are some of my best Chef's moments that I will always treasure. Just in case anyone still doubts my passion for duck and foie gras this pic should put any doubt to rest.</div><div> <img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5667504767419011234" border="0" alt="" src="http://3.bp.blogspot.com/-xDxJ2tI5dsY/TqcFjujX0KI/AAAAAAAAAMM/uqx2s9qev9k/s320/SAM_2242.JPG" /></div><div> As they say "better late than never" and I am no different. So until the next post, keep on cooking .</div><div> </div></div></div></div></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-38667745584012372382011-05-08T21:29:00.018-05:002011-05-25T16:21:53.097-05:00Catching up is hard to do !Ok, first an apolology for litterally abandonning my blogging. My good friend JK lectured me on<br /><br /><div><br /><div><br /><div>how imporatnt it is to talk to the world out there and I agree. So I will try, make that I will blog at least twice a month as after the JK encounter I realized that I really have a lot to share on food,wine,friends,life and whatever my common sensed mind has to offer.<br />As I said it has been awhile and as far as the travelling part of my life is concerned it has been kind of busy for the last six months. Dec 2010 in France, Jan 2011 in Argentina/Patagonia and April in NOLA. Not bad and the memories, well you get it, just so very special. My friends always remind me that I do take life too seriously but I must translate that to, I just happen to put real value on the precious moments that we are all blessed with.<br /><br /></div><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610760488311794562" border="0" alt="" src="http://2.bp.blogspot.com/-wmA15c1foOs/Td1s7-GfK4I/AAAAAAAAAL4/MpQSsQzwptk/s320/102_0215.JPG" /><br />The grilled meats and the chimichuri to go with it were great, so were the wines . Thanks to our friends at the Terraza de los Andes winery in Mendoza. (more on that in a future post)<br />The trip home to France was one of my annual rituals and it went very well except for the weather which was really nasty and cold. Got lemons ? make lemonade. Got cold weather ? throw another log in the fireplace,grab some Armagnac and start writing,which I did but not on my blog. I did however finish writing the bylaws for one of the professional association I belong to (World Master Chefs Society)and that was tedious but I got it done.</div><br /><br /><br /><br /><br /><br /><div>Went to the the top of the Pyrenees and over to Spain for lunches and coffee/pick me ups in the afternoon while enjoying the white scenery and the mountains goats running in the snow looking for food. I just love the simplest things in life and they are free too. What a deal !</div><br /><br /><br /><br /><br /><br /><div>See the goats ?</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610755279732933154" border="0" alt="" src="http://4.bp.blogspot.com/-04seNjAMNvE/Td1oMyohAiI/AAAAAAAAALo/GZe34O5cuyI/s320/100_0018.JPG" /> The rest of the time was spent with family and friends and of course I did cook for everybody and everybody cooked for me. The French get the prize as they do not need a reason to get together and enjoy what they love best: food , wine and themselves. Foie gras is always a big thing and one of my favorites. Down South where I am from it is half the price we pay here, works for me. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610758468085264978" border="0" alt="" src="http://1.bp.blogspot.com/-54MYC1EgM5o/Td1rGYK8slI/AAAAAAAAALw/VOlLaW7mo0s/s320/100_0093.JPG" /><br />Yes I did schlepp 80 miles to the heart of foie gras country but as you can see it was worth it !</div><br /><br /><br /><br /><br /><br /><div>Finally, here it's to you friends in the foodosphere, grab a glass and start a good conversation; don't have a friend nearby ? no problem, make one now, cheers !<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610763537525460290" border="0" alt="" src="http://4.bp.blogspot.com/-5po3XrG0CCA/Td1vtdTrTUI/AAAAAAAAAMA/5BPORvgZ-1g/s320/101_0179.JPG" /><br /><br /></div><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-87214355957100568392010-02-17T15:28:00.009-06:002010-02-23T19:07:48.123-06:00Homebody ? You bet !I am very late posting this but fortunately I had written it on the plane coming back to Dallas just before Christmas, now you know !