It’s no secret that eggs are one of the most versatile foods and a staple on the breakfast table. Check out this fast and easy way to poach an egg without the mess for perfect results every time!
And don’t forget to check out these egg-cellent recipes from our digital cookbook Laurent Gras: My Provence.
Green Bean Mimosa Salad Vegetable Fricassée with Poached Egg
Believed to have originated in the Mediterranean, celariac (also known as celery root) has a history of medicinal and religious uses in early civilizations, including those of Egypt, Greece and Italy. This winter vegetable is at peak season from October through April making it a perfect non-starch substitute for potatoes. The outside of the vegetable is rough and lumpy, appearing almost inedible. Once peeled the creamy white flesh resembles that of a turnip with a taste similar to both celery and parsley. Additionally, half a cup contains only 30 calories, no fat and provides an excellent source of dietary fiber. To start using this versatile vegetable check out this easy cold-weather recipe from Laurent Gras: My Provence.
This Butternut Squash and Celery Root Soup mixes the clean, sweet taste of butternut squash with the refreshing, parsley-like flavor of celery root, enhanced with butter, and balanced with a touch of heat from Tabasco.
Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Diced butternut squash and celery root are pan-roasted in olive oil and blended with chicken stock to produce the consistency of soup. The soup is garnished with pan-roasted, boneless chicken thighs glazed with sherry vinegar. Optional garnishes include diced celery root and pan-roasted shiitake mushrooms.
Watching the devastation of Hurricane Sandy unfold over the past two weeks has been utterly heartbreaking. Working firsthand in the relief efforts it was wonderful to see how many people have offered their time, money, property and services to those affected. Mobile feeding units in addition to shelters, support groups and donation centers have sprung up throughout the Northeast giving hope and services to the thousands affected by this storm.
Hey everyone, want a chance to download one of Laurent Gras’ unpublished recipes? Follow this link to our Facebook page where fans can get exclusive access to bonus recipes not available in the eBook!
The weather is cooling down and it’s starting to get darker a lot earlier here in New York City meaning one thing: fall is officially here. While the timeframe for the season occurs at different times all over the world, here in the United States it generally begins with the autumnal equinox in late September.
Today I wanted to share an exciting feature from our digital cooking series that truly sets Alta Editions apart from other cookbooks: the ability to upload and share photos inside each recipe. Subscribers can browse through a collection of submissions for each recipe from fellow users who have cooked the dish and shared their experiences and tips inside the eBook. The feature adds a social approach to cooking, allowing users to share ideas and gauge recipe complexity ultimately leading them to make more informed decisions before they even start to cook. Sign up to experience this innovative digital cooking series and start sharing your photos today!
Cannelloni Crab Toulonnaise Cherry Clafoutis
Every now and then our inner carnivore craves something especially satisfying. In this mouthwatering video from our latest digital cookbook, Laurent Gras: My Provence, three-star Michelin chef Laurent Gras demonstrates a foolproof way to cook a Côte de Bœuf, also known as a bone-in-rib eye. He learned the technique early in his career at the famed Hôtel de Paris in Monte Carlo and still prepares Côte de Bœuf this same way at home today.
“You can change the ingredients and their proportions to emphasize different flavor components—more or less acidic, more or less tangy, sweeter, saltier, more pungent—depending on how and with what the vinaigrette will be used.” – Laurent Gras
Learning how to make a vinaigrette adds a simple and highly versatile technique to your cooking repertoire. A basic vinaigrette can add flavor and balance to endless dishes, whether its a classic sandwich, a surprising fish dish, or a fresh asparagus salad. Once you have the basics down you can personalize your vinaigrette with some of your favorite flavors and spices to create a wide range of dressings from sweet and fruity, to savory and tangy. And since it’s homemade you’ll be leaving out all the preservatives and additives that come with many store bought varieties.
This past week the Alta Editions crew had the privilege of sharing our first digital cookbook with colleagues from our corporate headquarters in Berlin, Germany. Over 30 employees turned out to cook a selection of recipes from the Laurent Gras: My Provence eBook. The event was held at the colorful Kulinarischer Salon in the beautiful Charlottenburg neighborhood of West Berlin.
Planning this event from New York was no simple task. The number of Berlin cooking salons was about as limited as my German language skills and my original plan to cook twenty-five dishes was quickly cut down to sixteen. Thankfully with help from our German communications department, we were able to divide the employees into teams and translate all of the ingredients for the wonderful staff at Kulinarischer Salon to purchase at the local Kaiser grocery store.
Finally the day had come. Four teams of digital marketers, app developers, product managers and designers went to work carefully preparing a salad, starter, main course and dessert from the Provence-inspired cookbook. As the teams raced (and disagreed) over the first pick of ingredients and dibs on one of the two ovens, it became clear that this cooking event would not be as seamless as I had originally envisioned…
