Currently Browsing: Chef video

Recipe and Video for Gougeres from Frelon’s Fabulous France with Katherine Frelon

Last October, Norm and I, along with Michelle and Kurt Winner explored a small portion of France. After our week of barginging with European Waterways on a canal in Lower Burgundy, we were picked up by Brendan Moore, a wine expert and guide who works with chef Katherine Frelon at La Ferme de la Lochere, Frelon’s Fabulous France. Traveling the road to our destination, we passed the many fields of grapes and stopped at private and small family vintners. As we learned about the different Burgundies, we also were shocked to learn that it is made from chardonnay and pinot noir grapes.  As Brendan explains the terroir appellations and crus, he had something that had seemed complex easier. When we arrived at La Ferme de la Lochere, a hour from Dijon or Paris, we were delighted with the totally remolded four hundred year-old farm building. The inside was so spacious, modern, and comfortable while keeping the outside with the charm of its original design. The kitchen is a dream, which you can see in the video. Katherine, originally from the UK,  greeted us with a glass of champagne. When you experience this fantastic adventure, you can have what you want. Most want her hands on cooking lessons, as well as visiting the market, having Brendan do an evening about wine, a visit to Semur en Auxois and enjoy chocolates from Alexandre Chocolatier, as well as the markets and other treasures. As a side note, this town is where the movie “Chocolate,” was filmed and the store front is in tact, but no reference to the movie. While staying here, you will be sure to meet Katherine’s family, her French husband, and two children. The Frelon family reside next door. Their sense of life and enthusiasm are contagious. I could keep going, but I’ll stop for this post. Just know, I...

Interview with Christian Guillut & Recipe for Elle & Vire Shrimp Américaine

Brenda and I first met Christian Guillut, French Master Chef and International Culinary Advisor for Elle & Vire on our first visit to Sirha and Bocuse d’Or in 2009. A good friend of our friend, French Master Chef Hervé Laurent, we were so impressed with his talent, creativity, personality, and teaching style, it is easy to see why he went from Le Cordon Blue in Paris to his position at the premier and highly respected Elle&Vire. When we returned in January 2011, I had the opportunity to interview him about Elle & Vire. I’ve liked what I seen and heard about this product, I wanted him to share the quality standards as well as his own background. Elle & Vire Shrimp Américaine Ingredients Tools 10 plates and small bowls 1 stick blender Frothy sauce Américaine 120 g (4.25 oz) Elle & Vire Gourmet Butter 500 g (17.5 oz) shrimp shells 20 cl (6.75 oz) cognac 5 dl (17 oz) Elle & Vire Advantage Half Cooking Cream 1 pinch of cayenne pepper Grilled jumbo shrimp 20 jumbo shrimp threaded on skewers 1 lemon 1 grapefruit 1 lime 2 tablespoons of chopped herbs (chives, basil, etc.) 5 g (1 heaping teaspoon) ground Niora chilli pepper 10 cl (3.4 oz) olive oil Method Frothy sauce Américaine Brown the shrimp shells in 10 g of butter and flambé with the cognac. Add the cream and cook for 15 minutes. Cover and let infuse at the side of the range for 1 hour. Strain, season and blend with the remaining butter using the stick blender. Grilled jumbo shrimp Squeeze the citrus fruits, grate the zests. Mix together with the olive oil. Marinate the shrimp in the citrus juice mixture. Drain and grill à la plancha. When done sprinkle with the herbs and ground chilli pepper. Serve the shrimp with the sauce. I hope you’ve enjoyed...

Interview: Executive Chef Dan Hunter – Royal Mail, Dunkeld, Victoria, Australia

. . When visiting Australia, our goal was to explore areas within 1 to 2 hours of Melbourne. We had no idea we would find such talent with all of the food and wine–in Melbourne itself and all of Victoria. While exploring the Grampian region, we stayed at the well-known Royal Mail Hotel in Dunkeld, Victoria. We were able meet and interview Executive Chef Dan Hunter. Dan also in the Hotel Manager. His talent during the past 3-1/2 years and earned the honor of being a 2 Chef Hat restaurant since the first review. We enjoyed a 12 Course Degustation Menu that Dan prepared. Dan’s video follows: Royal Mail Hotel 98 Parker Street (Glenelg Hwy) PO Box 50, Dunkeld Victoria 3294, Australia TELEPHONE: 03 5577 2241 (International: +613 5577 2241) Maralyn D. Hill, President International Food Wine & Travel Writers Association Books By Hills Success With Writing Where & What in the World Blog Big Blend Magazine NoraLyn Member: Society of Professional...

