Mon Dieux! It’s been one Christmas Party after another for your favorite celebrity chef. I’ve been here… there… everywhere. But! I am taking the next 9 days to rest, because on Thursday, December 24th the masterpiece shall begin! (Of course, what of mine is not a masterpiece?) But on that night especially, I will be creating the most amazing dinner with so many side dishes it will boggle the mind. In fact, there is little time to create the entree. But no matter, I have the perfect solution: filet mignon! What people never seem to realize is that it is SO easy to cook and… it’s to die for! You really ought to try it!
Mon Dieux! Thanksgiving has come and gone. Of course the meal I whipped up was absolutely delicious as everyone knew it would be… but I really wasn’t quite satisfied with dessert. Yes, there was pumpkin and apple pie, blueberry tarts… but none of that really excited me. So here I am, days later, indulging in what I really wanted all holiday… these delectable Grand Marnier dark chocolate truffles. Aristotle must’ve felt my pain as he brought them over to me just this morning as a “thank-you” gift for cooking! He is so intuitive. And he has such a good memory! He said that Rico said at one of their work out sessions last year that dark chocolate is OK since it’s full of antioxidants and one knows you can NEVER get enough of those. What fantastic news! Now I can rationalize an all dark chocolate diet!
I am in the process of creating a Thanksgiving feast that is good enough for the most delicate pallet!
Aris has once again opened his home to the Viva Swag family for a Thanksgiving celebration. I can’t wait! I am so thankful for so much. What am I most thankful for? Other than Aris… I mean my Viva Swag family… I would have to say I am MOST thankful for the fact that I am a culinary artiste, that I am French and that my good friend Rick Rogers wrote: Thanksgiving 101. It’s the perfect little cheat book on occasions such as these. He takes you from shopping to chopping to cooking to serving and its not all turkey either… it’s so deliciously done that one could almost eat the book…
Would you not say that I am a girly girl? Yes? No? Of course you would… I am tres feminine! Yet, even the most delicate of lilies gets a little rough and tough on occasion… I’m talking about football of course. Now don’t be silly, I don’t actually WATCH it. I’m talking about the parties. My parties are ALWAYS a huge success. My secret? The wide selection of cheeses! Don’t tell anybody… but I once devoured a one pound block of smoked cheddar on my own… and that was BEFORE the party even started…
Mes amies! I am so very happy and excited to announce that I am preparing for a wedding… not my own, mon dieux! But rather that of a dear friend. However, since I am in charge of the meal as well as appetizers I simply haven’t the time to make the wedding carrot cake she desires… so between you and I… I’ve cheated a bit! My dear friend Mich Turner of the Little Venice Cake Company created this beautiful wedding carrot cake masterpiece for Pierce and Keely Brosnan. If it’s good enough for them, it’s good enough for my friend! Modeled after the cake created for John and Jackie Kennedy it’s absolutely delightful! Best though, is she’ll never know I didn’t make it myself!
Oh my goodness mes amies! I have been SO BUSY! Where has the time gone? I do hope you have not forgotten about little old moi.
Here’s what’s been going on with me: I’ve been preparing for tomorrow’s Viva Swag Twitter Party as well as Rico’s Halloween PARTAY (as my friend Rico would say)! I’m surrounded by bowls and bowls of delicious candies… Jolly Ranchers, Smarties, Hershey’s Minis, Now & Laters… those are my absolute faves! But! The best is still to come!
I’m making a little something special for Aristotle (since he and Rico are now pals again and he’ll be attending the party). He’ll be thrilled when I show up with my world famous Pumpkin Spice Cheesecake… it’s so simple!
3/4 c crushed graham cracker crumbs 1 tsp cinnamon 2 tbsp brown sugar, firmly packed 3 tbsp butter, melted 4 (8 oz) pkg cream cheese, softened 1 3/4 c sugar 5 eggs 1/4 unsifted flour 1 (16 oz) can pumpkin 2 tsp pumpkin spice 2 tbsp rum 2 c sour cream 1 tsp vanilla
In one bowl, mix the graham cracker crumbs with the cinnamon and brown sugar. Then stir in the melted butter. Press mixture in the bottom of a 9 inch springform pan.
