Recipes and news from celebrity chefs

March 20, 2008 | Posted by Lorena as Celebrity Chefs, Celebrity Cooks, Recipe at 9:52 am | (1) Comment »

Learn from the best TV celebrity chefs. This celebrity chef blog has recipes (from the highly intricate steak tartare of Anthony Bourdain to the simple home cooking of Mario Batali); tips; quotes and interviews; even scandals.

Celebrity Chef Gordon Ramsay on Conan O’Brien

June 19, 2006 | Posted by Allison as Celebrity Cooks at 10:42 am | (3) Comments »

Gordon Ramsay Conan.jpg Celebrity chef & all-around name-caller Gordon Ramsay was invited to be a guest on the late night Conan O’Brien TV show last Friday, & I daresay it might be his last appearance on the chat show.

The British chef held nothing back in his culinary segment on Late Night with Conan O’Brien, as usual for the curse-happy Hell’s Kitchen host. When O’Brien began struggling a bit with his task of making pasta, he stopped his work to call a grumbling Ramsay a ‘bastard,’ to which the chef retorted ‘You f**ker,’ to which an offended O’Brien stated, “We don’t swear in this country; not on TV.”

But, of course chef Ramsay never let up saying, “God, you’re f**king useless,” as O’Brien made a stab at making tortellini under Ramsay’s tutelage.

Red-face but equipped with humor & irony, Canadian funnyman Conan led a soccer chant “USA, USA…” whilst pointing at the chef.

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Ruth Roger’s ‘Italian Two Easy’ Spaghetti, Raw Tomato, Arugula Recipe

June 16, 2006 | Posted by Allison as Celebrity Cooks, Pasta Please at 12:25 pm | Comments »

Ruth Rogers Recipe.jpg Just in time for the summer weekend, try this Ruth Roger’s Spaghetti, Raw Tomato, Arugula recipe. Allow this River Cafe chef treat your senses & relax your palate. Enjoy!

Ingredients:

4 plum tomatoes
2 garlic cloves
2 tablespoon capers
3 tablespoon black olives
3 tablespoon arugula leaves
3 tablespoon extra virgin olive oil
11 oz spaghetti

Cut the tomatoes in half. Squeeze out excess juice and seeds, and chop the flesh coarsely. Peel the garlic and squash with 1 tsp sea salt. Crumble the chile. Rinse the capers, and pit the olives. Roughly chop the arugula.

Combine the tomatoes, garlic, chile, capers, and olives. Season generously, add the olive oil, and put aside for 30 minutes.

Cook the spaghetti in boiling salted water until al dente. Drain, and stir the pasta into the tomatoes. Add the arugula. Toss to coat each strand. Season with black pepper.

Serve with olive oil.

Note: Plum tomatoes are fleshy and easy to peel and have hardly any juice or seeds, which makes them ideal for rich, thick tomato sauces. This raw sauce should only be made in the summer, when you can buy sun-ripened plum tomatoes that are really sweet.

Eat well & Laugh often!

Ruth Rogers of London’s River Cafe Shares New Cookbook on CBS

June 16, 2006 | Posted by Allison as Tid Bits & News, Celebrity Cooks at 8:17 am | Comments »

Ruth Rogers Early Show.jpg The co-owner & executive chef of London’s trademark restaurant River Cafe, Ruth Rogers, has published her sixth cookbook with the cafe’s other owner, Rose Gray.

Italian Two Easy is the second volume of “simple & delicious” Italian recipes by Rogers & Gray. The two sought inspiration for the second cookbook while visiting Puglia, Italy; but you will find your taste buds enjoying recipes from Verona to Tuscany.

The “simple and delicious” philosophy of cooking is seen in their five former cookbooks, all best-sellers.

Rogers shared a few recipes from Italian Two Easy this morning in the final segment of The Early Show’s weeklong series, “Culinary Inspirations” in which chefs have been dishing it up for summer meal ideas.

Stay tuned for Ruth Roger’s Spaghetti, Raw tomato, Arugula recipe post coming soon.

Eat well & Laugh often!

Walter Scheib Key West Basted Shrimp with Fruit Salsa Recipe

June 13, 2006 | Posted by Allison as For the Grill, Celebrity Cooks, Seafood Recipe at 12:27 pm | Comments »

Cook Chef Hat Spoons.gif

Former White House chef Walter Scheib takes us to Key West is this delicious rendition of tropical shrimp. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this Duvall Street favorite. Enjoy.