Video: Chicken Chasseur with Savory Waffles served with a White Wine Sauce from Chef Jon-Paul Hutchins

Several years ago, I had the privilege of interviewing Chef Jon-Paul Hutchins at Le Cordon Bleu College of Culinary Arts. He has headed up the school for quite a while and excels at demonstrating. His sense of humor and sense of life shine through as well as his passion for what he is doing. When I saw this video, I asked if I could share it with our readers. Naturally, Chef Jon-Paul said, “Yes.” Try this classic dish — chicken that melts in your mouth with a savory waffles and smooth sauce. And learn an innovative way to use your belgium waffle maker. Visit Chefs.edu for more cooking and technique demonstrations. Join them on facebook and attend an upcoming demonstration at a Le Cordon Bleu campus. I hope you enjoy this video as much as I have. Maralyn D. Hill, President International Food Wine & Travel Writers Association Books By Hills Success With Writing Where & What in the World Blog Big Blend Magazine NoraLyn Member: Society of Professional...

12th Annual PUMPKIN Regatta and Children’s Wish Parade

Windsor and Falmouth Waterfront, Nova Scotia . October 10, 2010 . Windsor-West Hants Pumpkin Festival is pleased to support the Children’s Wish Foundation’s Paade of Pumpkin Paddlers. These pumpkins are real. Norm and I just returned from Nova Scotia with the IFWTWA media trip and some of us saw these first hand at Dill’s Atlantic Giant. They developed this pumpkin seed and you can order them online. This photo on the right shows a pumpkin carved out and getting ready for the Regatta. . We saw pumpkins over 600 pounds being carved out for the Pumpkin Regatta. What fun it must be. . This shows Joe Hilbers, Linda Kissam, Maralyn Hill and Norm Hill at Howard Dill’s Pumpkin Farm. We are behind a 657 pound pumpkin. Nova Scotia has so many festivals, there is something going on all the time. However, this one pulls the strings of my heart. Maralyn D. Hill, President International Food Wine & Travel Writers Association Books By Hills Success With Writing Where & What in the World Blog Big Blend Magazine NoraLyn Member: Society of Professional Journalists “Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book...

Fresh New Zealand Green Lip Mussels From Chef Ivan Flowers of Fournos

After experiencing such a wonderful dinner at Fournos, which you can see in our post of 7-9-10 and the dessert recipe on 7-14-10, we asked Ivan for a recipe. He was nice enough to share his recipe for Fresh New Zealand Green Lip Mussels. I’ve not had these since Norm and I were in New Zealand. Fresh New Zealand Green Lip Mussels Ingredients Garlic Thyme Sweet Chili Chardonnay Broth 2 Pounds Fresh New Zealand Green Lip Mussels 3 Tablespoons Garlic Puree 2 Tablespoons Mae Ploy Sweet Chili Sauce 1/2 Cup Heavy Cream 1.5 Cups Chardonnay Wine 3 Ounces Butter 2 Tablespoons Fresh Chopped Basil 1/4 Teaspoon Fleur de Sel Salt 1/8 Teaspoon Fresh Cracked Black Pepper Method In a large sauté pan add garlic puree and sweet chili sauce. Bring to a boil then add Chardonnay along with heavy cream. Bring to a boil again then chopped basil along with salt, pepper, and butter. De beard mussels and place in sauté pan, and then cover. Let mussels steam sauté for three minutes. Place mussels in large bowl, and then reduce sauce by 1/3 (about two minutes). Pour sauce over mussels. Simply delicious! Hope you enjoy. Thanks Ivan. If you would like to see the video of the tasting menu we experienced, I’ve included it. Fournos 3000 U.S. 89 Alternate Sedona, AZ 86336-5095 928.282.3331 Maralyn D. Hill, President International Food Wine & Travel Writers Association Books By Hills Success With Writing Where & What in the World Blog Big Blend Magazine NoraLyn Member: Society of Professional Journalists “Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book...

Tiramisu from Fournos & Tracy Phillips

When Norm and I recently experienced a tasting menu at Fournos in Sedona, AZ, the dessert was Tiramisu. We went to experience Chef Ivan Flowers creations and had no idea his wife, Tracy Phillips, made such fantastic desserts. She tweaked and changed the Tiramisu so it was one of the best we’ve tasted (and we’ve tasted a lot). We convinced Tracy to share her recipe. Tiramisu TDF (To Die For) Serves 10 Ingredients 2 Pounds Cream Cheese 5 Packs Lady Fingers 4 Tablespoons Italian Instant Coffee 2 Belgian Dark Chocolate Bars (10 Ounces Each) Chopped Fine 3 Cups Heavy Cream 2 Cups Water 1 Cup and a third sugar 4 Teaspoons Vanilla 1/2 Cup Rum 1/2 Cup Khalua Method Combine 1 cup water with 2/3 cup sugar on low heat till dissolved. Heat 1 cup water to the boil then add coffee till dissolved. Combine all in one bowl the sugar, water and coffee mixture. Add 1/2 cup rum to the liquid. Take cold cream with 2/3 cup sugar and beat in a mixture to soft peaks. Now add softened cream cheese slowly till mixture thickens. Add vanilla and Khalua and beat till mixture becomes fluffy. Dip lady fingers into coffee sugar mixture and create a full layer in large baking pan. Cover lady fingers with whipped cream. Place half of the chopped fine chocolate on top. Do another layer of dipped lady fingers, then whipped cream, then chocolate. Cover pan with plastic and refrigerate for 8 hours. It’s now ready to serve and you’ll love it. I published the tasting menu and wine pairings that went with this on our post dated 7-9-10.  I’m going to post the the video here so you can see the rest of the meal and why this was the perfect ending. Thank you to Ivan and Tracy for having us as their...

