Georges Mokbel

CANNELLONI BOLOGNESE WITH MEAT RAGOUT

Georges Mokbel — Sun, 11 Dec 2011 20:03:19 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

CHALLAH BREAD PUDDING WITH MOLTEN DARK CHOCOLATE CENTER AND VANILLA CUSTARD CREAM

Georges Mokbel — Sun, 11 Dec 2011 01:59:03 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

HERB CRUSTED BEEF TENDERLOIN WITH “THAT GREEN SAUCE”

Georges Mokbel — Sun, 11 Dec 2011 01:56:58 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

GRILLED TUNA STEAK WITH BARLEY-CUCUMBER RELISH, TOASTED HAZELNUT TAPENADE AND CUCUMBER CARPACCIO

Georges Mokbel — Sun, 11 Dec 2011 01:54:46 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

PAN-SEARED LENTIL CAKES WITH RAISIN, PINE NUT AND LEMON RELISH

Georges Mokbel — Sun, 11 Dec 2011 01:52:16 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

BALSAMIC-GLAZED MUSHROOMS ON ROSEMARY SKEWERS

Georges Mokbel — Sun, 11 Dec 2011 01:50:00 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

FRENCH PEARL ONION SOUP WITH CRISPY GRUYERE STRIPS

Georges Mokbel — Sun, 11 Dec 2011 01:45:26 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

Warm your family and friends on those cold winter days with a rustic pearl onion soup! Impress and show off your skills in the kitchen for a gourmet affair with a creative approach in modifying the presentation of this rustic soup “no one needs to know how simple it really is”

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ROASTED ASPARAGUS AND TOMATO SALAD WITH BALSAMIC VINEGAR REDUCTION

Georges Mokbel — Sun, 11 Dec 2011 01:41:38 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

For a gourmet affair, simply prepare the components of this salad and plate them individually by simply aligning the asparagus and trimming them on a sharp angle for an elegant look and a touch of artistry.

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GUACAMOLE IN TORTILLA SPOONS

Georges Mokbel — Sun, 11 Dec 2011 01:35:34 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

Take this everyday crowed pleaser to a whole gourmet level by shaping and baking the tortillas between two ceramic soup spoons for a creative passed or stationed hors d’oeuvre!

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Cajun chicken with grilled mango salsa / Cajun Chicken Ballotines

Georges Mokbel — Sun, 11 Dec 2011 01:05:46 +0000

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This recipe is taken from the book EVERYDAY TO GOURMET

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How to cook live lobster in the most humane way?

olga — Wed, 29 Jun 2011 05:17:51 +0000

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 in the freezer 20 minutes prior to cooking, the lobster then “falls asleep” and will be numbed to any pain caused by the cooking. To cook the lobster you may just boil it in heavily salted water (1/2 cup of salt per gallon of water) or in a court bouillon, for additional flavor (boil water for at least 15 minutes in a big pot, with black crushed peppercorns, salt, one large onion cut in half a bay leaf and a lemon cut in quarters). Plunge the lobster in the boiling pot. Count 7 minutes per pound. After it is cooked remove it and immediately plunge it into and ice bath water. Doing so will immediately stop the cooking of the lobster and will result in a perfectly cooked lobster flesh. Good luck!

How to prepare fresh basil?

olga — Wed, 29 Jun 2011 05:16:44 +0000

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 nuts 7 packed cups of basil leaves and 2-2 1/2 cups of olive oil. Blend the ingredients in a food blender for no longer then 30 seconds then add 1/2 cup of grated Parmesan cheese and a half unflavored crushed pill of vitamin c (an antioxidant). Season with fresh ground pepper. I would suggest storing the pesto in small airtight containers in your freezer for the winter. Then you may take out small batches as needed.