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Michael Makes It
Posted by Audie Metcalf on Jul 15, 2010
Hey Guys!
When Michael has the floor, it's silly to do too many introductions. Let's all watch the younger Voltaggio brother make Kelly and Andrea's Braised Short Ribs from Top Chef.
Watch here!
I don't know about you, but I'm off to recreate THAT recreation! Later, V fans!
-Audie
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Frozen Iceberg
Posted by Bryan Voltaggio on Apr 23, 2010
Both Michael and I love taking classics and adding modern twists – whether it’s with technique or preparation. For example, I remember a classic dessert at Aureole in New York when I worked there as a pastry cook - The Floating Island. This dish is classically a baked meringue that is served either filled or "floating” in or on a coulis. The texture is soft and typically room temperature or even warm. Inspired by both Michael's new interpretation of his frozen chocolate souffle and the thought of the classic floating island I immediately thought of the Frozen Coconut Iceberg; similar flavors that could be served in opposite hemispheres.
Here’s a short clip of me preparing the “Frozen Iceberg” and I think it’s a really good representation of how exciting it is to take something we all know and love, maintain its original intent and flavor combination, but also give it new life with modern technique and unexpected twists. Michael serves a frozen chocolate souflee on the menu currently at Langham, so if you’re in or around Pasadena, check it out.
Have any of you out there experimented with liquid nitrogen? Or with taking a classic and creating something modern? We love reading your comments in the forum here, so please share.
Thanks for supporting us, you guys. You're really creating a great community here on the site and we both appreciate it.
Have a great weekend.
Cheers,
Bryan
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Jamie Oliver Saves The World
Posted by Voltaggio Brothers on Apr 9, 2010
Hey everyone,
As chefs, we're constantly thinking about how we can use ingredients in new and interesting ways, how to shed light on misunderstood ingredients, and mostly, how to thrill and inspire people with delicious food. So when we get inspired by other chefs, it's exciting.
Jamie Oliver has been on a mission to get kids and families to understand food and nutrition for years, and while most of his efforts have been enjoyed in the UK, he's now in the States with a new show called Food Revolution on ABC. The show focuses on trying to revolutionize what and how kids eat in schools--out with fatty, starchy meals and in with fresh, healthy greens and proteins. As fathers, we can appreciate wanting our kids to grow up with healthy options at school--we form our eating habits early, so the sooner the better.
We applaud Jamie for his efforts in making our country a smarter and safer place to eat! The show airs on Fridays, so be sure to tune in tonight or set your DVR's.
Have a good weekend!
Cheers,
Bryan and Michael
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What is Sous Vide?
Posted by Michael Voltaggio on Feb 1, 2010
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A very popular cooking technique that Bryan and I use all the time, and that is popping up all over cooking shows, is sous vide. Some people might not be that familiar with the technique so that is the theme of this week's cooking video.
I wanted to clear up some of the confusion about what exactly is sous vide and also show you how you can use it at home. It is a great and simple technique that is perfect for vegetables and meats. If you use it for vegetables, there is a lot more flexibility as cooking temperature does not have to be precise. If you use it for meat, you will want to use a thermometer or at least make sure you have cooked your food properly, especially chicken which needs to be cooked through all the way.
I'll write a more detailed post about sous vide later this week so enjoy the video and let us know if you have any questions that you would like addressed in that post.
-Michael
I wanted to clear up some of the confusion about what exactly is sous vide and also show you how you can use it at home. It is a great and simple technique that is perfect for vegetables and meats. If you use it for vegetables, there is a lot more flexibility as cooking temperature does not have to be precise. If you use it for meat, you will want to use a thermometer or at least make sure you have cooked your food properly, especially chicken which needs to be cooked through all the way.
I'll write a more detailed post about sous vide later this week so enjoy the video and let us know if you have any questions that you would like addressed in that post.
-Michael
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Hot Wings for the Super Bowl
Posted by Michael Voltaggio on Jan 28, 2010
Hey Everyone,
Check out this video that I made with the people at LA Times. These "hot wings" won me an Elimination Challenge on Top Chef, and would work perfectly for your Super Bowl party.
Would love to see what you guys have planned for next week's festivities. Post photos, recipes and videos of what you cook up for the big day and flag them as "Cool". I would love to post some of your Super Bowl dishes here on the homepage.
-Michael
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White Chocolate Dulce de Leche Cheesecake
Posted by Bryan Voltaggio on Jan 25, 2010
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Hey Everyone,
Some of you on the website, including JES, have been asking for my White Chocolate Dulce de Leche Cheesecake recipe that I made on the Top Chef finale.
I shot a video for you to show you how I made it.
I will post a full recipe for this dish soon. Enjoy.
Cheers,
Bryan
Some of you on the website, including JES, have been asking for my White Chocolate Dulce de Leche Cheesecake recipe that I made on the Top Chef finale.
I shot a video for you to show you how I made it.
I will post a full recipe for this dish soon. Enjoy.
Cheers,
Bryan
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Foie Gras with Aerated Brioche
Posted by Michael Voltaggio on Jan 20, 2010
I wanted to show you all a photo of the foie gras dish that I serve at my restaurant, that incorporates the aerated brioche bread that I make in the microwave.
This foie gras dish is actually inspired by a couple of my favorite ingredients from Spain. The apples are cooked sous vide in a saffron syrup. The grated nuts are Marcona Almonds. The foie itself is in terrine form, however when you pierce the terrine, a liquid of freshly juiced apple and vanilla pours out. The "brioche" is a great compliment, because it serves as a vehicle for soaking in all of the various flavors.
Although this dish is simple in appearance, it is very complex in its flavor and preparation.
A full recipe for the aerated microwave brioche will be posted soon.
In case you missed the video that I posted earlier in the week where I made this brioche bread in the microwave, you can check it out here:
Enjoy.
-Michael
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Microwave Bread
Posted by Michael Voltaggio on Jan 18, 2010
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Hey Everyone,
I wanted to show you a simple and different way of making bread. At my restaurant, we make this brioche bread in the microwave, and it tastes delicious.
Here’s what you need:
-A whipped cream canister
-A blender
-A microwave
-Eggs
-Butter
-Milk
-Flour
-Sugar
-Salt
-Nitrous Oxide cartridges
I use this aerated brioche in the Foie Gras dish that I serve at the Langham. Thanks to June for posting the photo of the dish that we used in the video. It’s awesome to read about your experiences at our restaurants.
Hope you enjoyed the video. If you have any questions about the process post them in the comments and I’ll try to get back to you.
-Michael
I wanted to show you a simple and different way of making bread. At my restaurant, we make this brioche bread in the microwave, and it tastes delicious.
Here’s what you need:
-A whipped cream canister
-A blender
-A microwave
-Eggs
-Butter
-Milk
-Flour
-Sugar
-Salt
-Nitrous Oxide cartridges
I use this aerated brioche in the Foie Gras dish that I serve at the Langham. Thanks to June for posting the photo of the dish that we used in the video. It’s awesome to read about your experiences at our restaurants.
Hope you enjoyed the video. If you have any questions about the process post them in the comments and I’ll try to get back to you.
-Michael
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