Chef B. Archives - Page 2 of 3 - Food Gypsy | Easy, Delicious Recipes for Your Busy Life.

Hello Piri Piri – Goodbye Barbecue Sauce

June 18, 2012
Cori Horton
All Recipes, Little Extras
0 Comments

This version of Piri Piri sauce will ruin commercial barbecue sauces for you, forever. Butter based, it borrows from Portuguese tradition leaning heavily French. Using it effectively blackens the surface of the meat, adding layers of flavour and heat.

Salade Nicoise inspired by Julia Child

June 8, 2012
Cori Horton
All Recipes, Seafood & Fish, Starters & Small Bites
0 Comments

This week we join the many voices celebrating what would have been Julia Child's 100th birthday in August of this year, with JC100. Starting with Salade Nicoise, from Child's The Way to Cook, a light, fresh garden salad from the south of France.

Tarte a l’Alsacienne (Apple Custard Pie)

June 4, 2012
Cori Horton
All Recipes, Pies & Tarts, Sweets & Treats
2 Comments

A light dessert, artfully finished, Tarte a l'Alsacienne (Apple Custard Pie) is a French classic. Once you know the basic recipe you can substitute the apples for raspberries, cranberries, cherries or blueberries for an elegant finish to any meal.

Perfect Pate Brisse (Pie Crust) with Chef B

June 4, 2012
Cori Horton
All Recipes, Cooking & Food, Pies & Tarts
0 Comments

Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is, until a few classes at Le Cordon Bleu where my then instructor (now finacé), Chef Benoit taught me the art of the perfect pie crust every time.

Seared duck breast, truffled potatoes & mushrooms - Food Gypsy

Seared Duck Breast, Truffled Potatoes & Mushrooms and a side of Easter Tales

April 11, 2012
Cori Horton
A Choice of Sides, All Recipes, Poultry, The Mains
4 Comments

Easter at Chez Gypsy, by Chef B: green salad topped with seared duck breast, truffled potatoes & mushrooms, sometimes it's the simplest of meals that make the most memorable moments.

Molecular Valentines, full plate - Food Gypsy

A Molecular Valentine

February 13, 2012
Cori Horton
All Recipes, Cooking & Food, Seafood & Fish, Starters & Small Bites
3 Comments

This Valentine's Day instead of posting yet another red velvet cupcake, we decided to let Food Gypsy Technical Adviser Chef B loose in the kitchen with some food science. Using three relativity easy molecular techniques: Gelification, Spherification and Emulsification, he's taken a few simple ingredients to a rather extraordinary result. Our Molecular Valentine.

The Up Your Skirt Dessert – Valentine’s Day Ideas from Chef Benoit

February 10, 2012
Cori Horton
All Recipes, Cooking & Food, Gastronomy, Puddings & Custards, Sweets & Treats
2 Comments

A little something interesting for Valentine's Day with our Up Your Skirt Dessert; a reconstructed creme brulee, strawberry carpaccio, a dash of chocolate and a pair of edible gams. What? You were expecting cupcakes?!

Crème Brûlée – Dessert to Share

February 9, 2012
Cori Horton
All Recipes, Puddings & Custards, Sweets & Treats
0 Comments

Literally translated, Crème Brûlée means Burnt Cream, but the way the French say it is much more romantic. A rich, creamy vanilla custard topped with a layer of hard caramel, that is literally, scorched sugar. What better way to bring romance to the table than to break out the blow torch and burn a little sugar?!

Russian Borscht, Beety & Meaty

February 8, 2012
Cori Horton
All Recipes, Beef & Veal, Starters & Small Bites, The Mains
2 Comments

Made with beets, cabbage, onions and three meats including a smokey kielbasa sausage, salt pork and a nice shank of beef, a good Russian Borscht is winter comfort food that is as rich in aroma and falvour as it is in colour. A soup from my eastern bloc roots.

A Beginners Guide to Caviar

January 13, 2012
Cori Horton
Gastronomy
4 Comments

Often we try things without the benefit of good advice and then wonder why we're so underwhelmed. That is the experience many first timers have with caviar then they stand there saying "what's the big deal?" Consider this your personal guide to caviar with Chef Benoit Gelinotte's Caviar Do's and Dont's or, as I like to call it; The Gospel of Caviar According to Chef B So you can get it right the first time (or the next time).

Spicy Mulled Port – Mulled Wine’s Kick-Ass Big Brother

November 9, 2011
Cori Horton
All Recipes, Drinks, Wine
0 Comments

In this Food Gypsy Wino Wednesday we feature port, wine's big brother. A spicy warm aroma that packs a punch, Mulled Port could level you if you're not careful. What better way to celebrate the holidays than by being blissfully toasted by the fire. Caveat: Port is NOT WINE, this is 19.5% alcohol, and it will kick your ass.

Chipotle Chocolate Soufflé

November 4, 2011
Cori Horton
All Recipes, Puddings & Custards, Sweets & Treats
6 Comments

The Chef in my life, was my first soufflé. He makes it look so easy. So we're tasking Food Gypsy Technical Advisor, Chef Benoit Gelinotte, to give us his best tips so you can soufflé like you've never souffléd before this holiday season. Starting with a little sugar and spice - the Chipotle Chocolate Soufflé.