Kitchen Remodeling Ideas of 2018

Everything is changing and updating, the most important part of our house is the kitchen, because we need use it to make something to eat. So what can we do to make kitchen remodel?

Everyday we have meals, so everyday we make meals in our kitchen. There was someone said that a dish can show the character of the person who made it. Actually, it is true, when we are making the dish with a joyful mood, the dish must be delicious; on the other hands, if we have a bad mood, the dish we made can not be able to eat. Meanwhile, everyday we make them in a place which is called

 

As a matter of fact, it may be nothing can help us do a better dish, but it do affect our mood when we make the meal. If we are in a good mood, we will be more confident, that do help us make a dish better. So this article is going to talk about the ideas of kitchen remodel in 2018.

   First of all, these parts of your kitchen need to be remodeled, they are design fees, installation, appliances and ventilation, cabinetry and hardware, countertops, lighting, flooring, doors and windows, walls and ceilings, faucets and plumbing and others. Second, if your kitchen is small, there will be less options of your kitchen remodeling. The cost of remodel a small kitchen is usually between $5,000 and $15,000, which is depended on your ideas. Generally, people usually do not make a big change to their small kitchen, they just make some small project, buy something delicate or do some DIY objects, all these will not be over your budget, you can do these changing in such a cheap cost. For example, you can do some green updates like LED lighting and environmentally friendly faucets; or you can make a pull-out countertop so that you can have a little more space, even you can change your old appliances to small ones, which can give your a bigger kitchen.

kitchen, this is a place where wonderful dishes were born, a place where chef can do their best to make a wonderful dish that will be admired by everyone who eat it. So if I were you, I would like to work in a fantastic kitchen instead of a messy one. Besides, when you are working in an amazing kitchen, the meal you make will be more delicious; but when you see a messy one, you do not even want to step in much less working in.

 

 If you have a budget between $10,000 to $15,000, you can:

  • Change your kitchen sink and faucet to the new ones
  • Change your appliances to the new ones
  • Use inexpensive materials like laminate, vinyl and tile
  • Do some paintings on your walls and ceilings
  • Install energy-efficient lighting
  • During this remodeling, you will do some small jobs by yourself. You should try your best to do some jobs in person, you will find the fun in it, but if you are unable to do that, do not try it with blind eyes, call the professional to help you, and the money of hiring is also in the budget.

If you have a budget between $15,000 to $30,000, you can:

  • Use high-quality materials like stone, wood and metal
  • Install cabinets in custom
  • Change your appliances to the high-end ones
  • Rewiring and recessing the lighting
  • Change your floor

When you have a bigger budget, you can leave the jobs to the professionals instead of yourselves, these jobs are difficult for you anyway, so they can help you a lot of jobs such as refinishing or refacing your countertop, painting the walls and ceilings, installing new lighting and rewiring some electrical work. When you want to change a custom cabinet, you might move some steel pipes, if you are not the professional, a big disaster will happen.

If you have a budget between $30,000 to $50,000, you can:

  • Do anything mentioned above
  • Change a granite countertop
  • Add additional overhead lighting
  • Change hardwood flooring

When you have such a budget, you will have more options of changing your kitchen, you can remodel it to whatever you want it to be.

If you have a budget more than $50,000, there will be no need for you to think about what you are gonna remodel, you can absolutely hire a kitchen designer to help you change a custom kitchen which just belongs to you.

A kitchen is like a heart of a home, because all the meals will be made in it, and the most important and happiest moment is eating. After a whole day of tired work, the moment you step into your house, the meal is ready and your wife and children are waiting for you, that must be the happiest time of a day.

If you are a cook or someone just like cooing, even crazy about it, the kitchen must be your heaven, when you step into your kitchen, you may forget all the bad things behind your mind, just focus on making the dishes, and concentrate on what you are creating. You may see the food as your baby, as your wife or anyone you love, because only in that feeling, you can create the most delicious food in this world. So you need a wonderful kitchen to help you make your dream come true instead of a messy one

Are these ideas fantastic? If you think that they are helpful and useful, the next step is to move your body and remodel your kitchen.

When you are making a wonderful kitchen, during this process, you can also get the feeling of joy, and finally you make it, a wonderful kitchen appears in front of you, you can not help but run into your kitchen to make something delicious for your family.

So stop waiting, make your budget and plan immediately, and just do it.

 

 

Awesome Barbecue Recipe You Shouldn’t Miss

Many a Barbecue Recipe for you and I true believe that you don’t want too miss these gorgeous babies.

Cheese Steak Barbecue Recipe

This cheese steak recipe is literally mouthwatering! You can watch this video to learn how to cook this delicious baby.