Ingredients for Shrimp Baste:

1/3 cup olive oil
2 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 tablespoon lime juice
2 teaspoon dark rum
2 teaspoon lime zest
1/4 cup cilantro, chopped
1/4 cup Italian parsley, chopped
1 teaspoon chile paste
2 teaspoon cumin
1 teaspoon coriander
S & P, to taste
16 large shrimp, peeled & deveined

What’s Next:

In a large bowl- combine all ingredients except shrimp & set aside

Go ahead & preheat your grill to medium heat.

Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.

Baste shrimp once more before serving. Serve on top of warm fruit salsa.

Ingredients for Warm Fruit Salsa:

1 tablespoon olive oil
1 tablespoon garlic, chopped
1 teaspoon jalapenos, chopped
2 oz. julienne red onion
2 oz julienne tomato
2 oz. sliced mango
2. oz. sliced pineapple
2 oz. sliced banana
1/2 tablespoon cumin
1/2 tablespoon coriander
1 oz. lime juice
Hot sauce to taste
1/4 cup cilantro, chopped

What’s Next:

In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.

Add fruit and tomatoes, cooking for 2 – 3 minutes, don’t stir or over-mix as fruit will break up.

Add cumin, coriander, lime juice & hot sauce. Cook 1 – 2 minutes, the fruit should be warm, not mushy.

Add chopped cilantro when ready to serve.

Eat well & Laugh often!

Former White House Chef Spills the Beans on Clinton & Bush Families

June 13, 2006 | Posted by Allison as Tid Bits & News, Celebrity Cooks at 9:59 am | (1) Comment »

In a recent interview with ABC Nightline, former White House chef Walter Scheib spilled all sorts of beans about his former employers.

For instance, President George W Bush was huge fan of peanut butter & honey sandwiches & that he once chocked on an Amish-made organic flour pretzel.

Former first daughter Chelsea Clinton’s vegetarianism caused many kitchen complications & the Bush twins received calorie counts for meals. Both the Clinton & the Bush families loved enchilada dinners.

Chef Scheib was hired as head chef for the White House by first lady Hillary Clinton 11 years ago & continued to serve the Bush family until 2005 when he was dismissed by first lady Laura Bush. Scheib was replaced by his assistant Cristeta Comerford, making her the first female to hold the White House head chef position.

Stay tuned for the Walter Scheib Key West Basted Shrimp Recipe post coming soon.

Eat well & Laugh often!

Celebrity Chef Gordon Ramsay Outwits Pop Veteran Sir Cliff Richard

June 12, 2006 | Posted by Allison as Tid Bits & News, Celebrity Cooks at 9:00 am | Comments »

Gordon Ramsay Sir Cliff Rihard.jpg This was too good to pass up, particularly with our recent Gordon Ramsay posts. During a filming of celebrity chef Ramsay’s The F Word British cooking show, the host outwitted his guest to the latter’s chagrin.

British pop veteran Sir Cliff Richard was left red-faced & steam-eared when Ramsay tricked Richard into criticizing his own brand of wine. The singer owns vineyards in Portugal & is quite proud of his Vida Nova wine, yet he may lack the educated wine-tasting palate. Let’s let Ramsay explain in his own words.

“Sir Cliff Richard told me to f**k off! Sirs can’t swear like that! Cliff’s got this vineyard in Portugal that he’s obsessed with, he’s crushing grapes and all the rest… so we had this brilliant wine-tasting challenge.

“He thought one of the wines was amazing. Of course it was, it was $550 a bottle. Then we got to one which I told him was a $20 wine.

“He said, ‘That’s rubbish! I wouldn’t pay for that. It’s tainted, it tastes like vinaigrette. I’d never even buy that.’ “I said, ‘Cliff, that’s your own wine!’ He went bananas. He bent over and whispered in my ear, ‘F**k yourself.’”

And that’s what I call a good wine tasting!

Eat well & Outwit often!

Gordon Ramsay’s Pumpkin Risotto with Parmesan Recipe

June 8, 2006 | Posted by Allison as Celebrity Cooks, Pasta Please at 12:21 pm | Comments »

Pumpkin Risotto.jpg Don’t let this Gordon Ramsay Pumpkin Risotto with Parmesan recipe leave you foulmouthed. Enjoy this truly unique risotto this weekend & treat yourself to something new & delicious.

