When we spoke to our friend Average Betty this week, she mentioned that she is reporting for the Grilled Cheese Invitational event in downtown Los Angeles this weekend, a culinary competition in search of the perfect grilled cheese! Ever since, we’ve had visions of grilled cheese sandwiches dancing in our heads.
Memories of grilled cheese sandwiches go way back into our school years, tomato soup, white bread, and Kraft cheese, served by Mom with a touch of love. Perfect comfort food. We started to think about chefs, do any of our favorites make a special version of the childhood classic? We set off on a mission to find out!
We found an amazing version of the classic sandwich, courtesy of Chef Christopher Lee from the Gilt restaurant in the NYC Palace Hotel. The Price= $50 on the menu. Featured on Gossip Girl, this is perhaps the most expensive grilled cheese sandwich ever. Not that we watch Gossip Girl, we just heard about this episode! And we have no idea who Chuck Bass is, and have never had a crush on him, really!
We know, times are tough, and most of us are carefully watching our food spending. Fear not, we can show you how to make our version for much less. First, watch the video, and then we will disclose our cost cutting suggestion for the sandwich recipe.
White asparagus has a very short growing season, and is typically seasonably available in May or June. You may possibly be able to purchase a Peruvian variety of it at other times of year. What makes it white? It is grown with the dirt mounted around the stalk, depriving it of light. Because of this lack of sunlight, it is unable to produce chlorophyll to make it green. Lacking bitterness and milder in flavor than its sun exposed green sister, white asparagus does need to be peeled, as the outside is quite tough. What lies beneath is tender and heavenly.
Austrian Chef Kurt Gutenbrunner is chef/co-owner of the NYC treo of restaurants Wallsé, Café Sabarsky, and Blaue Gans. In this video he shares his recipe for a simple white asparagus with vinaigrette.
3 pounds, about 16 pieces white asparagus
1 ½ tablespoons salt
1 tablespoon sugar
2 ounces butter
1 small piece of baguette or white bread
Drape a dish towel over a large, inverted mixing bowl. (1) To peel asparagus, grip the spear with three fingers, protecting the tip, and lean it against the bowl to prevent it from breaking. With a swivel vegetable peeler, remove the thick outer layer starting just below the tip, turning the spear as you peel. Peel them well, as the skin can be tough and bitter. (2) Trim approximately one inch off the woody end of each spear. Add the salt, sugar, and butter to 4 quarts of water in a large pot and bring to a boil. (3) Add the bread, which helps eliminate bitterness, and the asparagus, and cook for about 8 minutes, until cooked through but still firm. Remove asparagus and dry on a towel. Serve at room temperature with an herb vinaigrette (made with good extra-virgin olive oil and lemon juice) or hollandaise sauce.
“A gastronomic double take!” So proclaims the triple Michelin starred Chef Heston Blumenthal from The Fat Duck restaurant in the UK, sharing his secret for a bacon and egg ice cream. Watch the video for his technique!
The recipes for the ice cream, the caramelized brioche, and the tomato and red pepper jam can be found here, and the salted butter caramel recipe can be found here.
We were a bit skeptical that the entire technique could actually be achievable, so we wandered onto a food blogger quest and found confirmation. Clement from A la Cuisine shares her experience with Heston’s recipe here, and Six Course Dinner has their version posted here. David Lebovitz has a delicious looking bacon ice cream as well, with an inspiration from Michael Ruhlman, using candied brown sugar bacon.
If you attempt it please do let us know how it worked out for you! Meanwhile we are browsing estate sales desperately looking for one of these!
Nicoise salad or Salade niçoise in French, finds it’s origins in the city of Nice in southern France, and typically contains tuna, green beans, new potatoes, hard boiled eggs, and black olives. Additional ingredients may include anchovies, capers, cucumbers, and artichoke hearts as well. This salad is colorful, healthy, and a great use for leftover Easter eggs!
In this video, Chef Kirk Leins from No To Cook Dinner shares his economical recipe for a classic tuna nicoise, using canned tuna rather than seared fresh tuna. Currently a personal chef in LA, Kirk is an executive chef for YOU magazine, and host of the Community Cooking tv show in Southern California. You may also find him on Twitter!
