Oysters persillade

Persillade (French pronunciation: [pɛʁsijad]) is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.^[1]

In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow; but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French and Greek cuisines, as well as in Cajun, Louisiana Creole, and Quebecois cuisines.

A classic French and Quebec bistro dish is Pommes Persillade, cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking,^[2] and can sometimes be combined with Quebec poutine to produce a hybrid dish called poutine persillade. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was Fried Chicken with Persillade.^[3]

Variations[link]

The simplicity of the basic combination invites variations, either by adding other ingredients or substituting other herbs, such as bay leaf, oregano, basil or tarragon, for the parsley. Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks. Anchovy is a common addition in Provençal cooking.^[4] A small amount of olive oil is often added to persillade to make it easier to work with. Adding more olive oil and grated Parmesan produces Pistou.

See also[link]

• Pistou
• Pesto
• Green sauce

Notes[link]

External links[link]

Look up persillade in Wiktionary, the free dictionary.

• Recipe for Veau Persillade
• Recipe for Rack of Lamb Persillade
• Jacques Pepin's recipe for Roe and Liver Persillade
• Recipe for Baked Mussels Persillade
• Jean-Pierre Xiradakis' reflections on his grandmother's Sanguette Persillade

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Mark Bittman (born c.1950) is an American food journalist and author. He is a columnist for The New York Times.

Education[link]

Bittman is a graduate of Stuyvesant High School Class of 1967 and of Clark University.^[1]

Career[link]

Bittman is a prolific author on the topic of food and cooking. Three of his books, including Cooking at Home with a Four-Star Chef, have been given the IACP/Julia Child and/or James Beard awards.

Bittman published his book Leafy Greens in 1995, How to Cook Everything in 1998, Fish - The Complete Guide to Buying and Cooking in 1999 and Simple to Spectacular in 2000.

In 2005 he published the book, The Best Recipes in the World and Bittman Takes On America's Chefs and hosted the Public Television series Bittman Takes on America's Chefs which won the James Beard Award for best cooking series.^[2]

In 2007 he published How to Cook Everything Vegetarian and created the film "What's wrong with what we eat?".

Bittman appeared with Gwyneth Paltrow and Mario Batali, in a PBS series called Spain... on the road Again in 2008.

In 2009 Bittman published the book Food Matters on food related topics such as environmental challenges, lifestyle diseases, overproduction and over consumption of meat and simple carbohydrates, and began the TV series Kitchen Express.

In 2010, Bittman created The Food Matters Cookbook; an expansion of the principles and recipes in his prior book.

Bittman has written books related to his New York Times column: The Minimalist Cooks at Home, The Minimalist Cooks Dinner and The Minimalist Entertains^[2] His final Minimalist column was published on January 26, 2011. Bittman continued writing as a columnist for the New York Times Magazine and had a column in the paper's Opinion section; he also blogged.^[3]:

Bittman wrote a pair of articles for The New York Times Week in Review, called “Rethinking the Meat Guzzler” and “The Future of Fish”.

Bittman has appeared on NBC's The Today Show and NPR's All Things Considered.^[2] and appeared as a guest judge on the Food Network competition series Chopped.^{[citation needed]} He also hosts a weekly cooking video on the New York Times website.^{[citation needed]}

Personal life[link]

Bittman lives in New York City with his wife, Kelly Doe, a New York Times graphic designer and art director.^{[citation needed]} He has two adult daughters from a prior marriage. Bittman runs marathons and is a licensed pilot.^[2]

References[link]

External links[link]

• Official website
• Video: Voting with your mouth with Mark Bittman and Ezra Klein
• Video: Mark Bittman on what's wrong with what we eat at EG Conference in 2007

Raymond Blanc OBE (born 19 November 1949) is a French chef, born in Besançon, France. Today he is one of the Britain's most respected chefs^{[citation needed]}. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught.^[1]

Early life[link]

Blanc was born in Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy and the Jura mountains. While his two sisters were taught to cook by the influential Maman Blanc, his father taught Blanc and his two brothers to work in the kitchen garden. His father gave him a calendar and foraging map for his 10th birthday, and what he collected his mother taught him to cook.^[2]

Career[link]

Training as a waiter, he worked at the Michelin-starred Le Palais de la Bière in Besançon. Fired in 1972 for upsetting the head chef (Blanc offered him advice on how to cook), the manager knew of a job in England.^[2]

Not speaking English well enough to survive without a notepad, he was dispatched to The Rose Revived in Newbridge, Oxfordshire, arriving three days after arriving in Dover in his Renault 5 Gordini. Blanc married the owner's daughter Jenny, and the couple had two sons.^[2]

In 1977 the couple opened Les Quat'Saisons in Summertown, Oxford: "we mortgaged the house, owed 18 further people, and opened in a corridor between a lingerie shop and Oxfam." An overnight success, he won "Egon Ronay Guide Restaurant of the Year", two Michelin stars and a host of other distinctions.^[2]

