Celebrating the Fourth of July!
Don’t Burn the Brats, Char the Chicken or Scorch the Steaks! Make your backyard barbeque the best by listening to Chef Marc Vogel as he chats with KGO (ABC 810AM) Radio hosts “Greg Jarrett” and Chris Petcher.
Chef Marc Vogel answers Listeners Questions About Cooking On The Fourth of July. Below are examples of what you’ll find in this podcast!
• It’s last minute, is it really easier to run to the store and buy hot dogs and burgers or is it as easy to cook other things?
• Need Tips for a better burger?
• Cooking on real wood, charcoal briquettes or cooking on gas?
• How much fire do you need?
• Can you brine beef?
• Timing your Tri-tip: Do you keep the lid on? What’s the best way to do it? What’s the right temperature? When can you cut it?
• How do you deal with flare ups?
• The truth about “Costco” meats.
• Cooking with your “Weber Grill” — listen in and you’ll get some great tips!
• Can you taste the difference? Marc is asked about “Traeger Pellet Stove”
• Does “Howard Stern” love Chef Marc? Listen in and find out.
• Cooking Methods: Direct Heat versus the Indirect Heat
• BBQ Sauces! When do you baste/sauce the meat?
• “Kansas City Society” Dry Rub!
• Parboil your ribs?
Chef Marc answers these questions, so listen in and have yourself a wonderful 4th of July!
Happy Independence Day,
Chef Marc
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1. Cut the four joints off the turkey, the two wings and the two legs at
the joints, you can feel the joint. Your knife will glide through the
joint, if you are fighting it, you are probably cutting bone. Readjust your knife
so that you just cut through the joint.
2. Next, cut through the leg and the thigh joint, giving you a total of six
pieces: two wings, two legs and two thighs. You can also split the wings.
Always cut parallel to the bone on the thigh meat and cut the leg downward
by holding the leg straight up with the small end of the bone in your hand
as you cut down towards the thick meat on the bone.
3. Cut the breast off by sliding your knife all the way down on the
backbone and take the complete breast off of the turkey. When the breast is
off you can slice it on a bias from the small end of the breast, at 45
degrees.
Follow this on both sides of the breast and you will have your turkey carved
in no time. Save the bone for the turkey soup.
Best, and let me know how your new carvings are doing.
Marc
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Hello and Welcome to the first videocast of “Best of The Best” with Chef Marc.
Join Chef Marc in Episode I of his visit to Toledo, Spain. In this important medieval town, he roams the streets of this beautiful city and explores the second largest fish market in the world with Chef Adolfo Muñoz. Finally, Chef Muñoz shows us how he prepares a wonderful lobster dish.
Download and Dig In … (video iPod friendly…)
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Leaving Sicily, Chef Marc Vogel joins Stephen Mathew’s aboard “Yellowdrama” where they sail the azure Aegean and make landfall on the spectacular volcanic island of Santorini, Greece. Here Chef Marc, with friends Ari and Stephen, pay a visit to one of Greece’s best restaurants, “Selene.”
Santorini Sunset
Santorini Sunset Cruise
Every April through October since 1986, Selene’s owner Yiorgos Hatziyannakis and his wonderful staff delight gastronomes from around the world with an intelligent and inventive menu of locally sourced bounty– seafood, game, vegetables, artisanal cheeses and wine.
Santorini salad with mini tomato, cucumber, caperleaves, fresh goat cheese, and rusks of barley bread.
Sea urchin salad on artichoke heart and “fava” (yellow split peas)
Aside from scrumptious and traditional spinach and eggplant dishes, visitors to “Selene” can taste Hatziyannakis’ innovative use of fava beans and chickpeas. While broad beans have been been used in the eastern Mediterranean diet since at least 6000 BC, at Selene you will find that 8000 years has been sufficient time to innovate. For some of Selene’s tips on how to cook Fava, including recipes for “Fava Fritters in a Caper-tomato sauce,” download the recipe here (coming soon).