His recipe serves 2, and you will need one can of tuna, 6 nicoise olives, two small boiled potatoes, 8-12 blanched french green beans, one julienned roma tomato, a hard boiled egg, and baby greens. For the vinaigrette, you may view the video here, and the ingredients are also simple: a small diced shallot, 1 tsp of dijon mustard, 1-2 tbsp of sherry vinegar, 3-4 tablespoons of extra virgin olive oil, Kosher salt, and freshly ground pepper.
An Easter dinner for less than $40 for 4 people? It’s possible! Chef/Owner of Lachlan McKinnon Patterson of Frasca restaurant has upped the ante for the world of dining in Boulder, Colorado. Nominated as a “Rising Star Chef” by the James Beard Foundation and named a “Best New Chef” by Food and Wine Magazine, Lachlan and his Frasca team create Northern Italian fare receiving numerous glowing reviews. We love the fact that they strongly support local farmers with their seasonal menus and are active Slow Food members. Boasting the title of the “Best Wine List” in Denver’s Westword, they also have two master sommeliers in the house to ensure a perfect tasting experience.
And Top Chef Lovers unite! Bravo will premier a new show, Top Chef Masters in June! And guess who our favorite Colorado competing chef will be? None other than Lachlan himself!
In this video, Chef Lachlan prepares a boneless leg of lamb with glazed radishes, and an arugula salad with a pesto and pickled shallot vinaigrette. He completes the meal with his recipe for Gubana, a traditional Italian strudel-like Easter bread with raisins, walnuts, almonds, and pine nuts.
What better way to conquer steep drink prices than to make your own? Wine and beer, meh, too complicated and who can afford expensive equipment when one hardly can afford to drink. We’re deeply sinking into a major recession! When life gives you lemons, make….. Limoncello!
Properly pronounced “Lee mon CHELL oh” this sweet and sinfully potent lemon liqueur was born in the beautiful Amalfi coast of Italy, and is traditionally made with delicious Sorrento lemons and served after dinner. It’s minimal ingredients are this: strong alcohol, lemon zest, sugar, and water.
This video features Miami Chef John DiRocco in his home sharing his simple family recipe for limoncello. He is truly quite the amusing character!
Recipe courtesy of Chef John DiRocco and the Miami Dish.
12-16 lemons, preferably organic and unwaxed
1 bottle Everclear
1 bottle of water (use the Everclear bottle)
1-1 ½ cups sugar
It takes about 30 to 45 minutes to do the initial preparation (mainly peeling the lemons and shaving out the bitter white pith.) You can also do the prep work gradually, doing two lemons at a time and tossing them in the alcohol, until all of the lemons are done. The peels should ferment a minimum of three weeks.
The more of the white lemon pith that you leave, the more bitter the limoncello will taste.
The type of sugar affects the color of the limoncello. For John’s “limoncello naturale,” use a darker raw cane sugar.
If you can’t get a hold of Everclear, you can use ½ Grey Goose vodka and ½ Absolut. For a poor man’s version, strain cheaper vodka though your Brita pitcher 3 or 4 times.
Store your limoncello in the freezer. It should be completely liquid. If it’s slushy, you used too much water.
We also found this adorable Italian video from Villa Massa honoring the Sorrento lemon and limoncello!
From the Food and Wine classic in Aspen, Colorado, this video with chef Mario Batali features his recipe for a delicious frittata with ricotta and Parmesan cheeses.
Mario sings the praises of farm fresh eggs versus store bought, an important component of a perfect frittata. What exactly is different about them? Besides the obvious age factor, farm fresh eggs tend to have a richer flavor, and are fluffier when cooked. If the chickens are eating greens, the yolks from the farm will have a darker yellow color, a result of carotenoid plant pigments called xanthophylls.
Chef Lidia Bastianich, of the PBS cooking series “”Lidia’s Italy”, celebrates spring and asparagus in this video filmed in the spring snow! She prepares a simple breakfast or brunch of asparagus with eggs, scallions, olive oil, salt and pepper, served with a side salad.
Her asparagus tips? Lidia says to choose stalks that snap easily rather than bend, and she prefers the skinnier stalks to the fatter ones, for a more intense flavor. She shaves the outside of the bottom of the stalks with a peeler, as they tend to be tough and fibrous.
