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After the war, Henri Soulé, who ran the French Pavilion's kitchen, re-opened Le Pavillon in New York City, and Franey became executive chef in 1952. Franey, along with Jacques Pépin, then an aspiring young cook on the staff of Le Pavillon, was hired in 1960 by the hotel and restaurant entrepreneur Howard Johnson, Sr., (a regular client at Le Pavillon) to revamp some of the Howard Johnson's ...
The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special, before it was made famous through a 1977 article in The New York Times by Craig Claiborne and Pierre Franey, which included a recipe for the dish. [4] [5] [6]
He had a long-time professional relationship and collaborated on many books and projects with the French-born New York City chef, author and television personality Pierre Franey. Claiborne was an advocate of a fad diet known as the Gourmet Diet. With Franey, he worked out two hundred low-sodium, low-cholesterol recipes for this diet. [7]
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Earlier recipes contained ground almonds, stale breadcrumbs, sugar, rosewater and ginger. After mixing the ingredients, the paste was pressed into a wooden mold, then used to portray the news of ...
Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165ºF). Meanwhile, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min. Sprinkle mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted. Drain pasta mixture. Serve with chicken.
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Then, remove the seeds from the lemon wedge and squeeze it right on top. You want just enough to make a difference but not so much that the juice collects at the bottom of the bowl.