Ingredients

Ribeye steak in thin slices

1 large onion

1 diced canned chili

Chipotle peppers

Salt & pepper

bread

Shredded pepper Jack cheese

 

Drumsticks

Grilling up a batch of chicken thighs, drumsticks or whole legs can be a wonderful alternative to the overused chicken breast. The dark meat is full of flavor and doesn’t dry out as quickly as its white counterpart. But chicken legs can burn easily if you don’t know how to cook them properly.

Barbecue Recipe

Ingredients

1.5-2 lbs. Fresh Chicken Drumsticks

1 table extra virgin olive oil or preferred oil

Barbecue Sauce

Instructions

  1. Marinate drumsticks in barbecue sauce and put in refrigerator for a minimum of 30 minutes.
  2. Preheat the oven to 400F℉. Grease a cast iron skillet with olive oil and heat up over medium heat until warm.
  3. Place drumsticks in the pan and cook chicken drumsticks for about 8 minutes until the surface turn into a light brown color.
  4. Transfer the pan in the preheat oven and cook for 20-25 minutes or until the sauce is starting to brown around the edges and the thighs are totally cooked through. During this period of time, you need basting the drumsticks with barbecue sauce twice.
  5. Remove pan from oven and baste with barbecue sauce one last time. Let the drumsticks cooling for few minutes and serve warm.

Smoke Ribs

This is a great tasting recipe. Just give a try and you can make adjustments to the seasoning ingredient amounts the next time around so the rib flavor is more to your taste. And you need a little something on the side…maybe a nice garden salad, or some cornbread. This easy smoke ribs is one of my most delicious ribs recipes which have surprised my lovers a lot. If you don’t have a lot of time, this easy barbecued pork spareribs recipe is the one for you. You won’t be spending a lot of time making rib rubs or homemade barbecue sauce. I bet you won’t to miss these smoked really well babies. And I have to say this flavorful outdoor cooking absolutely the one need a moment to appreciate how awesome it is. As for how to cook ribs, here it is.

barbecue recipe

Ingredient

Pork spare ribs

Barbecue sauce

White and brown sugars

Paprika

Garlic powder

Black pepper

Ground ginger

Onion powder

Rosemary powder.

Instruction

  1. Rub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix. (It’s a mix of white and brown sugars, paprika, garlic powder, black pepper, ground ginger, onion powder, and rosemary powder.)Place the ribs on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 8 hours. When ready to cook, remove the ribs from the refrigerator and let them come to room temperature, about 30 minutes.
  2. Place seasoned ribs on strategically set-up grill. Place a tray of water inside the grill to keep the meat moist, turn half your grill off and the other half on low, and place the ribs on the off side.
  3. Cook the ribs for 5 to 6 hours. Slather some barbecue sauce over the ribs and cook for few minutes more. Check for doneness by lifting up one end of a rib rack. The rack should bend slightly in the middle. (The meat should not fall off the bone. It should be pink in the center with smoke lines running around the cut areas.) If it does not bend, continue to cook, covered, until it does. (Do not poke the meat with a thermometer.)
    1. Transfer the rack to a cutting board and slice. Serve warm with extra sauce.

    Pulled Pork Shoulder

    This Outdoor cooking makes enough Pulled Pork Shoulder for a good sized barbecue, if you want to share, or quite a few fantastic meals. This Smoking meat works well for pork shoulder or butt, so watch for sales at your favorite meat counter or butcher. Pulled Pork Shoulder will become a year round favorite recipe for your smoker. Making a large Pulled Pork Shoulder, you can count on several meals with very little effort. It takes a little advanced planning because smoking is a slow process, but it’s well worth the wait.

barbecue recipe

Ingredients

7-8 pound pork shoulder or butt

2 T of your favorite mustard

Rub

1/4 C paprika

1/2 C chili powder

1/2 C brown sugar

2 t ground black pepper

2 t cayenne pepper

2 t dry brown or yellow mustard

1 T garlic powder

1 T onion powder

1 T ground cumin

1 t salt

Instructions

  1. Using paper towels to dry the pork shoulder then spread 2 tablespoons mustard over the meat. In a medium bowl, mix the rub ingredients well and set aside. Then coat the pork shoulder thoroughly with the rub and wrap tightly in plastic wrap. Refrigerate overnight.
  2. Set the smoker to 225℉. Once preheated, add chips per your manufacturer directions. Add wood chips only for the first 3 hours. Add the meat and the meat probe thermometer if you have one. After that, you can add more wood chips if you really like that extra smoky flavor.
  3. Smoking for about 2.5 hours. Then pull the shoulder (butt) from the smoker and let it rest for at least a half hour wrapped tightly in foil.
  4. Serve the Pulled Pork Shoulder with your favorite sides, such as cole slaw, baked beans, and mac and cheese.

