Archive for 2005
Chef Marc visits with Gene Burns on “Dining Around” aired on KGO Radio. From Hong Kong to London to Greece and Brazil they talk about Marc’s Culinary Adventures around the world. They also talk about the Holiday party at Gene Burns house where Marc prepared a paella. Listen in for tips on preparing a perfect paella! They also talk about high heat cooking both your holiday turkey as well as prime rib. It’s holiday time– so make yours special by listening to this podcast! Duration: 12m43s
If you’re interested in making a Paella, check out the recipe below:
Paella (pronounced IPA: /pa’eʎa/) is a rice dish, originally from Valencia, where it is eaten especially on Sundays and during the Falles. There are many variations of it with different ingredients.
The name paella is the word for “frying pan” in Valencian (from Latin patella); however, the dish has become so popular in Spanish that the word paellera is now usually used for the pan and paella almost exclusively for the dish.
Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are rice, saffron, and olive oil.
ChefMarc Vogel’s PAELLA
Serves 4
Ingredients:
4 Lobsters
2 Oz. Olive Oil
1 Onion Peeled and chopped
1 Tbs. Garlic Chopped
2 Oz. Red Bell Pepper Dice Medium
2 Oz. Green Bell Pepper Dice Medium
8 Oz. Paella Rice or Long Grain
4 Cups Fish Stock
1 tsp. Saffron
1 lb. Peeled and deveined large shrimp
1 lb small clams
2 lbs Mussel, Scrubbed and Cleaned
1 Pc. Scallion Chopped Fine
1 Cup Tomato Diced Medium
1/2 Cup Chopped Parsley Chopped Fine
1/2 Cup Dry White Wine
1 Tbs. Lemon Juice
1 Tsp. Lemon Zest
1 Tsp. Orange Zest
1/4 Cup Fresh Green Peas
Method:
1. Boil the lobster for 5 minutes in rolling boil with 2 tbsp salt. Remove the lobster and reserve.
2. Add the Olive oil when pan is burning hot, add onion, garlic, peppers to the Paella pan and cook for few minutes
3. Add the rice, saffron, fish stock bring to a boil.
4. Cover and place in an oven at 375F cook for 15 minutes
5. Add the shrimp, clams, mussels, cooked lobster cover and cook for 10 more minutes
6. Add the lemon, Lemon zest, orange zest, peas, scallion, tomato corrected seasoning with salt and pepper.
For those of you wanting more information on my 48″ Paella pan set-up; check back here soon. I’ll be posting information on that pan soon!
Thanks and Happy Holidays to YOU !!!
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Chef Marc’s Prime Rib Roast
Serves 10-12
1 (8 lb) prime rib or standing rib roast
½ cup olive oil
½ cup herbs de Provence
2 tbsp Freshly Ground pepper
Salt and pepper TT (to taste) after cooking
Completely dry the meat with paper towels and brush olive oil over whole roast.
Rub with herbs de provence and black pepper, place on a rack in a pan.
DO NOT USE ANY SALT AS THIS WILL BREAK THE MOISTURE BARRIER AND YOUR FLAVOR WILL GO AWAY AS STEAM. Place the roast on rack, fat side up. Make sure the beef does not touch the pan. This will make the roast boil instead of roast. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 475 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium, or approximately 12 to 15 minutes per pound. Check after 1 hour and 15 minutes. Remove from oven and let stand 20 minutes before carving. Save the pan drippings and deglaze with Madeira or Marsala. Build gravy from the dripping. Season to taste with salt and pepper.
Using a sharp carving knife, slice meat between the ribs for serving.
Prep time 10 min
Cooking time 2 hours
Posted by Chef Marc in Podcast Notes & Recipes | No Comments » | Edit
Avoid Being the Holiday Drunk!
- Go for high Cholesterol and Stay Away From the Coffee Now Through New Years’ Eve!
SAN FRANCISCO, Dec. 16 /PRNewswire/ — Join ChefMarc as he discusses strategies and recipes for a happy and healthy Holiday Party Season with Gene Burns on KGO Radio 810 AM tomorrow, Saturday, December 17th from 12:30 to 1PM.
It is best to eat fatty foods immediately once you start drinking. Those cheese accompaniments, heavy spreads and pates, sardines, foie gras and appetizer meats all slow the absorption of alcohol into your stomach lining, so you can enjoy your cocktail or wine without getting drunk.
