Marco Pierre White Videos Hells kitchen

Something a little different from just news about iFoods.tvtoday. All of us here in Europe have been watching the new F Word where Gordon Ramsey's place has been taken but notorious 3 star Michelin chef Marco Pierre White and the public is split on what to make of him! Arrogant? Moody or my own particular view which hasn't changed in 10 years, genius! Is he made for TV? Yes but like anything he has to learn and the biggest miracle is that he has not been on our screens before this!


For more great cooking videos

Quiz Answers

Finally! We have some winners of Morimoto The New Art of Japanese Cooking. Congratulations to Tim, Shiree, Arlene, Julie and Melinda. Most of the answers were in an article in the September 2004 issue of Food & Wine magazine.

Here are the answers
1. According to Morimoto, in order for there to be creativity in the kitchen the chef must be_____ and _____
A. Relaxed and have fun
B. Focused and pay attention to detail

2. Which of the following is NOT featured in Morimoto The New Art of Japanese Cooking?
A. Frozen lettuce
B. Chocolate covered asparagus
C. Squid strawberry candy
D. Tofu souffle

3. In a magazine article Morimoto said "I keep cooked rice in my freezer and microwave it when I need it." To which Rachael Ray responded:
A. Wow, that just changed my life. I'm going to go home and start freezing my rice.
B. We have that in common, I do the same thing all the time!

4. Where can you find an instructional sushi video featuring Morimoto?
A. StarChefs
B. Epicurious See the video here and read the accompanying Q&A here
C. Culinary Institute of America

5. Morimoto once said "Sake makes everything more _____"
A. Tender
B. Sweet
C. Juicy

6. Who said "Morimoto is a rock star"
A. Mario Batali
B. Anthony Bourdain this is on the back cover of the book
C. Ferran Adria

7. According to Morimoto "For appetizers I top toast with fresh sardines and panko and bake it until the topping is crispy"
True
False Morimoto uses canned not fresh sardines in this quick recipe

FOOD

iFoods Video recipe now free for all!

Well folks a lot has been happening here at iFoods since our launch 3 weeks ago and as promised we have some very exciting news. We are very happy to announce that we have agreed sponsorship with a company and what makes it so exciting for you website visitors is that everything on iFoods will now be free to view! Yes FREE. No more having to subscribe for some videos, it means that every single time you feel like cooking you will have the choice of a hundred recipes and unlike cookbooks or some other sites it will all be free! This was always our intention and now that we have the right partner to help us with this we are extremely happy and so glad that you can all benefit from it! This comes into effect tomorrow and we hope you’ll all be there cooking the unlocked recipes! Enjoy!

Second Chance to Win Morimoto

Looks like my quiz has really stumped you! No one got all the answers right, and only one person was even close.

But I really do want to give away copies of Morimoto The New Art of Japanese Cooking. So I'm giving the answers to two of the questions and here is a huge hint. Most of the answers can be found in an article in a food and wine magazine. And yes, it is available online. Got that? Anyone who has already entered a first time, may enter again.

Like before only one entry per person, so choose carefully! Remember, you MUST include your email to win and your mailing address must be in the United States--sorry but this is because I'm paying for shipping. Also, you will not be eligible if you have already won a book this year on Cooking with Amy. Just choose your answers and post them in the comments section. The first four people to correctly answer all the questions will win a copy of the book. (I'm going to give the last copy to the person who got all but one right) Good luck!
Note: Gather readers must go to www.cookingwithamy.com if they wish to enter, comments left at Gather will NOT be eligible to win.

CONTEST IS NOW CLOSED! THANKS!
1. According to Morimoto, in order for there to be creativity in the kitchen the chef must be_____ and _____
A. Relaxed and have fun
B. Focused and pay attention to detail

2. Which of the following is NOT featured in Morimoto The New Art of Japanese Cooking?
A. Frozen lettuce
B. Chocolate covered asparagus
C. Squid strawberry candy
D. Tofu souffle

3. In a magazine article Morimoto said "I keep cooked rice in my freezer and microwave it when I need it." To which Rachael Ray responded:
A. Wow, that just changed my life. I'm going to go home and start freezing my rice.
B. We have that in common, I do the same thing all the time!

