Showing posts from June 7, 2009

Award Winning Chef Albert Roux Sets Up Camp in Texas

When Albert Roux and his brother Michel arrived in London in the early-1960's their future was uncertain. They had a grand ambition to open a world-class restaurant specializing in high-quality, classic French cuisine in a country that famously preferred fish and chips. Le Gavroche was instantly recognized for the quality of its preparation and attention to detail and began a revolution in English cooking.

Chef Albert Roux recently turned his attention to America. Did he set up camp in Miami, Las Vegas, New York, Chicago?

None of the above.

Chef Roux opened Chez Roux on the grounds of La TorrettadelLago Resort and Spa, 600 La Torretta Blvd., Montgomery, Texas 77356 (936/448-4400), on the edge of Lake Conroe, an hour north of Houston. He chose the location because of his long friendship with the ownerRonnie Ben-Zur.

Chez Roux specializes in a cuisine Chef Roux developed with his son, Michel Jr., at Le Gavroche. Using sauces made with jus and reductions, the menu relies entirely on …

A Feast Fit for a Son -- Pasta with Clams, Corn, and Smoked Sausage

Recently our older son, Frank, stopped by for lunch. Now that he has moved across town and works long hours, we don't see him often enough. It was great to share a meal and catch up.

The day was sunny and warm so we had lunch on the deck. Everything was quick and easy-to-make: a big bowl of cracked green olives, romaine lettuce with avocado and homemade croutons, grilled fillet mignon, and dessert of ice cold Valencia orange slices. The main course was something special: pasta, fresh clams, corn, and smoked sausage in a butter sauce.

Pasta with Clams, Corn, and Smoked Sausage

Finding fresh clams isn't all that easy. Luckily for us Carlsbad Aquafarm sells their shellfish at the Santa Monica Farmers' Market Wednesdays and Saturdays. The corn came from a local farmer at the Palisades Farmer's Market. The smoked sausage was a treat picked up at a Russian market in Brooklyn's Brighton Beach.

Yield 4 servings
Time 45 minutes


4 pounds live clams, washed
1 pound…