In a second larger beat the cream cheese (use an electric mixer if you prefer) until fluffy. Stir in 1 1/2 cups of sugar. Beat in the eggs, followed by the flour. Mix in the pumpkin, spice and rum. Pour into springform pan. Bake at 325 degrees for 1 hour and 30 minutes. Turn off the oven and let the cake sit for another half an hour. Remove from oven and allow to cool until warm.
Mes amies. I am in a dilemma… What’s a girl to do? You see, Rico and Aristotle, who are the best of friends, are at each other’s throats… and dear me, it appears it is because of me!
Whatever the case, they are both very dear to me, and I cannot, alas, take sides. Therefore, enough is enough! I shall invite them BOTH over for a little soiree and make things right. I shall serve my famous Chicken Cordon Bleu which is guaranteed to melt all hostilities between foes!
‘Cordon Bleu’ is a French term, literally translated as ‘blue ribbon’. It originally referred to an award for culinary excellence given to women cooks but now applies to any superior cook (yes, men too) as well as to this dish. This yummy version of Chicken Cordon Bleu adds paprika and a creamy white wine sauce!
INGREDIENTS
* 6 skinless, boneless chicken breast halves * 6 slices Swiss cheese * 6 slices ham * 3 tablespoons bread crumbs * 1 teaspoon paprika * 6 tablespoons butter * 1/2 cup dry white wine * 1 teaspoon chicken bouillon granules * 1 tablespoon cornstarch * 1 cup heavy whipping cream
DIRECTIONS
As you know with me, preparation is key…
So the first thing you’ll want to do is mix the bread crumbs and paprika in a small bowl for later…
Secondly, blend the cornstarch with the cream in a small bowl…
If they are too thick pound the chicken breasts to about half an inch…
Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks…
Coat the chicken pieces with the pre-made mix (bread crumbs and paprika)…
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides…
Bonjour mes amies… welcome to the second installment of La Cuisine! I’m sure you’re all still drooling over the delicious roast beef po-boys we made last week, but today we are going to prepare one of my absolute favorites… You see, this weekend I am having a private get together with Aristotle and he has asked me to make my world famous lobster tail… So, I thought it would be a perfect opportunity to share with you all how to create The Perfect Lobster Tail!
Mixture to baste: 1/2 lb. butter, melted 1/4 c. lemon juice Salt & pepper to taste 2 tbsp. parsley flakes
Mix the butter, lemon juice, parsley flakes and salt & pepper together. Place the lobster tail on the broiler, hard side up. Cut down the middle of the lobster tail, leaving an inch of the shell uncut. Loosen the meat around the shell and pull the meat up on top of the shell, but be careful to leave the meat attached to the end of the tail. Slash the lobster meat across the top about 6 times. Baste the meat before placing in the oven. Cook at 375 degrees for about 20 minutes and be sure to baste it every 5 minutes. You can either serve with drawn butter or the basting mix for more flavor.
Bonjour mes amies and welcome to a new little experiment of mine. I call it… La Cuisine… instead of blogging every minute about my life, no matter how interesting, I thought my readers may enjoy a respite. So I will be posting weekly installments of La Cuisine! What is La Cuisine? It’s where I teach you how to make my favorite indulgences.
This week, it will be Roast Beef Po Boy! Not that I eat them that often, but my dear friend Rico who has promised to teach me Salsa dancing in return for making them for him whenever he wants, absolutely adores them!
The recipe I’m going to give you right now should be enough to fill about 10-12 baguettes… which means you’ll either feed 10 to 12 people or one Aristotle… Mon dieu! I don’t know where he fits it all in his sleek… muscular… I mean, fit body.
So without further ado: Po Boys to Die for!
