Latest news with #AugusteEscoffier
Yahoo
a day ago
- Entertainment
- Yahoo
Jackie Kennedy's Favorite No-Bake Dessert Was a Summertime Classic
Jackie Kennedy's Favorite No-Bake Dessert Was a Summertime Classic originally appeared on Parade. Aside from being the First Lady to President John F. Kennedy, Jackie Kennedy was a tour de force on her own. She was known for many things: her impeccable style (and bringing it to the White House), her deep appreciation of arts and culture, her distinct transatlantic accent, her effortless grace and her refined palate. While she didn't often cook herself, she had a strong sense of what made a dish timeless, beautiful and perfect for entertaining. One dessert that's become synonymous with her signature elegance? Strawberries Romanoff. Related: A classic midcentury treat, strawberries Romanoff is a chilled dessert made with fresh strawberries splashed with an orange or strawberry liquor and topped with a whipped cream-sour cream (or crème fraîche) mixture that's both rich and airy. When he was the chef at the Carlton Hotel in London in the 1920s, French chef and restaurateur Auguste Escoffier originated this dish under the name "Strawberries Americaine Style." Then in the 1940s, Prince Michael Romanoff (not an actual prince, but an actor) 'borrowed' Escoffier's recipe using his own moniker, and strawberries Romanoff came to be. Jackie Kennedy had a hand in popularizing it, too—strawberries Romanoff was on the menu when Princess Grace of Monaco visited the White House. The dessert feels fancy without trying too hard, which, coincidentally, also describes the former First Lady. Related: 😋😋. 🍳🍔 While there are many variations of the dish, the Jackie Kennedy version leaned on fresh seasonal berries, just a hint of liqueur for complexity and the dreamy tang of lightly sweetened whipped cream. Today, it remains an example of simple 20th-century entertaining. It's retro-feeling but super chic, indulgent but refreshing and it's perfect for summertime when you need a quick hit of sugar. What's even better? You can have the entire dish prepped in just 10 minutes. And it requires just a few simple ingredients. Related: Start by mixing together sour cream, brown sugar and brandy. If you don't want to use brandy in your dish, swap in vanilla extract. In a separate bowl, whip heavy cream and sugar together until thick and billowy. Fold the whipped cream into the sour cream mixture and stir gently until combined. If you're making the dish ahead, pop the whipped cream mixture into the fridge until you're ready to serve. Slice up some fresh strawberries and serve them with a generous dollop of the cream. Whether you serve it in a crystal coupe or a humble glass bowl, strawberries Romanoff is a dessert that still manages to feel special, more than 60 years after Jackie helped make it Kennedy's Favorite No-Bake Dessert Was a Summertime Classic first appeared on Parade on Jun 30, 2025 This story was originally reported by Parade on Jun 30, 2025, where it first appeared.
Business Times
20-06-2025
- Business
- Business Times
So you've taken over your family restaurant
RESTAURANTS are delicate things — especially mom-and-pop operations. Among the smallest of small businesses, the most successful attract customers with a combination of low costs, intense deliciousness, do-it-yourself charm and pure gumption. The hawker stands of Southeast Asia are famous examples of this. Diners forgive rough service, put up with long queues and forego white tablecloths — if not tables — for a chance to enjoy a secret sauce, that special spark, the elemental spirit passed down generation to generation. Scaling up these tiny treasures might maximise profits, but the risk is losing the magic. A line of cooks organised along Auguste Escoffier's kitchen brigade system may help churn out dishes and feed a lot more people efficiently, but certain recipes require exacting experience and a discriminating je ne sais quoi. They may not survive the transition. Customers who are used to lower prices will also grouse at the increased costs that come with more staff and expanded real estate. A purist or two will complain that you've sold out. I've been worrying about this because friends of mine are in the process of scaling up a mom-and-pop operation that had a legendary cult following here in London. People used to take 45-minute train rides from the middle of the city east to less-than-posh Leytonstone on a chance that a table — even if you had to share it — might open up at the Thai restaurant Singburi. That's because 'mom' — who took bookings only over the phone — said there was no availability unless diners didn't show up. 