Mouth Watering Cheese Steak Recipe

cheese steak recipMakingdeliciousfoods is an interesting experience for most of gastronomes. In this article, I will share the cheese steak recipe to help you make a delicacy.

Introduction

Do you have admired those people who can do all kinds of delicious foods like me? I always feel miraculous When I see they can make the foods enjoyable and easily in the reality shows. I also have watched them to do the cheese steak, and was attracted very much. So, today I will introduce the cheese steak recipe to you.

Just like some reality show shows us, it is a kind of life attitude to making food. With the development of the science and technology, our life standard is growing better and better. However, without the pressure of the food and clothing problems, our heart is getting more and more difficult to satisfied. We feel empty in our brain, finding the meaning of the life is not easy. And, we also don’t know what to do. So, it is important to find something interesting to do during our spare time. And I think, to study cooking is a good choice. It is not only can fill our free time but also exercise our ability of practicing. Imagining in a spare family time in an afternoon, you are resting with your husband, then you make a delicious food. Isn’t it a happy thing? It is not only satisfied with your passion, and you may share more delight with your lover. Now, the cheese steak recipe time!

Ingredient

The cheese steak recipe should conclude the following ingredients: Ribeye steak in thin slices (The base ingredient (as stated in the title of this recipe) is steak, so get some nice rib eye. You will need very thin slices, so ask the person behind the counter if they are willing to slice it for you. Freezing it first will make the slicing a lot easier.); 1 large onion , 1 diced canned chili , Chipotle peppers, Salt & pepper, bread , Pepper Jack cheese (shredded) .

Instruction

Here is the instruction of the cheese steak recipe.

Firstly, before you begin to make the cheese steak, you should cut The steak into strips first, and preferably to pat off the blood with the back of the knife. And, Put the steak in a bowl and put it in the refrigerator. cheese steak recipe

Then, you can use your regular skillet or a Mojoe Griddle. And heat it up, then spread some oil.

Secondly, cooking the sliced onion. When that starts to brown up, add the chilli and 2-3 diced chipotle peppers. Cook until the onions are a nice light brown color, then move them off to the side.

Thirdly, it’s time to cook the meat! Take the steak out, and it is going to cook really fast, so be careful not to let it cook too long. Add some salt and pepper while it is cooking.

cheese steak recipe

Then, when the meat is a nice brown color, bring the onions back onto the skillet, and mix with the meat. Also add the Pepper Jack cheese on top. Cover with a lid to help the steam melt the cheese.

cheese steak recipe

Finally, Warm up the bread, then put everything together: mingling the steak in the middle of the bread. and enjoy your cheeses teak sandwich!

Some tips for skillet

In the process of the cheese steak recipe, we should use the skillet. But there is some dangerous tips should we note.

Do not burn empty pans for long periods of time to avoid deformation and damage to parts. The handle of the frying pan and the soup pot is designed with spot welding. But it’s not completely insulated from the heat transfer. Especially if the fire just shatters the handle. If the handle is too hot, it is recommended that you use a non-hot gloves to avoid sunburn. To avoid over ironing the pot is to wash and steam scald. Please clean the pots and pans at room temperature. Stainless steel is more likely to be washed after heat. Because of the impurity of gas, after long-term use, the appearance of stainless steel is easy to be huff and yellow by the gas impurities. Don’t add salt to the PAN when it is heated to prevent corrosion of the stainless steel surface. After long-term use, the pot bottom sometimes appears white spot, which for food and salt for cleaning of the residue such as pot food burnt, just pour a little water and heat, with a cleaning agent and a cleaning pad. If you are seriously worried, please let the water soak for 4-8 hours before cleaning.

Ending

After reading the cheese steak recipe, do you feel confident to make it? A high quality life style is that we live a meaningful and substantial life.

Maybe, we may lose in the material life and forget to enjoy ourselves. We work day by day. And even, we feel anxiously. Even we can’t worried about our food and clothing, but the price of the houses, cars and any other material things may given us some pressure. We gradually become the slave of the life. Sometimes, we should let us return to the beginning. And stop to enjoy our life.

In that way, let us cooking a tasty cheese steak to let us calm down. And have a good think of the value of the life. Actually, only if you are willing to do, you will find the interests of cooking. Maybe this cheese steak recipe is easier, but the connotation included in is much meaningful. Hope you live a good and meaningful life forever!

 

5 Camping Recipes So Good

Today I want to introduce you five delicious campfire cooking that easy made and satisfying. You can miss anything except my recommendations. Come and take a sight now!

