Guy Savoy A French Culinary Legend

 France is the birthplace of good food.It has given birth to some of the most legendary chefs in world history including Auguste Escoffier to now Guy Savoy. He recently became the first chef  to be welcomed into the esteemed and prestigious the Academie des Beaux Artes. He is sinly gone beyond being one of the finest cooks in modern Gallic history.He is a true artesan.

Former New York TImes Paris bureau chief and contributor Elaine Sciolino wrote about this remarkable man and his accomplishments in yesterday's New York Times Wednesday section.Chef Svoy's honor os the perfect sweet revenge because he had a Michelin star removedfrom his review in 2023. It  went from two to three.The Academie des Beaux Artes is one of the five academies led by the Royal Academie Francasrs first stated by  Louis XIV. At the Academie des Beaux Artes there are what's known as The "Immortals": painters, sculptors, architects, photographers ,choreographers, musicians and even film and  museum directors. Admitting a chef is a big deal, even in a country where gastronomy has ruled for centuries. He got on after just one round of voting despite that some members were not at all happy to admit him.Yet he even surpassed the great painter Eugene Delacroix and great composer Hector Berlioz. Both were rejected several times before gaining entry,

Chef Savoy is one of the last great chefs dedicated to the art and craft of turning foods into perfect object de desire. His, restaurant, located across from the Musee Louvre, has amazing food. He has created an egg and Caviar dish decorated with a savory sabayon which the staff makes sure dinners have extra of that. Dinners are given second helping of soups and main dishes like Bresse(chicken a breed known for it;s tender meat and juiciness)  .However the pandemic turned around the French palate  and made them crave fast foods like McDonald's .Fast food has soared throughout the country despite the country's plunging economy. Still Chef Savory persists, namely to his dedication to gastronomy. He also credits his mother,Leonie, a small bar and buvette - or informal eatery in their home in Bourgain-Jallu ,outside the French Culinary capital of Lyon.His Swiss born father Louis was the town gardener, supplying the restaurant with veggies and fruit, Fresh produce figures strongly in Chef Savoy's dishes.After the ceremony guests were able to taste thanks to him setting up outdoor tables and stations. His famed artichoke soup was a hit.

Chef Giy Savr will no doubt be rememebered for his amazing dishes.He is a true artists worthy of his membership in the Academie des Beaux Artes. He and his recipes were stand out not only in France but also the world

A Heady Sip Of Green

 Combining alcohol with veggies has been around for a long time. There's that brunch staple the Bloody Mary , rich with tomato juice and garnished with celery stalks. Olives and pearl onions have graced neat martinis since their invention practically. However there's a new , greener version of this. It's a heady taste of the farmer's market.

New contributor and food stylist Rebekah Peppler wrote about this new and invigorating trend  in today's New York Times Wednesday Food section.Drinks are being infused with such green vegetables as arugula and snap peas. It gives cocktails a lighter, Springier taste that's perfect with light hors d'ouevres. One of the innovators in  this is Anne Willliams Pierce. the owner of the Columbus ,Ohio bar, The Law Bird. She even won the title of most imaginative from the United States Bartender Guild for her Blanc vermouth with sugar snap peas. She used a pressure infusion which is used more to deliver intravenous fluids to a body. There are easier ways to do this however. Muddler works. One can be bought at any home goods store but the end of a wooden spoon or rolling pin also works well.The leaves just have to be crushed to release the flavors and "juices". Ms. Williams has put celery and green cardimon bitters in everything from gimlets to margaritas.

It's easy to replicate this at home.Ms. Williams Pierce suggests first using a light liquor. She advised to stay away from barrel aged spiritsLighter, botanical ones are better. Try gin or a grassy tequila or pizcal. Also infuse an herbaceous liquor for more flavor such as a fennel liqueur like Finochietto,Chartreuse or genepry.An easy simple syrup can be turned green.Infuse  it with mint, celery leaves,basil or tarragon.There's also a simple cucumber syrup that can be used.Just add the juiced veggie to equal parts sugar and stir.Ms. Peppler gives two recipes, perfect for a summer's night.One is a snap pea gimlet which has a mint simple syrup mixed with six snap peas, gin, lime juice  and lime peel. Keep the min leaves strained from the syrup after cooking using a Hawthorn net - which looks like a small whisk. Smash the peas with a muddler and add the gin lime juice and syrup.The second cocktail is a spin on a Pi,,'s cup with the addition of arugula slices and cucumber.Lemon and lime slices are added and everything is juiced by crushing. Pimms NUmber one and simplesyrup. Shake in a cocktail shaker and put into a Tom

Collins glass

These are the perfect drinks for a summer cocktail party. Use a mix of veggies and herbs to make the perfect green drink. They;re refreshing on a hot night.

An Easy Fruit Sundae

 Sometimes you just want a sundae but without the ice cream. There's something about fruit and cream that magical tpgether. It can even be healthy.

