Gordon Ramsay U.S. Restaurants Open
Celebrity chef Gordon Ramsay has a lot on his plate, not to mention trying to maintain that firey personality of his. Despite overseeing nine restaurants in London, eateries in Tokyo & Dubai, gearing up for season three of Hell’s Kitchen and releasing his own line of tablewear, Ramsay has also opened two restaurants in Manhattan.
The London restaurant is located in the London NYC Hotel and features fine dining, The London Bar (also in the London NYC Hotel) specializes in a daily menu with small plates & a cheaper price. Recently Wine Enthusiast was able to catch up to the busy boy & give him a little bit of Q & A. Here they are now:
Wine Enthusiast: With so much stiff competition in New York’s fine dining scene, why did you want to chance a restaurant opening here?
Gordon Ramsay: To open a restaurant in New York is to work among some of the best chefs in the world, from Thomas Keller to Jean-Georges Vongrichten. I thrive on the competition.
WE: Is it true that you sent a spy over to work undercover in a New York restaurant before deciding to open one yourself?
GR: No, I’m not involved in any undercover espionage! But, obviously, as with any new opening—and particularly this one, given it is my first U.S. restaurant—I and my team have spent a considerable amount of time researching the New York restaurant scene.
WE: So what are some of the highlights of the restaurant cellar?
GR: Our cellar has 5,000 wines from around the world. There are so many beautiful wines including the great Bordeaux vintages of 1982, 1989, 1990.
WE: I hear that Gordon Ramsay at The London has a chef’s table inside the kitchen—can I bring my grandmother to dine there, or will the language be R-rated?
GR: Within a kitchen environment there isn’t much time for “please” and “thank you.” Better perhaps that I meet your granny outside of the kitchen.
WE: You’re obviously really busy, but when you do get a chance to relax, what meal do you like to prepare and eat?
GR: My wife, Tana, is a great cook; I only claim otherwise to keep her on her toes! Tana cooks a brilliant chicken pie. It is great comfort food. Cloudy Bay is a rich and buttery Chardonnay and lovely with Tana’s pie. And my ideal tipple is a nice chilled Dom Perignon.
WE: I read online that you are recruiting for wine waiters at your restaurants…I’d love to work for you but I’ve watched your TV shows and frankly, I’m scared!
GR: I ask no more of my staff than I do of myself. Do your job and do it well and you’ll be just fine
Well, there you have it folks, the most recent scoop on our favorite foul-mouthed chef!
Chef Emeril Lagasse to Open Restaurant in Gulfport, Mississippi
Famed celebrity chef Emeril Lagasse is planning to open one of his signature restaurants at the Island View Casino in Gulfport, Mississippi. Lagasse will be treating his beloved fans to his famous cuisine at the New Orleans Fish House on the Gulf House next spring.
Emeril explained his interests in establishing a new restaurant in Gulfport, “In a million years - before the storm - I would never have said I would operate a restaurant on the Gulf Coast.”
“I just wasn’t interested. My father-in-law is in real estate. I had many opportunities to do this type of thing. I chose not to do it. After the storm and after being there many, many times, my wife, Alden, and I and my team in New Orleans felt we wanted to make a commitment to the Gulf Coast.”
With a home in nearby Pass Christian & his wife Alden from Gulfport, it makes sense that the famed chef would choose this coastal location for a culinary adventure.
The new Emeril restaurant will feature about 175 seats, with around 40 at a bar. Dinner entrees will range from $24 to $32, but will be open for late lunches as well, which is what I’ll be able to afford!
Wishing Lagasse the best in this new adventure, it’s great that we are keeping our attention on an area that still needs some loving help.
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Chef Sara Moulton’s Braised Stuffed Turkey with Maderia Sauce Recipe
Now that we know what Chef Sara Moulton recommends for Thanksgiving Day preparations, let’s try on one of her most famous & celebrated recipes. I tried this Braised Stuffed Turkey with Maderia Sauce Recipe a few weeks ago & my family still can’t stop talking about it. And you know you’ve found a good one when that happens! Enjoy this recipe with your family & let them talk non-stop about what a fabulous chef you are!