Mise En Place Cooking School Demonstration Video

In September 09, the Tandem Tasters, were in Richmond, VA for an International Food Wine & Travel Writers Press Trip. We went a day early to interview chefs. We were fortunate to interview Chef/owner Christine Wansleben of Mise En Place Cooking School. Christine prepared Figs stuffed with Goat Cheese and Peppered Bacon. Easy and delicious. The video also features dishes served later that week at an IFWTWA dinner that Mise En Place and local producers gave for us. We hope you enjoy the video. If you have trouble viewing the video, click here. Roasted Mission Figs w/Goat Cheese & Pepper Bacon Serves 4 as Appetizer 4 to 6 slices of pepper bacon or applewood smoked bacon 4 medium sized fresh ripe figs, such as white or Calimyrna, halved lengthwise 1/3 cup (about 1 1/2 ounces) crumbled mild goat cheese fresh black pepper and kosher salt Pomegranite Balsamic Reduction: 3 Tbs pomegranite juice 1/3 cup balsamic vinegar Preheat the oven to 350° F. In a medium heavy skillet (not nonstick), place the bacon slices in a single layer and cook until just beginning to brown. Transfer to a paper towel to drain. Reserve about 2 Tbs of the bacon grease. Cut each bacon slice into 4 or 6 pieces. For the reduction: combine the juice and vinegar in a small sauce pan and heat over medium heat until it’s reduced by half and coats the back of a spoon. Season with pepper and set aside. Arrange the figs on a baking sheet, cut sides up. With a small melon baller or spoon, scoop out a little bit of the center of the fig. Brush the cut surfaces with the bacon grease. Combine the goat cheese with fresh black pepper and salt. Add a dash of cream to smooth out the cheese, if necessary. Fill the fig with the goat cheese...

Key LimeRock Pie from LimeRock Inn of Rockland Video

When the Hill Team was visiting Rockland, Main, we visited all of the four Historic Inns of Rockland. While at the LimeRock Inn we met owners, Frank Isganitis and PJ Walter. What a great experience. We will be posting a more in depth feature on the LimeRock Inn. Frank was gracious enough to prepare his famous Key LimeRock Pie for us. It was as delicious as it sounds. Video Link in case the video screen does not show. Key LimeRock Pie Crust Ingredients1 cup ground vanilla wafers1/4 cup ground granola (plain)5 tablespoons butter (melted) Method:Start by preheating oven to 350 degrees. In a mixing bowl, blend together dry ingredients. Pour melted butter over mixture. Use a wooden spoon, gently mix ingredients until wet. Lightly spray non-stick coating inside of a 9-inch pie pan. Pour mixture into pie pan. First, press the mixture along the sides of the pie pan using a fork. With the fork, press the remaining mixture evenly over the bottom of the pie pan to form a crust. Bake crust for 5 minutes. Set aside to cool.Filling Ingredients3 egg yolks1 teaspoon key lime zest14 ounce can sweetened condensed milk1/2 cup key lime juice (fresh preferred) Method:At full speed using an electric mixer, beat egg yolks and zest for 5 minutes or until mixture has a shiny luster. Slowly pour the condensed milk into the mixture and beat for another 3 minutes or until thickened. Reduce mixer speed to low and add juice just enough to combine and complete the pie filling. Pour the filling into the cooled pie crust and bake for 10 minutes or until the filling is completely set. Serving Tips:After pie has cooled to room temperature, refrigerate for about an hour and serve chilled with creme fraiche or whipped cream and garnish as desired. LimeRock Inn96 LimeRock StreetRockland, Maine 04841Reservations: 800-LIMEROC or 800...

Video – Chef Josh Vidall of The Winchester Inn, Ashland, Oregon

The Hill Team is partial to The Winchester Inn. We’ve shared numerous delightful experiences there. This post of Chef Josh Vidall is the first of several that will show Josh in action. Here Josh is preparing his Wild Mushroom, Butternut Squash, Goat Cheese Empanadas. They were delicious. Brenda and Norm missed out on watching Josh in the kitchen as Brenda was delayed by snow and Norm came in the next day. However, we stayed around long enough to enjoy several meals which will be shown on some of the next videos. We look forward to introducing you to the entire Gibbs family, Innkeepers Laurie & Michael along with son Drew. Cate is currently in college, put she will also be featured as well as Andy Phillips who is in charge of the wine bar and wonderful wine dinners. So, keep watching. Maralyn D. Hill and Brenda C. HillInternational Food Wine & Travel Writers AssociationBooks By Hills Success Log Global Log Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful...

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