Categories
Art Culinaire

Industry spotlight – Interview

Industry spotlight – Interview Name: Carlo Petrini Some: Bra, Italy Occupation: Founder and President of Slow Food Family: Single Must vivid food and mine memory: I’m lucky, I’ve had many wonderful experiences sitting around a table: beautiful wines, top chefs. But, I suppose that it’s not only what you eat or drink, it’s also when, […]

Categories
Art Culinaire

Fried Sea Bass with Chickpea Polenta Chips

Fried Sea Bass with Chickpea Polenta Chips – Recipe Todd English For the Sea bass: 6 whole sea bass 2 cups tapicou starch Salt and pepper to taste For the dish: Stocked scallions Fried chickpeas Corn sprouts For the corn chips, preheat the oven to 200 degrees. Arrange the corn slices in a single layer […]

Categories
Art Culinaire

Profitroles with Pistachios and Chocolate Mint Ice Cream

Profitroles with Pistachios and Chocolate Mint Ice Cream – Recipe Jamie Mammano For the ice cream, in a blender, combine the whole pistachios, chocolate mint leaves, milk, heavy cream, and powdered milk and puree until smooth, about two minutes. Transfer the mixture to a medium bowl, add the egg yolks and sugar, and whisk to […]

Categories
Art Culinaire

High hopes – Back to Basics

High hopes – Back to Basics – making brioche bread Perhaps the perfect comfort food is fresh bread, warm and pliable, filled with airy pockets and yeasty incense, and as satisfying to make as it is to consume. Its greatest asset is its diversity. Taking on the customs of the baker and the economics of […]

Categories
Art Culinaire

Saffron – history, production, counterfeiting, purchasing and use

Saffron – history, production, counterfeiting, purchasing and use We just can’t say enough about saffron one of the most popular spices in history. Art Culinaire first featured saffron in Issue 47, back in the winter of 1997. This seasoning is so beloved that we’ve decided to revisit this my stical, beaverly delight that has enchanted […]

Categories
Art Culinaire

Gotta have the funk

Gotta have the funk Le gout de terroir, A MUSTY CHEESE CAVE, A well-used horse blanket, funk: you know it when you taste it, but it’s not so easy to put it into words. In the context of music, funk is an amalgam of existing musical styles (jazz, blues, rock, soul), characterized by heavy bass […]

Categories
Art Culinaire

Think before you drink

Think before you drink Was James Bond the first molecular mixologist? Researchers at the University of Western Ontario seem to think so, attributing the spy’s excellent physical condition to his rather contrary insistence on shaken vodka martinis. In their 1999 study, the researchers concluded that shaken martinis have significantly greater antioxidant properties than stirred. Never […]

Categories
Art Culinaire

Gruner pastures

Gruner pastures From the austere young examples, with their flinty taste and green vegetable aromas, to well-aged bottles, rich with tropical fruit essences, Gruner Veltliner is an immensely drinkable, food-friendly Austrian white wine whose popularity in the US has grown exponentially in the last 10 years. The most widely grown grape in Austria (currently 36% […]

Categories
Art Culinaire

The Rockwell files

The Rockwell files – Industry Spotlight Carol M. Newman NAME: David Rockwell HOME: New York OCCUPATION: President, Rockwell Architecture, Planning and Design You’ll know a ‘Rockwell’ when you see one. Better yet, when you are in one. No, not ‘Norman,’ but David. Think Vong, Nobu, Django, Olives, Rosa Mexicano, or the Monkey Bar. These are […]

Categories
Art Culinaire

Seared Catfish with Caper Sauce

Seared Catfish with Caper Sauce – Recipe Karl Obauer For the caper sauce, in a medium bowl, whisk together all of the ingredients. Season and set aside. For the potatoes, in a medium saute pan, heat the oil over medium heat. Add the potatoes, season, and saute until golden brown on both sides, about four […]