First of all you’ll need (and I know this is long, but trust me it’s worth it!):
5-6 pounds beef chuck roast (grass fed preferred) or shoulder roast ¼ pound of salt pork, sliced into ¼ inch strips 3 cups of minced onions 1 tablespoon of salt 1 teaspoon of black pepper 1 tablespoon of Creole seasoning blend ¼ cup of lard (bacon drippings or solid shortening such as Crisco can suffice) 6 diced carrots 6 sliced celery ribs 1 tablespoon minced parsley 2 to 3 springs of FRESH thyme 1 bottle of good red wine 2 beef marrow bones 2 quarts of beef stock
Now take your roast and cut a pattern of incisions across the top every couple of inches… each incision should be deep enough and long enough to fit a slice of salt pork. Combine half of the garlic and 1 cup of the finely minced onion, ½ teaspoon of salt and ½ teaspoon of pepper. Place an even amount into each slit you made in the roast. Then press the salt pork into these slits and tie it down so that the roast is as even as possible for even cooking.
You will need a pot that is deep enough and broad enough to hold the roast, but also allows room to spare for all the braising and liquid. First you will melt the lard over medium heat and then place the roast in and brown it all the way around, make sure the salt pork remains inside the roast! Add all the remaining seasonings and vegetables to the pot and cook them until the onions are limp. Then add the wine and enough HOT beef stock to nearly cover the beef. Next come the bones then cover the pot and let it simmer for 4 hours until the beef is nice and VERY tender.
Remove the beef from the pot onto another dish that will hold the dripping sauces. Raise the heat of the pot until the liquid is hard. This should be done with the pot uncovered for about 45 minutes. While boiling down the gravy, baste the roast so it doesn’t dry out!
By now the beef should be ready to fall apart (if cooked properly), but do your best to slice it as thinly as possible, putting these pieces into a separate serving dish. Strain the gravy and season it to taste with salt, freshly ground pepper and throw in some cayenne pepper if you’re brave!
Lastly, pour the gravy over the beef… the result should be a sloppy, beautiful, beefy mess!
I cannot emphasize this enough… you MUST… I repeat… MUST serve them on CRISP… CRUSTED… FRENCH bread. Then dress your Po Boys with lettuce, tomatoes, pickles, mayonnaise and whatever else is to your liking. You can also mix a little horseradish in with the mayonnaise to give it an extra kick of flavor!
How absolutely wonderful! My new assistant is working out wonderfully. And, speaking of wonderful… I received a little gift from Aristotle the other day. Just out of the blue! A little thank you for the food I’ve made him over the brief time we’ve known one another. Only Aris would think to get me a gift that I would never buy myself: A membership to the Cheesecake of the Month Club!
Mon dieu! How did he know? How did he know that the cake of fromage is my favorite dessert on the planet? And not only that! Mon dieu! I have absolutely NO restraint when it comes to it. I am a MAD, WILD woman when I’m near it… I’ll eat the whole thing myself… it may even end up in my hair. It’s not a pretty sight.
Which brings me to my predicament. My quandry so to speak. I pride myself on my figure… and between you and I, I have a small feeling that Aris appreciates my figure as well. So how does one eat cheesecake everyday of the month and not gain a pound?
Perhaps… well, perhaps I will just have to have Aris over to enjoy it when it comes. Do you think that is too forward? I mean, really, what would you do? It would be, you know, just a little cheesecake party, him and I and some Dom Perignon to wash it down. That wouldn’t be too forward would it? Or would it? A girl must be chased. Not the other way around. Ah what to do, what to do… I welcome any tidbits of advice.
So, can you believe it?! My assistant just up and left! Didn’t even give me notice. How gauche! And of course, I’ve always been exceptionally kind to her. Perhaps, as some say, it just got too hot in the kitchen for her. Some also say I am upset. In a pig’s eye! I’ve got bigger fish to fry. Ha ha! I am being very witty this morning with my cusine references I must say.
Touché Fredrica!
