The orange beef of my dreams — and yours.
Chef Dale Talde is a very talented chef, who became known as much for his fly-off-the-handle eruptions as his ferociously flavorful cooking when he appeared on “Top Chef.”
But it’s hard to blame a guy for getting emotional when good food is on the line.
Case in point: His no-holds bar feelings about the stand-by take-out Chinese classic of orange beef.
He laments to no end how this dish has been debased, turning into an evil concoction of cheap beef, battered and fried into oblivion, then tossed with a gloppy, over-cornstarched, candy sweet sauce.
It gives me shudders just thinking about it, too. I never order this dish at a restaurant. Exactly for those reasons.
But in the right hands, it could be a great dish. I mean, beef kissed with a deeply orange-y sauce and garnished with still-crunchy, bright green broccoli — how can that not be delicious?
In Talde’s hands, it actually is. “Orange Beef” finally gets its rightful treatment.
The recipe is from his cookbook, “Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn” (Grand Central Life & Style, 2015), of which I received a review copy, by Dale Talde with food writer JJ Goode.
Join yours truly when I trek to Macy’s Cellar in San Francisco’s Union Square to host cookbook author and Asian foods expert Katie Chin for a cooking demo, 6 p.m. May 26
It’s all part of the salute to Asian Pacific American Heritage Month.
Los Angeles-based Chin is the author of “Katie Chin’s Everyday Chinese Cookbook” (Tuttle Publishing); and creator of the blog, The Sweet And Sour Chronicles. She’s also appeared as a judge on “Iron Chef America” and a contestant on “Cutthroat Kitchen.”
One of Amanda Freitag’s favorite dishes growing up — her father’s beef stew.
In the winter, there are few things as comforting as tucking into a big bowl of beef stew and creamy mashed potatoes.
It’s a stick-to-your-ribs — and everywhere else — kind of dish that fortifies on a long, dark night like nothing else.
So when I spied “Pop’s Beer-Braised Bold Beef Stew,” I was game to give it a go, not only because of the two bottles of dark beer in it, but also the half bottle of red wine. How good does that sound, right?
The recipe is from “The Chef Next Door: A Pro Chef’s Recipes For Fun, Fearless Home Cooking” (William Morrow) by Amanda Freitag with writer Carrie King.
You probably know celebrated New York Chef Freitag from her many TV appearances as a judge on the Food Network’s “Chopped” and a competitor on “Iron Chef America.”
The Ahwahnee looking as it should in winter.
YOSEMITE NATIONAL PARK, CA — Last week, I had the great pleasure of returning for the fourth year in a row to help host the incomparable 31st Annual Chefs’ Holidays event at The Ahwahnee in Yosemite.
Besides the stellar chefs, the welcoming staff, and the outstanding food, there was one other unforgettable highlight: snow.
Yes, after four years of drought, and a January a year ago where it was so dry and warm that I hiked in a T-shirt, it was a joy to see Yosemite dusted in powdery, fluffy white, looking every bit its picture-postcard self.
(L to R): Sous Chef Daniel Gomez Sanchez of La Toque, Executive Chef Ken Frank of La Toque, Sarah and Evan Rich of Rich Table, and David Bazirgan of Dirty Habit.
Chefs’ Holidays takes place every January through early February. It is comprised of eight sessions, with each one spotlighting three renowned chefs, each of whom does a cooking demo. There is a wine reception to meet all the chefs. Each session ends with a gala dinner prepared by the headliner chef or all three participating chefs.
Chicken with mushrooms and cream in a fabulous dish by Jacques Pepin.
This dish is the equivalent of a big cashmere blanket wrapped around your shoulders.
It’s warm, comforting, and makes you feel well taken care of.
And of course, it’s by Jacques Pepin.
“Poulet A La Creme” is from his newest cookbook, “Jacques Pepin Heart & Soul In the Kitchen” (Houghton Mifflin Harcourt).
It’s also his last cookbook — well, at least the last one associated with his own television cooking show. That’s because his current KQED series of the same name is the last one he will film. He’ll turn 80 in December, and after 14 series, 24 cookbooks, and 32 years on television, he’s finally taking a break.