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ChezChristine
Ssan Francisco, CA
Recent Activity
I'm making bacon too! But I'm trying to hot smoke it in a regular oven. Can't wait to taste the results.
Commented Sep 7, 2011 on Makin' Bacon at Amuse Bouche
Makin' Bacon
The time had come. I had a beautiful pork belly on my hands from Miss Maggi and Michael Ruhlman's Charcuterie, some pink salt(nitrate/nitrite haters read Mr. Ruhlman's solid rant about the truth here - hint, you've been having them all along even if it says NO NITRATES) and Bruce Aidell's Compl...
I'm making bacon too! But I'm trying to hot smoke it in a regular oven. Can't wait to taste the results.
Commented Sep 7, 2011 on Makin' Bacon at Amuse Bouche
Makin' Bacon
The time had come. I had a beautiful pork belly on my hands from Miss Maggi and Michael Ruhlman's Charcuterie, some pink salt(nitrate/nitrite haters read Mr. Ruhlman's solid rant about the truth here - hint, you've been having them all along even if it says NO NITRATES) and Bruce Aidell's Compl...
Congrats! Well deserved.
Commented Jul 5, 2011 on Top 50 Food Writers - UK Press Gazette at Michael Booth
Top 50 Food Writers - UK Press Gazette
A kind soul at the Guild of Food Writers just emailed to say that, apparently, I have been named as one of the top 50 food writers* by the UK Press Gazette. Which was quite a shock, not least because I don't really think of myself as a food writer. Jay Rayner of the Observer tops the list, and a...
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Mar 15, 2010
Hi Linda,
Of course you can use broth using carrots, and I would add the cooked carrots in at the end only if they still have flavor and haven't given it all up to the broth.
As for adding meat, I would not add it to the risotto, but instead serve the risotto as a side dish to your meat separately.
Commented Aug 26, 2009 on Shrimp & Bacon Risotto at Chez Christine
Shrimp & Bacon Risotto
Shrimp & Bacon Risotto A few weeks ago, I was treated to a great dinner at Gary Danko. It's an amazing place not only for its excellent service but because you can compose your 3-course meal in the order you want and the kitchen will tailor the portions accordingly. I had their risotto as ...
Awww, thanks Michael! We just discovered your post as we were devouring some of our frozen wedding cake. We know you'll be proud.
Commented Jul 20, 2009 on Congratulations... at Michael Booth
Congratulations...
... to Hayden and Christine, the romantic leads in my Paris cooking memoir, Sacré Cordon Bleu. In the book I describe the early days of their romance and now I am delighted to be able to wish them a happy wedding day tomorrow. Unfortunately we can't be there in San Francisco to witness the fruit...
Michael, just discovered you are on Typepad! I remember you didn't like Ispahan back then, you should've tried Celeste. And we'll have to take up the chocolate strawberry argument again soon in person! :)
Commented Jul 20, 2009 on Paris chocolate tour part II at Michael Booth
Paris chocolate tour part II
Next stop, in my crazy, sugar-fuelled, chocolate zig-zag across town was Jean-Paul Hévin at 231 rue St Honoré in the 1st. I first encountered the inspired work of Hevin a few years ago when I was doing a chocolate course at the Hotel Ritz’s sumptuous cooking school around the corner, and was...
Thanks! We are so excited to have worked with you guys and are extremely happy with the results :)
Commented Mar 7, 2009 on Christine & Hayden: Travel Inspired Wedding at Subtle Glances Letterpress Blog
Christine & Hayden: Travel Inspired Wedding
These two met overseas while at culinary school in France and decided to use this as their inspiration for the invitation suite. We were inspired by passport stamps, and old style planes. I can't imagine the great food these two will have at their big day! We got to have a little taste of the da...
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