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Let’s Get Cookin’ Radio Show #2 – Interview with Chef Daniel Esses of Dryade’s Public Market and Three Muses – July 29, 2016

Posted in: Cooking, Eliana, Eliana Cooks, Eliana de Las Casas, Eliana Marisol, Food, Kid Chef, Kid Chef Eliana, Kids, Let’s Get Cookin’, Recipe

Now, I’m excited to introduce my special guest, Chef Daniel Esses of Dryades Public Market and Three Muses.

Chef Daniel Esses and Kid Chef Eliana

Chef Daniel Esses and Kid Chef Eliana

Chef Daniel Esses, a graduate of the Natural Gourmet Cookery School in New York, brings together his culinary experiences to create innovative, enticing dishes that are deceivingly straightforward and simple, while carefully unmasking and enhancing the natural flavors of his hand-selected ingredients. Esses, who says he has had a “life-long love affair with food,” has worked in the kitchens of some of the most exclusive restaurants and spas on the west coast and in France, including the Wine Spectator at Greystone in Napa Valley, Canyon Ranch in Tucson, Arizona, the Chateau De Masillan in Provence, and the Three Michelin-rated Le Grand Vefour in Paris, France. In his native New York City, Esses cooked at the renowned Buddakan NYC in the heart of the Meat Packing District. Locally, Esses has worked for Anne Kearney at Peristyle and John Besh at Restaurant August, as sous-chef at the popular Café Degas, as the opening chef at The Bank Café, and Executive Chef of Frenchmen Street’s Marigny Brasserie. He is also the CEO/President of Dryade’s Public Market.

“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Judith Serrano-Reyes for guessing “Green beans.”

Green Beans

Green Beans

“Creative Cuisine”
Hey young chefs! This is Kid Chef Eliana and it’s time for “Creative Cuisine.” This is a recipe for my “Mini Chicken Pot Pies.”

Mini Chicken Pot Pies

Mini Chicken Pot Pies

Ingredients:
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. chicken broth
1/2 c. milk
2 c. roasted chicken, diced
1 c. roasted carrots, cut into small chunks
1 c. roasted potatoes, diced
Salt to taste
2 sheets puff pastry, thawed

Directions:
Preheat oven to 400 degrees. In a large pan over medium heat, melt butter. Add flour and stir until thoroughly combined, creating a roux. Add chicken broth and milk. Stir until combined. Mix in roasted chicken, carrots, and potatoes. Add salt to taste. Place 6 ramekins on a baking sheet. Pour mixture into small ramekins. Cut puff pastry into circles about 1/4″ bigger than the ramekins. Place circles over ramekins. Press the puff pastry to the sides of the ramekins so that they stay in place. Cut 4 slits in the shape of a plus sign into the top of the puff pastry. Bake in oven for 15 minutes. Serves 6.

Bon Appetit,
Kid Chef Eliana

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