What is aioli? An emulsion of egg yolk and oil in the Italian style (or the Spanish; “allioli”). Why is it important? Because this is a technique you need to know cold. Its versatility is unmatched and undervalued. Need an accompaniment to fried fish or vegetables? Here you go. Crudites? Check. Crusty bread? Yes Chef. … Read more
Cremeux appears in many forms these days, but as it was taught to me, cremeux is the rich uncle of ganache. Ganache is a mixture of hot cream poured over chocolate chips (or other chip-size shapes), left to sit for a few minutes, and gently stirred together. Depending on the ratio of cream to chocolate, … Read more
I created this recipe after a trip to Los Angeles with Elizabeth when we lived in Napa Valley and I was the Executive Chef at Solbar. We ate a standout dinner at Melisse (in Santa Monica), and one of my favorite courses was a small portion of a warm soup whose principal ingredient seemed to … Read more