Margaret McSweeney's Blog, page 5

Happy National Butter Day!

Life is just better with butter. It is truly a scrumptious taste of luxury. According to Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre New York, a Taj Hotel, “the height and element of luxury to Karl Lagerfeld was buttered toast.” To celebrate The Met Gala in 2023 which honored Karl Lagerfeld, Chef Mignano created exquisite amenities which even included soft European butter with a one inch square piece of toast.

Chef Mignano also shares with us why European/French butter is imperative in baking certain pastries in order to create the perfect feuilletage (flakiness). This is due to the higher fat content of French butter. Click on the video below to learn more about Chef Mignano’s delicious desserts to celebrate The Met Gala. And visit The Pierre New York’s website to experience the hospitality, luxury and culinary prowess of this iconic hotel.

To celebrate National Butter Day, you can learn how to make your own compound butter by listening to this Kitchen Chat with Sheana Davis. Try the recipe for Brown Butter Ice Cream and other delicious recipes on Taste Europe

garlic bread compound butter herb baguette thyme rosemary coriander oregano fresh chopped homemade italian food snack tasty

Savor the day! And Happy National Butter Day!

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Kitchen Chat: A Taste of Luxury, History and Hospitality The Pierre New York, A Taj Hotel

Welcome to the new Kitchen Chat series called A Taste of Luxury, History and Hospitality. In this first episode, we will visit The Pierre New York, A Taj Hotel. This iconic place has defined luxury and hospitality since 1930 in New York City. The culinary history is epic in that Auguste Escoffier, known as the father of the world’s chefs, was the opening chef at The Pierre and even designed the kitchen. As a frequent guest of the hotel and a member of Les Dames d’Escoffier, I wanted to learn more about The Pierre. Here is the video link to this special Kitchen Chat.

LUXURY

Michael Mignano, the Executive Chef/Culinary Director at The Pierre aptly describes the hotel as epitomizing “Timeless New York City luxury.” Hollywood stars and royalty have graced the hotel for almost one hundred years. Francois Olivier Luiggi, General Manager at The Pierre shares fascinating stories about Coco Chanel, the Duke and Duchess of Windsor, Elizabeth Taylor, Audrey Hepburn and Karl Lagerfeld staying at The Pierre. The hotel continues its hallmark of luxury today with its extravagant galas, fundraisers and weddings, and Chef Mignano approaches each dish for each celebration with thoughtful “Sophisticated Fun.” In 2023, The Met Gala honored Karl Lagerfeld. Chef Mignano’s preparation of exquisite amenities for The Met Gala celebrations involved extensive research about Karl Lagerfeld. After discovering that Lagerfeld believed that the height of luxury was toast and European butter, Mignano included that delicacy in his presentation.

HISTORY

To celebrate the history of The Pierre, an in-house museum has just opened at the hotel, and Francois-Olivier Luiggi provided a behind the scenes tour. He mentioned that the hotel continues to receive memorabilia from guests and family members of guests. Much of that has been included in the curation along with special plates, an apple peeler from 1930, photographs of the stars and most importantly original menus designed by Auguste Escoffier. Luiggi was astounded to learn when he first came to The Pierre as general manager that Escoffier was the opening chef and even designed the kitchen. Escoffier was in his eighties when he was brought to New York by Charles Pierre, the original owner of the hotel. A quote by Karl Lagerfeld placed next to his photograph captures the historic essence of this hotel: “Distances in the city were measured only by how far they were from the Pierre. It was a sort of milestone for me.”

HOSPITALITY

Hospitality is innate, effervescent and bountiful at The Pierre. Each guest is greeted and celebrated by the staff. The concierge team will help curate the ultimate experience for the guests if requested. From the staff’s perspective, The Pierre is their home that they are sharing with us. As Chef Mignano explains, “The best essence of hospitality is sharing your home and this is something that The Pierre does unequivocally very well, and we’ve done since 1930 and will continue to do for another hundred years.” The employees are dedicated and hardworking, including Chef Santiago, Chef Mignano’s most senior culinary team member who has been there since 1981. During a private tour of the kitchen, Chef Mignano introduced me to Chef Santiago representing the continuity of hospitality. The foundation of hospitality began with the founder, Charles Pierre. Etched upon a bronzed plaque honoring Charles Pierre are his words: “Be courteous – This is the most important rule of all.” The full tribute reads: “Erected by. his organization as a tribute to a lovable and benevolent employer and in testimony of our continued fidelity to his golden rules of service to others.” As a frequent guest, I have personally experienced this extraordinary hospitality. Everyone greets you by name. The rooms provide both comfort and luxury, and you truly feel like you are at home.

