Chez Christine

Recent Recipes

While I do cook at home, writing and developing recipes there happens rarely since I do it full time at work. But I'd still like to share some of my recent published recipes here, hope you try them out!

Bon Appétit!

Make-Your-Own Ice Cream Bars

The best part of developing a story / recipe is seeing it published with beautiful photos. Love the work our photographer Chris Rochelle did and I'm really happy with how these ice cream bars turned out.

http://www.chow.com/food-news/79610/make-your-own-ice-cream-bars/

Bon Appetit!

Kimchi

I made my own kimchi...you can too!

http://www.chow.com/food-news/76936/make-your-own-kimchi/

Bon Appétit!

Cooking Together is Always Fun

Teaching people how to cook always amazes me because no two classes are ever the same: different menus, different ingredients, different tastes, different personalities, different skill levels, always interesting.

When people email me about what kind of classes I teach, I always respond that I teach whatever you want to cook and eat. Although I'm trained in classical French cuisine, my years as a recipe tester with both Cook's Illustrated and now with CHOW.com have given me the opportunity to explore all kinds of cuisines and recipes. The only thing people tend to forget is that these lessons have to be in San Francisco Bay Area, sorry Boston! (not unless you'd like to foot the bill for me to travel to where you are!)

Here are some menus from a few recent private cooking classes in people's homes, they were yummy and fun!

Braised Pork Chops and Fennel
sweet onions, vermouth, crème fraîche, lemon, served with baguette

Sautéed Green Beans and Bacon
shallots, parsley vinaigrette

Dark Chocolate Ganache Tart
brandied whipped cream

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Asparagus à la Vinaigrette
lemon zest, toasted almonds, garlic

Gratin Dauphinois
garlic, gruyère cheese

 

 

 

 

 

Seared Hanger Steaks
brandy, mustard, tarragon

Madeleines

 

 

 

 

 

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Handmade Pappardelle
herbed tomato sauce, parmesan

Roasted Broccolini
garlic, balsamic,olive oil

Chicken Marsala
cremini mushrooms, pancetta

Cannoli
homemade ricotta cheese

 

Bon Appétit!

Food, sets, and photography

Been here at CHOW.com for over a year and thought I had gone through some fairly elaborate photo shoots until now. It was only 5 photographs, but involved a group of 5 people who cooked, styled, shopped, propped, photographed, retouched, reimaged, and more for a week!

The Last Kodachrome Christmas

For a real behind-the-scenes look and a shocking revelation of just how small photo and movie sets can be, we put together some "outtakes" together:

Behind The Scenes

One of the funnest parts was looking the food culture in the '60s and '70s and seeing if we could update or reinvent them while keeping the spirit of the dish, things like a glazed ham, soft dinner rolls, and casseroles. While a jello mold was not involved, there was definite discussion about it.

Bon Appétit!