Anyhoo, everything is working out just fine. I’ve already got another assistant. You see, it wasn’t too hard to find a fantastic replacement, for I am an exceptional boss and I reward my workers with splendid perks! For example, everyday I bring out snacks for them to enjoy. Today my lucky new assistant shall receive these adorable little sliders.
Those are Aristotle’s favorites… not that I really think too much about him or worry about what he likes… it’s just that he really appreciates me, I mean, cooking, so I can’t help but spoil him a bit. Like yesterday, he was feeling rather down because he had lost something or the other - actually I believe he had lost his nail clippers and you know how manicured and handsome he insists on being (not like American men) - so I fedex’d him this delightful Shrimp Scampi and oh well, it was absolutement adorable how much he gushed over it! He’d never had scampi before.
Not MY scampi that is.
Anything else is a sad sad imitation of greatness.
While the city was on fire this weekend, I took the opportunity to get reacquainted with a couple of old friends: cumin and cayenne.
Some say it is counter-intuitive to eat spicy food while the weather's hot, but personally I love it. Sauce or solid, if it's spicy, I'm sold. Earlier last week, a secret admirer dropped off a few delightful coconut curry chocolate bars inspiring me to prepare my famous chicken tikka masala. Beyonce once begged me to pass along the recipe to her personal chef, but I absolutely refused as it's been in the family for years. (For you, dear readers, I'll let you in on a tip: I may or may not have used this secret sauce.)
I was also tipped off to this delicious Thai Curry Cheddar which made a scrumptious afternoon snack. Since Fall is upon us, it might not be a bad idea to change up the menu at CAVE to incorporate this in a samosa appetizer... Stay tuned!
My apologies, as lately I have been very busy editing the upcoming issue of Pate Today. I can’t wait to incorporate more foie gras into the menu at CAVE having just finished an intimate portrait of the famed owners of Les Trois Petits Cochons (The Three Little Pigs) restaurant - old friends of mine and creators of the James Beard award-winning Pate Forestier. We completely lost track of time laughing over delectable crepes de pâté and glasses of my favorite bordeaux.
Summer Soiree
While out East, I was invited to a small soiree where I sampled a savory Bacon Wrapped Sirloin Gorgonzo. While it was certainly a delicious summer appetizer, I was much more interested in the White Wine and Cheese Mingle from maitre fromager Max McCalman. Fromage fabuleux! Of course, no gathering is complete without the requisite treat and I was pleasantly surprised by the spread from Curious Cookie. I must remember to send some to dear Saige - I’m sure she would love them!
Imagine my surprise when I returned from my whirlwind trip only to find out Aristotle was unable to pick me up from the airport because he was arrested! Mon dieu!
I've decided to do a themed dinner at Cave revolving around one of the world's greatest foods - Chocolate. Let's be honest, who doesn't love chocolate? I have to admit that I indulge every so often - it is my fragilité (one and ONLY edible weakness).
Anyhow, for my dinner, I am determined to make it an inventive, gastronomic menu involving chocolate in all new ways. This will be the joie de vivre of meals!
I first got this idea when my intern (who is unfortunately leaving for a terrific job opportunity and I wish her le meilleur (the best) for her career!) mentioned that she cooked a delicious Mexican meal with Mole, a very commonly used chocolate based sauce. Mole does not go with desserts; in fact, it is generally served with very hearty meals. This made me realize that chocolate can be used in so many ways and I am creating a menu that is as interesting and beautiful as it is délicieux. I am trying this meal first out on my friends Aristotle and Meadow, since they are fairly picky eaters new to gourmet cuisine in hopes that if I can charm them, I can charm any customer. Who knows, maybe you'll get a chance to try it too!
Last night, Aristotle invited me over to his home for a dinner... as friends of course! He asked that I teach him how to make something light, simple, and delicious and we prepare it together. Always enjoying sharing my talents, I obliged and he offered to get the necessary groceries before we met.