'Pop' started the restaurant in 1999, but Singburi's reputation got going after Sirichai Kularbwong joined him in the kitchen toward the end of the last decade. Over that period, his parents toyed with the idea of retirement and finally decided to do it at the end of 2024. By then, the hole-in-the-wall underdog had become the 73rd best restaurant in the UK. Will Singburi 2.0 — in a brightly modern, much bigger space in trendy Shoreditch — be able to replicate its former charms? Some favorites from its old chalkboard menu aren't on offer, and that will disappoint some followers. I'm a friend and fan of Kularbwong and his partners, and so, while I've tasted (and thoroughly enjoyed) a preview, I have to await popular acclaim — or the opposite — along with them after the restaurant officially opens this week. I'm rooting for them and sharing in the anxiety, almost like family. I take some comfort from the recent remaking of another family-run Thai restaurant. In Copenhagen last month, at Noma chef Rene Redzepi's MAD symposium on the future of food, Justin Pichetrungsi — who'd been working for Walt Disney Co as an animator — gave a speech describing how he had to change careers in 2019 when his chef father suffered a stroke. He took over Anajak, a four-decade-old traditional Thai restaurant. He proceeded to innovate (think Thai Taco Tuesdays), turning it into one of the most sought-after reservations in Los Angeles. He instituted his changes, including a huge list of natural wines, while in close consultation with his father and the kinfolk who'd always helped run the place. Pichetrungsi won the 2023 James Beard Award for best chef in California. His mother, who remains in charge of making Anajak's mango sticky rice, wore the medal when he returned to LA with the prize, and proudly got fruit stains on it. Sometimes family may just be what a restaurant in jeopardy needs. In February 2003 — despondent over an unexpected demotion in the unforgiving world of French haute cuisine — Bernard Loiseau, the celebrated chef of Cote d'Or, a three-Michelin star restaurant in Burgundy, walked up to the upstairs bedroom where he usually took a nap after lunch service. He then shot himself in the head. There was heated debate in the media over what part of the system was to blame for the tragedy. Then the world moved on. But not Loiseau's family. The chef was the relentless genius at the centre of not just Cote d'Or, but also the eponymous company he built around it. Indeed, Bernard Loiseau SA was traded on the Paris stock exchange. How could such a personality-driven enterprise exist without him? His culinary reputation was also the only real thing his grieving family could claim ownership of. So his widow Dominique decided to press on. With most of her late husband's staff, she persevered, keeping Cote d'Or going. Eventually, two of their three children — daughters Bérangère and Blanche — would become part of the operations. Bérangère took over the front of the house and the management of the finances; and Blanche would join the kitchen. It hasn't been easy. In a poignant speech at MAD, Bérangère talked about channeling her father through his writings and documents to figure out how to move forward with the restaurant and the company. Nevertheless, in the 22 years since his death, Cote d'Or hasn't only expanded to include the small hotel Relais Bernard Loiseau and several other properties, it's also kept its Michelin stars. In 2003, Dominique told French television soon after his suicide, 'All these exceptional beings who give you the impression of so much assurance, they are all very fragile. They all have such strong moments of doubt.' But she and her daughters came to the rescue. And because of them, Bernard Loiseau has a living legacy in the world. BLOOMBERG
Mint
19-06-2025
- Business
- Mint
So You've Taken Over Your Family's Restaurant
(Bloomberg Opinion) -- Restaurants are delicate things — especially mom-and-pop operations. Among the smallest of small businesses, the most successful attract customers with a combination of low costs, intense deliciousness, do-it-yourself charm and pure gumption. The hawker stands of Southeast Asia are famous examples of this. Diners forgive rough service, put up with long queues and forego white tablecloths — if not tables — for a chance to enjoy a secret sauce, that special spark, the elemental spirit passed down generation to generation. Scaling up these tiny treasures might maximize profits, but the risk is losing the magic. A line of cooks organized along Auguste Escoffier's kitchen brigade system may help churn out dishes and feed a lot more people efficiently, but certain recipes require exacting experience and a discriminating je ne sais quoi. They may not survive the transition. Customers who are used to lower prices will also grouse at the increased costs that come with more staff and expanded real estate. A purist or two will complain that you've sold out. I've been worrying about this because friends of mine are in the process of scaling up a mom-and-pop operation that had a legendary cult following here in London. People used to take 45-minute train rides from the middle of the city east to less-than-posh Leytonstone on a chance that a table — even if you had to share it — might open up at the Thai restaurant Singburi. That's because 'mom' — who took bookings only over the phone — said there was no availability unless diners didn't show up. 