Do not drink carbonated beverages! Sparkling water and sodas increase stomach motility, causing a faster absorption of alcohol into the blood stream.
Drink plenty of water between drinks! Staying hydrated is vital in preventing hangover headaches and excessive intoxication. One or two glasses of water per alcoholic beverage should keep you hydrated, while allowing your liver the time it needs to process the alcohol.
Stick to dry wines & enjoy hard drinks on their own. Mixing drinks in the wrong order causes quicker inebriation. If you must mix it up, beware of having a beer at first before switching to spirits. It’s much better to start with a hard drink e.g. A shot of vodka or a martini and then nurse a beer or carbonated drinks slowly thereafter.
Coffee makes everything worse! Coffee will only dehydrate you further and agitate the digestive and nervous systems, causing a serious hangover. Avoid it after the party as it will only intensify your buzz.
And always remember:
Designate A Driver. You Drink, You Drive, You Lose.
Posted by Chef Marc in Blog Post, Tips & Tricks, NetNewsRoom | No Comments » | Edit
Chef Marc and Ari visit Porcão, a churrascaria in Belo Horizonte, Brazil. A Churrascaria is Brazil’s over-the-top version of an all-you-can-eat steakhouse. Listen in as Marc and Ari talk about a variety of meats including Ari’s take on Argentinian Beef versus Japanese Kobe Beef. Join them for the fun in this episode of Chef Marc’s Culinary Adventures. Duration: 8m44s (Revised 12-21-2005)
Posted by Chef Marc in Podcast, Restaurant Visits | No Comments » | Edit
Hi there everyone! Thanks for checking in. My next few podcasts are “in-production” and should be up in the next day or so. My producer, Kin, is working out the details to bring you an “enhanced podcast” for the episodes where I visit Belo Horizonte and São Paolo. To get you in the mood, check out this Brazilian music from the iTunes music store until the next podcast reaches syndication. Oh and just to keep everything upfront and above board with all my listeners and site visitors, if you purchase using this link, I earn a couple of pennies–literally, a couple pennies–so maybe it’ll add up and I can get lunch out of this deal…who knows?
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Kim Boatman over at the San Jose Mercury News posted an article that might intrigue those of you needing or wanting to cook a vegetarian holiday course. For those of you wanting some of my tried and true vegetarian main course recipes, consider doing my Mushroom Madness or for those who would like fish and seafood, try my Pacifica Salmon, Grilled Scampi, Scallops & Caviar.
Posted by Chef Marc in NetNewsRoom | No Comments » | Edit
Tips for listening: To open the MP3 files directly in your web browser, simply click the appropriate link or song title below. To transfer the file to your computer instead, for later listening or reading, right-click (Windows) or control-click (Macintosh) on the link, then choose “Save” or “Download” and choose a location on your computer to save the file. Your computer needs to be able to play MP3s. Most can, but if yours cannot read the file, try downloading QuickTime or iTunes (both available for Windows and Mac). Tips for subscribing: If you have iTunes, the easiest way to subscribe is to click the Subscribe link: 
, which should open iTunes and take you directly to my podcast page in the iTunes store. Then click Subscribe there to start getting the songs for free. Otherwise, you can search for “Culinary Adventures” in the iTunes store’s Podcast directory and subscribe that way. Finally, you can click and drag the orange and grey “RSS Podcast” button 
or click-and-drag the address http://chefmarc.com/podcast/index.php/category/podcast/feed/ to your iTunes window (or other podcast subscription program).
These concise instructions borrowed from Derek Miller in Canada. Thanks Derek and keep up all your great work. I enjoy your podcast 
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Steven Warren chimes in on The Podcasting Revolution for InternetNews.com.
Posted by Chef Marc in NetNewsRoom | No Comments » | Edit
Hello Everyone! I trust you all had a wonderful Thanksgiving– I sure did!
All too many of us have turkey remaining in our fridges and I wanted to share a Turkey & Three Mushroom Stroganoff recipe with you and more quick and tasty ideas in a short 4-minute KGO Radio interview.
Enjoy!! Have a wonderful Holiday Season!!
Chef Marc
Posted by Chef Marc in Podcast | No Comments » | Edit
Serves 6.