Ingredients:
- 1 pound finely ground pork
- 1/4 pound ground fresh pork fat
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup minced fresh parsley leaves
- 1/4 teaspoon freshly grated nutmeg
- 6 1/2 pound turkey breast, boned
- 1/2 teaspoon dried thyme, crumbled
- Salt and freshly ground pepper
- 1/2 pound sliced baked ham
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cups brown stock, or canned beef broth
- Bouquet garni: a cheesecloth bag containing 12 parsley sprigs, 1 teaspoon dried thyme, and 1 bay leaf
- 2 tablespoons arrowroot
- 2 tablespoons Sercial Madeira
- 1/4 cup heavy cream
What’s Next:
In a food processor blend the pork and fat. With the motor running, add the eggs, 1 at a time, and combine well. With the motor still running, add the heavy cream in a stream. Transfer the mixture to a large bowl and add the remaining ingredients. Chill, covered, for at least 30 minutes.
For the Turkey: With a sharp boning knife, remove the turkey breast halves beginning at the breast bone and cutting along the ribcage, using long, swift strokes, pulling the meat away from the bone as you go. Remove and reserve the fillets (tenderloins) from the underside of the breast. Remove and discard any tendons, sinew, or silverskin. Reserve.
On a double thickness of cheesecloth, arrange the turkey breast skin side down with a long side facing you. Sprinkle it with half the thyme and salt and pepper, to taste. Smooth 1/4 (about 1 cup) the stuffing over the turkey breast, leaving a 1-inch border. Cover the stuffing with a layer of the ham. Cover the ham with another cup of stuffing. Halve one of the fillets and wrap each half with a piece of ham. Lay the wrapped fillets side by side, with the ends touching, on top of the stuffing.
Beginning with the long side of the breast nearest you, roll it carefully away from you into a cylinder. Fold the cheesecloth over to enclose it and twist the ends, maintaining the cylinder shape. Tie the ends securely with string. Repeat with the remaining breast.
Preheat the oven to 350 F or 175 C.
Pat the turkey rolls (ballontines) dry.
In a roasting pan, heat the butter and oil over moderate heat until hot and in it brown the turkey, in the cheesecloth, about 2 minutes per side. Add 6 cups stock and bouquet garni to roasting pan.
Braise the turkey, covered tightly with foil, in the middle of the oven, basting occasionally for 1 1/2 hours, or until the internal temperature is 165 degrees F and its juices run clear when the breast is pricked with a skewer.
The turkey can be made 1 day ahead up to this point and kept refrigerated, covered, in the cooking liquid. To reheat, bring to a boil over moderately high heat, baste, and heat, covered, in your preheated oven, basting frequently, for 1 hour.
Transfer the turkey to a rack to cool. Unwrap it. Skim the braising liquid and strain it into a saucepan. In a small bowl, combine the arrowroot, Madeira, and cream.
Bring the strained liquid to a boil and stir in the arrowroot mixture. Cook the mixture over moderately high heat until it is thickened slightly. Keep the sauce warm, covered with a buttered round of waxed paper.
Transfer the turkey to a carving board and slice half of it into 1/2-inch slices. Transfer the slices and remaining turkey to a platter and serve warm with the sauce.
And whew, you & your braised turkey are done!
Chef Sara Moulton Answers Thanksgiving Day Cooking Questions
Chef Sara Moulton joined Good Morning America today to answer our Thanksgiving Day cooking / preparation questions. The fabulous chef went above & beyond to give us full, informative answers on questions from what equipment we should have on hand for the big turkey day to how big should our turkey be. Here is Chef Moulton now.
Question:
What kind of equipment to you need to have on hand?
Answer:
A heavy-duty, large roasting pan with a V-rack, a meat thermometer and a bulb baster.
Question:
How big a turkey should you buy?
Answer:
It varies according to how many people you’re expecting for dinner, but the general rule is one pound for every person.
Question:
How much stuffing should you plan on making?
Answer:
About 1/2 to 3/4 cup per person. (Check out the “GMA” anchors’ favorite stuffing recipes for suggestions.)
Question:
How do you thaw your turkey if it is frozen?
Answer:
Put the turkey, breast side up, in its plastic package on a tray or platter in the fridge. Allow 24 hours defrosting time for every 4 pounds of turkey.
Question:
If you want to brine your turkey, how do you do it?
