Foie Gras Potage
300 g vacuum packed chestnuts 360 g fresh foie gras (300 + 60) 300 g flaky pastry 3 sage leaves 3 Tsp thick crème fraîche
-
-
Life is too short for dried pasta.
Who makes pasta dough from scratch? In our prefabricated, turbo paced world, no one has time for fresh, homemade pasta. To me, this is ridiculous. You make one small batch…
-
Hell’s Kitchen Finale
Foul mouthed Gordon Ramsay applies his unique brand of cooking motivation in the US version of “Hell’s Kitchen”. Chef Michael has won Hell’s Kitchen. The soft-spoken executive chef from
-
Gold in the air of summer
Fresh riccota stuffed zucchini blossoms This time of year is all about abundance; and the color of zucchini flowers speaks of summer’s riches. It doesn’t hurt that they taste delicious…
-
Stuff you don’t read in cookbooks…..importance of ingredients.
The core belief I have as a cook is very important to me. Ingredients are what make a cook good or bad. It can be the difference between a horrible…
-
Cooking: Butter verses Olive Oil
Stuff you don’t read in cook books…….Butter verses Blended Oil.
-
Black Cod with Miso, Forbidden rice and shitake mushrooms
I love Asian flavors especially in the summer. This combination makes an elegant dinner party menu, and the miso marinade gives the fish a marvelous richness. If black cod isn’t…
-
Paella & Sangrias
One of my favorite cuisines is Spanish food. Nothing beats Paella and a pitcher of sangrias on a nice summer day. Paealla :: 3/4 cup [190 mL] white wine ::…
-
Fran’s Smoked Salt Caramels
Ami Kealoha with CoolHunting writes about Fran’s Chocolates: I’m a fan of all things that mix sweet and salty, so when I first tasted the rising confectionary trend combining chocolate,…