Upon arriving at Aristotle's island, I was greeted by a less than friendly zebra who stood by my car door and would not allow me to open it. Having heard the sound of my engine, Aristotle ran out and shooed the animal away, how dashingly fearless of him!
When we got inside, Aristotle and I were off to the kitchen to create the menu for the evening. Ari started to arrange the groceries, so I took it upon myself to explore his cabinets for culinary necessities. It did not take long to discover the lack of cooking utensils and necessary ingredients. Apparently, the grocery trip had yielded a block of Gruyere cheese, a loaf of bread, broccoli, steak, and a bottle of wine. Aristotle was fairly ashamed of his lack of culinary insight, but I was quite sure I could create a delectable menu anyhow.
I quickly searched my mind for simple recipes with VERY simple ingredients and came up with what ended up being a lovely culinary evening. In my search for cooking necessities, I found a pot, a pan, a spatula, oil, and an incomplete set of silverware. I quickly pan fried the steak and sauteed some of the broccoli, leaving the rest fresh. I then melted the block of gruyere, pouring some wine into it and...Voila! We had a cheese fondue and steak dinner, and quite delicious too, I might add.
Aristotle was quiet throughout most of the meal, having a sort of peacefully happy expression on his visage. Upon finishing, Ari jumped up and ran to the kitchen and back with "dessert" -- an apple to share. Although not quite how I had expected the evening to go, it was quite dreamy... I mean, satisfactory.
They say letting go is one way of saying I love you. Well then I guess I'm saying I love you to Olive Oil.
Although olive oil is one of the healthier types of oils to use in cooking and it is generally the only oil I use, I am temporarily taking a step back from using oil in my kitchen. I am moving toward more health-oriented culinary methods for the time being, seeing as it is summer and lighter fare is the way to go. I am not only doing this in my personal life, but I am also creating a "Lighter Options" menu for CAVE, trying to emulate my recipes typically made with oil, while maintaining the faire goûter (deliciousness). Je suis très heureux (I am terrifically inspired) by this idea and already have a number of dishes I have been secretly preparing in my kitchen (so that my archenemy does not get wind of my plan).
Although I'm saying au revoire to oilve oil, we all know true love doesn't have a happy ending because true love never ends.
For quite a while now, various chefs have asked me for recipes for certain dishes at CAVE. Unfortunately, while I do enjoy divulging my personal recipes every so often, I cannot share my restaurant recipes and have so far been able to maintain my secrets. Recently, I heard rumors that a certain archenemy celebrity chef who shall not be named (GIADA DE LAURENTIIS) has been stealing my recipes and using them for her show, sharing them with the public! Sacreblue! How can she do this?
I am beginning to realize that there may be a spy at CAVE and I have employed the help of my intern to find the leak. In the meantime, I'm using my kitchen at home to come up with new recipes for CAVE, using several of my favorite ethnic foods, such as Navratan Korma and Chai Tea as inspiration, but that is all I can reveal, my little quenelles!
If you have any information into who the spy might be, please leave a comment!
Last weekend, I held a private event at my LA restaurant CAVE to introduce my new menu for the restaurant. I have recently decided to venture into a new realm of food and move from Haute French Cuisine to French-Spanish Fusion, offering decadent dishes such as a Coq Au Vin paella and Mousse a Cafe. Tout a fait (of course), I had everything ordered and prepared a few days before the event, but I arrived the morning of the party only to find the power had gone out overnight and everything had spoiled! Oh mon Dieu! What was I to do?
Always being prepared for calamités, I immediately called upon my new assistant, Shirley, and she began calling my friendly vendors from Viva Swag, while I was off to the local farmer's market. I knew I had to create something rapidé and delicious, so I decided to go with a French-Spanish soiree of small plates. I was able to get an array of French and Spanish cheeses, such as Aged Crottin from one vendor and delectable Fresh Jumbo Shrimp from another. I picked up vegetables and fruits from the farmer's market as well as some unique spreads and spices that I found to finish off the menu and was back in the kitchen faire la cuisine (cooking) as if no crisis had occured.
