Alex Guarnaschelli Quotes
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You have to be disciplined about being in the kitchen.
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I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
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I didn't harbor a huge desire to become a chef until I graduated from college.
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I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
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Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.
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I know that some people use lavender, incense, and cake as sedatives, but for me, a 'nose bath' in an old book just does something.
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I've roasted a somewhat frozen turkey, and it's come out just fine.
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I have a daughter who has taught me a lot along the way.
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I like food to be really simple but have a lot of technique all the same.
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I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that.
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Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.
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If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
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To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!
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Part of health is variety!
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Buying food from farmers and people that I know adds that human element that I love.
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I've always been a great collector and lover of cookbooks.
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When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.
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My mom, ever the Italian, made braised chicken with tomato.
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I used to run track in high school and was unexceptional in every way.
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Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.
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My last meal on Earth? The obvious answer is a plate of my mother's scrambled eggs.
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I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.
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Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you're ready to serve.
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If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.