The other day I was craving a healthy yet decadent dessert and this came to mind.

This is bananas, peaches and strawberries from Stop & Shop.It;s their brand of frozen fruit that;s perfect in sundaes but also in other desserts like crepes (which is definitely on my radar).

F course every Sundae has to be topped with whipped cream so I used dairy free coconut based Whipp.This is one of my favorite whipped creams. The non dairy versions are usually lighter and not as heavy tasting as the full cream ones.

This is the finished ,fluffy version. I love the mix of fruit with it and in the future I can add some chocolate chips or chocolate syrup to round it out. 

A fruit sundae is always a nice summery treat. It can be made from fresh or frozen ones .It;s a nice light flavor, perfect for the warm days ahead.

Memorial Day Food for Thought

Today is Memoriall Day and it's a day when we should remember our service people. For the ones we have with us there are so many gestures we can do to show our gratitude and appreciation,

For our veterans, cook them their favorite. foodsTake  them  food shopping. Share your garden with them. They'll appreciate all that fresh fruit and veggies. Celebrate their achievements with parties and barbecues. Birthdays should be big deals too. Invite them over for an afternoon of talk with the kids so they can  learn history first hand.

For our servicepeople. give them gift certificates for that special. dinner out. Babysit their kids for that much needed romantic meal with their spouses.Celebrate them with block parties or quiet coffee times where they can open up about their experiences over a cup and a slice of cake. 

America was born out of war 250 years ago. We need to celebrate and appreciate service people past and present who preserved our ideals and Constitution. Celebrate the present generation with a plate and glass of something good

TRy Chickpeas in That Salad

 Chickpeas are the perfect summer add in.They can be used a sub for tuna ,They can add more depth and flavor to ordinary three bean sala.dThey can also stand in for potatoes in a creamy side salad.

Regular contributor and chef Yottam Ottolenghi wrote about the last in today's New York Times Wednesday Food section. Chickpeas are perfect stand in for the boiled spuds because they absorb the mayo or yogurt faster while still maintaining their shape.They also don;t turn into a grainy mush if they're set out too long.Chef Ottolenghi adds a bright lemon salsa to them to make the dish more interesting (although this is optional). He also adds sweet dill pickles cucumber and jalapeno along with a lot of fresh dill, although this again is optional.Like potato salad this chickpea one can be served with any kind of meat,from chicken wings to burgers;For the chickpeas they can either be two jars or two cans drained and rinsed((save the bean water or aquafaba for making summer meringues). The dressing is a mix of yogurt and a cup of mayo along with Dijon mustard. Vegan mayo can also be used for an eggless touch.

It's then just a matter of blending these with the chickpeas to create a creamy salad.Chef Ottemlenghi also roasts the lemon slices at this time in a 425 degree Farenehiet oven for twelve minutes or until the edges begin to char.They're set aside to briefly cool and then finely chop.This is added to a bowl of chopped cucumbers (preferably the Persian kind) along with the gherkins, dill,spring onion jalapeno and pickle brine. Five tablespoons of olive oil are also added along with one teaspoon of maple syrup, a quarter teaspoon celery salt anda few grinds of fresh pepper. This salsa is spooned over the chickpea salad and nigella seeds can be added for more texture and flavor if wanted.Roasted chickpeas can also be used to decorate if so desired.

Instead of potatoes add chickpeas for a different spin. They are a lovely alternative and hold up better. They make for a great summer salad.

Foodie Pantry will be on a five day holiday foe the Memorial Day weekend. ENjoy!

THE NY Ti,es Summer Cooking

 Summer cooking is fun.It's taking fresh fruits and veggies and turning them into delicious dinners.It's also taking fun dishes like sandwiches and amping up the fun tenfold. Luckily there's a recipe guide to show these great dishes.

TheNew York Times had this guide in the Sunday papers/This is a great keeper ,especially if there are parties and picnics to be planned.

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This has everything from starters to desserts.Take advantage of the season and try the peaches and tomatoes salad with fresh produce from the local farm.A kale Caesar pasta salad is the perfect summer barbecue side.There is also exotic dishes such as borjani banhan(below

This looks like a tasty a;tentative to ratatouille. Eggplant is cooked with pomengranate and tomatoes.Greek or Inidan yogurt is added for creaminess. There is also the spicy suya marinade chicken thighs, made with suya, a mix of peanuts,.garlic powder and ginger to name a few. There are also fun and wholesome desserts like strawberry pie with a shortbread cookie crust and the fun summer vacation treat Rice Krispies made even more delicious with the addition of bittersweet chocolate and pretzels.

Summer cooking and baking can be fun.Use this guide to create meals that reflect the light and ease of summer. They are pure deliciousness.

Another Question of the Week

 Random food question of the week - if you could eat one thing and one thing only - regardless of nutritional value - what would it be?

Let us know.I don;t know what mine would be