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CHEF Thomas keller FOOD, New York, NY (2026)

09/07/2024

Pineapple Chicken and Rice 🍍🍚

Ingredients:
1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper to taste
1/4 cup green onions, sliced
1 tablespoon sesame seeds

Instructions:
In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
Add the pineapple and cook for an additional 2 minutes.
Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
Return the chicken to the skillet, mix well, and heat through.
Serve garnished with green onions and sesame seeds.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

09/07/2024

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Ultimate Patty Melt with Secret Sauce

Ingredients:

1 lb ground beef
8 slices of rye bread
8 slices of Swiss cheese
1 large onion, thinly sliced
4 tbsp butter, plus more for spreading
Salt and pepper to taste
For the Secret Sauce:
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp relish
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

Directions:

Begin by mixing the secret sauce ingredients in a small bowl. Adjust seasoning to taste, then set aside.
In a skillet over medium heat, melt 1 tbsp of butter. Add the thinly sliced onions, season with salt and pepper, and cook until caramelized, about 10-15 minutes. Transfer to a plate.
Form the ground beef into 4 patties, slightly larger than your bread slices. Season both sides with salt and pepper.
In the same skillet, cook the patties to your desired doneness, about 4 minutes per side for medium. Remove and set aside.
Butter one side of each bread slice. To assemble, spread the secret sauce on the non-buttered side of 4 slices, add a slice of cheese, a patty, caramelized onions, another slice of cheese, and top with another bread slice, buttered side up.
In a clean skillet over medium heat, grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 4 servings

09/07/2024

𝐃𝐎𝐄𝐒 𝐀𝐍𝐘𝐎𝐍𝐄 𝐇𝐄𝐑𝐄 𝐀𝐂𝐓𝐔𝐀𝐋𝐋𝐘 𝐒𝐓𝐈𝐋𝐋 𝐄𝐀𝐓 𝐅𝐫𝐞𝐧𝐜𝐡 𝐎𝐧𝐢𝐨𝐧 𝐒𝐨𝐮𝐩

Ingredients:
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 4 cups beef broth
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- Salt and pepper to taste
- 8 slices of baguette or French bread, toasted
- 1 1/2 cups shredded Gruyère cheese

Instructions:
1. Melt butter with olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 30-40 minutes.

2. Add the minced garlic, thyme, and bay leaf. Cook for another minute.

3. Pour in the beef broth, chicken broth, and white wine (if using). Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. Season with salt and pepper to taste.

4. Preheat the broiler. Ladle the soup into oven-safe bowls. Place a toasted slice of bread on top of each bowl of soup and sprinkle with shredded Gruyère cheese.

5. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.

6. Carefully remove the bowls from the oven and let them cool slightly before serving.

Enjoy your French onion soup!

09/05/2024

Zesty Shrimp with Sweet Chili and Garlic Glaze
Ingredients:

1 lb shrimp, peeled and deveined
1/4 cup sweet chili sauce
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
1 tbsp olive oil
1 tsp red pepper flakes (optional)
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Directions:

In a bowl, whisk together sweet chili sauce, garlic, soy sauce, honey, lime juice, and red pepper flakes.
Heat olive oil in a large skillet over medium heat.
Add shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.
Pour the prepared sauce over the shrimp, stirring to coat them evenly. Let the sauce simmer for 1-2 minutes until it thickens slightly.
Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 230 kcal | Servings: 4 servings

09/05/2024

Creamy Lemon Butter Lobster Risotto
Ingredients:

1 1/2 cups Arborio rice
4 cups chicken or vegetable broth, warmed
1/2 cup dry white wine
1/4 cup unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups cooked lobster meat, chopped
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Directions:

In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent, about 3-4 minutes.
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly. Add the white wine and stir until the liquid has been absorbed.
Gradually add warm broth, one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue this process for 18-20 minutes, or until the rice is creamy and tender.
Stir in the chopped lobster meat, lemon zest, lemon juice, Parmesan cheese, heavy cream, and remaining butter. Cook for another 2-3 minutes until the lobster is heated through and the risotto is creamy.
Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings

09/05/2024

Spicy Jalapeño Popper Cheese Bites
Ingredients:

