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Head Chef Serves Gordon Ramsay Bizarre Apple Juice Risotto [WATCH]

A chef like Gordon Ramsay has probably seen it all. He’s eaten cuisines from all over the world, gimmicky dishes prepared in front of his very eyes, and novelty desserts that his body simply rejects. Don’t think he’s seen anyone make risotto with apple juice before, though.

Chef Ramsay’s visit to the Four Seasons Inn in Vermont was one for the books in this classic episode of Hotel Hell.

The host spots a variety of quality issues with the Four Seasons, but an even bigger problem was unearthed upon his arrival. Ramsay discovers that the inn’s staff are not getting paid. After speaking to the hotel’s team individually, he learns the staff are all afraid to confront the owner and head chef, Sandy MacDougall.

Ramsay decides to try the hotel’s food before speaking directly MacDougall.

Here’s what went down when Chef Ramsay tried apple juice risotto:

Ramsay is pretty underwhelmed with the dishes as he tries them one by one, with the apple risotto dish the chef ordered being particularly disappointing. The surly Scotsman then confronts the owner in the kitchen where it’s revealed that the stock used for this “apple risotto” is actually apple juice.

No doubt, Ramsay was peeved.

Check out the video to see the chef’s experience eating at the Four Seasons Inn. All things considered, apple risotto didn’t sound too great to begin with.


How to Make White Truffle Risotto Served in a Bowl Carved Out of Parmesan

parm edit 1

Roses, chocolate truffles, diamonds… Who wants that perfect love story anyways? Please, son. It’s time you stepped your game up in the kitchen and made her swoon with those semi-pro Iron Chef skills. Plus, nothing says I heart you more than droppin’ some cheddar on 15 lbs of Parmesan!


Wagyu Steak, Braised Beef Cheek and One-Year Aged Acquerello Risotto at Al Bacio

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In the heart of Los Angeles, there’s a new little bistro that if you blink, you’ll literally miss the entrance. In Italian, al bacio means to do something in an exquisite fashion. Like it’s namesake, Al Bacio Ristorante delivers on that promise. Formerly occupied by the restaurant Osteria Drago, the space has now been replaced with the upscale Italian eatery.

Foodbeast was fortunate to get an invite the night before the grand opening. Complete with a delicious menu and some great drinks, this was a very mouth-watering adventure. Check out the pics below (though not recommended on an empty stomach.)


Appetizers and Drinks





Burrata Cheese, EVO Oil Candied Tomato & Black Label San Daniele


Started off the tasting with this beauty. Had to make sure to get every item on the plate onto the fork to really get the complete flavors. The Burrata cheese is what pulled this dish together.


Orecchiette Pasta, Sausage and Rapini Sauce


The tartness of the pasta and sauce and the flavors from the sausage really balanced out this dish. Wish there was more sausage, but who am I to complain?


One-Year Aged Acquerello Risotto with Quail-Braised Ragu


The risotto was super creamy and rich with favor. I thoroughly enjoyed it, down to the very last grain of rice.


Wagyu New York Steak and Braised Beef Cheek


The braised beef cheek fell apart in my mouth and the Wagyu strip was beyond flavorful thanks to the red wine sauce. This dish was the highlight of the tasting.


Rum Baba, White Truffle Foam with Raspberry


Light and sweet, this was a great contrast to the steak dish that ended the main course.


Tiramisu: Ladyfingers, Mascarpone cream, Cocoa, Bacio Gelato


Big tiramisu fan. Was very please with this. Super stuffed at this point but I soldiered through.


Lemon Sorbet


Gone in one bite. Not sorry.


Al Bacio Ristorante

8741 Sunset Blvd.

West Hollywood, CA 90069


Oreo Rice is Exactly What it Sounds Like


The staff over at RocketNews 24 decided to celebrate Oreo’s 100th birthday last year by creating the perfect Japanese-American mashup, Oreo Rice. The concept is brilliant, using the rice cooker to steam the rice in milk instead of water to create a creamier grain. In order to properly infuse that classic cookie taste into the Japanese staple RocketNews 24 covered the milk and rice in a pack of Oreo cookies.

After adding all the sweet ingredients all that’s left is to flip the cook switch. Waiting is literally the hardest part of this whole process but after about 20 minutes the triumphant ding means your dessert is complete!


At this stage, the rice doesn’t look like a complete success but after mixing the softened Oreos with the creamy rice you’ll have rice that looks more like asphalt than dessert but RocketNews 24 ensures pure deliciousness.


Even though the final result looks more like black mush there’s actually some texture in there between the softened rice and crunchy cookie bits. The taste is described as tiramisu in risotto form which sounds like something we’re definitely about. Although the concept was originally meant to be a fusion between an American classic and a Japanese staple it reminds me more of a Filipino dessert known as Champorado. Either way, this sounds amazing and I’ll be trying it pronto.

Check out the step-by-step process and recipe over at RocketNews 24.

H/T + PicThx RocketNews 24


Gratuitous Food Porn: Pumpkin Edition

It’s that time of the year where pumpkins are literally everywhere you turn. Whether as a latte, in a soup or picked in a patch the Fall season’s iconic fruit is smothering us with it’s presence. Delectable in both sweet and savory recipes the pumpkin continues to annoy us with it’s ability to be amazing in everything. Hmph. Here’s some of the internet’s most nom-worthy ways to whip up that carve-able bastard.


