Author Archives: Rachel

PopUp Takeout Menu 1/14/21: Poached Cod in Red Wine

This week’s takeout menu included a Caramelized Onion & Tapenade Tart, Poached Cod in Red Wine, and Warm Chocolate Lava Cake with Creme de Menthe Cream. Start the video around 17 seconds to get tips on how to make caramelized onions, how to poach fish in red wine, and how to make the whipped ganache […]

PopUp TakeOut Dec 10/11 Beef Shortribs or Scallops Zoom Cooking Class

Braised Short Ribs in Red Wine Serves 4 3 1/2 lb short ribs of beef 1 qt stock (we use house-made veal demi-glaze) 4 T  canola, or other plain, oil -Season shortribs with salt and pepper.  Heat oil in large, shallow pan and sear over high heat to brown on all sides.  Don’t put too […]

Pop-Up Dinner 11/12-11/13: Steak au Poivre

Please forward this video to 1:25 to avoid the beginning where everyone is getting oriented and lots of dogs are barking! Recipes for the Pop-Up Dinner: Classic French Onion Soup Thinly slice enough onions to yield 8 c.  Put in a soup kettle with 3-4 T oil.  Cover pot and simmer 15-20 minds. Uncover pot, […]

Pop-Up Dinner 10/29-10/30 Braised Duck Leg with Spaetzle

Quinoa SoupDice the following vegetables: 1 large onion, 5-6 carrots, 3 stalks celery, sauté in olive oil until starts to brown. Add 3 qt water or veg stock to vegetables. Cut ½ green cabbage into pot, 1 smallrutabaga, half of a butternut squash and 2 cloves garlic. Add 1 ½ T salt, pepper, and 1 […]

Chocolate Lava Cake

There are so many versions of this cake, and many places that claim to have invented it. This variation happens to be my personal favorite: the proportions are just right. I have to admit, I’m not a chocoholic. I’m a pastry chef who happens to prefer vanilla, or lemon, or fruit. It’s controversial. But I’ll […]

Cod Brandade

For all the tips and tricks to make the most delicious Cod Brandade, check out this video from our Facebook Live cooking series. I always describe this dish to customers as “French Macaroni and Cheese” which makes no sense at all. Brandade has no macaroni – or pasta of any shape – and no cheese […]

Home-made Potato Gnocchi

From our Facebook Live video series: these are the lightest, most delicate Potato Gnocchi. We learned this technique from reading Paula Wolfert’s recipes. She recommends keeping the potatoes as dry as possible at all times, to keep the gnocchi from getting weighed down by liquid. So this recipe is really just a technique, and a […]

Financiers, French Almond Cakes

From our recent Facebook Live video series! Here’s how to make these delicious, melt-in-your-mouth cakes. Easily works with all-purpose flour or a gluten-free flour blend (we use Bob’s Red Mill 1-for-1). Feel free to substitute for another nut; we love them with ground pecans, pistachios, or walnuts, too! A great way to use up extra […]

Ramp Season is Here: Pickles & Pesto

Recently we did a video on how to cook with ramps that you can find in the woods this time of year. Franck made Pickles & Pesto with ramp bases and leaves: Ramp Pickles Enough of the bases/stems/white part of ramp to fill a pint jar, well cleaned 4-6 times 1/2 c honey 1 c […]

Reflections on Lobster & a Cook’s Life

I don’t think that employment in a 2-Michelin starred restaurant’s kitchen is really the dream that people might imagine it to be.  It’s certainly far away from anything I could have imagined before I worked my way through Le Gavroche in London in 1999.  It’s not just that it’s hot, or that it’s stressful, or […]