I love campfire party, the stars shining in the totally natural darkness when you and your friends are gathered around the campfire with romantic sounds of guitar. Nothing can be better than a well planned campfire. And the best part of it is that you can make yourselves cooking by using opening fire. You can not only receive the delicious food but also the satisfaction of the process of cooking. I collect many recipes for campfire including dishes and desert, and I think it is a pity not to share them. I will give you five of my favorite campfire cookingrecipes so that you can enjoy with your friends.

Introductions

  1. Smoked Bacon and Smoked Eggs

The smoked bacon and eggs is a classical one for campfire cookingwhich is very popular in Texas. The may tool you need is a medal mould. Simply talk, just break the egg and add it to a bowl shaped mould where a piece of toasted bacon placed in. Then cook them together until the egg wraps the bacon. Then put it between two sandwich bread and serve it. That’s really a delicious campfire cooking!

  1. Campfire Parmesan Popcorn

This recipe is even more easy and convenient than the last one and shows the simplicity obviously. What you need is a campfire popcorn pot all you need to do just preheat the pot to a proper temperature and warp the corn with aluminum foils. Waiting for few minutes patiently and the popcorn snacks will be served for your kids. But normal popcorn is not attractive enough, so for seasoning you can add some parmesan cheese and salt and sugar in the popcorn. Believe me that the aroma that full of air will make everyone’s mouth full of saliva.

  1. Beef Stew Packets

Imagine that there is a campfire hide in deep forest and a bunch of exhausted travelers sit surround a Dutch oven which is boil and bubbling constantly. What a traditional campfire style! In my mind the stew style is the best cooking way for campfire. For this one you need some pounds of beef and carrots and cubed potato, and other sauce or seasonings. All you need to do is that to mix them together in appropriate time and wait patiently until the beef is totally tender. Then enjoy it!

  1. Lemon Dill Grilled Fish Fillets

Toasted fish is also a good choice for campfire cooking especially when you make your camp aside the river bank. If you can get a fish, I strongly suggest you make this cooking with fresh fish meat. First of a deal with the fish, cut off its scale and gill (don’t hurt your finger!). And then open its belly and throw the guts. Prepare some diced lemon and other seasonings like salt or pepper. Warp the chopped fish and squeeze some juice on the surface and add the seasonings as desired. Finally toasted it for few minutes prevent the fish is over cooked.

  1. Campfire Toasted Burritos

This is probably my favorite campfire meal. I usually made the taco meat at home in advance and freeze them. This way it acts as its own ice, and it’s perfect for Day 2 of camping because it needs the extra time to thaw. These burritos assemble quite easily, and they are perfectly melted and just slightly crisp after cooking. Commonly we need a bowl of cooked white rice and some cheese as additions. All in all just mix those ingredients together and set them in the Burritos and warp it with foils. Toasted for 3 minutes over smoldering coals and it will be well done.

Skillet Fried Catfish for Weekends

Fry it, bake it or crust it! Catfish is one of the tastiest fish around. Here I would like to share with you one of the easiest Cast iron frying recipes—-fired catfish for weekends. If you don’t think you like catfish then somebody didn’t do something right. This perfectly Southern-style fried catfish should not be underestimated. To make this catfish extremely crispy, I use cornmeal which can offer a perfect light and crunchy texture without a greasy taste. Whether cooked at a fish shack, at a Saturday night fish fry or on the banks of a winding river, there are countless ways to prepare it. However I like this one best: deep-fried catfish which coated with a crunchy cornmeal and serve with lemon. Hope you like it.

Fried Catfish for Weekends 

INGREDIENTS:

5 pounds catfish fillets (all cut to about the same size)

1 gallon canola oil
3 cups cornmeal
3 cups all-purpose flour
Garnish with lemon wedges.
Salt and freshly ground black pepper
1 small jar yellow mustard
Lemon wedges for garnish

INSTRUCTIONS:

Mount a 17 inch Cast iron skillet on a propane burner. Fill the pan two-thirds full with the canola oil. Heat the oil to 360 ℉.

Put the fish fillets in a single layer on wax paper-lined baking sheets. Season both sides of the fish with salt and pepper. Brush each piece on both sides with about 1/2 teaspoon of the mustard. Combine the flour and cornmeal in a clean paper grocery bag. Drop each fillet into the flour mixture and shake the bag to coat well.

Place the fillets into the hot oil one at a time. Be careful not to overcrowd the pan and keep the temperature of the oil. Or you won’t get crispy fish. Remove the fish as soon as possible by using the slotted spoon when they flu oat and the next minute will be light brown.

Place the cooked fillets inside the clean grocery bag to drain and keep warm.

