Posted by Chef Thomas Minchella in Breads, Holidays
on Oct 30th, 2012 | 0 comments
I have an confession to make: ” This Yankee can’t make biscuits!” For the past couple of weeks, I have been searching for the best biscuit recipe. I know, I’m a chef and have lived in the south for 20 some odd years and I don’t know how to make biscuits. I was looking for the southern type of biscuits, you know the ones that are so good you have to have more than one!
I found that most biscuit recipes have more than three ingredients: flour, shortening, buttermilk, salt, and baking powder. After several test runs with these ingredients, I found the biscuits...
Posted by Chef Thomas Minchella in Appetizer, Breads, Farmers Market
on Aug 6th, 2011 | 0 comments
I had to do something with this leftover roast beef tenderloin I made and since my wife loved it so much and I did not, I thought I would buy some good crusty white bread from the market along with some heirloom tomatoes.
I started by making a Dijon Aioli
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Mince and mash garlic to a paste with a pinch of salt using a large, heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at...
Posted by Chef Thomas Minchella in Breads
on Feb 22nd, 2011 | 4 comments
It all began back in the early 1990’s while working for Pano as chef at the old Fish Market in Lenox Square and waiting for the Atlanta Fish Market to open. The area where the Atlanta Fish Market was to be built was not ready for building yet and Pano asked me to apply for a job as a line cook with Vini Vidi Vici’s. He did not own the restaurant at that time but was owned by Marcella and Giuliano Hazan. Before being hired on at Vini Vidi Vici’s my wife and I had a chance to dine there. I remember as they seated us the assistant waiter bought to the table...