<a href="http://1.bp.blogspot.com/_y3KdI6OAd14/S4R5afZVjyI/AAAAAAAAAKg/DOoVQ8GVBFM/s1600-h/101_0171.JPG"><img id="BLOGGER_PHOTO_ID_5441607745781731106" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/S4R5afZVjyI/AAAAAAAAAKg/DOoVQ8GVBFM/s320/101_0171.JPG" border="0" /></a><br /><br /><div>The week went by pretty quick as I visited friends and family and tried to do some work on the house ( tried being the key word here ). Today is saturday and also my sister’s BD. Here is the menu for dinner and of course I am cooking it which is fun. My sister is not a cook and has no interest in furthering her culinary know how or lack thereof. Here is the menu with too much details but........</div><br /><div><br />Foie gras en terrine with black tomato compote<br />Frisee and fenouil<br />Rose poached Passe Crassane<br /><br />Farm raised roasted Guinea Capon<br />Black trumpet farce<br />Celery root mousseline<br />Haricots verts<br /><br />Pears and Bananas Foster<br /><br />I have prepped for a few hours and my lunch was quick but not light: country ham, pate, munster cheese (the real stuff) pistachio pot de crème and the real baguette that is perfect with it. All the good stuff that’s bad for me but so good to eat. I know, I know, I’ll have to get back to normal asap, for now it’s all good.<br />Watching rugby and a nap in the afternoon was just great along with a roaring fire place makes it for a perfect winter afternoon. Who cares what the weather looks like ? </div><br /><div></div><br /><div><br /><br />I opened all the wines before dinner and was especially surprised at the Sauternes,1984 Chateau Lamothe that I picked out of my cellar without knowing what it was since the whole label was covered with mold but the color through the glass was just perfect. I will serve this wine with the foie gras. Yummmmm ! See the pic below.<br />It is a 25 years old bottle which has laid undisturbed in the darkness and the damp atmosphere of my cellar which will need some improvements in a few years but is doing the job for now. <a href="http://4.bp.blogspot.com/_y3KdI6OAd14/S4R59-XqZlI/AAAAAAAAAKo/0o_5X6MKNxI/s1600-h/101_0157_r1.jpg"><img id="BLOGGER_PHOTO_ID_5441608355391628882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_y3KdI6OAd14/S4R59-XqZlI/AAAAAAAAAKo/0o_5X6MKNxI/s320/101_0157_r1.jpg" border="0" /></a>This is a case where the wait is really worth it. Of course it has a lot to do with the fact that I was not anywhere close by for that bottle to be left alone for that long.<br /><br />The rest was a Pomerol for the capon and a Haut Medoc for the cheese, champagne with dessert and I did not have to drive, what a deal !<br />I had done a lot of advance work so doing this dinner was no sweat for me but enjoyed by all. I was really pleased with the terrine which came out great with rich duck flavor and silky texture. the Guinea capon was a first for me but very very good with a good yield of meat, lots of flavor. The foie gras was just deeeeelish and the flavor was all terroir and tradition which means an awful lot to me. The Sauternes with it was truly God’s work and my appreciation for these high quality products is way up there as a Chef and the lucky guy that I am for being born in the thick of it.<br />I am looking forward to many more in a few years with a few of you . Wait, I am not looking to be the next Peter Mayle but I’ll do all the cooking !<br />A great evening it was with lots of conversation, laughs and no dissents . What ? Yeah, in my French neighborhood it might be a rarity but it does happen.<br /><br />Later,<br /><br />Chef Andre</div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-28874638229448866092009-12-26T19:17:00.010-06:002010-01-18T19:04:44.426-06:00Can't wait to start that foie gras terrine !<div><div><div><a href="http://4.bp.blogspot.com/_y3KdI6OAd14/S1T-Q762FGI/AAAAAAAAAJw/cnWZ3OLCfd8/s1600-h/101_0120.JPG"><span style="font-family:arial;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5428243017804158050" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_y3KdI6OAd14/S1T-Q762FGI/AAAAAAAAAJw/cnWZ3OLCfd8/s320/101_0120.JPG" border="0" /></span></a><span style="font-family:arial;font-size:130%;"> I just had to take this picture and regretted not to have brought with me a couple of gallon jars. Look at those price ! Chateau Margaux it ain't but what a deal for everyday drinking, 1.30 $ a liter ! You pick your color and take it home. </span></div><br /><br /><br /><br /><div><span style="font-family:arial;font-size:130%;">I will be prepared next time, you can be sure of it !