If you bought catfish fillets from the store they should be already remove the bone and skinned. If not, you can simply pull out all the bones with a pair of pliers. It’s quick and easy. You can also use the pliers to skin the fish. Just hold one end with a towel or stick a fork in it and pull the skin off with the pliers. It should come off in one piece. Before you start frying, have another clean paper bag lined with several paper towels and a slotted spoon ready at the cooker. This simple and traditional method of frying thing always produces a flavorful, crunchy crust. Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help it crispy. And you need always take care around hot oil. Never leave it unattended even for a moment. Be sure that kids and pets are well away from the cooking area. I can’t hold myself when frying this smell really good babies. Once all the catfish fried, it is time to enjoy! I eat one piece after another as fast as I can. These are a little spicy and certainly crunchy, while the fish meat really tender and well cooked. Or you can finish the fish off with a big spritz of lemon, and chase it all down with an ice cold beer. Grab all your friends to join in the party. Trust me, you’ll never believe that bottom feeders could have tasted this good. So why not try this easy but tasty catfish this Saturday night!

Next time I would like to share with you another very tasty but easy Cast iron skillet recipe. It is Crispy Fried Spareribs Skillet. First marinated with garlic and vinegar and then deep fried until browned and crisp. The crispy exterior is one big reason these ribs are so awesome. The ribs are cut into very small individual portions, creating a large surface area for the batter. I must say they’re an addictive plate of pork. This is a simple spareribs recipe that can be served as an appetizer or main dish. I love having this as an appetizer. It also goes well with almost any dipping sauce. Hope you like.

French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake

In my opinion, chicken is one of the tastiest meats in the world. Also, you can do almost any dish with it. You can put it in pasta, paella, or curried dishes. Chicken meat makes for some of the most amazing soups, too. Now when you pair it with something as delectable as tomatoes drenched in olive oil and pretty rice cakes, they sound healthily chic. Well, here is a French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake recipe for those who might be having chicken and risotto cravings out there.  The recipe title alone would make you positively hungry, don’t you think so?

Serves: 4

CHICKEN

4 French breasts of chicken
2 Tbsp olive oil
1 tsp chopped parsley
1/2 tsp chopped thyme
Salt
Milled peppercorns
As needed, Olive Oil Tomatoes

ROASTED GARLIC EMULSION

1 cup garlic cloves
As needed, Giancarlo’s Brodo
2 Tbsp honey
1 oz butter, unsalted
1/3 cup white wine
2 shallots, minced
1½ cups heavy cream
4–6 Tbsp butter, unsalted, cold
Salt
Freshly ground black pepper
2 Tbsp extra-virgin olive oil

RISOTTO CAKES

3 Tbsp butter, unsalted
1 Tbsp olive oil
1 leek, thinly sliced and diced
1 cup raw short-grain Italian rice (Vialone Nano)
2½ cups Chicken Brodo, hot
2 Tbsp chopped basil
2 Tbsp chopped parsley
3/4 cup shredded Asiago cheese
4 Tbsp whole butter, unsalted
4 Tbsp cream
Kosher salt
Freshly ground black pepper
As needed, clarified butter

ASSEMBLY

8 artichoke halves, prepared as in Grilled Sea Bass recipe
1/4 cup petite peas
2 Tbsp whole butter, unsalted
To taste, kosher salt
1/2 tsp minced fresh mint leaves
*Make the risotto cakes at least 3 hours or up
to 1 day before preparing the rest of this dish.

CHICKEN

1. Place the chicken in a bowl with the olive oil, parsley, thyme, salt, and pepper. Toss to season evenly.

2. Chicken can be roasted or grilled to your liking. I prefer placing the chicken on a rack over a pan and roasting for 6 minutes at 425ºF, then another 8–12 minutes at 325ºF, until the chicken is just done and the juice runs clear. Keep the chicken warm.

ROASTED GARLIC EMULSION

1. Place the garlic in a small pan. Cover to three-quarters depth with the brodo. Add the honey and butter. Bring to a gentle simmer and cook until the garlic cloves are tender, 10–12 minutes. Remove garlic cloves and reserve the broth.

2. In a saucepan, simmer the wine and shallots until reduced to about 1 oz.

3. Add the garlic cloves to the wine reduction. Add the cream and 2 oz of the reserved broth. Simmer until the liquid is reduced in half.

4. Puree the mixture with a hand blender while slowly adding the cold butter. Do not allow the emulsion to break.

5. Strain the emulsion and season with salt, pepper, and the olive oil.

RISOTTO CAKE

1. Place the butter and oil in a heavy-bottomed pan. Add the leek and cook until soft.

2. Add the rice and cook 1–2 minutes. Add half of the brodo, bring to a simmer, and cook slowly until all of the liquid is absorbed.

