strawberry gazpacho

July 3rd, 2014

chef morgan

“It’s A Life”

Strawberry Gazpacho 

Julia Child said that, “You’ll never know everything about anything, especially something you love.” I believe that she was correct. 

With that thought in mind I left my comfort zone of classes or cooking privately in people’s homes or their offices, to work in a Parisian kitchen. It is not unusual for cooks to do this because seeing the way other people do things is often an inspirational springboard for your creativity and there is always so much to learn. And then there is the fact that it is fun (well, if you like this type of thing…working throughout the day and night and coming hone after midnight smelling of food.. it is not something that is attractive to the majority of people). “It’s a life.”  Read the rest of this entry »

Paris day trip: Château de Fontainebleau

August 30th, 2013

chef morgan

Paris day trip: Château de Fontainebleau 

emperors, strawberries, and a canoe on carp lake

recipe: summer strawberries with lime sugar and fresh mint 

Not far from Paris is a château rich in history. Yes, there are many. However, this particular château was inhabited for seven centuries by the royal and imperial French elite (most famously by  Napoleon I and Josephine). Surrounded by breathtaking courtyards, fountains, canal, gardens, a park, and a lake, it is a perfect Paris day trip. It is the Château de Fontainebleau and this week’s recipe, summer strawberries with lime sugar and fresh mint, was inspired by a visit to this château. So until you get there in person – venez avec moi (come with me) – à la Château de Fontainebleau. 

Allez -y (let’s go) !

LM

chef morgan strawberries 2

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rice and coconut milk smoothies

May 7th, 2012

rice and coconut milk smoothie by Chef Morgan 

dancing my way to a tropical paradise with Joséphine Baker
and one arm tied around my neck: 

rice and coconut milk smoothies

It was a beautiful Saturday afternoon in Los Angeles. I had been in the kitchen testing recipes all day and like Maria being called to the Alps, the hills of Mulholland were beckoning me. It was too beautiful to stay indoors. Time for a running break and enjoy some fresh air. That run and the aftermath that followed, with a little inspiration from Joséphine Baker, led to this week’s simple pleasure: rice and coconut milk smoothies. Read the rest of this entry »

rice and coconut milk smoothies

May 7th, 2012

 

coconut mango smoothie by chef morgan with garnish of flowers

 

rice and coconut milk smoothie

makes 24 ounces (4 6 ounce servings)

what you need:

½ cup aborrio rice 
1 cup water
3 tablespoons light brown sugar
1  cup (unsweetened) coconut milk
1 cup crushed ice
5 ounces chopped fruit (strawberries, mango, bananas, or pineapple or a combination)

fresh fruit (as needed for garnish)
fresh pineapple mint leaves (as needed for garnish)
fresh edible flowers (as needed for garnish)

how to: 

  • Cook Rice. Place rice and water in a saucepan over medium-high flame. Bring to a boil. Reduce heat. Simmer until cooked. If the water is almost gone, but the rice is not cooked, turn off the flame and place the lid on the saucepan. The carryover heat will finish cooking the rice. Let the rice cool slightly.
  • Purée. Place the rice, sugar, coconut milk, and fresh fruit in a blender (or use an immersion blender) and blend until very smooth and the rice is completely puréed.  If you prefer, you can use the fruit as a garnish rather than a primary ingredient in the smoothie. Either way, you can store in the refrigerator until you are ready to enjoy.
  • Add Ice.  Add ice and blend until smooth. 
  • Adjust Consistency. If smoothie is too thick (and you like the flavor), add a little more ice to thin. If it is too thick and you want to bump up the flavor, add a little more coconut milk (you can sweeten it a little with stevia, agave nectar or more brown sugar if necessary). 
  • Garnish. Add fresh fruit and/or fresh herbs/flowers in a beautiful way. 

More recipes for runners runner icon chef morgan

coconut mango smoothie by chef morgan

gâteau au yaourt (yogurt cake)

April 21st, 2012

 

gâteau au yaourt (à ma façon) (yogurt cake with strawberries, sweet pea blossoms and whipped Grand Marnier yogurt cream)

gâteau au yaourt (à ma façon)

(yogurt cake with strawberries and whipped Grand Marnier yogurt cream)

 

makes one 8” cake 

what you need:

cake
½ cup + 1 tablespoon superfine sugar
3 fresh egg yolks
1 tablespoon orange zest
2 teaspoons orange blossom water 
1 cup unbleached King Arthur cake flour, sifted
1 tablespoon baking powder
2 tablespoons olive oil
½ cup nonfat Greek yogurt (I use Fage 0%)
1 tablespoon superfine sugar
3 fresh egg whites

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wild arugula and strawberry salad on a Ciabatta plank

April 15th, 2012

wild arugula and strawberry salad on a Ciabatta plank

wild arugula and strawberry salad on a Ciabatta plank

serves 4

what you need:

1 loaf of quality fresh Ciabatta bread (or pan de mie or country bread)

from the farm
1 cup sliced strawberries, stems removed
2 generous handfuls of wild arugula, trimmed
½ cup rapini leaves
red or green mustard frill leaves (as needed) 
fresh arugula flowers (as needed)
small strawberries with stems

dressing
1 packed tablespoon light brown sugar 
¼ cup balsamic vinegar 
½ teaspoon sel de Guérande (or sea salt)
2 tablespoons quality olive oil Read the rest of this entry »

Pain perdu: here is to finding your bread with jam and without “préservatifs”

May 19th, 2011

Girl eating jam with spoon

Pain perdu:
here is to finding your bread with jam and without the “préservatifs”

Pain perdu literally means “lost bread” but the loose translation means to make use of old bread.  To Americans “pain perdu” is “French bread” and eaten at breakfast with maple syrup. In France pain perdu is enjoyed as a dessert or by children for their afternoon goûter. It is not served with syrup but with homemade confiture(or jam as we know it). While many recipes embellish pain perdu with nuts, liquors, zests, fancy butters and/or syrups (and that is all good) we are making pain perdu with classic French simplicity and this easy and delicious dessert is this week’s simple pleasure.

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