8 oz cream cheese, softened
1 1/2 cups shredded cheddar cheese
4 slices bacon, cooked and crumbled
2 jalapeños, seeds removed and finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
1 tablespoon melted butter
Directions:

In a large mixing bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
Roll the cheese mixture into bite-sized balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to firm up.
In a small bowl, mix panko breadcrumbs, chopped parsley, and melted butter.
Roll each chilled cheese ball in the breadcrumb mixture until evenly coated.
Serve immediately or store in the refrigerator until ready to serve.
Prep Time: 20 minutes | Chill Time: 30 minutes | Total Time: 50 minutes
Kcal: 110 kcal | Servings: 12 cheese balls

09/04/2024

**Seaside Snapper with Lobster Cream Sauce 🐟 Ingredients:
4 snapper fillets
1 lobster tail, chopped
1 cup heavy cream
2 garlic cloves, minced
2 tbsp butter
1 lemon, juiced Salt and pepper to taste Instructions: Season snapper with salt and pepper, sear in a hot skillet. In a separate pan, melt butter, add garlic and lobster. Pour in cream and lemon juice, simmer until thickened. Serve snapper with lobster cream sauce drizzled on top. Notes: Pair with steamed vegetables or rice. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Kcal: 450 | Servings: 4❤️😋

09/04/2024

𝑪𝑹𝑬𝑨𝑴𝒀 𝑮𝑨𝑹𝑳𝑰𝑪 𝑩𝑼𝑻𝑻𝑬𝑹 𝑳𝑶𝑩𝑺𝑻𝑬𝑹 𝑻𝑨𝑰𝑳𝑺 🦞

Indulge in these luxurious lobster tails, bathed in a creamy garlic butter sauce that’s rich, flavorful, and absolutely irresistible.

You will need:

4 lobster tails, split in half
1/4 cup unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (for garnish)
Juice of 1/2 lemon
Salt and pepper to taste
Directions:

Prepare the Lobster Tails: Preheat your oven’s broiler. Place the lobster tails on a baking sheet, and season with salt and pepper. Set aside.

Make the Garlic Butter Sauce: In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until fully melted and combined. Add lemon juice, and season with salt and pepper to taste.

Broil the Lobster Tails: Spoon a generous amount of the garlic butter sauce over each lobster tail. Place the lobster tails under the broiler and cook for 8-10 minutes, or until the meat is opaque and slightly charred on the edges.

Finish and Serve: Remove from the oven and drizzle more garlic butter sauce over the lobster tails. Garnish with fresh parsley and serve with lemon wedges on the side.

Enjoy your decadent Creamy Garlic Butter Lobster Tails!

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calorie Count per serving: 400 kcal
Serving Size: 4 servings

09/03/2024

Crab Stuffed Shrimp 🍤

Ingredients:

• 12 large shrimp, peeled and deveined (leave tails on)
• 100g crab meat
• 1/4 cup breadcrumbs
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp parsley, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 200°C (400°F).
2. Butterfly the shrimp by cutting along the back, being careful not to cut all the way through.
3. Mix crab meat, breadcrumbs, mayonnaise, mustard, lemon juice, parsley, garlic, salt, and pepper in a bowl.
4. Stuff each shrimp with the crab mixture and place on a baking sheet.
5. Drizzle melted butter over the stuffed shrimp.
6. Bake for 12-15 minutes until the shrimp are pink and the stuffing is golden.

Notes:

• Serve with a wedge of lemon for extra zest.
• Pair with a light salad or steamed vegetables for a balanced meal.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Kcal: 250 per serving | Servings: 4😋❤️

09/03/2024

Creamy Chicken Stroganoff with Mushrooms

Succulent Chicken in a Rich Mushroom Cream Sauce

Ingredients:

1 lb (450g) chicken breast, cut into strips
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 lb (250g) mushrooms, sliced
1 tbsp flour
1 cup (240ml) chicken broth
1/2 cup (120ml) heavy cream
2 tsp Dijon mustard
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and mushrooms, and cook until the mushrooms are tender and browned, about 5 minutes.
Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute. Gradually pour in the chicken broth, stirring continuously until the sauce thickens.
Stir in the heavy cream, Dijon mustard, and smoked paprika. Bring to a gentle simmer, then return the chicken to the skillet. Cook for another 5-7 minutes until the chicken is fully cooked and the sauce has thickened.
Adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 350 kcal | Servings: 4 servings