Listen in as Chef Marc takes you on a SonicTaste tour of Santorini’s “Selene”
Selene– Santorini Greece
Owner: Yiorgos Hatziyannakis
Fira - Santorini
tel.+30 2286022249
fax.+30 2286024395
e-mail:selenegr AT otenet DOT gr
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The World Cup of Fine Dining: The Italian-French Connection
Dining with Chef Damiano Ferraro in Agrigento, Sicily
Chef Marc Vogel with Chef Damiano Ferraro at “Baglio della Luna”
If Italy is shaped like a boot, then Sicily is its soccer ball. Zoom out and you’ll see France situated as the player’s body– okay, enough of the Rorschach-ian Inkblot World Cup metaphors. What I can tell you is that Chef Damiano Ferraro has brought the French cooking technique to Italy– specifically to the seaside town of Agrigento on the southern coast of Sicily. Born in Sicily and apprenticed in some of Europe’s finest kitchens, Chef Ferraro brings a wonderful balance of fresh Sicilian product and French technique to the diner’s at “Baglio della Luna.” Listen in as we go to Sicily!
Hotel Baglio della Luna | C.da Maddalusa S.S. 640 km 4, 150 | 92100 Valley of the Temples, Agrigento, Italy | Ph. +39.0922.511061 | Fax +39.0922.598802 | info@bagliodellaluna.com
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For those of us in the Bay Area accustomed to Alice Waters’ Chez Panisse Café and the like, cozy surroundings and exquisitely creative cooking may seem nothing new. Fresh locally sourced food and wine, spontaneously bought yet prepared to exacting standards, form a definitive part of the casually elegant style that is the way of life in Northern California.
In Paris however, small restaurants serving moderately priced in-season fare with haute touches, are considered a culinary movement. Known as gastro bistros, they take the techniques – and chefs – of traditional three star restaurants and make them shine in a more relaxed, near-improvised and tucked away dining atmosphere.
Inside Le Comptoir
Yves Camdeborde was one of the first chefs to open a gastro bistro, embracing a sense of wonder and hospitality in his work with a focus on the art of gastronomy itself, rather than status and reputation in the French culinary world. In the early 1990’s he opened La Régalade while his contemporaries in the ‘movement’ opened other, similarly small and obscure locales in various outskirt neighborhoods of Paris. But now, with the opening of Le Comptoir du Relais Saint Germain in the Left Bank, his place and other gastro bistros (Thierry Blanqui’s Le Beurre Noisette, Thierry Breton’s Chez Michel, Thierry Faucher’s Le Cave de L’Os à Moelle) often have a longer wait list for reservations than some of the finest Michelin garnished three star restaurants in the vicinity.
Lobster Bisque
Salade Nicoise
Osso Bucco
Dessert
Join Chef Marc as he visits with Yves Cambdeborde at Le Comptoir. After listening to this, you just might need to plan that much needed trip to Paris. Make your reservations now!
Le Comptoir
Hôtel Relais Saint-Germain
9, carrefour de l’Odéon
Paris 75006
phone: +33 (0)1 44 22 07 97
fax: +33 (0)1 46 33 45 30
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Pierre Gagnaire
An undaunted free spirit rides his racing motorcycle around Paris, roaming the gastronomic laboratories of this great city. Pierre Gagnaire is now working with Hervé This, a microbiologist. Together they are exploring renewed depths of flavor and taste.
Last month while I was in Paris I was quite fortunate as I walked up Rue de Balzac, to his restaurant. It was a cold, blustery, four-layer morning. I was going to go in and ask him for an interview, but as I was 20 feet from the restaurant, Pierre was walking out of his restaurant to his motorcycle, parked on the sidewalk, I said “Hey Chef,” and re-introduced myself as it had been six years since we last talked- just after his last trip to California and when he had invited us to his restaurant in Paris. (Which, of course, I came to try.) We talked and he invited me over to interview him the following night as he had a buyout that evening. I thanked him, as he pulled his black helmet over his silver racing grey hair, zipped up his leathers, coat and all, and roared down Rue de Balzac with all of the aplomb of a veteran Parisian motorcycle courier. I laughed, gave myself a mental “high five,” and thought how lucky to catch him walking out of the restaurant and avoiding the usual genuflections to his staff in order to get the interview. I was happy that he and I recognized each other, because going through his staff would have been monumental task.