We love Plum Tv ! In our featured video today, Chef Joshua Hollinger and Chef Lavon Wallace from the Harbor View Hotel in Martha’s Vineyard share their recipe for a fresh and creative salad appetizer, tuna stuffed avocado balls with a soy aioli sauce! Give it a view!
Australian celebrity chef Curtis Stone is the host of Take Home Chef on TLC. A charmer, this master chef was voted as one of People Magazine’s “Sexiest Men Alive” in 2006.
Alas, we digress! More importantly, he whips up some amazingly delicious recipes. In this video he shares with us his special recipe for a crave inducing pulled pork sandwich, complete with grilled pineapple and barbecue sauce.
Pulled Pork Sandwich
Ingredients
* 1 4-pound boneless pork shoulder roast
* Kosher salt and freshly ground black pepper
* 2 Tbsp olive oil or canola oil
* 2 red onions peeled and quartered
* 2 large carrots peeled and cut into 1-inch chunks
* 3 celery sticks cut into 1-inch chunks
* 1 whole garlic head split in half horizontally
* 1 c dry red wine
* 2 1/2 c chicken stock
* Small handful of fresh thyme sprigs
* 1 orange quartered
* 1 bay leaf
* 1/2 tsp whole black peppercorns
* Barbecue Sauce (see recipe) warm
* 6 thin slices peeled pineapple halved and cored
* 6 crusty rolls halved horizontally
* Homemade Coleslaw (see recipe)
Preheat the oven to 275°F. Sprinkle the pork shoulder all over with kosher salt and freshly ground black pepper. Heat a heavy large wide pot over high heat until it is very hot. Add the oil and then add the pork. Cook until the pork is golden brown on the bottom about 5 minutes. Turn the pork and continue cooking until it is golden brown all over about 10 minutes. Transfer the pork to a baking sheet and pour off all but 2 tablespoons of the oil from the pot.
Add the onions carrots celery and garlic to the pot and cook until the onions are golden brown all over about 5 minutes. Return the pork to the pot. Add the wine and simmer until it is reduced by half stirring to scrape up the browned bits on the bottom of the pot about 3 minutes. Add the stock thyme orange bay leaf and peppercorns. Bring the liquids to a simmer then cover the pot and place it in the oven.
Cook in the oven until the pork is fork-tender about 2 1/2 hours. Remove the pot from the oven. Let stand uncovered at room temperature for 30 minutes to cool slightly.
Transfer the pork to a baking dish and pull the meat apart with a fork and knife. Toss the shredded pork with some of the warm barbecue sauce. Cover with foil to keep warm.
Meanwhile preheat a grill pan over medium-high heat. Grill the pineapple slices until they are heated through and soften slightly about 2 minutes per side. Meanwhile grill the bread slices cut side down until lightly toasted.
Spoon the coleslaw over the bread bottoms. Top each with the shredded pork then 2 half slices of pineapple. Spoon more barbecue sauce over and cover with the bread tops. Serve warm.
Barbecue Sauce
Ingredients
* 1 Tbsp olive oil
* 1/3 c finely chopped red onion
* 1 large garlic clove, finely chopped
* 1 c ketchup
* 1 c peeled cored finely diced pineapple
* 1/2 c orange juice
* 1/4 c low-sodium soy sauce
* 2 Tbsp chopped fresh cilantro
* 2 Tbsp chopped green onions
* 1/2 tsp ground cumin
* 1/2 tsp toasted sesame oil
* Salt and freshly ground black pepper
Heat the oil in a medium sauce pan over medium heat. Add the onion and sauté until tender and pale golden, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the ketchup, pineapple, orange juice, soy sauce, cilantro, green onions, cumin, and sesame oil. Cook uncovered over medium-low heat until the pineapple softens, the mixture thickens and the flavors blend, stirring occasionally, about 15 minutes. Season the sauce to taste with salt and pepper.
Homemade Coleslaw
Ingredients
* 1/2 c white wine vinegar
* 3 Tbsp sugar
* 2 tsp salt
* 1/2 tsp freshly ground black pepper
* 1 small head green cabbage, halved, cored and thinly sliced
* 1 large carrot, peeled and shredded
* 1/4 c crème fraîche (or sour cream)
* 1/4 c mayonnaise
* 2 Tbsp Dijon mustard
* 4 green onions, finely chopped
Stir the vinegar, sugar, salt, and pepper in a large bowl until the sugar dissolves. Add the cabbage and carrots and toss to thoroughly coat. Cover with plastic wrap and refrigerate for 30 minutes.