09/03/2024

𝐒𝐩𝐚𝐠𝐡𝐞𝐭𝐭𝐢 𝐌𝐞𝐚𝐭 𝐒𝐚𝐮𝐜𝐞

Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1/2 cup water
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 12 oz spaghetti

Instructions:
1. In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
4. Stir in the crushed tomatoes, tomato paste, and water. Add dried basil, dried oregano, sugar, salt, and pepper.
5. Bring the sauce to a simmer, reduce the heat to low, and let it cook for 20-30 minutes, stirring occasionally.
6. While the sauce is simmering, cook the spaghetti according to package instructions. Drain and set aside.
7. Serve the meat sauce over the cooked spaghetti.

Enjoy your hearty spaghetti meat sauce!

08/29/2024

La recette secrète du ragoût de bœuf du restaurant 😋 Préparez les ingrédients : - 500g de poitrine de bœuf - 60ml de vin rouge - 2 tomates - 70g de carottes - 70g de pommes de terre - 10g d'oignons - 10g de gingembre - 20g de fécule de tapioca - 30g de beurre non salé (Si vous utilisez du beurre salé, réduisez la quantité sel un peu) - 15g de sauce tomate - 1 paquet de sauce ragoût de boeuf Comment préparer : 1. Laver les tomates, couper en coins, enlever les graines pour éviter que le plat soit aigre. Mettez les tomates dans un mixeur. - Laver les carottes et les pommes de terre, éplucher, couper en morceaux de bouchée. - Lavez les oignons, les dés. - Épluchez le gingembre, tranchez finement. - Émince l'ail. 2. Mettez la poêle sur la cuisinière, ajoutez 15g de beurre non salé et faites cuire jusqu'à ce qu'il soit fondu, puis ajoutez les oignons hachés et faites sauter Ajoutez ensuite la purée de tomates, faites cuire pendant environ 3 minutes jusqu'à ce que le mélange bout légèrement, puis éteignez le poêle. 3. Laver la poitrine de bœuf, couper en morceaux carrés. Faire bouillir de l'eau, ajouter la poitrine de bœuf avec quelques tranches de gingembre, blanchir pendant 1-2 minutes, puis enlever. - Mettez la poitrine de boeuf blanchie dans un grand bol, ajoutez le paquet de sauce ragoût de boeuf, 10ml de vin rouge. Bien mélanger et mariner pendant 30 minutes. 4. Mettez la poêle sur la cuisinière, ajoutez les 15g restants de beurre non salé, faites cuire jusqu'à ce que le beurre fonde, ajoutez l'ail haché et faites sauter jusqu'à parfumer, puis ajoutez le bœuf mariné, faites sauter jusqu'à ce que le bœuf soit ferme (environ 7 minutes). Versez assez d'eau pour couvrir le boeuf. Après environ 15 minutes quand la marmite de boeuf bouillie, ajoutez la sauce tomate, continuez à faire mijoter le bœuf pendant 1 heure pour ramollir le bœuf. - Ajoutez ensuite les carottes et faites mijoter pendant 15 minutes, puis ajoutez les pommes de terre et faites mijoter pendant 15 minutes. - Enfin saupoudrer le mélange de fécule de tapioca avec de l'eau (20g de fécule de tapioca, 2 cuillères à soupe d'eau), bien remuer pour épaissir la sauce. - Ajoutez 15g de sauce tomate et 50ml de vin rouge à la marmite. Bien remuer, couvrir et cuire jusqu'à ébullition. À ce stade, vous pouvez assaisonner encore une fois pour goûter et ensuite éteindre le poêle. Versez dans un bol, saupoudrez d'oignons verts et dégustez avec du pain. - Je vous souhaite du succès avec cette recette 🍀

CHEF Thomas keller FOOD

09/07/2024

09/07/2024

09/07/2024

09/05/2024

09/05/2024

09/05/2024

09/04/2024

09/04/2024

09/03/2024

09/03/2024

09/03/2024

08/29/2024

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