In 1981, Blanc opened a chain of boulangeries and pâtisseries called Maison Blanc that also contain cafès. There are currently 14 branches of Maison Blanc across the country, including several in London and one in Oxford. Maison Blanc cakes are now available nationwide in Waitrose.^[3]

Blanc opened the first of a chain of smaller restaurants, Le Petit Blanc restaurants in Oxford in June 1996. Blanc's stated aim with these was to bring the French philosophy of "good food being central to good living" to the United Kingdom. His desire was to create and serve food that can be enjoyed by everyone – "from the time-conscious business person to those looking for a welcoming family restaurant". Raymond was a featured chef on Great Chefs television, appearing in Great Chefs of the World.^[4]

In June 2003, after nearly losing the chain as part of his divorce settlement to Jenny,^[2] the four Le Petit Blanc Brasseries (now known as Brasserie Blanc) in Birmingham, Cheltenham, Manchester and Oxford became part of the Loch Fyne Restaurant Group portfolio. Since then a fifth restaurant has opened in Tunbridge Wells, Kent, another in Winchester, and one in Milton Keynes. After the Tunbridge Wells Brasserie recently closed, the chain opened a new Brasserie in the lipstick tower at Gunwharf Quays, Portsmouth. Blanc maintains a share in the business, and continues to be actively involved creating new menus, developing the chef and kitchen teams and participating in the promotion of the restaurants.

On 13 January 2007, he appeared on Saturday Kitchen. In the Omelette Challenge, he came out last because he took the longest to cook an omelette. However, he was nudged up a few places by James Martin, right above Ken Hom, as Blanc produced a black truffle out of his pocket and garnished the finished omelette with truffle shavings.

Summer 2007 saw the BBC promotion for his new reality TV programme The Restaurant airing on UK television. (The show is known to BBC America viewers in the US as Last Restaurant Standing). The promo showed a group of well-dressed diners in a slow-motion food fight, to a Gonzales backing track. The show was aired as part of BBC Two's autumn season in 2007 and returned, with minor changes to the format, in 2008. In 2009, The Restaurant returned to BBC Two in a low-budget format. This season has been much criticised for the poor standard of contestants, for neglecting the successful elements of previous series, and for Blanc choosing as the winner a team without any discernible culinary ability outside of making cocktails.

Blanc is the author of several books, including Cooking for Friends and Foolproof French Cookery. He is also one of the patrons on the Children's Food Festival, which was held on the Northmoor Trust Estate in south Oxfordshire in June 2009.

Divorced from his second wife, psychotherapist Kati Cottrell, Blanc is engaged to Russian nutritionist Natalia Traxel, whom he met when she celebrated her 30th birthday at Le Manoir.^[2] His son, Olivier Blanc, worked as an assistant director on Talkback Thames's The Bill.^{[citation needed]}

References[link]

1. ^ Hibbert, Christopher (1988). The Encyclopædia of Oxford. London: Macmillan. ISBN 0-333-39917-X. 
2. ^ ^{a b c d e f} "A man for all seasons". BMI Voyager. 1 March 2011. http://www.bmivoyager.com/2011/03/01/a-man-for-all-seasons-2/. Retrieved 7 September 2011. 
3. ^ http://www.maisonblanc.co.uk/
4. ^ "Great Chefs". http://www.greatchefs.com/Raymond-Blanc/. 

External links[link]

Wikiquote has a collection of quotations related to: Raymond Blanc

• Raymond Blanc official website
• Great Chefs
• Le Manoir aux Quat' Saisons Great Milton, Oxfordshire. RB's 2 star Michelin restaurant
• Hub UK biography
• Social Issues Research Centre article on Blanc's war on sugar
• Who´s Who of Chefs information
• Map of 'Brasserie Blanc' Restaurants in the UK
• Interview with Raymond Blanc OBE

Matt Tebbutt is a British chef and television food presenter. Born in High Wycombe in 1973, Tebbutt moved to South Wales at the age of six months and so considers himself an honorary Welshman.^{[citation needed]}

Training[link]

Tebbutt gained a diploma at Leiths School of Food and Wine in London, before working for some of London's most prestigious restaurants. This includes Marco Pierre White at the Oak Room and Criterion, and Alastair Little who he cites as the greatest influence on his cuisine.^[1]

Career[link]

In 2008 he wrote a book Cooks Country: Modern British Rural Cooking (ISBN 1845333713).

In October and November 2009, and again in September 2010 and May 2011, he presented Saturday Kitchen on BBC One while the regular host James Martin was away.^[2]

Tebbutt presents Market Kitchen: Big Adventure alongside Penny Smith (weeknights at 7pm on the Good Food channel from 18th October 2010). He has also been a contributor to Saturday Kitchen and appeared on the Great British Menu. Tebbutt also co-presents Channel 4's Drop Down Menu with Gizzi Erskine.

He owns and runs the Foxhunter restaurant in Nant-y-derry near Usk in South Wales. The restaurant has won a number of awards including the AA Restaurant of the Year for Wales.

References[link]

External links[link]

• thefoxhunter.com
• profile on UKTV Food
• biography on biogs.com