Stir the crème fraîche, mayonnaise, and mustard in a small bowl to blend. Drizzle over the cabbage mixture and toss to combine thoroughly. Mix in the green onions and serve.
We have a new appreciation for Guinness beer! Why? Because their storehouse has an executive chef, whose sole job is to prepare delicious meals made with Guinness! In this video the Dublin redhead Irish lad Chef Mark Smyth prepares for us a Guinness soaked beef sirloin, served with potatoes and steamed root vegetables. This legendary recipe is said to be the most requested dish by tourists at the brewery.
1. Cut steak into 4 ounce serving size pieces and remove any fat.
2. In a large dish, combine shallots, garlic, steak seasoning and 3/4 of the Guinness. Marinate the steak for 3 hours.
3. In a very hot skillet, sear the meat for 2 minutes per side for rare, longer if you prefer more well done. Remove to a warm plate.
4. Add the marinade and the rest of the Guinness to the skillet and boil to reduce by about 75%. Remove rosemary and shallots.
5. Serve steak with reduction sauce drizzled over it.
Score! We found another amazing food blog! “Rockin the Stove” features Chef Shirlé Hale-Koslowski of Four Corners Cuisine serving up healthy vegetarian recipes.
In this video she shows us how to make an easy and affordable roasted red pepper hummus, using chick peas, roasted red peppers, fresh garlic, tahini, lime juice, lemon zest, spanish smoked paprika, salt, and water. This Middle Eastern snack with a Latin flair is perfect on sandwiches or as a dip for whatever your heart desires.
Did you know? Chicago darling and winner of the fourth season of Bravo’s Top Chef Stephanie Izard has a new podcast! It’s called “The Tasty Life”, and can be found on Itunes or via her blog here.
In her second video podcast, Stephanie enters a mac and cheese cookoff to benefit The Organic School Project in Chicago. In this video we join her for some adventurous cheese shopping, and she shares her entry for a delicious macaroni with four cheeses, sopressatta, sauteed Fuji apples, and bacon ciabatta breadcrumbs. We knew we would love this one when we heard her opening line, “It’s hard for me to imagine a life without cheese”.
Macaroni and Four Cheeses with Apples and Bacon
Chef Stephanie Izard
Serves: 4
Ingredients:
3 tablespoons plus 1/4 cup unsalted butter
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
4 cups ciabatta cubes (about 6 ounces of ciabatta bread, cubed)
1 small onion, halved
6 cups whole milk
4 ounces bacon (3-4 strips), cut into 1/2-inch pieces
2 Fuji apples, peeled, cored, cubed
2 tablespoons apple cider vinegar
4 ounces sopressatta
4 ounces cooked ham, shredded or chopped
1 pound conchiglie pasta
1/3 cup all purpose flour
4 ounces aged cheddar (1 cup grated)
6 ounces whole milk mozzarella (1 1/2 cup grated)
4 ounces smoked gouda (1 cup grated)
4 ounces havarti (1 cup grated)
Instructions:
Preheat the oven to 375° F.
Melt 3 tablespoons of the butter in a large Dutch oven or saucepot over medium heat. Add the garlic and red pepper flakes, steeping in the butter for about 1 minute, until the garlic is soft and fragrant. Remove from the heat and add the bread cubes to the pot, tossing to coat them in the garlic butter. Spread the butter-coated cubes across a baking sheet and transfer to the oven. Bake for 15 minutes, until the bread is very crisp. Remove from the oven and cool completely.
Put the onion and the milk in a medium saucepan over medium heat. Bring the milk to a bare simmer for 15-20 minutes, stirring occasionally to avoid scorching the bottom.
While the milk simmers, return the Dutch oven to the stove over medium heat. When the pot is hot again, add the bacon pieces and render until crispy. Remove the bacon with a slotted spoon and set aside with the cooling bread cubes. Add the apples to the hot fat in the pan, sautéing for 1-2 minutes, until the apples are just soft (not mushy). Remove the apples with a slotted spoon to a large mixing bowl. Add the vinegar and toss to coat. Add the sopressatta to the hot pan and sauté to crisp the meat, 1-2 minutes. Mix the sopressatta and the ham with the apples and set aside.