Answer:
For a 15 to 18 pound turkey (do not brine a kosher or self-basting turkey) you will need 2 cups kosher salt and 2 gallons cold water. You can add flavorings such as sugar, crushed garlic and herbs as well. In a container large enough to hold the turkey, combine the salt, water and seasonings and stir until the salt is dissolved.
Add the turkey, making sure that it is completely submerged. Make additional brine if it is not. Cover and chill in fridge overnight. Rinse well and pat dry before roasting.
Wow! Well, that was a fountain of information! Hope that was helpful for your Thanksgiving Day cooking!
Celebrity Chef Gordon Ramsay Baby Apricot Clafoutis Recipe
Well, no matter what you compare food to, in Gordon Ramsay’s case the comparison was a very intimate one, this Ramsay recipe for Baby Apricot Clafoutis is a keeper.
A perfect addition to your Thanksgiving meal, this Baby Apricot Clafoutis is delicious, delectable & just melts completely in your mouth. I know, I made it & ate it all last night! Enjoy!
Ingredients:
- 1/2 cup toasted sliced almonds
- 1 tablespoon all-purpose flour
- Pinch of salt
- 1/2 cup granulated sugar
- 2 extra-large eggs
- 3 extra-large egg yolks
- 1 cup heavy cream
- A little softened butter for greasing
- 12 ripe medium apricots
- Confectioners’ sugar for dusting
What’s Next:
First, grind the almonds to a very fine dust in a coffee grinder or nut mill (it is hard to grind such a small amount of nuts in a food processor). Add the powder into a food processor and blend with the flour and salt, then add the sugar, eggs, yolks, and cream. Blend until smooth and creamy. Pour into a large bowl and refrigerate for 24 hours.
When ready to cook, preheat the oven to 400 F or 200 C. Grease six round, straight-sided tartlet molds, 4 inches in diameter, with soft butter.
Halve the apricots and remove the pits. Cut each half in half, then divide among the prepared molds. Sift some confectioners’ sugar over. Pour in the batter, and bake for 12 minutes or until risen and lightly firm.
Cool for a few minutes in the molds, then unmold onto a wire rack using a small metal spatula. Serve warm, dusted with a little more sifted confectioners’ sugar and scoops of ice cream or spoonfuls of crème fraîche.
Chef Gordon Ramsay Can’t Help Comparing Cooking to Sex
Celebrity chef Gordon Ramsay just can’t help comparing cooking to sex. The famous chef says cooking is just like having sex, you don’t want to climax too early. Leave it to the foul mouth chef to speak the truth!
The former footballer / soccer player tells Britain’s Glamour magazine that he sometimes finds it impossible not to compare his two favorite things- sex & food.
“Cooking is like sex, it’s about giving pleasure. You can’t climax too early. You can overdo it or you lose momentum.”
When asked by the magazine if he had read his wife Tana’s new cookbook, Ramsay was his typical self.
“Tana is not a chef. She cooks. It’s a big difference. Have I read her book? Have I f**k! why would I want to? No, never.”
“I have a black eye. It came from Tana. I spat out some food she had cooked because I was choking. She had left a bone in the soup and she hit me for saying you should never leave a bone in the soup.”
It’s so hard to imagine Ramsay married, isn’t it? Well, this chef always makes me laugh & love that someone like him is around, as long as I’m not really around him!
Mario Batali & Rachel Ray Wins Iron Chef America
I’m not sure what culinary mischief you were getting yourself into last night, but I hope you caught the battle of Mario Batali & Rachael Ray against Bobby Flay & Giada de Laurentiis on Iron Chef: America.
The surprise ingredinet was cranberries, a food we rarely see beyond the Thanksgiving holiday. At the start of the event, Mario gifted the judges with cranberry Bellini’s in order to tempt their appetites. A little bribe, Mario?
At first Mario & especially Rachel looked a little flustered as the one-hour timed cooking spectacular went underway while Bobby & Giada appeared calm & in control. But by the end of the Kitchen Stadium half, it was Rachel who was quickly adapting to the fast paced culinary environment, as the judges were way more impressed with the plating & taste of Ray’s food compared with de Laurentiis’.
By the end, Rachel Ray & Mario Batali held the Iron Chef crown & I’m sure Rachel has sworn never to sign on for this type of cooking ever again!