Luxury, history and hospitality continue to be the cornerstones of The Pierre New York, a Taj Hotel. It’s a wonderful place to visit and dine.

Savor the day!

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Cliveden House: A Taste of English History

Nestled amongst 370 acres of gardens and grounds is the grandeur of the historic Cliveden House. Originally built in 1666 by the Duke of Buckingham, the last owner was William Waldorf Astor who rebuilt the estate to what it is today. The National Trust is the owner of Cliveden House which is now a breathtaking luxury five star hotel.

Recently, I booked an overnight stay at Cliveden House through American Express Travel‘s Fine Hotels and Resorts. The benefits included a free breakfast and free upgrade. I was traveling with my friend, May Wong from graduate school and her dog, George. The hotel graciously welcomes pets. (Please refer to the pet policy guidelines).

Cliveden House is a culinary delight. The Lady Astor Afternoon Tea was indeed a delicious highlight. Overlooking the expansive gardens, tea is served in true English fashion. The signature drink 66 served in the wood-paneled Library Bar is an homage 1666, the year in which the Duke of Buckingham built Cliveden House. There are several Michelin starred restaurants in the area, and the concierge is happy to help arrange reservations. Charity begins in the kitchen. In the Cliveden House gift shop, a copy of the Chefs at Home cookbook is available for purchase, and a portion of proceeds benefit the wonderful non-profit Hospitality Action.

Check out our video podcast here: h

Here is the recipe:

Cliveden 66 Cocktail, Cliveden House

250ml vodka.125ml champagne.250ml rose liqueur.125ml Grand Marnier.3-4 gold leaves.

The impressive artwork is mostly original. There seems be a treasure at every corner within this grand estate.

Nature’s artwork is just as impressive as you stroll along the 370 acres.

I encourage you to consider booking a night at Cliveden House if your travels take you to London. This luxury country estate hotel is only twenty minutes away from London Heathrow.

Savor the day!

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Kitchen Chat® in Antibes with Chef Lee Burton

Join Margaret McSweeney and Chef Lee Burton at a table by a tree-lined gravel driveway in front of an 18th century villa in Antibes for a special Kitchen Chat. Both Chef Lee and Margaret share Alabama roots and enjoyed connecting the dots of mutual friends and southern childhood taste memories. Enjoy the background sounds of cicadas singing and the birds chirping.

As the foodie friends of Kitchen Chat know, charity begins in the kitchen. Chef Lee has a passion for teaching children how to cook and is involved with a fantastic charity, the Rochford Foundation. He actually left a successful business career mid-life to pursue his passion of culinary teaching. It’s a reminder to us all that we should never feel stuck in what we are doing in life. You can always make a proactive and purposeful change.

Chef Lee is also busy launching a new show called “Go Local Lee” This series of videos is aimed at spotlighting local dining and drinking establishments in Redlands, California. From front-of-the-house interviews with diners to back-of-the-house visits to the kitchens, Chef Lee offers diners an intimate look behind the scenes of their favorite eateries, coffee shops and breweries.  Here is our chat!

Chef Lee and Margaret enjoyed shopping in the local Antibes market to select squash blossoms for a delicious dinner in this grand Villa previously owned by the fashion designer Agnes B.

Their mutual friend, Chef Sharon Sessler actually curated the stay in the Villa, and along with her outstanding team prepared the gourmet meals for the guests.

As you think about places to visit, consider looking at options for culinary travel, either locally, nationally or even internationally. As Chef Leah Chase said in a Kitchen Chat with Margaret, “When you taste the food of a place where you visit, you are tasting their culture.”

What are some places you dream of visiting?

Savor the Day!