3. Add the remaining brodo and cook until it is absorbed and the rice is tender but still slightly firm.

4. Fold in the basil, parsley, Asiago, butter, and cream. Season with salt and pepper. Spread the mixture on a small pan 1 to 1½ in. in height. Cool in the refrigerator overnight.

5. Cut the chilled rice mixture into the desired shapes. Pan-fry the cakes in clarified butter until golden brown on each side.

ASSEMBLY

1. In a saucepan, take the artichoke halves, peas, butter, and mint along with the remaining reserved broth and cook for 2–3 minutes until items are hot.

2. Place the risotto cake in the middle of the plate. Top with the chicken breast. Around the plate, distribute the peas, artichokes, and tomatoes. Lace the emulsion over the items on the plate from a squeeze bottle, or place spots of sauce around the plate.

Now this recipe is a bit tedious to prepare and would consume a lot of your time, too. To maybe remedy that, I suggest you read the entire French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake recipe once. That way, you would be able to estimate the work you might need to do. Then, make a list of all the ingredients you might need and make sure you have all of them before you start cooking. Lastly,  follow the recipe as it is written so that there’s less likelihood that you’d bungle the finished product.

Lobster Burger with Foie Gras and Yellow Tomato on Vanilla Brioche

One of the most beloved delicacies in French cuisine is foie gras while one of the most beloved foods in America is the burger. So what better way to introduce your friends to French dishes than to present them with this fusion dish. This is especially great for those who are reluctant gastronomic adventurers. And don’t worry, a healthy helping of  Lobster Burger with Foie Gras and Yellow Tomato Vanilla  Brioche will not disappoint, even those who are new to French cuisine.

Serves: 6

10 oz raw shrimp, peeled and deveined
6 oz sole
1 squeezed lemon
4–5 oz heavy cream
A dash of Tabasco Sauce
Salt or sea salt, to taste
Ground white pepper
2 tsp Spice de Cosette
1 lb raw lobster meat (small dice from whole lobsters or diced raw tail meat; see Note)
1 Tbsp chopped dill
1 oz shallots, diced and sautéed
6 slices foie gras
12 enriched vanilla brioche buns
12 yellow tomato slices
Extra-virgin olive oil
1 oz frisée
1. Place the shrimp and sole in a food processor and puree. Add the lemon juice, cream, Tabasco, salt, white pepper, and Spice de Cosette.

2. Remove the puree from the food processor and place in a bowl with the diced lobster meat. Add the dill and sautéed shallots, mix well, and let the mixture rest for at least 2 hours in the refrigerator.

3. Shape the mixture into 6 equal patties and grill 1–3 minutes on each side.

4. When the burgers are almost done, place a heavy iron skillet on top of the grill, pour some extra-virgin olive oil, and cook the foie gras in medium temperature.

5. Split the buns and place a slice of yellow tomato on the bottom of each. Place a lobster burger on top of each tomato slice and a slice of foie gras on top the tomato. Place some frisée on the foie gras and cover with the top half of the bun.

Note: Lobster meat can be difficult to remove from the shells. Plunging the whole lobsters into boiling water for1–2 minutes makes the job easier. The lobster should not be fully cooked for this recipe.

If you know how to use a food processor, a grill, and a skillet, then this recipe would be easy as pie to follow. Plus, you don’t have to scour the city for the ingredients because they’re quite easy to find in most supermarkets. The lobster and the foie gras might be a bit too pricey for an everyday fare though. More so if you’re only making it for yourself.  So I suggest you make Lobster Burger with Foie Gras and Yellow Tomato Vanilla  Brioche during those special occasions, especially when there’s somebody around you want to impress.

7 Top French Chefs of All Times

French cuisine is among the most interesting cuisines in the world today. It is one of the oldest and most stylish cuisine out there. And this is partly due to the wonderfully brilliant and amazing French chefs that have made innovations and breakthroughs in the French culinary world. Now here are the seven top French chefs that have had huge contiributions in the history of French cuisine.

7. Bernard Loiseau

Bernard Loiseau was born on January 13, 1951. He first got interested in the culinary arts when he was a teenager. At that time, he was an apprentice of the famous Troigros brothers in Roane at their equally famous restaurant La Maison Troigros for about three years. He was among the biggest supporters of the simpler and more delicate dishes of Nouvelle Cuisine, and his restaurant La Côte d’Or was among the most sought after dining places in France. In fact, he was such an icon of the said style that many believe he inspired the character “Auguste Gusteau” in the highly popular animated movie “Ratatouille”. Sadly though, he committed suicide on February 24, 2003 due to depression caused by his restaurant being downgraded in the Gault Millau guide and being threatened with the removal of one star in the Michelin guide.