Ingredients:

Large wedge of ripe pumpkin
Olive oil, for cooking and to drizzle
1 cup chicken stock
1 cup risotto rice
S & P
2 tablespoons butter
1/2 cup Parmesan cheese, grated
Small handful of sage leaves

What’s Next:

Cut the pumpkin into small cubes or get your pumpkin puree ready.

In a skillet- heat oil over medium heat. Add the pumpkin and cook gently for 5 minutes, stirring occasionally. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth.

Bring the stock to a simmer in a pan and keep it at a gentle simmer over a low heat. Heat a little olive oil in a larger saucepan and tip in the rice. Cook, stirring frequently, for a minute, then add a ladleful of hot stock and stir until it is almost all absorbed before adding another ladleful.

Repeat until you’ve reached your last few ladlefuls of stock. Taste the rice to see if it is al dente. If not, add more stock. Add the pumpkin purée and reserved pumpkin, stirring through and seasoning to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.

Heat a thin layer of olive oil in a small frying pan until hot. Fry the sage leaves for a few seconds until crisp then drain on kitchen paper.

Ladle the risotto on to warm plates and tap the bottom of each plate gently to spread it out. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.

Eat well & Laugh often!

UK Celebrity Chef Gordon Ramsay Signed with Channel 4

June 8, 2006 | Posted by Allison as Celebrity Cooks, The Facts / History at 9:20 am | (1) Comment »

Gordon Ramsay.jpg

British Celebrity chef Gordon Ramsay has confirmed his title as Britain’s most loved & respected chef yesterday by signing a contract with Channel 4 believed to be worth about $10 million. With this new deal, Ramsay has become one of the highest paid chefs in the UK.

Ramsay, famous for his fresh approach on cooking & the English language, is a welcome addition to the channel. His decision to sign is a relief to Channel 4’s director of programs Kevin Lygo after ITV, a competing channel, made a bid of about $6 million to woo the foulmouthed chef.

The 39-year-old chef presented the first series of Hell’s Kitchen two years ago & has been trying to balance his TV work with his growing restaurant empire ever since. Stay tuned for Gordon Ramsay’s Pumpkin Risotto with Parmesan Recipe coming soon.

Eat well & Laugh often!

Paula Deen Squash Casserole & Blueberry Tart Recipes

May 16, 2006 | Posted by Allison as Celebrity Cooks, The Sides, Dessert Recipes at 12:27 pm | (4) Comments »

Paula Deen Cooking With.jpg Now that we know a little more about the woman & chef Paula Deen, let’s mosey on over to the kitchen & cook up her famous Squash Casserole & Blueberry Tart. Here we go!

Paula Deen Squash Casserole.jpg

Paula Deen Squash Casserole Recipe

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

What’s Next:

Go ahead & preheat your oven to 350 F, or 175 C.

In a large skillet- saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet- saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

Paula Deen House Seasoning Recipe

Ingredients:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

What’s Next:

Mix ingredients together and store in an airtight container for up to 6 months.

Blueberry Tart.jpg
Paula Deen Blueberry Tart Recipe

Ingredients for Crust:

1/2 cup powdered sugar
1 1/2 cups all-purpose flour
3/4 cup butter, softened
1/2 cup finely chopped pecans, or your favorite type of nuts

Ingredients for Filling:

2 (3-ounce) packages cream cheese, at room temperature
1 cup powdered sugar
1 cup heavy cream
1/4 cup sugar
1 (21-ounce) can blueberry pie filling

What’s Next for Crust:

Go ahead & preheat oven to 350 F, or 175 C.

Combine powdered sugar, flour, and butter in the bowl of a food processor, processing until mixture forms a ball (you can combine dough by hand, if desired). With your fingers, press dough into a 12-inch tart pan with a removable bottom, taking care to push crust into indentations in tart pan. Pat nuts onto crust. Bake for 10 to 12 minutes, or until very lightly browned. Let cool completely before filling.

What’s Next for Filling:

In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with the hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top it with blueberry pie filling. Refrigerate until well chilled, at least 2 hours.
Eat well & Laugh often!

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