Put the cooled bread cubes and bacon in a food processor and pulse several times to form bread crumbs.
Cook the macaroni to al dente, according to the package directions.
As the pasta cooks, melt the remaining 1/4 cup of butter in the Dutch oven over medium-high heat. Sprinkle the flour over the melted butter and whisk together, forming a thick paste, or a roux. Let the roux cook for a minute or so, until it begins to smell nutty. Strain the milk and discard the onion. Slowly add the hot milk to the roux, about 1/2-1 cup at a time, whisking well to avoid lumps. Continue incorporating the milk until a thick sauce forms. Bring to a boil and then reduce to a simmer for about 5 minutes. Reserve 1/2 cup of mozzarella and add the rest of the cheese to the sauce, stirring as it melts.
When the pasta is done, strain it and add it to the cheese sauce along with the apple mixture. Stir to combine all of the ingredients and pour into a 13×9-inch baking dish. Cover the macaroni and cheese with the bacon breadcrumbs and scatter the reserved 1/2 cup of mozzarella on top. Put the dish on a baking sheet and transfer to the oven. Broil the top until the breadcrumbs are golden and the cheese is bubbly.
(Serve immediately or hold in a 300° F oven for about 30 minutes).
Today we are featuring Executive Chef Eric Hulme of the CA based Tender Greens restaurants, in this quick and easy recipe of wild mushroom bruschetta on ciabatta bread, topped with manchego cheese.
For this simple appetizer you will need: 2 cups of your favorite mushrooms, chopped garlic, chopped shallot, rosemary sprigs, butter, olive oil, 1/4 cup both chicken stock and white wine, 3 slices of ciabatta bread, and shredded manchego cheese. (If you haven’t tasted manchego cheese, you’re in for a treat! This slightly salty Spanish sheeps milk cheese has a gorgeous, buttery, nutlike flavor. You should be able to find it in your local supermarket, or Whole Foods.)
Also feel free to check out this recent post which discusses the history, legends, and correct pronunciation of bruschetta.
Much as we may wish, it’s difficult to eat like a king when the wallet is thin. One of the top food trends for 2009 is affordable cuts of meat, and skirt steak scores a touchdown in that game. Where does skirt steak come from? From the short plate of the cow, in front of the flank. (Plate = Belly in meat speak.) A good way to think of beef tenderness is that the more frequently the muscle is used, the tougher it will be. Tougher cuts of beef include the round, flank, brisket, and chuck, and they require longer cooking times, typically with moist heat, to enable a tender end result. Tender cuts are typically more expensive, and include rib meat, sirloin, and short loin, these cuts can be cooked with dry heat methods and for a shorter time. Skirt steak is classified somewhere in between, known as a medium in terms of beef cut tenderness. Properly prepared it can be as tender and delicious as any high end fancy contender. Touché!
Our video today features Chef Mario Batali (yes again, we are addicted!) preparing a succulent skirt steak served with cannellini beans and salsa verde.
Speaking of Mario, did you catch the “Last Supper” episode of Top Chef? Based on the book, My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes a slightly morbid yet delicious book about what chefs would choose for their last meal on earth, Mario chose an elaborate multi course meal, including “marinated anchovies with bruschetta; mozzarella en carozza (a Neapolitan-style grilled cheese sandwich); and fresh Amalfitana pasta with shrimp and zucchini.” Photographer Melanie Dunea shares a gorgeous photo slideshow of the book, found here.
Click “read more” for Mario’s skirt steak recipe. Continue Reading
A food with it’s own cult following, a facebook fan page with over 2 million followers, and so lovingly referred to as “spreadable bliss”, Nutella is very close to ruling the world.
For those not familiar with this delight in a jar, Nutella, created in the 1940’s, was the brainchild of Pietro Ferrero. During WW2, rations of cocoa led Pietro to dilute the cocoa with hazelnuts, which were abundant in the Piedmont region of Italy. And so a legend was born!
What is Nutella made from today? The ingredients differ slightly per country, but primarily are as follows: sugar, vegetable oil, reduced fat cocoa, skim milk powder, whey powder, emulsifier, vanillin. Sadly, not the healthiest animal in the zoo. If you are looking for healthier alternatives to Nutella, they do exist to some extent! Check out Choconut, found at Whole foods.