6. Joël Robuchon

Joël Robuchon was born on April 7, 1945 in Poitiers, France. He is considered to be among the best and most influential chefs in the world today. In fact, he has been given the Meilleur Ouvrier de France award in 1976 and declared by Gault Millau as the Chef of the Century. As with most famous chefs, he has a chain of popular restaurants, most of which have been awarded Michelin stars, and has also published several cookbooks. His restaurants can be found in major cities around the world. Moreover, he is the mentor of the equally awesome chefs Gordon Ramsay, Eric Ripert, and Michael Caines.

5. Paul Bocuse

Paul Bocuse was born on February 11, 1926. Bocuse is among the proponents of Nouvelle Cuisine and has made significant contributions to French cuisine throughout his career. He was the inventor of the famous truffle soup and has founded the internationally famed Bocuse d’Or, a world chef championship that happens every two years in Lyon, France. According to TIME Magazine, Bocuse is the “grumpy pope of French cuisine” due to the many significant culinary heritage and innovations he has contributed to the world of French cuisine. There are even rumors that he may be about to receive the “Chef of the Millennium” award this year from the culinary Institute of America.

4. Georges Auguste Escoffier

Georges Auguste Escoffier was born on October 28, 1846. Escoffier is among the most notable names in the history of French cuisine. He has been credited by some as one of the founders of modern French cuisine because he was the first to simplify the traditional way of cooking in France. He published many famous cookbooks and invented the delectable dessert we call “peach melba”, which he made in honor of Australian soprano Nellie Melba. Of all his achievements in French cuisine, perhaps the most significant one was his collaboration with the famous Cesar Ritz of Hotel Ritz. He ran the restaurants in several Hotel Ritz and established quite a name in Haute Cuisine as a result. In fact, has been dubbed the “Emperor of Chefs” by Kaiser Wilhelm II for his culinary genius. And in 1920 he was given the National Order of the Legion of Honour, among the highest accolades awarded in France, for his influence and accomplishments in the culinary arts.

3. Marie-Antoine Carême

Marie-Antoine Carême was born on June 8, 1784, which was around the time of the infamous French revolution. He was dubbed the “chef of kings” because his services were most often requested by French society’s elites, even including Napoleon Bonaparte. He was also called the “king of chefs” because he was considered to be the biggest influence of Haute Cuisine in the history of France. He started out as a kitchen helper in a restaurant and then as an apprentice to the pastry chef. It was as a pastry chef apprentice that he started experimenting with elaborate food presentations that made him quite popular among France’s high society. By the time he was in his twenties, he was cooking for a French diplomat and a couple of foreign kings. In his lifetime, Carême modernized and organized the kitchen, wrote several cookbooks with hundreds of recipes, designed the standard chef’s hat, invented new sauces and categorized them, and wrote tutorials on his elaborate pastry sculpture

s. For Carême, presentation is as important as the food that’s being served.

2. François Massialot

François Massialot was among the first popular French chefs in French cuisine history. He was thought to be born sometime in the year 1660 in Limoges, a city in west-central France. He was the chef of several members of the French nobility including Marquis de Louvois, Philippe 1, and Philippe II. Massialot was quite proud of the fact that he cooked for French nobles and even considered himself as some sort of royalty in the world of French cuisine. His most influential contribution to French cuisine are his cookbooks, which were translated into English in 1702 and had been used by other professional chefs until the 1900s. It was also in his cookbooks that crême brulée and meringue recipes first appeared in print.

1. Guillaume Tirel

Guillaume Tirel, more popularly known as Taillevent, was born in the year 1310 in a place called Pont-Audemer, which is somewhere in northern France. Tirel was the chef of the royal French court from the reign of Philip VI until Charles VI. His biggest contribution to French cuisine was the cookbook Charles V commissioned him to compile. It had all the recipes of the food he served in court during his years as head chef. The cookbook was entitled Le Viandier and was, according to experts, the first cookbook in the history of French cuisine. Another influence attributed to Tirel was the consumption of red wines produced in Burgundy and the south of France. By the time of his death he was cooking for Charles VI under the title Head of the Royal Kitchens.

Do you recognize any of the chefs mentioned in this list? Are you a fan of any of them? Well, fan or not, you cannot deny the great influence these men have contributed on the great art of French cooking. It is mostly due to them that French cuisine has become the exquisite tradition that it is today.

 

7 Most Popular French Desserts

I love desserts. Who doesn’t? For the French, it is as important as the rest of the meal. In fact, for many people, it is the most anticipated part of dinner. Now here are the seven most popular French desserts you can try for those French dinner parties you might be planning with your fellow Francophile friends.

