The renaissance of English cuisine can be attributed to the constant stream of extremely talented English chefs who have contributed to the evolution of English food. The new breed of English chefs are continuing the renaissance of English cuisine. Here are some of them:

Gordon Ramsay

Arguably one of the most recognizable English chefs, if not the most recognizable. Gordon Ramsay is the titular English Chef – he is the owner of a string of highly rated restaurants, with most of them awarded with Michelin stars. Of course he is also very recognizable because of his hit TV shows, that are popular on both sides of the pond. But don’t let his celebrity status fool you into believing that Ramsay is just a “celebrity chef”. He has the talent to back up his popularity. And his immense experience and culinary talents are just some of the reasons why aspiring chefs love to work under him because they know that the will come out of the experience better chefs.

Eating at one of Ramsay’s restaurants can be a very expensive proposition, and it is usually the same with one of Ramsay’s proteges. But if you’re lucky, you can get one of those vouchers that have fantastic offers on these restaurants.

Heston Blumenthal

Heston Blumenthal is one of the trailblazers in the world of molecular gastronomy – that interesting hybrid of culinary arts and science. Blumenthal’s creativity and culinary talents are resulting in almost otherworldy dishes that only a man like Blumenthal can produce. His restaurant, The Fat Duck, is one of the meccas for molecular gastronomy. Just don’t let Blumenthal hear you using the term “molecular gastronomy. He doesn’t like it.

Marco Pierre White

Marco Pierre White is one of the original bad boys of the culinary world. He put attitude into cooking that no one has been able to duplicate yet. He is extremely talented and driven to the point of obsession. White is the youngest chef to get three Michelin stars, that’s a record that will be hard to beat. His influence on other chefs is extremely significant. Gordon Ramsay actually started out with White.

I personally like Jamie Oliver’s style and how simple he talks about cooking. He always makes use of fruits or ingredients that are in season. For this month of love, he chose pomegranates. It is a berry that has the qualities of a citrus fruit as well. So here are some cocktail recipes you can prepare for your loved ones and friends this coming Valentine’s Day.

Pomegranate Shots

It is very easy to prepare and the pomegranate gives off a burst of flavor in your mouth. Just make sure you have enough shot glasses for everyone.

Ingredients:

Gin

Pomegranates

Buy a bottle of gin and freeze it.

Next, peel the pomegranates and remove the arils or the purple “capsule like” pulp. Place them in a bowl and refrigerate. It is good to have them ready just in case you want more shots.

After your meal, place some pomegranate in individual shot glasses and fill it up with frozen gin.

Take a shot and enjoy!

Wicked Champagne Cocktail

This recipe makes regular champagne or sparkling wine more interesting. Cheers!

3 or 4 pomegranates

1 bottle of champagne or Prosecco

Caster sugar (optional)

Cut the pomegranates in half and remove the arils. You can also use a spoon to get them out by scooping or by smacking the rind side with a spoon while holding it over a bowl. Once you have the juicy pulp, puree it in a blender or food processor for 5-10 seconds. After, let it pass through a sieve and discard the solid pieces. Taste the pomegranate juice and add sugar if desired.

Pour around 5 mm or 1/4 of a champagne glass with pomegranate juice and then add some wine. Serve immediately.

Photo Courtesy Of: geishaboy500

Blame it on Bourdain. A few days ago, we caught a replay of Anthony Bourdain’s No Reservations: Brittany episode, which ends with him consuming a “Tower of Shellfish”. Since then, it seems I’ve been thinking of nothing but shellfish, and when my neighborhood fishmonger offered me some fresh oysters yesterday, I simply HAD to say yes.

The truth is, all fresh oysters really need is some good rock salt. Kosher is fine, Maldon if you have it, Fleur de Sel if you’re being fancy. But I love having them with a classic chili-tomato sauce, which my husband and I simply call “Red Sauce”. We use ketchup in our recipe, which makes it a little sweeter than normal, and simplifies things tremendously.

Red Sauce for Oysters

1/4 cup tomato ketchup
2 tablespoons horseradish
Juice of half a lemon
celery salt (to taste)
Tabasco sauce (to taste)

Combine ingredients, tasting frequently as you add celery salt and Tabasco, to reach your desired saltiness and spiciness. Whir in a blender, whisk together, or process in a food processor. Transfer to an airtight container and chill.

Serve with freshly shucked oysters, some fresh limes and lemons, and some good salt.

The Oscars are nearly here, and celebrity chef Wolfgang Puck has released his menu, for which he brought in

15 pounds of gold dust, 24 gallons of cocktail sauce, 1000 pounds of salmon, 2000 sesame miso cones, 4,800 eggs, 7,200 shrimp, and 50,000 baby veggies

to feed the expected 1500 guests. Want to see what’s on the menu?

Pre-Set First Course
Crispy Potato Galatte, Smoked Salmon, Dill Cream and Baby Greens

Entrée
Organic Chicken Pot Pie
Black Truffles and Root Vegetables

Dessert
“L’Etoile de Oscar”
(Baked Alaska with Espresso Glace and Guittard Chocolate Sorbet)
24 Carat Chocolate Oscar

Sounds like a delicious meal- simple, but comforting (yay for Chicken Pot Pie!)

If I were having it, I would be all over that 24 Carat Chocolate Oscar, which is perhaps the first registered dessert I’ve ever heard of. Executive pastry chef for the event is apparently Sherry Yard, one of my favorites for sure. I’ve made several things from her cookbooks, and they’re always, always perfect.

What are you eating on Oscar night?

I have nearly all of Nigella’s cookbooks, but because I’m constantly in a hurry/flurry, this is the one I pull out the most. The titular “Express” refers, of course, to fast food- not the sodium-drenched kind, but quick and easy meals you can make yourself at home, whatever sort of hurry/flurry you find yourself in.

Like this Pea and Pesto soup. I never thought to marry peas and pesto, but a few days ago I found myself staring at the photo of creamy green soup in the book, imagining how such a combination- the fresh mushiness of the peas, the garlicky pepperiness of the pesto- might taste in my mouth. And so I made it:

Pea and Pesto Soup
from Nigella Express: Good Food, Fast

3 cups water
3 cups frozen peas
2 scallions
1 teaspoon Maldon salt or kosher salt
1/2 teaspoon lime juice
4 tablespoons (1/4 cup) fresh pesto (not jarred)

The quickest way to proceed is to fill a kettle first and put it on to boil. When it’s boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.

Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*

Pour into a thermos flask that you’ve left filled with hot water and then emptied and make sure you screw the top on securely.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

The verdict? Delicious. Almost gloriously so. And so, so comforting.