Recipes from the Breakroom

August 2011
Chef Timothy Au, Executive CheF.S.D. at Google Corporation’s “Caffeteria” at the company’s campus in Irvine, California, chose Muscato™ grapes as his INGREDIENT CHALLENGE.

January 2011
The chef’s unique Parsnip-Apple Bisque is made entirely of fresh ingredients and works equally well as a perfect mid-day meal that will take the chill out of a cold afternoon, or an elegant first course in a more formal dinner setting.

November 2010
New crop Asian pears have been available since July, but the varieties that are harvested in the fall months are especially sweet after a whole summer of sun.

August 2010
Order a crostata in an espresso café in Italy and you will be served a tart with a jam filling.

January 2010
Ragout (pronounced ragoo) requires a slow cook over low heat. The word is of French derivation, meaning “to revive the taste” or “bring back one's appetite”, which certainly sums up the sensation that this scrumptiously seasoned stew evokes from first bite.

August 2009
Here’s a summer grilling recipe that is guaranteed to please the dietary requirements of vegetarians as well as the more carnivorous guests at your barbeque table.

July 2009
This month’s featured recipe demonstrates that simplicity in ingredients and preparation can produce the rich flavors of an all day simmer, though it takes only a few hours and some well matched fresh components to make.

May 2009
May’s featured recipe, a uniquely flavorful marinade created by Chef Carlos Garcia of the Sheraton Cerritos Hotel, in Cerritos, California, would definitely be a great addition to any Cinco de Mayo celebration.