INGREDIENTS
6 cups Leftover turkey with small morsels to chunks of white meat
5 tbs. butter
3/4 cup chopped onions or Shallots
4 cups sliced mushrooms
3 tbs. flour
2 cups half-and-half
1/2 cup dry white wine or sherry (optional)
1 1/2 pint sour cream
Cooked wide Pappardelle or bow tie pasta of Choice
METHOD:
1. Pull cooked turkey off of the bone and cut or chop into chunks.
2. In a large skillet over medium-high heat, melt butter and add onions/shallots and mushrooms. Sauté 2-3 minutes until onions become clear.
3. Add flour and continue to cook another 3-4 minutes.
(Note: mix the flour with 2-3 tbsp of cold water prior to adding to mixture, this will take the lumps out)
4. Slowly pour in half-and-half and wine, stirring well to prevent any lumps from forming in the sauce. Reduce heat to medium-low and continue to cook until mixture thickens.
4. Gently fold in sour cream and serve over Pappardelle, fettuccini or bowtie pasta. You may also serve it over steamed rice.
SHOPPING TIPS:
USE THE BEST MUSHROOMS:
John and Toby Garrone’s Far West Funghi has an amazing selection of seasonal mushrooms that you can find in San Francisco’s Ferry Building Marketplace. Far West Funghi is a member of CUESA, the Center for Urban Education about Sustainable Agriculture.
USE THE BEST BUTTER, SOUR CREAM & HALF-AND-HALF:
If it’s organic, don’t panic! Because Clover Stornetta Farms does it right, I have to give them the nod.
Posted by Chef Marc in Podcast Notes & Recipes | No Comments » | Edit
dessert |diˈzərt|
noun
the sweet course eaten at the end of a meal : a dessert of chocolate mousse.
ORIGIN mid 16th cent.: from French, past participle of desservir ‘clear the table,’ from des- (expressing removal) + servir ‘to serve.’
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To complete your Perfect Holiday Meal, you need this podcast to help you fly through the kitchen on Thanksgiving day. Listen to Chef Marc as he helps you to make the best crust for your pies. Learn to make a great pumpkin custard pie, apple pie or apple brown betty. The following Apple Brown Betty recipe was used for a cooking event in Germany to serve a large group; so if you use this recipe, divide the listed quantity by 4 to serve 8-10 people. Also, get a great tip to turn your Thanksgiving cornbread into something truly special.
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Chef Marc Vogel shares two more wonderful side dishes to complete your holiday meal. In this episode of “ChefMarc’s Culinary Adventures,” you’ll learn how to make tasty turkey stuffing and glorious green beans– both recipes utilize the chicken stock you learned to make in the previous podcast.
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Chef Marc teaches you how to create the tastiest of Thanksgiving side dishes. Take “stock” in this lesson where you’ll learn to make the perfect chicken stock to use in your side dishes. Once you’ve made your stock, you’ll have the base for dreamy and creamy mashed potatoes as well as a tasty turkey stuffing to make this year’s perfect holiday meal.
Posted by Chef Marc in Podcast | 1 Comment » | Edit
Thanksgiving is just around the corner and it’s time to prepare a memorable meal! Everyone at your table will be sure to ejoy this time-honored traditional dinner. In this podcast Chef Marc Vogel shares his Secrets to Cooking The Perfect Thanksgiving Turkey. Give a listen and learn Chef Marc’s extreme heat techniques to cooking an easy, delicious and flavorful turkey in less time and with less effort than you ever thought possible. Can you imagine: “Turkey in 2 hours” and “Don’t Baste The Turkey!” ?? In addition to this podcast, ChefMarc has video tutorials for you to check out!
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Meet Chef Marc Vogel, “Cuisinier Mondial” in his first podcast. Chef Marc introduces himself to you and gives an overview of culinary adventures that have taken him around the world.
Chef Marc’s podcast will involve every aspect of food and travel– its senses and shared experiences. Marc will share his adventures and explorations of the food, the culture and the history of the places he visits.
In this series, “Chef Marc’s Culinary Adventures,” you will learn secrets and disciplines from some of the finest kitchens the world over. You will get tips and secrets to recipes. Listen in, as Marc visits the best restaurants on every continent and chats with chefs, sommeliers, restaurateurs and their guests.
My Odeo Channel (odeo/2a1933cd9d826201)
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