Chef Tom Colicchio & Bing Host Delicious Lunch at Craft in NYC — Plus a Holiday Recipe to Lift your Spirits! (PHOTOS)

If there’s one thing we love about the holiday season . . . it’s all the delicious food! And we’re not the only ones who share this sentiment. Yesterday, Chef Tom Colicchio and Bing hosted a fabulous, delicious lunch at Colicchio’s restaurant, Craft, in NYC and served up some holiday cooking ideas, some recipes, and tips on how the everyday chef can incorporate technology into his or her plans.

Alongside his guests, Tom explored the usefulness of the new Food & Drink app from Bing, which places the world of food at our fingertips, helping the common chef by giving them how-to guides and tips and tricks. Just in time for the epic holiday seasons!

Here are 3 wonderful tips from the master chef himself. Follow these simple tips and you’ll definitely be prepared to pull out that awesomesauce and WOW-stew this coming holiday.

1. Prepare. It’s really important to get all of your prep work done ahead of time. We call this the “mise en place” –and by getting everything in place, doing all of your knife work and portions that can be completed early done in advance, you really save yourself time and have a much smoother cooking experience.

2. People also shouldn’t be afraid to use their microwave. There’s nothing wrong with heating up a puree in the microwave, it’s not doing anything to it, it’s just heating it. Heating a puree is actually better in the microwave than on the stove.

3. Use what you have—use your phone, your PC or tablet to find recipes and organize meals. No one uses paper anymore, they have their phone with them, they have a tablet and its part of their everyday. Going to the store with a list generated from the recipes you’re going to make is perfect. The Bing Food & Drink app lets you find new recipes, create shopping lists in one click and you’re done. The app also lets you navigate through a recipe hands-free so your screen stays clean when your hands are messy.

HOLIDAY RECIPE – Braised Striped Bass
By Chef Tom Colicchio

Makes/Yield: 6

Ingredients

For the broth:

3 tablespoons extra-virgin olive oil
½ yellow onion, peeled and sliced
1 small carrot, peeled and sliced
½ fennel bulb, cored and sliced
1 celery stalk, sliced
1 shallot, peeled and sliced
Kosher salt and freshly ground black pepper
1 teaspoon coriander seeds, toasted
1 teaspoon fennel seeds, toasted
1 cup dry white wine
1 cup white wine vinegar
1 quart fumet
3 sprigs fresh thyme
1 bay leaf
3 sprigs fresh tarragon
1 sprig fresh rosemary

For the bass:

4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 6-ounce, skin-on striped bass fillets (about 1 ¼ inches thick)
3 sprigs fresh thyme, plus additional for garnish if desired

For the broth:

Steps

Heat the olive oil in a large pot over medium heat.
Add the onion, carrot, fennel, celery, and shallot and season with salt and pepper. Sweat the vegetables until they are soft, about 20 minutes.
Add the coriander and fennel seeds, wine, and vinegar and simmer until reduced by half, about 10 minutes.
Add the fumet, 1 cup water, the thyme, bay leaf, tarragon, and rosemary.
Simmer until the flavors in the broth blend, about 15 minutes; set aside to cool.

For the bass:

Steps

Divide the oil between two large skillets and heat over medium.
Salt and pepper the fish and add it, skin side down, to the skillet.
Add the thyme and cook until the skin is crisp, about 6 minutes.
Turn the fish, then ladle two cups of the broth with vegetables into each skillet, reserving the remainder. Bring the broth to a simmer, then reduce the heat to medium-low and gently simmer the bass until it is opaque throughout, about 5 minutes more.

To serve:

Steps

Bring the reserved broth to a simmer, then ladle it into warm shallow bowls.
Place a piece of fish in each bowl, garnish with fresh thyme, if desired, and serve.

Photos of the event: Chef Tom Colicchio & Bing Host Holiday Lunch in NYC

Image credits to Getty (for Bing)