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Chef Eric Lanlard: Royal Ascot Afternoon Tea

Highly acclaimed pastry chef Eric Lanlard, owner of Cakeboy Cookery School in London shares some great tips to enjoy an Afternoon Tea. As Chef for the Royal Ascot Afternoon Tea, Chef Lanlard prepared around 6,500 Afternoon Tea servings this season including 20,000 scones. Queen Anne founded Ascot Racecourse in 1711 and even stopped there often on her ride from Windsor for an Afternoon Tea before there was a racecourse. According to Chef Lanlard, a royal approach to prepare your scones is the Cornish way with jam first and then clotted cream on top. However, this remains a constant cuisine debate with Cornwall vs Devon. The Devonshire way is to put the clotted cream on first and then the jam. Either way, an Afternoon Tea is always a scrumptious treat.

It was a special treat that Chef Lanlard baked a lemon cake for me as we commemorated a ten year reunion since last seeing each other.

He also brought a precious Cake-boy teddy bear for my grandson. Here is a photo of his delicious cake.

After studying in France, Chef Lanlard moved to London to work with Albert and Michel Roux at age 22 and became Head Pastry Chef in two years. Check out his fantastic cookbooks, including Afternoon Tea

Speaking of Afternoon Tea, this Kitchen Chat was recorded at Rosewood London where I recently stayed. After our Kitchen Chat, my friend May Wong and her dog George joined me for an Afternoon Tea. You will enjoy the pairing of art with an Afternoon Tea at Rosewood London. This month’s artist was David Hockney, and Pastry Chef Mark Perkins created delicacies inspired by David Hockney’s artwork. Here are some photos from this spec

Savor the day!

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Butcher on the Block with Chef Matt Moore

As the grandson of a Butcher, Chef and Southern Gentleman Matt Moore’s passion for meat is literally in his bones. As the author of the acclaimed  A Southern Gentleman’s Kitchen, South’s Best Butts and Serial Griller , Chef Moore shares his rich legacy of recipes and methods for both ‘low and slow’ or ‘fast and hot’ cooking . 

On a recent Kitchen Chat, Chef Moore shares his latest book , Butcher on the Block and celebrates the local Butcher as a culinary hero with stories, coveted family recipes, and expert tips from the people behind the counter who sell meats, poultry, fish, vegetables, and trimmings all around the globe. 

We always look forward to our visits with Chef Matt Moore on Kitchen Chat and his reminder that shopping should create community, and “knowing the butcher builds bonds of trust” that reward us at dinner time.

Here is a delicious recipe from Butcher on the Block for you to enjoy by Cara Mangini, the Vegetable Butcher, a friend of Kitchen Chat. Recipe is reprinted with permission from Butcher on the Block by Matt Moore (Harvest, an imprint of HarperCollins Publisher, May 2023).

Zucchini-Herb Fritters and Carrot-Pine Nut Yogurt with Chile Oil
Serves 6

Hands on: 1 hour
Total: 1 hour 15 minutes
I’m a sucker for anything crunchy, crispy, and fried—even vegetables. Author of The Vegetable Butcher
Cara Mangini recommends using a box grater or handheld grater with large holes, as it can quickly shred
a bunch of zucchini, potato, and carrots into the perfect base for this recipe. To up the ante, these little
guys are packed with herbs, such as mint, dill, and parsley, and fried until they are crisp on the outside
and tender in the middle. If you choose, you can enjoy them on their own with a squeeze of lemon on
top, but I’m a big believer in the Carrot–Pine Nut Yogurt that Cara shared from her trips to Turkey. It also
doubles as a dip to enjoy with crudités and flatbread or pita chips. Alternatively, simply sub with Greek-
style yogurt mixed with grated garlic and a squeeze of lemon.

2 large eggs
½ cup all-purpose flour, plus ¼ cup, as needed
1½ teaspoons fine sea salt
¼ teaspoon fresh-cracked black pepper
1 teaspoon chili powder
½ teaspoon aleppo pepper, or ¼ to ½ teaspoon crushed red pepper
½ teaspoon ground cumin
3 small zucchini (about 1 pound), trimmed
1 russet or Yukon gold
potato (10 to 12 ounces), peeled
2 small carrots (about 4 ounces), trimmed and peeled
½ cup loosely packed mint leaves, minced
½ cup loosely packed parsley, minced
½ cup loosely packed dill, minced
1 cup canola oil
Carrot–Pine Nut Yogurt with Chile Oil (page 127), to serve

Savor the day!

