Food-preparation Quotes by Brian O'Reilly

2 Food-preparation quotes by Brian O'Reilly

All Food-preparation quotes Brian O'Reilly’s page

Rate this collection: ★ ★ ★ ★ ★ No ratings yet

“To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had a petite filet mignon planned, which she would rotate with different sauces, but she would keep…

Brian O'Reilly

Image

“She decided to start them off with a Sweet Corn Bisque with Crab "Souffle." The pureed texture of this deeply penetrating soup gave it a rich, suede-smooth mouth-feel, and the stack of jumbo lump crabmeat mounded in the center, warm…

Brian O'Reilly

Image

Other authors on Food-preparation

More by Brian O'Reilly

“Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid out fresh cod in a baking dish, ladled the marechiara sauce over it, and set it in the oven until the cod was cooked through and flaky. She would serve it on a platter over linguine dressed with…

Brian O'Reilly

“You have my baccala?" asked Angelina. "Baccala, that's the salt fish, 'cause God's Word gives a flavor to the world." Each of the fishes traditionally had a special religious reason for being served at the feast, and Angelina ran through the checklist with Angelo as if reciting a liturgical call and response at mass. "Clams and oysters?" asked Angelina. "'Cause…

Brian O'Reilly

“The red gravy was the starting point- sauce 'tomate' to her mom, the mother sauce. She grabbed a big yellow onion, two ribs of celery, a fat carrot, and a handful of parsley, the 'quattro evangelistas,' the "four saints," of Italian cooking. She diced the onion, celery, and carrot first, then cut a sweet red pepper and parsley even finer,…

Brian O'Reilly

“As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink of an eye, leaving them to marinate in extra-virgin olive oil with some brunoised carrot, parsley, and garlic. He heated butter and oil in a pan and let it come up to a foam while he…

Brian O'Reilly

“Angelina went into the kitchen, her only hope of sanctuary, and started building a couple of sandwiches. She toasted some Italian sandwich bread, cooked…

Brian O'Reilly

Image

“She'd decided on a recipe for that evening's dinner that her father used to love- veal braciole with a piccata sauce. It was thinly…

Brian O'Reilly

Image

“When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in…

Brian O'Reilly

Image

“She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at…

Brian O'Reilly

Image

“Angelina wanted to start them off with a soup, one that would contrast nicely with the veal. She decided on her Mint Sweet Potato…

Brian O'Reilly

Image

“She dipped a clean pinkie into the hollandaise in the bowl. It coated her finger like a sheath of yellow velvet. Despite her nerves,…

Brian O'Reilly

Image

“Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then…

Brian O'Reilly

Image

“It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with pastry cream,…

Brian O'Reilly

Image