Home » Author Archives: Chef Marian (page 80)

Author Archives: Chef Marian

Community Cooking: that’s what it’s all about for Chef Marian

Come cook with me! There is nothing more FUN, nothing that makes me happier than cooking with a bunch of people that like to cook. That’s what we did this past Sunday – gathering 10 members of meetup.com/SanDiegoFoodies or as I have it listed on Facebook ‘San Diego’s Foodies‘! lol  Hey! You do whatever it takes…. even if someone else has your domain! ...

Read More »

I am bitten and smitten with Ludobites!

 Ludobites 8.0 pops up in Los Angeles at Lemon Moon I went back to the web to recall the details of this story: I remember sitting in Skirball in Los Angeles or was it called Zócalo, waiting for “LA Weekly food critic Jonathan Gold  to introduce Nancy Silverton of Mozza, “Top Chef” Season Two winner  Ilan Hall, and “Top Chef Masters” stars Ludovic Lefebvre of LudoBites ...

Read More »

My Favorite Champagnes

I have been asked what are some of my favorite Champagnes. Here they are: (of course non-vintage are always less expensive) Louis Roederer Cristal Brut 2004 Louis Roederer Carte Blanche Perrier-Jouet Fleur de Champagne Belle Epoque 2004 Laurent-Perrier Brut Rose Veuve Cliquot gold Label Vintage Brut 2002 Perrier-Jouet Fleur de Champagne 2002 Moet & Chandon Grand Vintage Brut 2002 Piper-Heidsieck ...

Read More »

Chicken Cordon Bleu

I love, love, love to pound a boneless, skinless chicken breast or piece of veal and stuff it!  That’s what we do with Chicken Cordon Bleu Take a chicken breast. Put it between wax paper or plastic wrap (below and on top of). Take a pan or a pounder and pound it thin (I didn’t like that, you said that, ...

Read More »

Bay Scallops With Polenta and Wild Mushrooms

Here is a Polenta, Mushroom, Breadcrumbs with Bay Scallops dish, but I just can’t follow a recipe, so I really did not create or present it like Chef Suzanne Goin does. What I did follows her recipe, which I used simply as an ‘idea’ of what I might like to create. And I can tell you firsthand, it’s no trick to ...

Read More »

Strawberry Ganache Pound Cake Lasagna

This is an interesting recipe that puts together a number of food types that you wouldn’t think would work together. 2 bags frozen strawberries soaked in 2 or 3 ounces of Grand Marnier. Layers To make Ganache: 2 ½ bags dark chocolate nibs, 1/3 cup cream or half and half, 1/3 cup Dark Rum Honey/a sprinkling of light brown sugar and ...

Read More »