From Mind of a Chef: Daniel Boulud of Daniel in NYC joins Gabrielle Hamilton of Prune in NYC to prepare and discuss his Poulet à la Crème recipe.
Many thanks and credit to Mind of a Chef, Daniel Boulud, Gabrielle Hamilton, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From TIME: On Nov. 30, 2014, many of the food world’s biggest names arrived at 50 Clinton Street in NYC’s Lower East Side. Daniel Boulud was there. Dave Arnold was there. David Chang was there. ChefSteps’ Chris Young and Grant Crilly were there. The chefs were among the 72 diners who ate foie gras in the round, scrambled egg ravioli, and nine other courses of Wylie Dufresne’s brilliant, groundbreaking cuisine.
Thanks and credit to TIME, Wylie Dufresne, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From First We Feast: Chef Daniel Boulud, a living legend of French-American cooking, traces the origins of one of his most iconic dishes—Crisp Paupiette of Sea Bass—a dish developed at Le Cirque, made famous at Daniel, and preserved today at Cafe Boulud.
Thanks and credit to First We Feast, Chef Daniel Boulud, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking.
Welcome to Best of the Forum (BotF), a series in which we highlight fascinating bits from the ongoing conversations happening among our awesome community of cooks. Let’s get to it.
Designing a dish from scratch is super-satisfying and empowering, but sometimes the inspiration fairy disappears on an all-inclusive trip to Cabo (You know—strawberry daiquiris, a Jennifer Weiner novel, perhaps some light flirtation with that one beardy bartender from the poolside tiki hut.), leaving you SOL for dinner ideas.
Woah, woah, woah there, buddy. No need to fire up a frozen pizza just yet. Instead, turn to a favorite chef for inspiration. That’s what always-on-point community member Lennard did to create the whimsical homage to Chef Boulud you see above.
ChefSteps member Marc took to the forum this week to ask for advice on working with fresh nopal—aka prickly pear cactus. “Duh,” says the inspiration fairy, freshly tanned and noticeably tipsy from the complementary cocktails aboard her return flight (middle seat, US Weekly, a Caesar salad topped with jiggly chicken strips bearing faux grill marks) . “Put that cactus in your cocktail!” She has a point—prickly pear margaritas are rarely a bad idea, to be sure. But nopal can also be tossed in a salad with shrimp, mixed into salsa, grilled whole, and so much more.
Whatever you do with those spikey paddles, take advantage of forum friend Joyce’s easy prep method, beautifully photographed here.
Exciting announcement from our dev team: You can now embed ChefSteps recipes directly to your blog or website, and they’ll look all pretty too. Go! Play! Inspire yourself! Judging by the look of things, that fairy’s going to need a few days to recover.
You love to cook, they love to cook—y’all should really get together and talk about it. Join ChefSteps today to get in on the conversation.
From Eater: A crash course in charcuterie from Aurélien Dufour, chef charcutier for Daniel Boulud’s New York city restaurants.
Share the Midnight Snack Video with your friends. Join our culinary community for recipes and techniques, lively discussion, and the latest news from ChefSteps.
Many thanks and credit to Eater, Aurélien Dufour, Daniel Boulud, and everyone else involved in the making of this video.
From The New York Times: For the NYT Magazine’s Fall Food issue, six second graders from P.S. 295 in Brooklyn were treated to dinner at Chef Daniel Boulud’s Daniel, where the seven-course tasting menu will set you back $220 per person. Read more about these terrific kids and their dining experience.
Share the Midnight Snack Video with your friends. Join our culinary community for recipes and techniques, lively discussion, and the latest news from ChefSteps.
Many thanks and credit to The New York Times, Jeffrey Blitz, Daniel Boulud, the cute kids from P.S. 295, and everyone else involved in the making of this video.