palate fatigue, heat stroke and a cool, new way to enjoy lobster

September 8th, 2011

 

chilled lobster farce in balsamic and muscat reduction served with an arugula, herb and apple mille-feuille

palate fatigue, heat stroke and a cool, new way to enjoy lobster 

I recently dined with a friend of mine who is also a chef in a Los Angeles. Naturally, we discussed food and the subject of “palate fatigue” arose  (his phrase, which I quickly latched onto). Palate fatigue is when you are tired of seeing the same food or food prepared the same way. It happens to everyone, not just chefs. Newness is necessary. Thoughts of “palate fatigue,” lobster season, and trying to stay cool in this sweltering California heat resulted in this week’s simple pleasure: chilled lobster farce in balsamic and muscat reduction served with an arugula, herb and apple mille-feuille. Something new. Something cool. Something simple. Something good. Read the rest of this entry »

arugula, herb and apple mille-feuille

September 8th, 2011

 

arugula, herb and apple mille-feuille 

arugula, herb and apple mille-feuille

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piperade crustless quiche

September 1st, 2011

piperade crustless quiche

Ladurée, piperade and deferred gratification realized: piperade crustless quiche

Call me farmer Lisa but I have chickens and a garden. My children agreed to the poultry addition to our family on the condition that the chickens would not become “poule-au-pot.”  When I inquired as to the source of their fear they cited the example that I recently gutted and cleaned fish in front of their friends on a playdate. Point taken. I assured them that my interest in having chickens was solely for the eggs so they acquiesced. Inspired by the beautiful peppers in the market and these chickens, piperade crustless quiche is this week’s simple pleasure.

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oh honey . . . bees should not have all of the fun: apricots, miel de lavande and fromage blanc

August 18th, 2011

lavender

oh honey . . . bees should not have all of the fun:
apricots, miel de lavande and fromage blanc

It is the little things that make the difference. This week it is the delicious detail of miel de lavande (lavender honey) inspired by my recent stay in Provence where neither my children nor the bees could get enough of the lavender fields that cover the landscape. With Provence in mind, grilled apricots and lavender honey over fromage blanc is this week’s simple pleasure. Read the rest of this entry »

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summer provençal tian: more than a dish

August 3rd, 2011

Eggplant, zucchini and squash

summer provençal tian: more than a dish

In Provence there is a regional speciality simply known as “tian.” The name actually refers to the dish the food is cooked in rather than the food itself  (a “tian” is a shallow baking dish). This week we are modifying the classic tian but staying true to the flavors of provence and a provençal tian is this week’s simple pleasure.  Read the rest of this entry »

Alsacian slaw with lardons and apple

July 28th, 2011

Alsacian Slaw with Lardons and Apples by Chef Morgan

Alsacian slaw with lardons and apples

stats:

serves 4-6

what you need:

1/2  pound (8 ounces) thinly sliced green cabbage
4 ounces diced granny smith apples Read the rest of this entry »

a fish, a bag and all that Paris glitter: crispy, shiny loup de mer with Umbrian lentils

July 21st, 2011

sequin fish handbag from Paris by Chef Morgan

a fish, a bag and all that Paris glitter:
crispy, shiny loup de mer with Umbrian lentils

Los Angeles children are very en vogue. For the last few months teens, tweens and even the little ones younger have clamored for “a feather” in their hair and for shirts with sequined patches and logos. At the same time on the old continent, Paris nightlife is all about burlesque and la tendance in fashion is feathers and sequins. It is Moulin Rouge with the sleekness of the 21st century. With the exception of a fashion model’s diet, there is often a connection between fashion and food. In Paris I found a fish handbag  made of sequins, representing the fish’s scales. As I look at the purse I see no reason why that Parisian fashion glitter and glamour cannot be on our dinner plates as well. It can. So inspired by this sequin fish purse, shiny loup de mer on a bed of Umbrian lentils is this week’s simple pleasure. 

 

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crispy and shiny loup de mer with Umbrian lentils

July 21st, 2011

crispy and shiny loup de mer with Umbrian lentils by Chef Morgan

crispy and shiny loup de mer with Umbrian lentils

stats
serves 4-6 

what you need:

fish

4 fillet of loup de mer (or rouget), skin and scales on
kosher salt, as needed
freshly ground pepper, as needed
olive oil, as needed

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roasted and stuffed summer cherry tomatoes (à la bourguignonne)

June 24th, 2011

 

chef Morgan summer cherry tomatoes (à la bourguignonne)

summer cherry tomatoes (à la bourguignonne)

Cooking inspiration can come from anything and sometimes it comes from really nothing at all. Today it was my poêlon à escargots, a ceramic dish with twelve individual holes in which to cook the escargots. The dish works nicely because the individual holes roast each escargot in a bath of seasoned butter. However, I wanted to take advantage of the summer cherry tomatoes that are filling the markets so I decided to roast my tomatoes in my poêlon à escargotsas if they were escargots. The result: delicious so I thought I would share the recipe with you.  This week’s simple pleasure is summer cherry tomatoes “àla bourguignonne” (with a twist, of course).

 

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Spring vegetable and flower savory tart with goat cheese

March 3rd, 2011

Spring vegetable and flower savory tart with goat cheese

spring vegetable and flower savory tart with goat cheese

 

makes 4 tarts (4” by 4”)

what you need:

pastry

1 sheet frozen puff pastry, defrosted and cut into 4 squares (4 by 4 inches)
2 ounces young goat cheese
1 egg, mixed

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