Articles from Art Culinaire (March 22, 2009)

1-53 out of 53 article(s)

Title	Author	Type	Words
Baby octopus with black rice and braised pork a la plancha (serves 4).		Recipe	422
Be your harshest critic and push yourself as hard as you can.		Interview	633
Chestnut sweet; temura with red bean sauce (serves 4).		Recipe	550
Chilled octopus soup (serves 4).		Brief article	183
Cod cheeks with pickled peppers, long beans and chorizo sauce (serves 4).		Recipe	688
Cooking without a blindfold: we were very proud of what we did at Craigie Street, but it's also nice to come to a place like Craigie on main and take the blindfold off. i like being able to say 'yes' a lot of things we couldn't before.		Interview	1172
Crab kadayif with lemon, pistachio and creamed pea tendrils (servers 4).		Recipe	365
Crispy octopus with butternut squash and pomegranate seeds (serves 4).		Recipe	361
Crispy octopus with fried lemons and pimento emulsion (serves 4).		Brief article	261
Crispy sweetbread nuggets with blood orange aigre-doux (serves 4).		Recipe	457
English pea soup with ham hock terrine (serves 4).		Recipe	482
Fromage da tete with matsutake mushrooms and quince puree (serves 4).		Recipe	936
Grilled diver sea scallops with pea morel raaout (serves 4).		Recipe	416
Grilled lamb tongues with turnip puree and garlic almond foam (serves 4).		Recipe	511
Headmeat: an enticing taboo: a man is not paid for having a HEAD and hands, but for using them. Elbert Hubbard.			1441
Lam brains with merguez and sausage reduction (serves 4).		Recipe	707
Meticulous simplicity: it's the complete opposite of toiling away and making endless adjustments to a recipe with the intent of achieving the best final product you can.		Interview	1165
Miso and red chili marinated Scottish salmon collar (serves 4).		Recipe	352
Monkfish cheeks with piperade and piquillo sauce (serves 4).		Recipe	436
Monkfish tagine with fereek, sugar snap peas and lemon confit (serves 6).	Oliviers, Les	Recipe	371
Octopus and razor clams in a smoked-tomato broth (serves 4).		Brief article	196
Octopus and squid ink cookies (16 cookies).		Brief article	316
Octopus and tempura shiso taco with wasabi tobiko (serves 4).		Brief article	226
Octopus bloody mary (serves 4).		Recipe	428
Octopus croquettes with pickled vegetables and horseradish aioli (serves 4).		Recipe	471
Octopus pancakes with beer syrup and maple mayonnaise (serves 4).		Brief article	333
Octopus terrine with shaved artichoke and celery vinaigrette (serves 4).		Recipe	365
Pea soup with cockscombs, duck tongues and morels (serves 4).		Recipe	435
Poached octopus with tomatoes, saffron rouille and mizuna pesto (serves 4).		Recipe	571
Pork cheeks with caramelized apples.		Recipe	352
Pork jowl croutons with green tomato jam and ginger salad (serves 8).	Demoura, Mas Cal	Recipe	516
Potato stuffed spring corn with salted cherry blossom tempura (serves 4).		Recipe	483
Roasted duck neck with serrano chips, matsutake and game bird consomme (serves 4).		Recipe	748
Roasted octopus and brioche with slow cooked egg and bearnaise foam (serves 4).		Recipe	459
Serviceware.		Interview	2831
Serving the whole beast on a small plate: as a chef, you spend more time in restaurants than you do at home. I spend more time next to my sous chef than I do with my wife. you need to be getting along.		Interview	1019
Smoked anago wrapped kenchin tempura (serves 4).		Recipe	428
Snow crab tempura (serves 4).		Recipe	332
Speak for itself: I want the artistry of the dish to be in the month and not on the plate.		Interview	936
Spoon lamb and pea pilaf en croute.		Recipe	438
Squid head stuffed peppers with potato blinis and squid ink sauce (serves 4).		Recipe	565
Step by slow deleberate step.		Interview	523
Stuffed artichoke with pea paella and chorizo (serves 6).		Recipe	374
Sweet pea dessert medley (serves 4).		Recipe	1000
Tempura medley (serves 4).		Recipe	881
The loose canon who had it right all along: he taught me how to cook from the heart, with a classical root but with an eye toward the needs of the moment. that's really who I believe I am.		Interview	914
The mighty.		Interview	2240
The octopur: a mysterious delicacy: the most beautiful thing we can experience is the mysterious.	Einstein, Albert		2088
The spicy life of a journey woman.		Interview	1198
The sweet tale of a bitter secret: burdens are the foundations of ease and bitter things the forefunners of pleasure".			1302
The unbearable lightness of frying.			659
Veal brain with sunchoke puree, crones and grapefruit sauce (servers 4).		Recipe	367
Yakitori glazed octopus tips (serves 4).		Brief article	181