"jean-georges vongerichten" news and stories

For those of us who are scallops lovers, a world of steamed clams, herbed mussels and Blue Point oysters on a bed of ice won't turn our heads like this recipe, originally from Jean-Georges Vongerichten. The masterful chef plays up the inherent creaminess of the scallops with, yes, cream and butter (well, he's French, isn't he?), but gently complements the richness with tomatoes, Champagne vinegar and tart, lemony wood sorrel, both in the sauce and as a garnish.

Long Island and Nantucket bay scallops may not be in season until November, but Florida's harvest, despite the Gulf oil spill, has remained safe, and is available now. You could use sea scallops in this recipe, and they're more readily available year-round, but treat yourselves to the more tender bay scallop. See blogger tinybanquet's post about the dish, and about the scallops.

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If you build it, they will come. They will; we promise. Chef Jean-Georges Vongerichten's tomato tower elevates one of the most straight-on, delicious combos simply by stacking it. Take one astoundingly ripe tomato (heirloom or brand-new variety; your call). Blanch it (see the recipe at blogger/photographer ulteriorpicture's post), slice it, layer it with olive oil and fresh basil leaves. Drizzle with ulteriorpicture's tomato vinaigrette to up the tomato ante. Repeat. Eat. Swoon.

A cool presentation of tomato towers might use a variety of colors and flavors: big red Early Girls, striped Green Zebras and maybe throw in some Yellow Brandywines. And, tomato fiends, here's an event you won't want to miss: The Tomatomania seedling sale is coming to Arcadia, Calif. starting today as well as to Lothian, Md; and Litchfield, Conn., in May. See the Tomatomania website to explore all the varieties available for planting.

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'Asian Flavors of Jean-Georges'
By Jean-Georges Vongerichten
Photographs by Sang An and Daniel Del Vecchio
Broadway Books 2007
Buy it on Amazon

At age 23, Jean-Georges Vongerichten was sent to Bangkok as the Oriental Hotel's chef de cuisine. Expected to cater to an international clientele using European techniques while making use of the local Aw Taw Kaw's market offerings, he was forced to start from scratch in conceptualizing flavor palates. But like a seasoned painter discovering a whole new color scheme, Vongerichten was dazzled by the potential for one-of-kind nuances and tastes -- and he had a keen knack for creating them, which later made him a pioneer of the fusion cuisine phenomenon.

Writes the chef, "One day, I went to the market to buy apples for our signature foie gras dish and there were none. Instead, I bought some ginger and Thai mangoes... I went back to my kitchen and seared a piece of foie gras, caramelized a piece of mango and reduced an intense vegetable broth with some ginger. When I ate this combination, fusion was born for me."


See what we tested and whether the book is worth buying after the jump.

• Got foodies in the family? From giant fortune cookies to cranberry mead, stuff their stockings with these gourmand goodies.
• Just livin' the dream: Maine chef Lawrence Klang recently had the opportunity to share the kitchen with French chef and winner of the James Beard Award, Jean-Georges Vongerichten.
• In the realm of the retro appetizers, deviled eggs rank right up there with Jell-O molds. Instead, offer your holidays guests the devilish classic with a modern twist.
• Unlike surrounding Maine towns, Portland does not have an indoor location for its winter market, despite its grueling cold temperatures.

Spicy sriracha mayonnaise. Photo: onthemetro, Flickr.

We may have already pegged sriracha as the ultimate condiment, but we were so wowed by the simple brilliance of sriracha mayonnaise that we decided to have you feast your eyes on another rendition of it. The sauce -- made by the ever-creative White on Rice couple -- spikes mayo with sriracha, soy sauce and lemon, in a deceptively rosy-looking sauce. Longtime fans of the usual pesto mayo, we were tickled by the unlikely marriage of the all-American staple with the exotic, spicy-sweet chili sauce.

The New York Times reported back in February on the "Chili Sauce to Crow About," which is a simple purée of red jalapenos, sugar, garlic powder, vinegar and salt. Most notably marketed by Huy Fong in trademark clear plastic dispensers with a green cap and rooster image, the Times says the sauce "may be best understood as an American sauce, a polyglot purée with roots in difference places and peoples." And its uses are indeed variegated, if not unlimited -- Jean-Georges Vongerichten uses it to spice up a hollandaise and Kogi serves it as a garnish for their Korean BBQ tacos.

What's your unique use for the sauce?

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