<br /><br /></span></div><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/S1UBwXCkqaI/AAAAAAAAAKA/pjKvibroWP4/s1600-h/100_0029.JPG"><img id="BLOGGER_PHOTO_ID_5428246856195156386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/S1UBwXCkqaI/AAAAAAAAAKA/pjKvibroWP4/s320/100_0029.JPG" border="0" /></a><br /><div><span style="font-size:130%;">I took a different way home and found by accident a duck farm in the middle of nowhere. Stop, it is picture time…..again ! The ducks seemed happy and social as they did not scatter when I moved closer to their fence. Big ducks ! Size, only a Chef could understand and work wonders from. I stay for a few minutes just watching the ducks and this feels like real life in mother nature’s back yard ! This is fun as long as I don’t have to walk in the mud like the farmers do on their farm .<br />The trip back was eventless . I went to the market closer to home and bought some duck foie gras for my terrines, the price ? 18 $ a pound ! I am not making this up but when it comes to foie gras, buyer beware !<br /></span></div><span style="font-size:130%;"></span></div><br /><div><span style="font-family:arial;font-size:130%;">That is what we started with below.<br /></div></span><br /><p><span style="font-size:130%;"></span></p><br /><div><a href="http://3.bp.blogspot.com/_y3KdI6OAd14/S1UDczgwEFI/AAAAAAAAAKI/q58ISE3bikY/s1600-h/101_0121.JPG"><img id="BLOGGER_PHOTO_ID_5428248719263797330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 241px" alt="" src="http://3.bp.blogspot.com/_y3KdI6OAd14/S1UDczgwEFI/AAAAAAAAAKI/q58ISE3bikY/s320/101_0121.JPG" border="0" /></a> <span style="font-size:130%;">I got to work on my terrines the next day and got help from Natalie, one of my sister’s friends who is a real fooddie. She was just thrilled to learn how to make her own foie gras terrine. What can I say ? It was fun and as we know: once a Chef, always a teacher ! That would be the new or not so new me. Wait a minute, a now American French Chef teaching his own countrymen how to make foie gras in their own backyard and they are all ears ? </span></div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/S1UEhyX6OjI/AAAAAAAAAKY/qiMGP0D05K0/s1600-h/101_0170.JPG"><img id="BLOGGER_PHOTO_ID_5428249904369252914" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/S1UEhyX6OjI/AAAAAAAAAKY/qiMGP0D05K0/s320/101_0170.JPG" border="0" /></a></span></div><div><span style="font-size:130%;">And this is what we had as our appetizer along with a great Sauternes, but more on that later !</span></div><br /><div><span style="font-size:130%;">Don’t tell me the French have not changed because they really have and the influence of the younger generations is starting to show in many ways some good some different some not so good but overall change is the thing as it stirs many passions. </span><br /><br /><br /></div><br /><div><span style="font-size:130%;">Look below, when we see this picture live we know we are home and we all know that there is no place like home, wherever it may be. Small yes but the peace and quiet there are sweet, why ? because that pretty much all there is and I like that.......a lot !</span><br /><br /></div><br /><div><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5428243328726914242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/S1T-jCMm1MI/AAAAAAAAAJ4/6qy0-TNTIJQ/s320/101_0129.JPG" border="0" /></span><span style="font-size:130%;">Thanks for listening but stay tuned.<br /><br />Chef Andre</span> </div></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0tag:blogger.com,1999:blog-3793975286271244364.post-76604973525500253502009-12-24T17:19:00.018-06:002009-12-26T19:14:42.367-06:00It does not get any fresher than this !<a href="http://3.bp.blogspot.com/_y3KdI6OAd14/SzP5Q1GO3nI/AAAAAAAAAIo/eDM3xhijEWI/s1600-h/100_0074.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418948844183281266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_y3KdI6OAd14/SzP5Q1GO3nI/AAAAAAAAAIo/eDM3xhijEWI/s320/100_0074.JPG" border="0" /></span></a><span style="font-size:130%;"><br />This post might be a bit pictures heavy but those are the real thing.<br /><br /></span><div><div><span style="font-size:130%;">I remember in my early years as a young cook ( noticed I did not say Chef ? ) the foie gras markets of that time and they have not changed much except that they are now better regulated and the sanitary conditions are excellent whereas before it was rather basic and a bit primitive. All products now are inspected and displayed in a refrigerated hall. </span></div><br /><div><a href="http://2.bp.blogspot.com/_y3KdI6OAd14/SzP5ElSWrQI/AAAAAAAAAIg/pcC4WgT1IEs/s1600-h/100_0073.