Pumpkin Cream Cheese Truffles

Recipe: Gimme Some Oven


Pumpkin Risotto

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Recipe: Hungry Couple NYC


Pumpkin Crunch Cake

pumpkin-crunch-cake-4Recipe: Ask Chef Dennis


Pumpkin and Black Bean Burritos

Pumpkin and Black Bean Burritos 500Recipe: Closet Cooking


Creamy Pumpkin Pie Bars

Creamy Pumpkin Pie BarsRecipe: Joy The Baker


Savory Pumpkin Hummus

savory-pumpkin-hummus1Recipe: Spoon Fork Bacon


Pumpkin Bourbon Milkshake

pumpkinbourbonmilkshakes-1Recipe: Shutterbean


Pumpkin Mac & Cheese

pumpkin_mac_and_cheeseRecipe: Oh My Veggies


Pumpkin Custard Pie

pumpkin_custard_pie000 (1)Recipe: Lol Foodie


Pumpkin Soup

Pumpkin SoupRecipe: The Pioneer Woman


Pumpkin Cinnamon Overnight Pull-Apart French Toast

pumpkinfrenchtoast-10Recipe: Averie Cooks


Ermahgerd, There’s Such a Thing as Bacon-wrapped Sushi — Here’s How to Make It

As so deftly described by recipe creator Cathy Bouchard (instructables tag: skyisblu), sushi is the “perfect combination of tastes” – sweet and salty and tangy and fresh – and now apparently made even better by trading the crispy sheets of seaweed for crispier, saltier strips of bacon.


Bacon Wrapped Risotto Sushi


(Makes enough for 2 – 4 people)

  • 2 500g (1 lb.) packages of bacon
  • 3 tbsp. oil
  • 1 medium onion, finely diced
  • 1 1/2 c. sushi rice
  • 3/4 c. white wine (replace with chicken stock for a version without alcohol)
  • 4 1/2 c. chicken stock
  • 2 tbsp. butter
  • 3/4 c. grated Parmesan cheese
  • bamboo sushi rolling mat
  • roasting pan with drip tray to cook the bacon (can be replaced by a cooling rack placed on a baking sheet)
  • thick-bottomed cast iron pot

Step 1: Bacon Nori

Preheat the oven to 350 degrees F.

Lay half a package of bacon on the rack of the roasting pan, then bake for 10 minutes. Turn the bacon strips over, then continue cooking for another 10 minutes. The idea is to cook the bacon slightly less than crispy, as the strips need to remain pliable enough to be rolled into a maki.

Once cooked, transfer the bacon strips to a plate to cool, and repeat the cooking process with the remaining bacon. Set the cooked bacon aside.

 Step 2: Risotto Filling

First, you have to prepare the stove-top for risotto-making: place the heavy-bottomed pot to cook in on the front burner of the stove, then put the saucepan for the stock on the back burner. Pour the stock into the saucepan and bring to a simmer over medium-low heat. Adding hot stock to the dish will keep the risotto cooking evenly. Adding cold stock would only slow down the cooking process.

In the large, heavy-bottomed pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Add the rice to the pot and stir until coated in the oil, about 1 minute.

Add the wine and cook, stirring, until the liquid has been absorbed.

Begin adding the stock to the rice, one ladle at a time, allowing the liquid to be completed absorbed before the next addition, while stirring constantly to prevent the rice from sticking. Keep adding stock to the rice until all the stock has been used up, the rice is cooked and the risotto is creamy.

Remove from heat and stir in the butter and Parmesan cheese. Set aside until ready to assemble the sushi rolls.

(Look here for more risotto customization tips, such as adding mushrooms or green peas and ham)

Step 4: Rolling the Sushi

Cover the sushi rolling mat with a large piece of aluminum foil as protection from the risotto and bacon grease. (You don’t want your next sushi dinner tasting like bacon. Or maybe you do…) Lay the strips of bacon vertically over the mat, making sure they all touch to create a “sheet” of bacon “nori”. Cover the half closest to you with a layer of risotto, about 1/2 inch thick.

Using the aluminum foil and rolling mat as guides, pull the edge of the bacon roll up and over itself, to begin rolling the sushi. Push the end down and into the rice, and the bacon should start curling in on itself. Work your way along the roll, pushing the bacon in on itself while pulling the aluminum and sushi mat away, creating a tight roll. Once you get to the end of the bacon, check the roll. If there is too much filling, it will be squishing out by now, and you can remove it to make a cleaner roll. You should now have one complete bacon sushi roll. Roll the sushi in the aluminum foil, close the ends, and set it aside. Lay a fresh piece of aluminum foil over the rolling mat and continue using the rest of the bacon and risotto until you have 4 complete sushi rolls.

Step 5: Baking and Slicing

Preheat the oven to 350 degrees F. Place the aluminum foil-covered sushi rolls in the oven and bake for 20 minutes. This will warm all the ingredients and crisp the bacon a little more. It will also melt any cheese fillings you may have decided to add to your rolls.

Remove from the oven and unwrap one roll on a cutting board, Using a sharp knife, cut the maki in between each bacon strip. Place the cut pieces onto a platter for serving. Continue until you have cut all the maki pieces.

Step 6: Serve!

Serve the sushi with a light crispy vegetable side dish, such as refreshing cucumber sticks, or a green salad. White wine makes an excellent compliment to the meal, especially if it is the same wine used in the risotto. If you like to dip, I suggest a nice marinara sauce, warmed slightly, but the sushi is also great by itself.

So it’s not strictly “sushi,” but this bacon-wrapped recipe definitely looks and sounds unbelievably tasty. What do you guys think? Plan on trading out your favorite nori for pork parts any time soon?

[All photo and recipe credit: Cathy Bouchard]