4. Where can you find an instructional sushi video featuring Morimoto?
A. StarChefs
B. Epicurious
C. Culinary Institute of America

5. Morimoto once said "Sake makes everything more _____"
A. Tender
B. Sweet
C. Juicy

6. Who said "Morimoto is a rock star"
A. Mario Batali
B. Anthony Bourdain
C. Ferran Adria

7. According to Morimoto "For appetizers I top toast with fresh sardines and panko and bake it until the topping is crispy"
True
False

FOOD

Morimoto Contest

How well do you know Iron Chef and restaurateur Morimoto? If you know him well enough, you might just win a copy of his latest book, Morimoto The New Art of Japanese Cooking. It's a book I reviewed about a week or so ago.

I have five copies of this book to give away. Only one entry per person, so choose carefully! Remember, you MUST include your email to win and your mailing address must be in the United States--sorry but this is because I'm paying for shipping. Also, you will not be eligible if you have already won a book this year on Cooking with Amy. Just choose your answers and post them in the comments section. The first five people to correctly answer all the questions will win a copy of the book. Good luck!

1. According to Morimoto, in order for there to be creativity in the kitchen the chef must be_____ and _____
A. Relaxed and have fun
B. Focused and pay attention to detail

2. Which of the following is NOT featured in Morimoto The New Art of Japanese Cooking?
A. Frozen lettuce
B. Chocolate covered asparagus
C. Squid strawberry candy
D. Tofu souffle

3. In a magazine article Morimoto said "I keep cooked rice in my freezer and microwave it when I need it." To which Rachael Ray responded:
A. Wow, that just changed my life. I'm going to go home and start freezing my rice.
B. We have that in common, I do the same thing all the time!

4. Where can you find an instructional sushi video featuring Morimoto?
A. StarChefs
B. Epicurious
C. Culinary Institute of America

5. Morimoto once said "Sake makes everything more _____"
A. Tender
B. Sweet
C. Juicy

6. Who said "Morimoto is a rock star"
A. Mario Batali
B. Anthony Bourdain
C. Ferran Adria

7. According to Morimoto "For appetizers I top toast with fresh sardines and panko and bake it until the topping is crispy"
True
False

FOOD

Pear Pecorino Potato Soup: Recipe

I know what you're thinking. What kind of still life is that? In addition to being a study in ingredients that start with the letter "P"; pear, potatoes, pecorino and pepper are also the main ingredients in a most delicious soup.

You don't have to look hard to find a number of recipes featuring the combination of pear and the dry Italian sheep's milk cheese, pecorino. What's truly amazing is the range of recipes. Salads are an obvious choice, and there are sandwiches too. But how about ravioli from Lidia Bastianich? Ice cream from David Lebovitz?

The sweetness of the pear is complemented by the sharpness of the cheese and amazingly it works as well hot as it does cold. The combination is so good, it can make you rethink the ubiquity of those other classic combos like peanut butter and jelly or macaroni and cheese. I mean, you don't see peanut butter and jelly salad or macaroni and cheese ice cream! If any molecular gastronomists are reading please, don't go there.

It was all those pear and pecorino combos that inspired me to come up with a variation on a simple classic, creamy potato soup. Not only does this soup have very few ingredients, it takes very little time and effort to make. It's a rich and complex soup, the creamy potato backdrop accented with a little sweetness from the pears, a little sharpness from the cheese and just a tiny bite of pepper. It also pairs well with many different sandwiches, though probably not peanut butter and jelly!

Pear Pecorino Potato Soup
Makes about 4 cups (recipe can easily be doubled)

4 medium to large russet potatoes
1 pear
2 cups water
1 cup chicken broth
1/2 cup milk
1/4 cup grated pecorino cheese
salt and pepper to taste

Peel and chop the potatoes into thumb-sized chunks. Peel, core and chop the pear. Add pear and potato to saucepan and cover with water and broth. Simmer until potatoes are soft, about 10 minutes. Add the cheese and stir until fully melted. Add the milk and a few grinds of pepper. Puree in blender in batches, until thick and creamy. Taste and season to taste.

Enjoy!

Media coverage

We just thought that we would share this article we just had written about us in the Irish Times. Have a read and see what you think...