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418948633780727042" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_y3KdI6OAd14/SzP5ElSWrQI/AAAAAAAAAIg/pcC4WgT1IEs/s320/100_0073.JPG" border="0" /></span></a></div><br /><div><span style="font-size:130%;"></span></div><div><a href="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP5ooTYr1I/AAAAAAAAAIw/BfT6cB7ydss/s1600-h/100_0076.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418949253065650002" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP5ooTYr1I/AAAAAAAAAIw/BfT6cB7ydss/s320/100_0076.JPG" border="0" /></span></a></div><br /><div><a href="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP5ooTYr1I/AAAAAAAAAIw/BfT6cB7ydss/s1600-h/100_0076.JPG"><span style="font-size:130%;"></span></a></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><a href="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP5ooTYr1I/AAAAAAAAAIw/BfT6cB7ydss/s1600-h/100_0076.JPG"><span style="font-size:130%;"></span></a></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/SzP7UUH-x7I/AAAAAAAAAJY/5os_5yjyB5A/s1600-h/100_0097.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418951103074977714" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/SzP7UUH-x7I/AAAAAAAAAJY/5os_5yjyB5A/s320/100_0097.JPG" border="0" /></span></a></div><br /><div><span style="font-size:130%;">The doors are locked and the only people in the room are the sellers and whatever authority is in charge of the gig. Everybody else, mostly potential buyers and some tourists are standing outside the locked doors until it is the official time to open which is announced by a loud whistle blow. People start to rush in like the mad shopping crowds the day after Thanksgiving. I just follow and get in the atmosphere, I like this and know that some day I will be back and be one of the buyers. </span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><a href="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP69BeaMWI/AAAAAAAAAJQ/NUOauTtbqGw/s1600-h/100_0096.JPG"><span style="font-size:130%;"></span></a></div><br /><div><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/SzP6iO2D9CI/AAAAAAAAAJI/i9VbGiSn50g/s1600-h/100_0080.JPG"><span style="font-size:130%;"></span></a></div><br /><div><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/SzP6iO2D9CI/AAAAAAAAAJI/i9VbGiSn50g/s1600-h/100_0080.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418950242664182818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/SzP6iO2D9CI/AAAAAAAAAJI/i9VbGiSn50g/s320/100_0080.JPG" border="0" /></span></a></div><br /><div><a href="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP69BeaMWI/AAAAAAAAAJQ/NUOauTtbqGw/s1600-h/100_0096.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418950702931784034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP69BeaMWI/AAAAAAAAAJQ/NUOauTtbqGw/s320/100_0096.JPG" border="0" /></span></a></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/SzP6iO2D9CI/AAAAAAAAAJI/i9VbGiSn50g/s1600-h/100_0080.JPG"><span style="font-size:130%;"></span></a></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">By the way it is only cash or check here and as you can see no fancy packaging either as it is all about the foie !<br />I am surprised at the look and size of the foies on display. First they are mostly all duck with a few goose livers. The duck livers are of various sizes anywhere from 10 ounces to 1.25 pound and up.Their color is more of a fleshy white/pink than the light beige color we are familiar with. I do not know what it means and do not dare ask as the sellers are in no mood to play twenty questions with some tourist who sports the local accent. I would think that they might be feeding the ducks with white corn instead of the other yellow kind we see everywhere. There are however a few livers of the beige color and the ducks which produced them were for sure fed yellow corn.<br />I am however stunned by the freshness of the product as yesterday was the birds last day in this world. This is way above fresh if there is such a thing. We American Chefs are not used to see this level of freshness on foie gras as everything in the states is stored before it travels. I spend a lot of time there taking about a hundred pictures of different scenes and foie gras of all sizes and color. Some are moving faster than others but it is a serious business. Don’t let the convivial atmosphere fool you, this is business first, small talk when it is all gone and not before. The price ? 