I always hear that live lobster is much better than frozen lobster tails, my first question for you is why? And How would I cook live lobster in the most humane way?
To answer your first question, live lobster is much tastier then frozen lobster when it is cooked live the flesh is firmer and it keeps all of the integrity. The French classic term of cooking a lobster is called “cardinaliser” which literally means make it red like a Cardinal. I always put the live lobster [...]
Spending my summers in the Hamptons, I grow lots of fresh basil in my yard. I love making my own pesto sauce but it usually turns brown eventually. What am I doing wrong?
Traditionally pesto is a specialty of Genoa in Italy, it is crushed in stone mortars. When using a food blender the metal blades and the oxygen in the air help oxidize the pesto which naturally turns it brown. The trick for great pesto is to combine 3 cloves of garlic, 1/4 cup of toasted pine [...]
Georges, I have received a great bottle of olive oil for my birthday three weeks ago. Can you advise me on the best way of using this olive oil and exploring its flavor
A good olive oil is a wonderful product that is full of fruity aromas. Extra virgin olive oil is pressed cold to extract all of those fruity aromas. Unfortunately when mixed with a harsh vinegar for a vinaigrette or heated it tend to loose its precious flavor. My suggestion would be to use it as a [...]
I have always had trouble knowing how many pieces of hors d’oeuvre to prepare per person? Is there a rule that you go by that could help me?
First let me assure you that this is the most common question I get asked. The number of hors d’oeuvres will depend on the length of time you will be serving them to your guests. Lets assume that it is a prelude to dinner, I would suggest three pieces per person every half an hour. At the [...]