1. Tarte de Pommes a la Normande (French Apple Tart)

Recipe: allrecipes.com
This delicious tart is perfect for an after dinner with friends. I can just imagine me baking this for my girlfriends; that is, if I ever get my hands on an oven that works. Haha. But yes, I know a couple of gals who would love this tart, especially because of the almonds. It would even make a perfect treat over coffee or tea.

2. Charlotte Russe au chocolat (Chocolate Charlotte)

Recipe: allrecipes.com
If you know lady fingers, then you know this cake could only be delicious. Obviously I love lady fingers. And more than that, this cake also has chocolate! Yummy! And the recipe doesn’t really require a lot of work. But even if it did, if the end product is as delicious as this, who cares about the hard work. Right?

3. Éclair

Recipe: allrecipes.com
This one is actually one of my personal favorites, which may not really be saying much since I have a sweet tooth and I love almost all sweet things. Still, who could resist eclairs? I, and a lot of my friends, certainly can’t! Plus, if you put them all in a row, they would make a lovely presentation. Perfect for those after-dinner parties.

4. Madeleines

Recipe: allrecipes.com
As I’ve mentioned before, in another post, this mini cake owes part of its popularity to Marcel Proust’s book. But if you ask me, I think it owes a bit of its fame also to its scrumptious deliciousness. If you think I’m just exaggerating, then you have never tasted these sweet confections before, which means you are missing out on a pretty sweet gastronomic adventure.

5. Dessert Crepes

Recipe: allrecipes.com
I just love how these thin pseudo pancakes are so versatile. They can be paired with almost anything. And they are even more delicious when paired with fresh fruits and a dollop of whipped cream. Now, if you want a healthier treat, you could dispense with the cream and just have the fruits as filling. Fruits are, after all, full of fiber and vitamins. Either way, it sounds so yummy, doesn’t it? In fact, just thinking about them is making me hungry.

6. Chocolate Ganache Cupcakes

Recipe: foodnetwork.com
There has been some debate as to where ganache was really invented, in France or Switzerland. If you ask me, it doesn’t matter where it really came from. What matters is that it’s one of the most delicious things in the world. And you can put it as a filling or glaze to almost any pastry! Amazing, right? And the cupcake recipe here is so easy it’s adorable. More than that, I’m a big fan of coffee, chocolate, butter, and cream. So getting all of these tasty flavors in one yummy treat is, for me, pure indulgence. Just amazingly delicious!

7. French Meringues

Recipe: allrecipes.com
Now this one is an old favorite of mine. I’ve been eating these things even before I could read or write! I’m serious. These confections are very easy to prepare and they just melt in your mouth like dollops of snowflakes, only sweeter. And you could make them in different colors, too. You just add some drops of natural food coloring into the mix. But if you ask me, I prefer the white ones. I don’t know why but they look more delicious to me than the colored ones.

Do you love desserts as much as I do? Well then, try out some of these recipes and treat yourself to any of these sweet confections today.

 

7 Easy to Make French Appetizers

An appetizer, according to encarta dictionary, is a small dish of food served at the beginning of a meal to stimulate the appetite; hence the name. In French cuisine, every part of dinner is essential. But if you ask my opinion, I think appetizers might be the most important part, since they sort of prep people for the rest of the meal. Now here are seven easy-to-make French appetizers.

1. Tranches au Fromage (Cheese Toast)

Recipe: epicurious.com
Who doesn’t love toast?! It’s one of the yummiest and easiest foods that you can prepare. And this recipe has cheese and mustard, which are both equally delicious. Plus, this recipe requires only a few minutes to prepare, which makes it doubly amazing. Oh yeah, in case you’re wondering, black bread is another term for rye bread. So yes, the ingredients are easy to find, the instructions are easy to follow, and the end product is pretty delicious. More cheese toast, anyone?

2. Tarte au Fromage (Cheese Tart)

Recipe: frenchfood.about.com
This is another deliciously excellent cheese appetizer. It might take a bit longer than most to prepare, but you wouldn’t regret making it. And yes, it is very easy to prepare. There are no complicated processes or cooking techniques needed. You just need to set the dough for a couple of hours. But other than that, it’s a breeze to prepare.

3. Seafood Fondue

Recipe: cdkitchen.com
I’ve always found fondue recipes cute and fun. And this recipe let’s you see that fondue is not just fun to eat, it is also fun to prepare. Seriously, the whole thing is reminiscent of when you were a little girl playing chef with your little pots, pans, and stove. Who said preparing appetizers has to be all business, right?