Bon Appétit! Celebrate Julia Child's Birthday with a Quiche Lorraine

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MDCarchives
Julia Child, Influencer
"I think every woman should have a blowtorch."

Today marks what would have been Julia Child's 102nd birthday. If not for Julia -- chef, cookbook author, television host, accidental feminist -- the food world wouldn't be what it is today. If not for Julia, Americans might still be eating TV dinners and boiled hot dogs.

To celebrate her, we've chosen to share a fairly simple and classic recipe we hope you'll try to recreate at home: quiche Lorraine. The great thing about the quiche is that you can make up your own concoctions, and as Julia said, "it is practically foolproof."

See also: Rolando Aedo Talks Miami Spice: "The More People Celebrating Food in Miami, the Better"

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For Ceviche Day: Make Sam Gorenstein's Key Lime Ceviche

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Courtesy of My Ceviche
Make this bright ceviche at home.
What's so perfect about national ceviche day being held on June 28 is the fact that ceviche is the perfect dish for sultry summer days in Miami.

Seafood and vegetables are kissed by citrus to make a cool and refreshing meal. My Ceviche chef/partner Sam Gorenstein knows a thing or two about ceviche. A James Beard nominee, Gorenstein was named Best Chef 2013 by Miami New Times.

See also:
- National Ceviche Day Is Today: Deals in Brickell, Midtown, and SoBe

- Best Chef 2013: Sam Gorenstein


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Thanksgiving Recipe: Mushroom Casserole from Tosca's Didier Elena

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Tosca
We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. We're sharing a few recipes or tips, along with some thoughts from each chef on what the holiday means to them.

Read also:
- Thanksgiving Recipe: Michael Schwartz's Roasted Butternut Squash with Sage

- Thanksgiving Recipe: Jeff McInnis' Macaroni and Cheese
- Thanksgiving in Miami: Recipes and Guides

Tosca features dishes straight from the Mediterranean to South Beach. The secret to these dishes, of course, is using high quality ingredients and allowing them to speak for themselves. Chef Didier Elena has shared a dish that's straightforward to prepare, allowing the rich, sensual mushrooms to speak for themselves.
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Thanksgiving Recipe: Timon Balloo's Pumpkin & Winter Truffle Risotto

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Sugarcane Raw Bar Grill
We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. We're sharing a few recipes or tips, along with some thoughts from each chef on what the holiday means to them.

Read also:
- Thanksgiving in Miami: Recipes and Guides

Sugarcane Raw Bar Grill's Timon Balloo is known for playing with different flavors to reinvent standard dishes into something memorable. For Thanksgiving, he takes a classic risotto and infuses it with the most popular flavor of the season. Chef Timon shares his love of pumpkin with us:
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Thanksgiving Recipe: Jamie DeRosa's Brussels Sprouts With Pancetta, Chestnuts, and Lemon

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Jamie DeRosa
We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. We're sharing a few recipes or tips, along with some thoughts from each chef on what the holiday means to them.

Chef Jamie DeRosa has kept busy since resigning from his position as executive chef at Tudor House back in July. The chef has traveled extensively throughout the country, welcomed a new baby, started a blog, and is making plans for the future.

Read also:
- Thanksgiving Recipe: Hedy Goldsmith's Pumpkin Streusel Brioche Bread Pudding
- Thanksgiving Recipe: Michael Schwartz's Roasted Butternut Squash with Sage

- Thanksgiving Recipe: Jeff McInnis' Macaroni and Cheese
- Thanksgiving in Miami: Recipes and Guides

DeRosa is looking forward to actually enjoying being home for Thanksgiving and celebrating with wife Amy and new daughter Isabela Grace. Though DeRosa is still cooking this Thanksgiving, it will be for family and friends -- a luxury chefs rarely have. One of the sides on the table will be DeRosa's Brussels sprouts, given a kick with pancetta and lemon.

DeRosa explains how this Thanksgiving has special meaning to him and his new family:

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Boulud's Take On Easter: Lamb In Green Curry (Recipe)

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Boulud's lamb rekha
There are millions of recipes available online nowadays. My rule-of-thumb when looking for a great one is to find the work of a great chef. For instance, if I was looking for an unusual lamb preparation for Easter, and I could choose between one from Daniel Boulud and another from the corporate chef at Olive Garden, well...

As it turns out, Daniel Boulud does indeed have an Easter recipe, and it's ideal for those who desire the tastiness and symbolism of lamb but want something a bit more exotic than a big red roast. This Lamb Rekha dish features the meat cubed and simmered slowly with herbs, spinach, yogurt, and Indian curry spices. If you've ever dined at db Bistro Moderne in downtown Miami, you should have total faith that this dish will turn out delicious.

And speaking of delicious recipes from great chefs: Mr. Boulud publishes a monthly recipe column on the elle decor website. The April recipe, which isn't up yet, will be this Easter-themed lamb.

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Hedy Goldsmith's Macallan 12-Year-Old Sherry Oak Spiced Pecans Recipe

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Laine Doss
Hedy Goldsmith's spiced pecans taste like a crisp fall afternoon.
Earlier this week, we interviewed Michael's Genuine Food & Drink executive pastry chef, Hedy Goldsmith. If you missed the interview, read Part 1 and Part 2. As promised, we're bringing you a recipe from Hedy's kitchen.

Simply put, these spiced pecans are delicious. A first bite releases the tastes of a crisp autumn afternoon. Subsequent bites (and there will be, because these babies are addictive) allow the rich flavors to mingle together -- sugar, Scotch, nutmeg, and cinnamon. All work together beautifully.

These pecans are easy to make. They're a great hostess gift or are fabulous when served with cocktails at a get-together.

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Two Chefs Chocolate Soufflé Recipe

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Photo by Leticia Jorgensen
Last week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. "I had to throw a lot of them away," Jorgensen laments. So now soufflés are the sole dessert choices at his South Miami restaurant, which has been pleasing locals since 1994.

Here's the recipe for his chocolate soufflé:

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Recipe For The Villa's Clementine-Carrot Velouté

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Yesterday we wrote about the dazzling new menu unveiled by chef Jeff O'Neill at The Villa By Barton G. The chef has generously agreed to share his recipe for what he said was becoming a signature of the house: Clementine carrot velouté with peas, mascarpone cheese, and pumpernickel croutons. Here it is:

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Michael's Genuine Cookbook Recipe for Slow-Roasted Short Ribs with Romesco Sauce

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Courtesy of Clarkson Potter Publishers
Short ribs with romesco sauce
Yesterday we offered a first look at Chef Michael Schwartz's new cookbook, Michael's Genuine Food: Down-To-Earth Cooking for People Who Love to Eat.

The book is co-authored with JoAnn Cianciulli, with a foreword by Michael Symon, and is due to be published in February. Right now you can place pre-order here and snag a $21.94 price (as opposed to the $35 it'll cost when published).

Following the jump is a recipe from the book for Slow-Roasted Short Ribs with Romesco Sauce.

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