Comments on: Chef Matthew Tivy http://matthewtivy.com One Part Knowledge and Two Parts Fun Mon, 28 Nov 2011 21:54:52 +0000 hourly 1 http://wordpress.com/ By: matthewtivy http://matthewtivy.com/about/#comment-2465 Thu, 07 Jul 2011 00:03:03 +0000 #comment-2465 Hi Julia,
Sorry I don’t check messages on here very often. It was good meeting you too! I will definitely let you know if we have any openings. Hope you are enjoying the summer.
Best from,
Matthew

]]> By: Julia Kirchhoff http://matthewtivy.com/about/#comment-2412 Fri, 10 Jun 2011 22:03:46 +0000 #comment-2412 Hi Matt,
Thank you for the amazing dinner at Soleil last night. It was nice getting to meet you, indulge in delicious food, and enjoy the ambiance. If there’s an opening for any positions there this summer, I hope you will consider me. I would absolutely love to work there.
Thanks again and take care!
Julia

]]> By: matthewtivy http://matthewtivy.com/about/#comment-1606 Fri, 12 Mar 2010 22:50:30 +0000 #comment-1606 Hi Drew,
Thanks for your feedback on Cafe du Soleil. I would be happy to post the frisee salad recipe. I don’t think I have a photo of it but I can do it as a post without a photo. Keep your eyes on this space – I’ll try to do it in the next few days.
And we may have it back on the menu for the summer months….
Thanks, Matthew

]]> By: Drew Tessier http://matthewtivy.com/about/#comment-1604 Fri, 12 Mar 2010 21:44:01 +0000 #comment-1604 Hi,
I am a big fan of Cafe du soleil. I often dine there once a week. I truly miss the wonderful frisee salad that used to be on the menu. Would you share the recipie with me? I promised my friend who also love the returant and the salad that I would have them over one night for the Frisee and lardons. thanks so much! –Drew

]]> By: matthewtivy http://matthewtivy.com/about/#comment-906 Fri, 28 Aug 2009 21:13:56 +0000 #comment-906 Hey TJ,
Here are a couple links for other recipes for Clafoutis – not sure how they compare to Julia Child’s but you could look at them and see:

http://www.joyofbaking.com/breakfast/CherryClafoutis.html
http://www.epicurious.com/recipes/food/views/Cherry-Clafoutis-5611

A couple things to consider – the rubbery texture you are speaking about may be from overmixing the flour in the custard. I find that it’s best to let this kind of batter rest about 30 – 60 minutes before baking (as with pancakes or muffins). This lets the glutens in the flour relax. Or it could also be from a little too much flour in the recipe. The epicurious recipe uses cornstarch and flour which would lighten the flour.

You may aslo be looking for a different end result than the recipe can produce. I’m not a Clafoutis expert but I think that it does tend to be a little rubbery even when made by a pro so that just may be the nature of the beast so to speak. Try a little experimenting to see if you can get it closer to what you’re looking for – just be sure to invite me over to judge the results ;-)

Hope this helps – sorry I can’t be more precise.

]]> By: T. J. Storch http://matthewtivy.com/about/#comment-839 Fri, 31 Jul 2009 19:48:40 +0000 #comment-839 Matthew: Have you ever made that typical French desert called Clafouiti (sp?). I’ve tried Julia Child’s recipe, using sweet and sour cherries, blueberries, etc. And while it works and is tasty–the custard part is slightly rubbery. Can’t seem to get that custard/pudding consistency down right. Can you solve this for me?
BTW–Happy Birthday. TJ

]]> By: matthewtivy http://matthewtivy.com/about/#comment-303 Wed, 03 Dec 2008 15:01:57 +0000 #comment-303 Hey George,
Good to hear from you after so many years! You haven’t lost that charming cynical voice ;)
Judy Doherty tracked you down online and sent me the link to your website – looks like things are going well for you in Oregon.
Best wishes……
Matthew

]]> By: GWT http://matthewtivy.com/about/#comment-301 Wed, 26 Nov 2008 02:02:05 +0000 #comment-301 Geez, you’re soooo hot and you’re guitar’s sooo big.
It makes me swoon.
Heaven in blonde tussled hair.
xoxoxo

]]> By: SAGAR KANOJIA http://matthewtivy.com/about/#comment-208 Sun, 21 Sep 2008 04:42:06 +0000 #comment-208 DEAR SIR,
MY NAME IS SAGAR KANOJIA M PERSUIN B.SC IN HOTEL MANAGEMENT FROM INSTITUTE OF HOTEL MANAGEMENT MUMBAI INDIA I WANT TO BECOME A CHEF & NEED UR GUIDANCE HOPE U WILL DEF. HELP ME

]]> By: Chimi Thonden http://matthewtivy.com/about/#comment-165 Fri, 22 Aug 2008 11:24:03 +0000 #comment-165 Hi Matthew, so great to find your blog and read up on all you’ve been doing. What a long time it’s been since our hanging out with Jen and Canal Bar. I’m actually trying to get in touch with her and would love to know if you have a contact for her. Meanwhile, keep up the great work. I will definitely try to stop by the next time I’m in NYC. I’ve been living overseas with my husband, Greg, and two kids since 2000. We’re currently in Jakarta, Indonesia. Do let me know if you ever come to Bali! Best, Chimi

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