'Pop' started the restaurant in 1999, but Singburi's reputation got going after Sirichai Kularbwong joined him in the kitchen toward the end of the last decade. Over that period, his parents toyed with the idea of retirement and finally decided to do it at the end of 2024. By then, the hole-in-the-wall underdog had become the 73rd best restaurant in the UK. Will Singburi 2.0 — in a brightly modern, much bigger space in trendy Shoreditch — be able to replicate its former charms? Some favorites from its old chalkboard menu aren't on offer, and that will disappoint some followers. I'm a friend and fan of Kularbwong and his partners, and so, while I've tasted (and thoroughly enjoyed) a preview, I have to await popular acclaim — or the opposite — along with them after the restaurant officially opens this week. I'm rooting for them and sharing in the anxiety, almost like family. I take some comfort from the recent remaking of another family-run Thai restaurant. In Copenhagen last month, at Noma chef Rene Redzepi's MAD symposium on the future of food, Justin Pichetrungsi — who'd been working for Walt Disney Co. as an animator — gave a speech describing how he had to change careers in 2019 when his chef father suffered a stroke. He took over Anajak, a four-decade-old traditional Thai restaurant. He proceeded to innovate (think Thai Taco Tuesdays), turning it into one of the most sought-after reservations in Los Angeles. He instituted his changes, including a huge list of natural wines, while in close consultation with his father and the kinfolk who'd always helped run the place. Pichetrungsi won the 2023 James Beard Award for best chef in California. His mother, who remains in charge of making Anajak's mango sticky rice, wore the medal when he returned to LA with the prize, and proudly got fruit stains on it. Sometimes family may just be what a restaurant in jeopardy needs. In February 2003 — despondent over an unexpected demotion in the unforgiving world of French haute cuisine — Bernard Loiseau, the celebrated chef of Cote d'Or, a three-Michelin star restaurant in Burgundy, walked up to the upstairs bedroom where he usually took a nap after lunch service. He then shot himself in the head. There was heated debate in the media over what part of the system was to blame for the tragedy.(1) Then the world moved on. But not Loiseau's family. The chef was the relentless genius at the center of not just Cote d'Or, but also the eponymous company he built around it. Indeed, Bernard Loiseau SA was traded on the Paris stock exchange. How could such a personality-driven enterprise exist without him? His culinary reputation was also the only real thing his grieving family could claim ownership of. So his widow Dominique decided to press on. With most of her late husband's staff, she persevered, keeping Cote d'Or going. Eventually, two of their three children — daughters Bérangère and Blanche — would become part of the operations. Bérangère took over the front of the house and the management of the finances; and Blanche would join the kitchen. It hasn't been easy. In a poignant speech at MAD, Bérangère talked about channeling her father through his writings and documents to figure out how to move forward with the restaurant and the company. Nevertheless, in the 22 years since his death, Cote d'Or hasn't only expanded to include the small hotel Relais Bernard Loiseau and several other properties, it's also kept its Michelin stars. In 2003, Dominique told French television soon after his suicide, 'All these exceptional beings who give you the impression of so much assurance, they are all very fragile. They all have such strong moments of doubt.' But she and her daughters came to the rescue. And because of them, Bernard Loiseau has a living legacy in the world. More From Bloomberg Opinion: (1) In 2003, Loiseau was demoralized by his demotion by the Gault Millau restaurant guide and feared Michelin would follow suit. It did not. Cote d'Or would retain its three Michelin stars. This column reflects the personal views of the author and does not necessarily reflect the opinion of the editorial board or Bloomberg LP and its owners. Howard Chua-Eoan is a columnist for Bloomberg Opinion covering culture and business. He previously served as Bloomberg Opinion's international editor and is a former news director at Time magazine. More stories like this are available on
Los Angeles Times
15-06-2025
- Entertainment
- Los Angeles Times
Cherries Jubilee
This effortless dessert brings the good vibes. Any dessert you set on fire is impressive. And its components remind me of my Black life — not a monolith. The origins of cherries jubilee go back to Queen Victoria's Golden Jubilee in the late 1800s, for which Auguste Escoffier, a famous French chef, prepared this dessert. If you are fortunate enough to shop in a place with an abundance of cherry varieties, do find Bing, sour or Rainier cherries; they all work for this dessert. Hands down, they have the most distinctive and complex flavors.