The petit plates were ready in time and were received tremendously by the celebrity chefs I had invited, but of course! This gave me new ideas to incorporate in the menu which has enticed loads of food gourmands to my eatery.
Catastrophe averted! (As if it would be any other way!)
This past weekend, I flew to Provence for the wedding of a not-to-be-named Celebrity Chef friend of mine. Knowing the Chef's formal style, I was expecting a polished, elegant affair on the gorgeous coast of the French Riviera. Having vacationed there quite frequently, I was au fait (familiar) with the area, the people, and, of course, the food. Needless to say, I was looking forward to a relaxing holiday.
Upon my arrival at the hotel, I was informed that the wedding party had organized special transportation for all guests to the event, as expected. I was then escorted to my chamber where I found a lovely wrapped item on my vanity. Noticing a note on top, I carefully opened it and discovered that the theme of the event was Country Western and to please wear the accessories provided. What?!?!
I was astounded! Country Western in the French Riviera? Why didn't they just have a ho-down in Texas? Although I was very displeased, I donned the cowboy hat and boots and waited in the lobby for transportation. As limousines came and went, I noticed a bus approaching filled with Cowboys and Cowgirls. A party bus? Fredrica does not ride party buses! Just as I turned to walk to my room, I was lassoed by a Cowboy who forced me onto the bus. The rest of the night was a blur as I was forced to drink beer and eat Kansas City steak and potatoes. I was mortified. Don't ya'all, I mean all of you, know what a French Riviera wedding is supposed to be like?
As you know by now a large portion of my heritage is French, which makes me not only an expert, but a true lover of all things cheese. While many may shy away from things that at first may not "smell as sweet," true fromage connoisseurs know the rule of "the stinkier, the better."
I am planning a wine and cheese gathering at my home and am currently constructing the menu. Being a world traveller, I wanted to share my haute cuisine knowledge with my guests in taking them on a wine and cheese tour dans le monde (around the world), to include such renowned items as Los Beyos Cheese from Spain, a firm and tangy cow's milk cheese to pair with Aalto Tempranillo wine from the Ribera del Duero region in Spain.
Ooh la la! I can already smell the delightful aromas of my fromage shopping expedition! If you have any good suggestions for wine or cheese, feel free to comment and I will take it en délibéré (under advisement).
Are you aware that “petite choux” is a stunning French term of endearment which actually means “my little cabbage?!” I can’t think of anything more wonderful! Us French, always thinking about our stomachs!
Oh, phooey! I don’t care what NABBED! MAGAZINE said about my nationality, I am definitely French and certainly have never even been to Alabama much less was I born there. I’m currently suing them I’ll have you know. The facts are: I have a French name, am three-eighths and one-tenth French and I was Marie Antoinette in a past life. So, let them eat cake!
But, please, let’s leave that horrid mess behind. This blog, and my incredibly important and pertinent work as Viva Swag’s Cucina Celebrity Spokesperson really must take precedence. Today’s topic is Pate. Try serving up Legal Seafoods Bluefish Pate and watch how your guests snap it up. Brilliant, with a touch of Cognac, it’s a delightful treat for you and your petites choux and an absolute must. I’ve said it before and I’ll say it again:
Pate makes the part-ay!
Now, if you’ll excuse me, I must tend to moi poulet which is slowly roasting in it's own succulent juices.
Bonjour. In addition to being a Celebrity Chef who attended the Sorbonne as well as the Cordon Bleu, I am the Owner of CAVE (the hottest restaurant in Hollywood) and the Editor of Pate Today, a seminal publication on the influence of Pate through the ages. I was conceived in Paris under the Eiffel Tower one starry night and have proof that I was Marie Antoinette in a past life. Unfortunately, I must keep it under lock and key or it’ll be off with my head. (Fredrica Delacroix is a pseudonym owned by vivaswag.com)
