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Author Archives: Remy Charest
Caramelized peach sorbet – no ice cream machine required
I’d been thinking of this recipe for three years at least. At a restaurant I particularly loved, L’Utopie, which unfortunately closed last year, desserts often featured all sorts of interesting ice creams (including “nature” – i.e., no flavor added, which made you realize that vanilla really is a flavor, not the “default”, neutral variety of [...]
Posted in Food, dessert, recipe Tagged blueberries, caramelized peaches, freezing, ice cream machine, immersion blender, L'Utopie, peaches, sorbet, Stéphane Modat, syrup Leave a comment
Cooking Live: Penne with asparagus, parmesan and lemon
I discovered this simple recipe last year at Tastecamp, when David Page, of Shinn Vineyards, in Long Island, made it for a group of bloggers attending this blogger meeting. Simple, delicious. I must have gone back for three servings. It was just a great balance of flavors – and it went pretty well with the [...]
Posted in Food, recipe Tagged asparagus, David Page, King Finds Out, lemon, Long Island, parmesan, pasta, Shinn Vineyard, TasteCamp, The Hoof & The Heel, video Leave a comment
The taste of oil
If cooking was a Hollywood movie, oil would be relegated to a very small supporting role. A couple of lines, nothing memorable, nothing to build a career on.
Frankly, with the way most generic vegetable oils taste, that’s a proper casting. Your average corn, canola or sunflower oil doesn’t have have much personality: it may be [...]
Posted in Cooking, Food Tagged Bean dish, canola oil, Oil, olive oil, salads, sunflower oil 2 Comments
L’Oignonnée: simple braising for your roasted leg of lamb
This is kind of a double-layered post. It’s about braising, but only after roasting.
It starts with a roasted leg of lamb, cooked rare, as it should, with a nice coating of herbs, spices and olive oil, with a crispy outside and moist inside.
It continues with the leftover meat, which is
Posted in Cooking, braising, roasting Tagged Daniel Pinard, egg noodles, lamb, leg of lamb, oignonnée, onions, parsley, Pinardises, red wine, spätle 1 Comment
Sprucing up leftovers: beef-mushroom stew on Twitter Cooking Live
Some leftovers are particularly tough to deal with. For years I’ve dreaded the extra meat left after a Chinese fondue. That thinly sliced meat is not an easy thing to cook. Boiling it is kind of boring, stewing it leads to a rather mushy result, and frying it is also not as simple as it [...]
Posted in Cooking, Food, recipe Tagged #cookinglive, beef, chinese fondue, marinade, mushrooms, onions, peppers, stew, stir-fry, Twitter Leave a comment
A New Year’s resolution for home cooks: stop measuring so much
OK, I’ve got a resolution that should be easier to keep than, say, quitting smoking or losing ten pounds. Next time you cook, whether following a recipe or improvising, let go of the measuring implements, and follow your instincts and your senses.
I’m not proposing that we go back to pre-Fannie Farmer, Boston Cookbook days, when [...]
Posted in Cooking Tagged Fannie Farmer, ingredients, José Andrès, Julia Child, measuring, Michael Ruhlman, quantities, ratio, recipes, Rioja-style potatoes 1 Comment
Year-old ham, dried bacon and Christmas marvels
All sorts of wonderful treats are on the table at Christmas time. And I’m especially proud of some that we served last night for pre-dinner drinks. A dry-cured ham that had been hanging in my cellar for a little over a year and some delightful air-dried bacon from this fall’s Operation Half-Pig accompanied the just-finished [...]
Posted in Food, charcuterie, pastry Tagged air-dried bacon, charcuterie, chardonnay, Christmas traditions, dry-cured ham, lard séché, merveilles, pastry, pork, Switzerland, Valais 3 Comments
Mixing it up in the wok: Italian flavors in a Chinese cooking vessel
In the days when I dabbled in creative management consulting, over ten years ago, one case study that came up was how Canon had redefined its business, at one point. I’m telling this from memory, so details may be off somewhat, but bear with me. Instead of considering itself as a manufacturer of particular goods [...]
Posted in Cooking, Food, recipe Tagged basil, Chinese cooking, dolcetto d'Alba, Ercolino, international, italian, noodles, olive oil, Rivetto, stir-fry, wok 4 Comments
Eating local: What’s in your basket?