Irish Examiner
07-06-2025
- General
- Irish Examiner
Michelle Darmody: How to make a peach traybake that feeds a dozen
This soft and fruity crumble-topped sponge is baked in a large flat tray so it can be cut up and divided easily. It works well with any stone fruit, which are all coming into their own this time of year, but peaches give a particularly deep and dense colour. The juiciness of peaches varies greatly. In Ireland, unfortunately, many peaches are packed off to our shops while ripening en route, missing out on that transformative sun-kissed effect that creates the distinctive flavour of those found in hotter climates. Unlike many other fruits that lose some of their vitality when cooked, peaches, even hard underripe ones, can intensify and become richer and smoother when used in baking. Raspberries and peaches are paired together in various desserts, as they both ripen as the summer begins to warm up, but they also provide great balance to each other. Raspberries add a tartness which enlivens the peaches' sweetness. Melba is a famous pairing of vanilla ice cream and soft peaches topped with raspberry coulis. It was invented in the Savoy Hotel in London by the famous French chef Auguste Escoffier. This traybake mirrors Melba's simple and elegant flavours. Peach Traybake recipe by:Michelle Darmody This soft and fruity crumble-topped sponge can be cut up and divided easily Servings 12 Preparation Time 20 mins Cooking Time 40 mins Total Time 60 mins Course Baking Ingredients For the topping 50g cold butter, cubed 100g demerara sugar 85g self-raising flour Zest of 2 oranges 20g porridge oats For the base 100g soft butter 150g golden caster sugar 1 egg, lightly beaten 1 tsp vanilla extract 280g self-raising flour, sieved 120ml milk 350g ripe raspberries, roughly mashed 350g peaches, stoned and sliced Method Line an 8 x 12 inch baking tray with parchment. Preheat your oven to 180°C/gas mark 4. To make the topping, rub the butter into the sugar, flour and zest until it resembles rough breadcrumbs. Stir in the porridge oats and set aside in a cool place. To make the traybake, cream the butter and sugar until light and fluffy. Gradually add the egg and vanilla until combined. Stir in the flour. Add the milk to the batter to make it a smooth consistency. Stir in the mashed raspberries. Spread the batter into the prepared tin. Dot the peach slices on top, pressing them down a little. Sprinkle the topping over the peaches. Place into the centre of the preheated oven. Bake for 40 minutes or until a skewer comes out clean from the cake. Once cool enough to handle, remove the traybake onto a wire rack to cool then slice. Baker's tips To line your tin, cut a rectangle of parchment larger than the tin, then make four diagonal cuts the depth of your tin, one at each corner. Place the parchment over the tin and shape it into the base and sides with your hands, ensuring it is free of wrinkles. If you find it easier you can rub a small bit of butter onto the tin, so the parchment sticks to it. This also helps to keep the parchment in place when you are scooping the batter into the tin. When making the crumble topping, it is important to ensure that the butter is cold and becomes properly incorporated into the dry ingredients, otherwise you will not get that lovely crisp texture which contrasts with the soft sponge below. When you have set the topping aside and are making the sponge layer below you can store it in the fridge or a cool part of your kitchen. If your sponge is flat or too dense it is because there is a lack of air. Sieving the flour not only aerates it; it also removes lumps so it can incorporate with the rest of the ingredients more easily. When creaming the butter and sugar for the sponge layer, you will need room temperature rather than cold butter. Use a low to medium speed on your mixer until combined, then turn it up to a high speed. You want a soft, creamy texture with lots of air incorporated into it. The mixture will change colour to a pale creamy white when enough air has been added. You can scrape down the sides of the bowl as you are creaming the ingredients to ensure everything is well incorporated. If your batter begins to split or curdle as you add the eggs, add in a spoon of the flour and continue. The slices will last three days in the fridge, but the topping may lose some of its crispness. This can be frozen after it has been cut into slices. Three delicious variations: Apricot and almond This recipe works well with a strong almond flavour added to it. I like to add at least one teaspoon of almond essence in place of the orange zest and then slivered almonds in place of the oats. Instead of peaches, I use apricots, the combination of almond, raspberry and apricot works very nicely. Mixed berry Using berries to top the cake as well as the mashed raspberry in the sponge gives a tart and colourful result. I add a mixture of 350g chopped strawberries, raspberries and blackberries in place of the peaches. Apple and pecan Stew 350g of cooking apples (350g weight after the apple has been peeled and cored). Once soft, let the apple cool. Make the recipe using the stewed apple in place of the mashed raspberries. Read More Michelle Darmody: How to bake the ultimate summer pudding
