Oui, Chef

Chard and Jarlsberg Soufflé

How many of you tremble at just the thought of making a soufflé?  

I know,  I know....I used to too.  

But you know what?  Of all the things in this world that you might legitimately fear, making a soufflé shouldn't be one of them.  Really.... all the stories you've heard about having to tip-toe around the oven, or the need to speak in whispers when a soufflé is baking are all ridiculous.  I'm not sure who started these nasty rumours, but I guarantee you that with just a little attention paid to timing, you too can deliver delicious and ethereally light soufflés to the table without breaking a sweat.

Cherry Clafoutis

I had never had a clafoutis before living in France, but once I had my first bite, I couldn't get enough of them.  Perhaps my favorite was one made with golden Mirabelle Plums, which are fabulous little things that are a bit tough to find here, but are found EVERYWHERE in France during their short harvest season which runs from July to mid-September.

Chicken with Tarragon and Sherry Vinegar

Long before I ever had the pleasure of meeting Patricia Wells (I had the very good fortune to cook with her for a week while I lived in Paris), I was a HUGE fan.  There is just something about her approach to food that really resonates with me. Perhaps it's her focus on delicious "approachable" regional French cooking, stripped of its Michelin starred pretense, that really feels right and authentic.  That's not to say that she can't saddle up with the best of them and cook haute cuisine meals, because she can.  Her work with the famed Chef Joel Robuchon should put any question of that to rest.  It's just that she seems most comfortable sharing everyday (yet extraordinary) French cooking with those of us looking to inject a little joie de vivre into our kitchens.

Savory Buckwheat Crêpes - Galettes de Sarrasin

 

While traveling to Paris this past Summer, our young Muppet fell in love.  Awww...I can hear you all sighing at the news.....how sweet.  

Yeah, the poor little thing fell fast and hard, and I'd be lying if I didn't tell you that her Mom and I were a bit concerned, it all happened so quickly.  One day she's a sweet and innocent 5th grader on her first trip to Europe, the next she's on her knees begging that we take her back to the little restaurant on the Ile St-Louis where she lost her heart to a........savory crêpe.  Zut alors!

That's right, it wasn't a handsome young frenchman that stole young Muppet's heart (though Pierre Hermè came close), it was a delicate egg and bacon (oeuf-lardon) galette that brought her to her knees.  She was, in fact, so smitten with the thing that we returned to the scene of her infatuation (the charming "Au Lys D'Argent" at 90 Rue St-Louis-en-I'lle) two more times during our time in Paris.....such are the demands of a girl in love in the "City of Light".

BLT's Marinated Skirt Steak

The boys and I traveled to Washington DC a few weeks ago to visit with my brother and his family, and to catch Roger Waters' "The Wall" concert.  Before we go any further, a quick tip from a long time Pink Floyd fanatic.  Any of you out there that have even the slightest interest in seeing this show, I strongly urge you to do so.  It is a musical and theatrical extravaganza unlike anything you have seen before, a real tour de force, and worth every penny of its admittedly high ticket price.

OK...switching hats now from my concert promoter's baseball cap to my restaurant promoter's toque.  Today's dish is one that was handed to us on a promotional card (pitching a new cookbook,Bistro Laurent Tourondel: New American Bistro Cooking ) as we left dinner at the quite fabulous "BLT Steak" the night before the concert.  BLT Steak is the uber-steakhouse of the talented French chef, Laurent Tourondel, and while this particular recipe was not on the menu the night we dined there, we knew immediately that it was one we wanted to try soon.

Vichyssoise

This dish is the first I ever remember cooking with one of the kids.  Arthas and I whipped up a batch of Vichyssoise back when he was a little tyke attending the local Montessori Elementary School, and needed to bring a French dish to a year end multi-cultural celebration.  I still have the framed pictures of the presentation he made to his class, all smiles and pride as his class devoured this tasty treat.

Muppet's Madeleine - Mousse Cake

 

Pierre Hermé.....Ladurée.....Gerard Mulot......Hugo & Victor......Hediard.......Fauchon......Eric Kayser.

This is but a sampling of the famous pastry chefs / shops that kept us giddily happy and full during our recent trip to Paris.  This same group is also responsible for opening Muppet's eyes to the heights that the very best pastry can achieve.  These folks are the best of the best, the "Top Gun" pilots of the pastry world, and eating their confections has inspired Muppet to dream-up her very own original creation.

 Aren't we all lucky?

Jean-Georges' Molten Chocolate Cake

This is one of the first "fancy" desserts I ever learned how to make, their inclusion in my repertoire pre-dating my training in Paris, and they are absolutely one of the family's favorites.  Rumor has it that these little lovelies were born out of a mistake made in the pastry kitchen of legendary chef Jean-Georges Vongerichten, when a tray of individual cakes were pulled from an oven before being baked through. Good thing he tasted one as it's liquid chocolate center oozed across the plate, and didn't just chuck it in the trash....can you image where we'd be right now without the ubiquitous "molten chocolate cake" in our cooking lexicon?  Nowhere I'd want to be, I can assure you of that!

Pierre Hermés' Triple Chocolate Meringue and Ice Cream Puffs

 

No, this is not a photo of the bustier Madonna wore during her "Who's That Girl" tour.....get your head out of the gutter, will you please?

What it is, is something even more spectacular, and I think you'll have to agree, that upstaging one of the material girl's bustiers, is a mighty impressive feat.

So...what is it, exactly?

Before you read any further, I suggest you sit down.

Yeah, you heard me....sit down.

Frozen Rhubarb Mousse with Strawberry Sauce

 

How many of you would like to treat your Mom to a special little something this Mother's Day?  One that is so pink, and sweet, and light that it'll tickle her all over.  One that is so beautiful to behold that she'll think you slaved away for hours in your kitchen making it for her, even though it can easily be done in under an hour (hey, play that angle up if you want, your secret's safe with me).  Sound good?  Then pull up a chair my friends, because your Mom deserves a little of this goodness.