Cooking in Disguise - Gordon Ramsay



5 Celebrity Chefs Make Over Our Favorite Comfort Food Dishes

Marcus Samuelsson
comfort food makeovers
Con Poulos
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From the 1930s: Mulligan Beef Stew
comfort food makeovers
Con Poulos

This Great Depression dish—also known as hobo stew—was originally a mix of meat, potatoes, and whatever other ingredients could be found. Marcus spiced things up by adding poblano peppers, adobo sauce, and fresh ginger. Letting the meat simmer in a slow cooker means no need to babysit a pot for hours. 

Get the recipe.

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Sara Moulton
comfort food makeovers
Con Poulos

Sara is the host of the PBS showSara's Weeknight Meals, currently in its sixth season, and the author of multiple books, includingHome Cooking 101

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From the 1940s: Chicken Kiev
comfort food makeovers
Con Poulos

In the years after World War II, chefs in big cities began putting this simple yet special buttery chicken dish on their menus to attract the recent influx of Russian and Ukrainian immigrants. Sara marinated the chicken to make it extra tender and flavorful, then revamped the flavors by combining the butter with Gorgonzola cheese and pairing the chicken with a creamy buffalo dipping sauce and a crunchy celery salad. 

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Melissa Clark
comfort food makeovers
Con Poulos

A reporter for theNew York Timesfood section, Melissa writes the popular column "A Good Appetite" and has written nearly 40 cookbooks.

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From the 1960s: Monte Cristo Sandwiches
comfort food makeovers
Con Poulos

Thanks to Julia Child, French-influenced food was at its height in the s. This cross between grilled cheese and French toast gained popularity after it debuted at Disneyland. Melissa upgraded from ham and Swiss by using prosciutto, mozzarella, and a lemon-spiked fig jam. Then, instead of dipping it in batter and frying it, she brushed it and baked it for a lighter taste. 

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Carla Hall
comfort food makeovers
Con Poulos
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From the 1950s: Tuna Noodle Casserole
comfort food makeovers
Con Poulos

Originally made with canned cream of mushroom soup and topped with potato chips, this casserole was king in the s, when food was all about convenience. Carla's vegetarian version has all the flavor and nostalgia of the classic, but with a homemade cream sauce and new ingredients like seaweed crisps. 

Get the recipe.

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Christina Tosi
comfort food makeovers
Con Poulos

Founder and CEO of the Milk Bar bakeries in New York City, where she creates innovative sweets, Christina is also a judge onMasterChefandMasterChef Junior.

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From the 1930s: Icebox Cake
comfort food makeovers
Con Poulos

Originally made with just wafer cookies and whipped cream, this no-bake cake was created before electric refrigeration became mainstream.






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Date: 07.12.2018, 19:58 / Views: 34291