Let’s see, for another Food Network segment let’s see Paula Deen vs Ina Garten!
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Rachel Ray Ravioli Vegetable Lasagna Recipe
Celebrating celebrity chef Rachel Ray’s new talk show today, so let’s try a taste of this Ravioli Vegetable Lasagna recipe. What Rachel has done is take everything I love & throw it all in to one dish. Enjoy this one!
Ingredients:
- 2 packages chopped frozen spinach, defrosted in microwave
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4-6 cloves garlic, finely chopped
- 2 cans quartered artichokes in water, drained well
- Salt and pepper
Ingredients for White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable or chicken stock
- 1/2 cup cream or half-and-half
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/4 teaspoon nutmeg, freshly grated
- Salt and black pepper
- 1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces
- 1 large package (marked “Family Size”) fresh ravioli, such as Contadina brand, 24 to
- 28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese
- 1 pound thin asparagus spears, trimmed of tough ends
What’s Next:
Go ahead & bring a pot of water to boil for ravioli.
While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat.
Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through.
Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy — it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle.
Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish.
Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of “lasagna” with any remaining sauce and cover liberally with grated
provolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.
Celebrity Chef Rachel Ray Loves Cleveland
Celebrity chef Rachel Ray may live in the bog apple, but she has a soft spot for Cleveland.
“I love Cleveland, Cleveland rocks, you know.”
“I’m a blue collar girl but you’ve got some fancy people in Cleveland, you’ve got some huge houses there, I’ve seen them,” Ray said during an interview on the set of her new show.
Rachel was raised in a rural upstate New York neighborhood, where she gets that girl next door personality.
Ray’s new daytime talk show is produced in Cleveland and the celebrity chef hopes that Clevelanders will identify with the show.
“I think the type of programming we do would appeal to anyone, but I’m very comfortable in Cleveland, so maybe that’s why people like to see us coming.”
As mentioned on a prior post, Rachel will have an occasional celebrity on the new show, like Oprah who’s producing the show, but wants to still keep the talk show low-key.
“When we have real people on, viewers, we like them to feel like celebrities, and roll out the red carpet.”
“I’m here to service people, I’m a waitress, I’ve never tried to sell anybody on anything, cause I don’t think you can be all things to all people.”
I love Rachel, she’s the best.
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Jamie Oliver Says Ban Packed Lunches in the UK
Jamie Oliver strikes again. The British chef who has campaigned so hard to get better meals in UK schools is now turning to the parents & saying no more bag lunches.
Oliver is “bored” with being polite about the issue of childhood obesity & lashes out at parents of school children for not taking the issue seriously. The celebrity chef said the packed lunches given to kids are “disgraceful” and wants to see them banned.
Here’s Oliver now, “I’ve spent two years being PC about parents, now is the time to say ’if you’re giving your young children fizzy drinks you’re an a*******, you’re a t******. If you give them bags of crisps you’re an idiot. If you aren’t cooking them a hot meal, sort it out. If they truly care they’ve got to take control.”
Looks like Oliver may have been spending more time with foul-mouth chef Gordon Ramsay….
Jamie again, “I have seen kids of the ages of four or five, the same age as mine, open their lunchbox and inside is a cold, half-eaten McDonald’s, multiple packets of crisps and a can of Red Bull.”
“I have no doubts that these parents love their children,” but parents who think the solution to a tired child is a can of Red Bull, ‘because it gives you wings’, might as well “give them a line of coke”.
“There does need to be someone daddyish or mummyish at the top saying ‘they’re getting bigger, they’re getting fatter, they’re dropping dead younger’.
“Someone has to get strong, someone has to be the governor, and you don’t necessarily have to like them.”
On banning school lunches, Oliver says, “Many of us would like to say yes, if there were facilities for better hot meals in all schools. I would love it but that will not happen.
“Packed lunches are a problem. Most of them, whatever anyone says, aren’t appropriate.”
“These young parents haven’t been taught from the family unit which is the best teacher,” Oliver said. “There are two generations of young parents who don’t know how to cook … It’s not normal, someone has got to say it’s not normal.”
Well, at least someone is looking out for childhood obesity- Jamie Oliver & Muhammad Ali.
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