30 $ a pound for duck foie gras and 38 $ a pound for goose foie gras. Not cheap ! but the quality seems there and it is the holiday season when demand peaks . </span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/SzP6RCjLR2I/AAAAAAAAAJA/BfjlK3etoMU/s1600-h/100_0079.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418949947305969506" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/SzP6RCjLR2I/AAAAAAAAAJA/BfjlK3etoMU/s320/100_0079.JPG" border="0" /></span></a></div><br /><div><a href="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP51d5h9KI/AAAAAAAAAI4/udkA2WAqS90/s1600-h/100_0077.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418949473611150498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_y3KdI6OAd14/SzP51d5h9KI/AAAAAAAAAI4/udkA2WAqS90/s320/100_0077.JPG" border="0" /></span></a></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">In France most households will celebrate with foie gras for their holiday dinner. I do not buy here as I find the price a bit stiff. I will take my chances closer to home and hope to find a better deal. I am however thrilled to have come and the learning part of this trip is huge for me even though this is real close to home. Yes, you heard me : learning is the word and I am loving it. Just hope I am able to convey this experience to you the readers and that someday you will be able to visit this country side of France and who knows, I could be your guide/driver. I sure will come back with or without you as I see a lots of foie gras terrines and confits in my future.</span></div><br /><div><span style="font-size:130%;"></span></div><a href="http://3.bp.blogspot.com/_y3KdI6OAd14/SzQABZTTSDI/AAAAAAAAAJg/80MCH9MTFnU/s1600-h/100_0091.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5418956275605260338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_y3KdI6OAd14/SzQABZTTSDI/AAAAAAAAAJg/80MCH9MTFnU/s320/100_0091.JPG" border="0" /></span></a><span style="font-size:130%;"><br /></span><div><span style="font-size:130%;">Yummmmmmmm! </span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Here is a tip for you foie gras lovers:</span></div><div><span style="font-size:130%;">For your hot foie gras preparations the freshest foie must be used as it will melt much less. This means as close to harvest as you can get it !</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Join me on my next post as I'll get to talk about the trip back home and the porto laced terrine I enjoyed with my family.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Chef Andre</span></div><div></div><div></div></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com1tag:blogger.com,1999:blog-3793975286271244364.post-80603086817747458872009-12-14T16:23:00.019-06:002010-02-25T11:18:47.721-06:00Duck cutting time<a href="http://4.bp.blogspot.com/_y3KdI6OAd14/S4R8mZYQalI/AAAAAAAAAKw/gDCiGXzdZM4/s1600-h/100_0098.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441611248859900498" border="0" alt="" src="http://4.bp.blogspot.com/_y3KdI6OAd14/S4R8mZYQalI/AAAAAAAAAKw/gDCiGXzdZM4/s320/100_0098.JPG" /></a><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_y3KdI6OAd14/Sya785iqXiI/AAAAAAAAAHw/FehJn8Uxev0/s1600-h/100_0069.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5415222256872349218" border="0" alt="" src="http://2.bp.blogspot.com/_y3KdI6OAd14/Sya785iqXiI/AAAAAAAAAHw/FehJn8Uxev0/s320/100_0069.JPG" /></a><br /><br /><br /><br /><span style="font-family:arial;font-size:130%;">I got enough duck pics but not what I was looking for and since the foie gras market does not open till 1030 am I do wonder around and find the “salle de decoupe” or cutting room where for an undefined and unsolicited tip, two butchers will process/cut up your birds the way you want them or their own ways.</span><br /><br /></div><p><span style="font-family:arial;font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_y3KdI6OAd14/Sya8Gwsy63I/AAAAAAAAAH4/40olvKSe_v0/s1600-h/100_0071.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5415222426297625458" border="0" alt="" src="http://2.bp.blogspot.com/_y3KdI6OAd14/Sya8Gwsy63I/AAAAAAAAAH4/40olvKSe_v0/s320/100_0071.JPG" /></a></span></p><div><br /><br /></div><div></div><div></div><div></div><div><strong>We're waiting for the butcher !