KCBS Foodie Chap Podcast:
Daniel Boulud is a world-renowned French chef based in New York. He owns restaurants in New York, Miami, Palm Beach, London, Toronto, Montreal, Beijing and Singapore.
He has won James Beard Foundation awards for “Outstanding Restaurant” (for Daniel in 2010), “Outstanding Restaurateur” (2006), “Best Chef, New York City” (1992), and “Outstanding Chef of the Year” (1994).
The French government made him a Chevalier de la Legion d’Honneur in 2006. He has served on the board of City-Meals-on-Wheels since 2000, and he received a “Culinary Humanitarian” award in 2007.
Boulud is also co-founder and chairman of the Bocuse d’Or USA Foundation. His latest book – “Daniel – my French cuisine” comes as he celebrates twenty years of the popular 3 Michelin Star New York restaurant. More than a collection of recipes, this more personal book includes essays on cheese, wine and service – the very things that are a part of the Daniel story. It is a must have for any food fan.The bright and brilliant photos alone are worth the $60 asking price.
This world-renowned Chef took some time out during his recent visit to San Francisco for our Foodie Chap chat. He spoke of his love of San Francisco, the talent that works in the restaurants here and his friends he gathers when in town; Chefs Gerald Hirogoyen, Laurent Manrique, Roland Passot, Xavier Soloman (The FCM – FRENCH CHEF MAFIA)!!
Daniel Boulud has come a long way from his humble beginnings on the family farm in Lyon, France to New York City to become one of the giants on the culinary stage.
What a treat to sit down with Chef Boulud, a brilliant Chef and culinary artist who walks in big, yet humble shoes.
“5 Questions with Chef Daniel Boulud”
Mussell and Cauliflower
Makes 3 quarts (serves 8 to 10)
3 pounds fresh mussels
3 tablespoons butter
3 cups (about 2 small) sliced onions
2 sprigs thyme
3 cloves garlic, peeled and sliced
2 bay leaves
1½ quarts Chicken Stock
2 cups dry white wine
1½ teaspoons saffron threads
2 heads (about 3 pounds) cauliflower, woody stems removed, cut into small florets
1 cup heavy cream
1 cup crème fraîche
Salt and freshly ground white pepper
2 cups ¼-inch cubed white bread, toasted
½ bunch chives, cut into batons
Discard any mussels that are cracked or open and will not close with a tap on the counter. Place the rest in a large container and cover with cold water for 20 minutes to filter out any sand. Lift the mussels from the water, leaving all the sand behind. Remove the beards by grasping them with a dry towel and pulling toward the hinges of the shells. Scrub the mussels under cold running water.
Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add half of the onions, thyme, garlic, and bay leaves and cook, stirring, for 3 minutes. Add 2 cups of the stock and the wine and bring to a boil. Toss in the mussels, cover, and simmer until the mussels open. Drain the mussels through a cheesecloth-lined colander set over a bowl and reserve the liquid for the soup. Pick the mussels from the shells, place in a shallow container, and cover with enough cooking liquid to keep them moist. (At this point the mussels and cooking liquid can be reserved,chilled, overnight.)
In a large Dutch oven or heavy-bottomed pot, melt the remaining 2 tablespoons butter over medium heat. Add the remaining onion, thyme, garlic, and bay leaf and the saffron threads and cook, stirring, until the onions are translucent. Add the cauliflower and cook, stirring, for another 5 minutes. Add the reserved cooking liquid and the remaining chicken stock. Simmer, stirring occasionally,for 30 minutes, or until the cauliflower is very tender. Add the heavy cream and crème fraîche and bring to a simmer. Discard the bay leaf and thyme and transfer the mixture to a blender (you will need to do this in batches).
Puree until smooth and season with salt and pepper. Return to the pan, bring to a simmer, and stir in the mussels just before serving.
Serve, garnishing with the toasted bread and chives.
Recipe from Daniel:
My French Cuisine by Daniel Boulud. Copyright © 2013 by Daniel Boulud. Used with permission by Grand Central Publishing. All rights reserved.
Food credit: Thomas Schauer.
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