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Compound Butter with Chef Sheana Davis

Flavored butters from around the globe sound enticing, and as Kitchen Chat discovered they are  easy to make and utterly delicious. Trained in the kitchen of M.F.K. Fisher, Chef Sheana Davis shares her priceless recipes and the origin story of her now world-famous compound butter passion in her wonderful new book: Buttermonger.

As a young culinarian, Chef Sheana was mentored by the pre-eminent M.F.K. Fisher, and was introduced to compound butters, 3-2-1 cocktails, and other hospitality & culinary “essentials”. Later, and throughout her distinguished culinary career, Chef Sheana continued to draw upon the lessons from the legendary “Miss Frances” as she was known, and built upon them to develop her own personal “signature” style and philosophy of flavor. 

In this episode of Kitchen Chat,  Chef Sheana’s generous narrative is a link to the highest culinary Mt. Olympus, and an inspiring lesson in a culinary tradition which we become a part of, just by preparing our own, exquisite, signature compound butter  a la Chef Sheana Davis and the legendary M.F.K. Fisher.

Meanwhile, enjoy this delicious recipe for French Herb Butter and impress your friends and family at your next gathering. And please order her new book: Buttermonger.

COMPOUND BUTTERS
French Herb Butter
In partnership with FARMER JONES FARM*
PREP TIME
5 minutes
ADDITIONAL TIME
5 minutes
TOTAL TIME
10 minutes
INGREDIENTS
1 package of French Signature Blend Herbs *
8 oz of French butter, softened
1⁄2 Shallot, finely minced (optional)
3 tsp of cognac or vermouth (optional)
Salt to taste
STEP 1: PREP INGREDIENTS
Very finely chop the fine herb blend in a food processor or on a cutting board.
STEP 2: MIX TOGETHER
Gently fold the herbs together with the rest of the ingredients in a small mixing bowl until
thoroughly combined.Season the butter to taste. If you use salted butter, be conscious that you
will need little if any additional salt.
STEP 3: REFRIGERATE
Roll the butter into a log with plastic wrap and store in the refrigerator until ready to use.

Have you ever tried making compound butter?

Savor the day!

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Tuscan Women Cook: Sharing Abundance and Passion

If you are passionate about food, wine, family and friends, Tuscany beckons like few places on the planet with rolling hills and luscious abundance. Nestled in the magnificent, ancient province of Sienna, in the village of Montefollonico, is Tuscan Women Cook, an immersive cooking experience destination curated by Coleen Kirnan, which welcomes global guests for the culinary trip of a lifetime each week of the year.
Join Margaret as she welcomes Coleen from the kitchens of Montefollonico for an inspiring conversation about the total-immersion Tuscan cooking school vacations she hosts in the medieval town in the heart of Siena. Steps from the bountiful vineyards of Orcia DOC in the heart of Brunello di Montalcino and Vino Nobile di Montepulciano, and the olive trees and farms where the most irresistible traditions and flavors come from, Tuscan Women Cooks shares legacy recipes, techniques and traditions with guests from all over the world.

Tuscan Women Cook  where “guests are warmly welcomed and served special multi-course menus that highlight the freshest ingredients of the season.” 

If your Dreamscape is redolent with the perfume of truffles unearthed nearby, shaved paper-thin over fresh-made ravioli, plump with Pecorino delivered from the local dairy farmer, plated with a drizzle of oil pressed from the most recent harvest from olive grove located in the agriturismo just down the road, Tuscan Women Cook might be calling your name. You can always enjoy a taste of Tuscany from your own kitchen with the cookbook: Tuscan Women Cook: Nonnas. Memories. Recipes.

Enjoy this delicious recipe from the cookbook.

