Ms. Glaze's Pommes d'Amour

Porc Fillet Roti: Pork Tenderloin Roasted

The good news is I'm back in Paris! The bad news is the French Government hasn't deemed my work permit permissable yet. The 3-star restaurant I normally cook at is short staffed right now and here I am lounging around my Parisian apartment doing nothing but stuffing myself on croissants and baguette. C'est terrible!

Oh, and I didn't get the Top Chef role, but I was deemed worthy enough to at least receive personal emails from the casting director who is a very nice woman. They're only taking one person from Guy Savoy and I missed the film crew at the Las Vegas restaurant (I showed up 4 days too late) so they didn't get to test me. They will be taking Hung, a good friend of mine and very talented chef. The casting director did say that she's interested in me for next season so we'll see....

In the meantime I have some recettes deliceux pour vous that I've been working on at home. Today's recipe is simple to prepare and can be on your dinner table in half an hour. The porc tenderloin is quickly seared, then smothered in dijon mustard and freshly chopped rosemary. Next it is roasted with onions and apple slices. Add a little jus at the end et voila! I should also mention that this recipe is low in fat and has no starchy carbs either. Click on the end of the page for the full recipe.

I almost forgot...I've also been putting together some interesting videos. So stay tuned for How to Skin a Rabbit. What do you mean this doesn't interest you?

Technorati Tags: apples, porc roasted with rosemary and mustard, porc roti, porc tenderloin

Coq Au Vin: Bistro Dinner for 8

While I was home in San Francisco – on vacation – my mother put me to work. "You wouldn't mind cooking for just a few friends?" Three large dinner parties later I decided that bistro fare was a little more manageable for my own sanity.

My mother doesn't brag too much about my cooking. But most of her telephone calls to our inviteés went something like this: "Are you busy Friday? You know, Amy's cooking – my daughter, the chef? Yes, she's back from working in a 3-star michelin Parisian restaurant and she said she'll cook for us."

No pressure...

So here's a menu that's guaranteed to impress the masses. But you must start the Coq Au Vin the day before. Don't trust any of those 30-minute Coq Au Vin recipes. There is no substitute for the real deal.

And by the way, no one in France really uses Roosters anymore. To do so would be revolting by Paris standards. Back in the day, you soaked the nextdoor neighbor's rooster (who was driving you crazy with his 4Am wake up call) in red wine and then cooked it slowly to tenderize the annoying little pecker before serving it back to your neighbor over a friendly bottle of bordeaux. That's passé. I don't even know where you can buy a rooster in Paris. Feel free to use chickens instead.

Crudités
Salad Verte avec Tarragon Vinaigrette
Coq Au Vin
Assiette du Fromage:
Tarte Au Poire et Cardamom Crème Anglaise
Café

Click on "Continue reading" for les recettes!

Technorati Tags: chicken, chicken in red wine, coq au vin, pear tarte, tarte au poire