Tag Archives: Cook

A Food App from Alain Ducasse

English: An image of an iPad 2.

(Photo credit: Wikipedia)

I just came across a new foodie app:  My Culinary Encyclopedia : recipes and techniques by Alain Ducasse.  

I don’t know about you, but these days I hardly ever use a cookbook for actual cooking.  I do still love to read them for inspiration, and I do still collect them (at a decreasing rate…it has to be spectacular for me to buy it now) but for the most part, if I’m not making up my own recipe, I’m googling or checking Pinterest.  So an app that I can access via my iPad would work for me.

But at almost $35, it’s hard for me to justify this app, as amazing as it might be. However for a newbie cook, this might really work well.  It has numerous videos that show good technique as well as how to plate, with 250 recipes.  You can add your own comments or  email yourself an ingredients list.  There’s nutritional information, plus insights into food origins, storage and more.

Of course if you’re looking to learn how to cook, you can just as easily peruse YouTube videos, or enroll in one of the online cooking schools that have been cropping up.  But then…this is Alain Ducasse one of only two chefs to hold 21 Michelin stars throughout his career!

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Oh so good…Chicken Liver Pate

We’re invited to a dinner party tonight.  I just made this Chicken Liver Mousse from the Cooking Channel’s special Chuckmas show with Chef Chuck Hughes.  While there are quite a few steps and separate preparations to make this dish (although not as many as it takes to make a Beef Wellington old style), it’s not very difficult…and oh so delicious served with crackers or rye bread.  (Call ahead to your supermarket or butcher to see if they have chicken livers in stock, I didn’t and wound up driving to three stores until I found one that had them in!)

Chicken Liver Pate

Recipe courtesy Chuck Hughes

Total Time:  2 hr 45 min
Yield:  4 cups (1 l)
Ingredients
  • 4 large onions, thinly sliced
  • 1/4 cup/60 ml olive oil, plus more if needed
  • Salt and freshly ground black pepper
  • 1 1/2 pounds/675 g chicken livers, trimmed
  • 2 small carrots, cooked
  • 4 hard-boiled eggs
  • A pinch of nutmeg
  • Bread, toast or crackers, for serving

In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.

In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.

In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.

Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.

Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

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