The following night I returned at 7pm sharp and he came in right on time and we talked for a quick 30 minutes. I asked him during the interview, “What is your favorite dish to cook?” His answer: “My next one,” a brilliant response that explains his forward thinking philosophy, his restaurant, his attitude and his passion. What can I say about his food, his restaurant, his refining flavors, that hasn’t been written or said already? You don’t ask the Pope if he has seen a picture of the Vatican, and hence I wasn’t asking Pierre about Soup d’Oignon.
Join me on a culinary adventure with Pierre Gagnaire. As it was more comfortable for him, Pierre spoke in French but I must say he does speak English well. For non-French speakers we do have a translator with us. Jump on in as I interview one of the 6 best chefs in the world.
ChefMarc Vogel
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Ame, a tidal wave of deliciousness hits San Francisco! Chef Marc surfs the Sashimi and more!
Japanese Egg Custard “Chawan Mushi”
with Maine Lobster, Sea Urchin and Mitsuba Sauce
Husband and wife team, Chef Hiro Sone and Lissa Doumani share their time between Terra, one of Napa Valley’s finest and San Francisco’s new South of Market hit restaurant, Ame. Ame graces the ground floor of the chic St. Regis Hotel.
At “Ame” you will find Sashimi and Pasta on the same menu- an East meets West in, appropriately enough, the cosmopolitan city we love- San Francisco. As Italian and Japanese foods can often vary wildly in materials, taste, and flavors, on this night we favored the decidedly Japanese side of the menu.
“Tuna Five”
Tataki, Zuke, Tartare, Bottarga and Mojama
Broiled Sake Marinated Alaskan Black Cod
and Shrimp Dumplings in Shiso Broth
On a previous visit we tried some of the Italian-influenced dishes but tonight we were in the mood for tasting a variety of seafood and well, is Pork still a see-food? You bet. We pleasantly paired a variety of shashimi, appetizers, and main courses. We then threw in a couple of desserts and several wines by the glass from around the globe (Italy, France, Australia, Hungary and Slovenia) to round out a remarkable dining experience. On our next visit we look forward to a Sake tasting– c’mon, how many countries can you taste in one dinner? Could this restaurant be the harbinger of globalization– all on one table on one evening? We’ll let you decide.
Come tableside with Chef Marc and friends at “Ame” where you’ll experience the food, the wine, and enjoy a laugh or two with Hiro, Lissa, Sommelier Anani Lawson, Timothy our server, and a passerby patron.
Grilled Kurobuta Pork Chop with Roasted Winter Root Vegetables and Dijon Verjus
Okay, so someone couldn’t wait until the photo was taken…check out Ame’s web site to see how this is really plated. Mmm…still looks good though, don’t ya think?
Ame Restaurant
689 Mission Street
San Francisco CA 94105
+1 415 284 4040
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We had a wonderful experience at an authentic little Spanish restaurant located on Russian Hill in the heart of San Francisco. Restaurant Zarzuela takes it name from a genre of Spanish lyrical dramas that came about in 17th century Spain. It’s believed that the name comes from a hunting lodge outside of Madrid called Palacio de la Zarzuela.
There are various theories of how the Spanish tapa tradition came to be. Most historians agree that King Alfonso the 10th, the Wise, decreed that no wine was to be served anywhere in Castile (Old Spain) without a small food accompaniment. It is said that after having recovered from an illness himself, he was concerned for the health of his countrymen, who in their poverty would often go without a nourishing meal in order to purchase and drink alcohol. Others assert that tapas first appeared in the lives of farmers and other physical laborers who needed a small meal and rest in the late afternoon in order to sustain themselves during their long and vigorous workdays. Still other Spanish lore asserts that it was in the time when taverns and “bottle shops” were being established throughout the country, that the serving of tapas began. Jars of wine were topped with a slice of smoked cheese or ham as a means to prevent insects and other impurities from entering while at the same time providing patrons with some solid food to help absorb the strong drink. Tapas, in Spanish, literally means, “tops” or “lids.”