Tuscan Olive Oil Cake

2 cups all-purpose flour

2 tablespoons corn starch

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1 cup light olive oil

1 ¼ cup milk

3 large eggs

1 ½  cups granulated sugar

1 teaspoon vanilla extract

½ cup lemon juice

Zest from 3 lemons

Confectioners’ sugar, for dusting 

1. Place a rack in the center of the oven. Preheat the oven to 350°F. Grease a 9-inch cake pan. Line bottom and sides with parchment paper OR dust it with flour.

2. Stir together the flour, cornstarch, salt, baking powder and baking soda in a mixing bowl until well combined.

3. Combine the olive oil and milk in a separate bowl.

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“The Delmonico Way” with Max Tucci

“And to the reader, I dedicate this book to you, with hopes that it will inspire you to celebrate life with elegance, grace, laughter, love, and intentions – in the spirit of the Delmonico Way.” Max Tucci

Hospitality is a way of life for Max Tucci, the grandson of the late Oscar Tucci, owner of the famous New York restaurant Delmonico’s. The Delmonico brothers opened their first establishment in 1827, in 1926, Delmonico’s became a part of Tucci’s family. All were always welcome at the table in Delmonico’s and that is a legacy that Max continues in his own life. He is intentional about making sure people know that they are seen, heard, appreciated and that they matter. In his book, The Delmonico Way: Sublime Entertaining & Legendary Recipes From the Restaurant That Made New York!, Max Tucci spotlights the incredible food and fame of Delmonico’s.

Above all, however, Tucci shares the beautiful love story of his family whose legacy continues to define hospitality. You will be inspired to create your own traditions around food and entertaining and to celebrate life in “The Delmonico Way.”

How special to realize that my late father was inspired by the delicious legacy of Delmonico’s to create a special family tradition. My fondest childhood taste memory is that of Eggs Benedict. Each Saturday my father would meticulously prepare the hollandaise sauce and pour it over this special breakfast dish. Eggs Benedict was actually invented at Delmonico’s in the late 1860s by Chef Charles Ranhofer who named this dish after Mrs. LeGrand Benedict, a frequent diner at the restaurant.

What a delight to have recently met Max in New York City during the International Association of Culinary Professionals Awards at the Middleby Residential New York Showroom. Our mutual friend, Jennifer English connected us. Max is now a very dear foodie friend, and I look forward to many conversations and delicious meals with him. Please order a copy of his book as a gift for yourself or for a foodie friend.

Max’s top 3 tips for entertaining.

Welcome All to Your TableExpress GratitudeDo not serva a salad on a warm plate. Chill the plate, forks and knives.

What are your special food and entertaining traditions?

Savor the day!

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Chef Mary Sue Milliken: Living and Leading with Joy

“Joy comes from cooking for other people.” Chef Mary Sue Milliken

Chef Mary Sue Milliken continues to enjoy her culinary career with great success in owning restaurants, writing cookbooks, and starring in TV shows. In this Kitchen Chat, Chef Milliken shares the joy of her journey and the life lessons she has learned along the way, including special insight from Julia Child. Chef Milliken’s non-profit Regarding Her is helping empower and uplift the next generation of women in the hospitality industry. She is passionate about mentorship and giving back to the industry that she loves. In addition to discussing successful strategy for succeeding as a woman in business, Chef Milliken shares the top three tips for a home chef:

Only bring the best ingredients into your kitchen. Try to shop at farmers markets.Always balance flavors and textures.Take the time to eat 80% plant based.

Enjoy Chef Milliken’s recipe for Quinoa Fritters:

Quinoa Fritters

Serves 6

2/3 cup quinoa
1 1/3 cups water
1/4 cup all purpose flour
1/4 cup grated Cotija cheese
3/4 teaspoon salt
pinch freshly ground black pepper
4 scallions, white and light green parts, finely chopped
1/2 bunch Italian parsley leaves, chopped
1 egg
1 egg yolk
3/4 cup vegetable oil

Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Set aside to cool.

In a large bowl, combine the quinoa, flour, cheese, and salt. Add the scallions, parsley, egg and yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough. 

Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than a minute. Drain on paper towels and serve warm.

Copyright © 2017, Mary Sue Milliken and Susan Feniger, www.bordergrill.com  

Savor the day!

Foodie friends, what are your favorite ingredients to have in your kitchen?

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