Geoffrey Zakarian Quotes

I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.

Manage the heat, let the meat cook, and you'll get fantastic results.

I always pan-fry sprouts - it retains texture and enhances flavour.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

I make really good pasta sauce. The secret to getting it right is just patience and love.

Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.

I like to cook things very slowly.

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.

That's the joke about confinement pigs: they taste like whatever sauce you cook them with.

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.

Boning is a pain, but it makes such a majestic chicken.

When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.

I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.

The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.