<br /></strong></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /><br /><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /><br /><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/SzLtzAWkg2I/AAAAAAAAAII/GMYeSbvY6FA/s1600-h/100_0054.JPG"><span style="font-family:arial;font-size:130%;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5418654762203906914" border="0" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/SzLtzAWkg2I/AAAAAAAAAII/GMYeSbvY6FA/s320/100_0054.JPG" /></span></a><span style="font-family:arial;font-size:130%;">The pieces flying off of the carcass are packed in plastic bags and go directly into the customers shopping bags. It is all a well defined ritual including the tips in Euros which are dumped in the hand sink you can see on the left, no formalities here, only real people in a real place and they could not care less about whatever is happening elsewhere. This is their world and that’s the way they live.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_y3KdI6OAd14/Sya7XeuIiTI/AAAAAAAAAHg/_uT7-hNiVQI/s1600-h/100_0051.JPG"><span style="font-family:arial;font-size:130%;"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5415221614017546546" border="0" alt="" src="http://2.bp.blogspot.com/_y3KdI6OAd14/Sya7XeuIiTI/AAAAAAAAAHg/_uT7-hNiVQI/s320/100_0051.JPG" /></span></a><span style="font-family:arial;font-size:130%;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_y3KdI6OAd14/Sya7wgfRNzI/AAAAAAAAAHo/GAsZ_QWByxk/s1600-h/100_0068.JPG"><span style="font-family:arial;font-size:130%;"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5415222043988801330" border="0" alt="" src="http://4.bp.blogspot.com/_y3KdI6OAd14/Sya7wgfRNzI/AAAAAAAAAHo/GAsZ_QWByxk/s320/100_0068.JPG" /></span></a><span style="font-family:arial;font-size:130%;">Tradition and culture is alive and well here !<br />I am a happy tourist even after the bust of the previous stop.<br /><br /><br /><br />Them ducks are FAT and I like them that way !<br /><br /><br /><br /></span><a href="http://1.bp.blogspot.com/_y3KdI6OAd14/SzLuC2PFKSI/AAAAAAAAAIQ/LVimy8ytr0s/s1600-h/100_0056.JPG"><span style="font-family:arial;font-size:130%;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5418655034366044450" border="0" alt="" src="http://1.bp.blogspot.com/_y3KdI6OAd14/SzLuC2PFKSI/AAAAAAAAAIQ/LVimy8ytr0s/s320/100_0056.JPG" /></span></a><span style="font-family:arial;font-size:130%;"> </span></div><div><span style="font-family:arial;font-size:130%;">Pork fat might have ruled for a long time but in my book duck fat is KING !!!!!!<br /><br /><br /></span><br /></div><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_y3KdI6OAd14/Sya7MsXxvGI/AAAAAAAAAHY/1qCyEWxRRfg/s1600-h/100_0050.JPG"><span style="font-family:arial;font-size:130%;"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5415221428703312994" border="0" alt="" src="http://4.bp.blogspot.com/_y3KdI6OAd14/Sya7MsXxvGI/AAAAAAAAAHY/1qCyEWxRRfg/s320/100_0050.JPG" /></span></a></p><div><br /><br /><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /><br /><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><p><span style="font-family:arial;font-size:130%;"></span></p><p><span style="font-family:arial;font-size:130%;">As you can see this duck business is really serious, this is what I call being in the zone, the Samathan zone that is !</span><br /></p><p><a href="http://3.bp.blogspot.com/_y3KdI6OAd14/SzLy_JpqizI/AAAAAAAAAIY/CA9nt7YzFtw/s1600-h/100_0072.JPG"><span style="font-family:arial;font-size:130%;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5418660468416482098" border="0" alt="" src="http://3.bp.blogspot.com/_y3KdI6OAd14/SzLy_JpqizI/AAAAAAAAAIY/CA9nt7YzFtw/s320/100_0072.JPG" /></span></a><br /></p><p><a href="http://3.bp.blogspot.com/_y3KdI6OAd14/SzLy_JpqizI/AAAAAAAAAIY/CA9nt7YzFtw/s1600-h/100_0072.JPG"><span style="font-family:arial;font-size:130%;"></span></a></p><div><br /><br /><br /></div><p><span style="font-family:arial;font-size:130%;"></span></p><div><br /><br /><span style="font-family:arial;font-size:130%;">Now, we're almost ready to go !<br /><br /></span></div><div><span style="font-family:arial;font-size:130%;"></span></div><div><span style="font-family:arial;font-size:130%;">I will continue on my next post as this foie gras story is not over.</span></div><div><br /><span style="font-family:arial;font-size:130%;">Chef Andre</span></div>Chef Andrehttp://www.blogger.com/profile/07863949215984546190noreply@blogger.com0