The preparation of tapas varies from region to region in Spain. In general, an assortment of tapas will include small plates of a variety of olives, dry nuts, smoked ham, tortillas (which, in Spain, are thick slices of a potato omelet) toasted bread slices, marinated peppers and cheeses. Most commonly eaten after work in the early evening and in the company of friends and colleagues, tapas are also served at late night gatherings and parties.
Zarzuela de Pescado is the restaurant’s signature dish: a rich tomato and sherry broth containing the fish of the day, salmon, shrimp, calamari, mussels and clams—mmm, mmm, delicious!
Zarzuela
2000 Hyde Street at Union
San Francisco, California
(415) 346-0800
Street parking can be difficult. Consider parking at Ghiradelli Square and taking the Hyde Street Cable Car to the corner of Hyde and Union.
** Listen in to the podcast to hear more of Marc’s visit to Zarzuela. **
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Located in Western South America, bordering the South Pacific Ocean, between Chile and Ecuador, Peru shares its eastern border with Brazil and the southeastern border with Bolivia. Lima is the capital to nearly 28 million Peruvians giving the country a population smaller than the state of California. As far as its physical size, it is slightly smaller than the state of Alaska.
In this episode Chef Marc catches a flight to Lima, Peru where he lunches with President Alejandro Toledo at the Presidential Palace. They chat about everything from Peru’s national dish: ceviche to the economics of Peru’s agricultural exports.
Marc’s visit to Lima wouldn’t be the same without stopping by the restaurants of two of Peru’s best: Chef Don Cucho La Rosa, the father of “Novandina” - New Andean cuisine. He also spends an evening at “Astrid y Gaston” where Chef Gaston Acurio, widely known as “El Rey de la comida peruana”– (The King of Peruvian Food), creates a fusion of Andean, Asian and European flavors that reflect the storied diversity of Peru. Gaston and his wife Astrid, who is his partner and pastry chef, operate the renowned “Astrid y Gaston” in the Miraflores neighborhood of Lima.
Chef Marc Vogel with friend and Peruvian President Alejandro Toledo
Dec. 2005
Our place setting at the Palacio del Presidente.
Dec. 2005
So sit back, put on your seatbelt as we are going on an exciting and informational food adventure in Lima,Peru!
Join me on this SonicTaste® tour!
Running Time: 19m45s
The wondeful music in this episode is by the talented “Spirit of Peru.” Check out the album on
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Myth was recently named one of the Best Restaurants in the United States by Esquire Magazine and one of the Top Ten restaurants in San Francisco, if not The top new restaurant in The City by The San Francisco Chronicle. At Myth, Restaurateur Tom Duffy and Executive Chef Sean O’Brien, former sous chef at Gary Danko’s, delight San Francisco and its visitors with a most tantalizing and eclectic California/French menu. Everyone raves about the scallops dusted with black trumpet mushrooms served on a pommes puree. The best-sellers are seared lamb chops with navy beans, chorizo, arugula and Madeira sauce as well as the grilled New York steak with blue cheese butter, red wine sauce and French fries. Desserts are seasonal. I recommend the quince and pear strudel slathered with a cider reduction and gingered Cognac ice cream. Absolutely delicious! This one left me wanting more.
The warm wood, glass and fabric atmosphere at Myth, created by specialists Michael Guthrie & Company, is a paradox: comfortable and casual, yet elegant. The team at Myth is extraordinary. General Manager John Flanagan and his staff provide friendly and attentive service. Wine Director Alex Fox has chosen an accessible list of California, French, Italian and Spanish boutique wines and champagnes to accompany both your small and large plates. Make no “mythstake” about it, Myth is one of my favorites and I’m sure it will be one of yours too!
Myth is located at 470 Pacific between Sansome & Montgomery. Valet Parking is available.
Telephone: 415.677.8986
Join me on a recent visit to Myth.
Running Time: 03m28s
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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
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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.
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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)
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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.
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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.
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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
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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.
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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.
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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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