A simple vegetarian recipe for a socca, a chickpea crepe that hails from the South of France.
Continue Reading: Chickpea Socca with Mushrooms and Chard →
Today was très amusant! I woke up to throw together a 1920s French-themed party and share it with my friends on Access Hollywood Live. Seeing as I’ve been working with Moet & Chandon a French-ified party seemed parfait. So, I donned my best 1920s makeup, decorated with a mix of modern metallics and vintage glasses, and assembled an assortment of finger foods with classic French flavors.
Here’s a few tips I passed on, a menu inspired by classic French foods, and a few behind-the-scenes snapshots of the food I prepared.
Continue Reading: 1920s French-Style Oscars Party →
Midnight in Paris is the next movie that I’m paying homage to as part of my week of Oscars-themed recipes. Since the film flips and flops between modern-day and 1920s Paris, I decided to make a contemporary twist on a classic French recipe.
All you have to do is read two lines of any Lost Generation novel and the romanticism surrounding that era is infectious. It’s hard to deny the quiet elegance of that era — as France recovered from World War 1 and American writers walked the streets looking to escape and find inspiration. That is a lot to translate into finger food, but I immediately thought of the classic French appetizer, rillettes. Similar to a pâté, rillettes are traditionally made by slow cooking pork in its own fat and then mixing it for a seriously decadent spread.
I wanted to give it a more modern, quicker, and slightly healthier twist so I came up with these Smoked Salmon, Crème Fraîche, and Fennel Rillettes. They’re made by breaking up smoked salmon and folding it together with a double dose of anise flavor from the fennel and the herbs and a dollop of creme fraiche for a touch of decadence. This spread has a smoky, sweet, anise flavor and is as delicious on a cracker as it is between bread for a quick sandwich. And, of course, since this is another recipe I developed for Moët & Chandon, it tastes even better when paired with some chilled champagne.
Continue Reading: Salmon, Crème Fraîche, and Fennel Rillettes →
If ever there was a time to celebrate the bright lights of fame and Hollywood, it would be now, during the awards season that kicks off each January and culminates with the Oscars. This year I’ve been working with Moët & Chandon to help Hollywood celebrate the awards season with some entertaining recipes and ideas. In that spirit, I’ve developed some finger foods and cocktails to help celebrate the 2012 Academy Awards home so you can host your own Oscars Viewing Party.
Continue Reading: Pancetta, Thyme, and Fontina Gougères →
I’d like to say I would have thought of it myself, but I’m not sure that’s entirely true. During my first day in Lebanon, our generous hosts showed us around the quaint Saifi Village in downtown Beirut and, within minutes, I found myself in front of an Eric Kayser bakery. One of the top bakers…
Continue Reading: Cross-culture Cuisine →
Dear Valentines Day,
Why do you have to be so sappy, commercial, and blatant? And why you gotta make me feel so crummy? I mean either you pressure me to splurge because I’ve got a S.O. or you consider me pathetic because I’m alone. From the chalky candy to the cheap flowers, the excessive amounts of pink to the bad sparkling wine, you’re the least bearable day of the year.
Continue Reading: Sweet Somethings →