Category ... Drinks
Oct 11, 2015 | From the kitchen of Rose
I was deeply saddened to learn of the passing of one of my favorite people in the food world.
I first met Paul Prudhomme over 20 years ago during an International Association of Culinary Professionals regional meeting in New Orleans. I had stood in line for over an hour with some of my colleagues to eat at his famed restaurant K-Paul. During the long wait one of the people in line told us about chef Paul's "Cajun martini." I made sure to order one and it was the first and only time that alcohol cured my sinus headache instead of making it worse! Here's how it is made:
Take a bottle of gin and insert a Jalapeno pepper. Fill the neck with vermouth. Close the bottle and let it sit for several days depending on how much "heat" you desire. The amazing results are ice cold gin with a surrounding blast of hot pepper.
Chef Paul gave a lecture the following day and I was so moved by his sincere eloquence that I stood in line once again but this time to talk to him. After telling him my thoughts about his lecture he put out his arms to hug me. It was the warmest hug I've ever received, not just because of this 500 pounds filling every nook and cranny, but because of the sentiment behind it.
Chef Paul was scheduled to visit New York a few months later to give a demo on making Cajun popcorn shrimp. I made the most delicious dessert in my repertoire to bring to him: a Galette des Rois (King's Cake, made with puff pastry filled with frangipane).
A few weeks later, I was lying in bed reading next to my husband when the phone rang. A beautiful deep voice said: "This is Paul Prudhomme." My New York sarcastic response was "Yeah right! Who is this?" "It's Paul! I'm calling to thank you for that incredible pastry. But please never do that again--I ate the whole thing by myself!"
We were friends ever since. Several years later Paul's weight made it difficult for him to stand or walk so he used an electric scooter. At various food events, he would drive down the aisle to my booth, beaming with the joie de vivre that was so much a part of his being, for another of his incomparable hugs.
Here is the feature that I wrote about him in 1994 for my former column at the LA Times Syndicate, along with the recipe that propelled him into the public eye, which had a stunning effect on our appreciation of Cajun cooking, and the population of redfish.
Continue reading "Tribute to Chef Paul Prudhomme" »
Feb 07, 2010 | From the kitchen of Rose
1 1/2 ounces vodka
1 1/2 ounces Boyajian pomegranate concentrate
lots of new fallen snow spooned over it
Note: You can also try frozen pomegranate concentrate or pomegranate juice added to taste but the Boyajian variety is fantastic!
Aug 11, 2007 | From the kitchen of Rose
that’s what elliott calls it after my having called attention to the fact that i have foamed the milk for my cappuccino to a new height resembling the matter horn. i’ve written before on this blog about my preference for foamed milk made with a foamer without the injection of steam produced by the foamers on some espresso machines. but i now have some new information that i think will be of use.
first of all, i found that not all foamers are created equal. if using a hand-held battery operated foamer, aeorlatte is the one that produces the finest, most stable foam. if suddenly the foam seems less impressive it’s time for two new batteries. for ease in use, and a finer foam still, i use the nespresso aerocino which plugs in and makes the process mostly and blissfully automatic.
fellow blogger hector made the important discovery that when chilling the aerocino the foam is still more voluminous. i now keep the aerocino in the frig always at the ready!
but there’s another vital factor to the production of ideal foam and that is the milk. you can have the best apparati and still achieve inferior foam if the milk isn’t right.
non-fat milk probably foams the best but has no flavor. next best is 1% so when i use that, i add a little heavy cream to the espresso. whole milk will also foam well but you have to experiment to find the best brand. i’m sure it has to do with something in the milk production and/ or ingredients added. in my area, cream o’ land whole milk and tuscan 1%, work the best.
Feb 07, 2007 | From the kitchen of Rose
The Snow Margarita
My favorite time to drink Margaritas is in Winter when it's very cold and it snows There is no frozen Margarita finer than one made with fresh driven snow and the colder the temperature the lighter and finer the snow.
If the kids are jealous make theirs with lemonade!
So new motto: In addition to "When life gives you lemons make lemonade"
"When life gives you freezing weather and snow, make frozen drinks"
Hey--I bet it would even elevate cocoa cola to a whole new level!
Nov 05, 2005 | From the kitchen of Rose
of all the substances, liquid and solid, that pass through the portals of my lips, coffee is the most sacred, i.e. the last one i willingly would relinquish. the funny thing is i'm not even affected by caffeine. i can drink a cup of coffee and go straight to sleep. so i don't consider my love of coffee an addiction but rather a passion.
Continue reading "Coffee, my quest for perfection" »