Skilled chef and restaurateur Richard Blais has by no means been one to draw back from taking dangers within the kitchen. Whereas he grew to become well-known for his use of molecular gastronomy (aka meals science) by using non-traditional methods and elements—like liquid nitrogen—the top-chef star and Subsequent Degree Chef co-host truly retains it fairly easy in his personal kitchen.
“…There’s all the time numerous curiosity as to how intense or difficult or intricate skilled cooks cook dinner at dwelling,” Blais tells Eat This, Not That! in an unique interview. “The reply is, spoiler alert…not very difficult.”
As he continues to unfold his culinary data, the James Beard-nominated cookbook writer can be bringing his ardour for meals to the kitchens of dwelling cooks by a free digital fall cooking demonstration in partnership with Albertsons Corporations. On September 10 at 9 am PT/12:00 pm ET, Blais can be whipping up three of his go-to brunch recipes with the assistance of his two daughters, Riley, 14, and Embry, 11. The menu consists of coconut milk mochi banana pancakes, a mushroom, truffle, ham, and cheese omelet, and an avocado toast bar.
Past sharing his favourite straightforward meals, Blais has a number of professional ideas in his again pocket that may elevate even the only of dishes. Learn on to be taught how one can step up your property cooking, and for extra, try How Neil Patrick Harris & David Burtka Conquer Household Mealtime.
Whereas most individuals know that including salt, fats, and spices to a meal can improve the style, one lesser-known trick that Blais swears by is incorporating some type of acid, resembling vinegar or citrus.
“A pair drips of vinegar in that pasta sauce, slightly squeeze of lemon or lime over that taco actually, actually takes it…to the subsequent degree,” he says.
With vinegar being certainly one of his kitchen staples, Blais emphasizes the significance of getting totally different flavors apart from the standard purple and white wine varieties. For example, in his own residence, he is been utilizing a strawberry vinegar and notes that this condiment might be used to decorate up a beet salad.
With summer time ending in lower than three weeks, fall elements are about to be in full-force. For Blais, meaning cooking up the classics. This consists of butternut squash, caramelized apples topped with granola and a scoop of yogurt or whipped cream, and crispy Brussels sprouts tossed in dressing.
Moreover, whereas cauliflower might not be regarded as a typical fall meals, it is lately had a serious presence within the chef’s kitchen. Blais explains how he’ll roast a complete head of cauliflower in a cast-iron skillet and name it “pot roast,” a transfer that he refers to as “presenting greens as in the event that they’re the primary character—[like a] massive roast on the desk.”
In the case of wholesome consuming, Blais is all about making easy recipe swaps. This might imply utilizing plant-based protein as a substitute of animal meat, coconut milk as a substitute of buttermilk, or yogurt as a substitute of milk, heavy cream, bitter cream, or mayonnaise, he explains.
“We use cream and we use milk and we use bitter cream, however like I mentioned, once we could make that swap-out, we wish to,” he says. “After which, as a result of it is inventive, you get to style various things after which additionally, doubtlessly, there are well being advantages with a few of these.”
One other tried-and-true ingredient for the culinary star is ghee—also referred to as “clarified butter.” In contrast to conventional butter, ghee is made by heating up butter till the water and milk solids evaporate. Along with its varied well being advantages, the marginally nutty-flavored unfold has the next smoke level than butter, which suggests it will possibly cook dinner at hotter temperatures with out burning.
A key aspect of Blais’ household’s consuming habits is being conscious of their sugar consumption. A method the chef decreases the sugar content material in desserts is by utilizing pure elements that give off the essence of sweetness, resembling vanilla and cinnamon.
“These issues aren’t candy, however once I say ‘vanilla,’ you most likely suppose ‘ice cream.’ Once I say, ‘cinnamon,’ you most likely suppose ‘donuts,'” Blais says. “However the extra of those [foods] that we affiliate with sweetness can assist us again off some sugar in some recipes.”
Brianna is the Editorial Assistant at Eat This, Not That! She attended Ithaca Faculty, the place she graduated with a level in Journalism and a minor in Communication Research. Learn extra about Brianna