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Tips From a Pro

chefs of the Year 2012

Bright Bulb

M.B. Post’s David Lefevre Peels a Head of Garlic in a Few Shakes.

chefs of the Year 2012

chefs of the Year 2012
Step 1

Break up garlic bulb into cloves and get rid of any loose skin.

chefs of the Year 2012
Step 2

Place loose cloves in large metal bowl.

chefs of the Year 2012
Step 3

With another bowl of the same size, lightly crush cloves to crack skins.

chefs of the Year 2012
Step 4

Invert top bowl and clasp bowls together.

chefs of the Year 2012
Step 5

Shake bowls vigorously for 2 minutes. Remove top bowl and pick out cloves.

chefs of the Year 2012

Smooth Operator

Ludobites’ Ludo Lefebvre Spills His Scrambled Egg Secret.

chefs of the Year 2012

chefs of the Year 2012
Step 1

Break 8 eggs into bowl. Whisk and season with salt and white pepper.

chefs of the Year 2012
Step 2

Melt 1 oz. butter in saucepan over low heat.

chefs of the Year 2012
Step 3

Add eggs and whisk in figure-eight pattern until thick but not cooked through.

chefs of the Year 2012
Step 4

Remove from heat and whisk in 3 oz. butter.

chefs of the Year 2012
Step 5

The result should be creamy and light. Garnish with fresh herbs.

chefs of the Year 2012

Roller Girl

Hatfield’s Karen Hatfield makes galette dough a cinch using nothing but a rolling pin.

chefs of the Year 2012

chefs of the Year 2012
Step 1

Combine 8 oz. all-purpose flour and 4 oz. pastry flour, ½ tsp. sugar, and ¾ tsp. salt in bowl. Pour mixture onto work surface.

chefs of the Year 2012
Step 2

Flatten ½ lb. butter with rolling pin and roll into flour.

chefs of the Year 2012
Step 3

Once dough is sloppy, use scraper to make a pile. Roll and scrape together again.

chefs of the Year 2012
Step 4

Make a well and pour 4 oz. ice water into it. Mix with scraper. Roll out again.

chefs of the Year 2012
Step 5

Scrape mixture together one more time and form into ball. (It might look floury.) Chill.

Chefs of the Year