Our desert video today spotlights chef Chef John Simmons from Chef Live preparing grilled brioche Nutella sandwiches with a banana jam, and a dipping sauce made with heavy cream and….Nutella!
Always a fan of Eric Ripert, we were recently reminded of his sincere charm and culinary talent after watching this weeks Top Chef, where he appeared as a guest judge. Believe it or not, this french master actually produced an entire video series of toaster oven recipe videos! This simple video recipe features bacon wrapped mission figs. Wondering about his toaster oven? It’s a very cool Cuisinart Brick Oven that comes with a baking stone, and has been getting rave reviews. Cuisinart, if you’re listening, we want one!
Recipe courtesy of Eric Ripert
Bacon Wrapped Figs
Serves 4
12 figs, peeled
12 bacon slices
freshly ground black pepper
1. Heat toaster oven to Broil.
2. Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick.
3. Bake for about 8-10 minutes until the bacon is crisp and the figs are tender.
4. Season with black pepper and serve immediately
We were thinking that between the Superbowl beefy food, and Valentine’s chocolates, perhaps a short detox is in order! Bored with steamed broccoli and even slightly tired of roasted vegetables, we are putting a shout out for new, creative ways to serve seasonal veggies and in this case, fruits.
And we so proudly announce to you a new crush, on the blood orange fruit. For those not familiar, the blood orange is a wonderful winter fruit. An offspring of the traditional sweet orange, blood oranges are typically native to Sicily and Spain, and are harvested from early to mid winter. Their deep red flesh comes from a pigment called anthocyanin, a powerful antioxidant present in açaí, concord grapes, cranberries and raspberries. How do they taste? Less acidic than other oranges, blood oranges tend to have a rich, both sweet and tart flavor, with berry undertones. While shopping, choose a heavy feeling blood orange with a thin skin for the juiciest fruit. A slight green tinting of the rind is fine. They’ll keep in the refrigerator for up to one month, or on the counter for approximately a week.
Our video today features the lovely host Carolyn Jennings from Chic Tv with chef Cedric Tovar from the NYC Park Avenue Peacock Alley Restaurant. He whips up a gorgeous looking braised white asparagus, and serves it with a dressing made from blood orange juice. Click the “read more” to watch the video and for the recipe.
Ah dear sweet chocolate. Whether you are blissful or bitter about Valentine’s Day, you should still indulge in this fabulous dessert. Chef Frank McClelland is the author of Wine Mondays, and chef/ owner of L’espalier restaurant in Boston. He shares with us in this video one of his signature restaurant desserts, chocolate orange soufflés with an orange creme Anglaise sauce. This one sounds complicated but is actually quite simple, as chocolate soufflés tend not to have the “falling” issue common to many soufflés, a result of the strength of the cocoa.
Some soufflé trivia: The word soufflé is derived from the past tense of the french verb “souffler“, which literally translates to “blown up”. Legend has it that the original soufflé recipe was printed in the book “Le Cuisinier Moderne” in 1742, which was written by Vincent La Chapelle, a prestigious author and french master chef who was employed by Madame de Pompadour, the famous mistress of Louis the XV. And did you know? Febuary 28th is National Chocolate Soufflé day in the US!
Some days it’s nice to simply fix it and forget it! The Publick House in Brookline, MA is a pub style restaurant known for their extensive collection of Belgian beers, served both on tap and also prepared in the food. From this Boston area legendary restaurant we present the energetic chef Brent Mimeault , who shares his delicious hearty beef stew with the addition of a malty stout in our featured video. This meal would be perfect for a hungry Super Bowl football crowd, served with grilled bread and frosty beer!
a slightly morbid yet delicious book about what chefs would choose for their last meal on earth, Mario chose an elaborate multi course meal, including “marinated anchovies with bruschetta; mozzarella en carozza (a Neapolitan-style grilled cheese sandwich); and fresh Amalfitana pasta with shrimp and zucchini.” Photographer Melanie Dunea shares a gorgeous photo slideshow of the book, found 
that comes with a baking stone, and has been getting rave reviews. Cuisinart, if you’re listening, we want one!
, and chef/ owner of 