I love scallops but there is huge variation on the scallops you get at grocery stores. 90% of all scallops are frozen the difference is how much Tri Poly Phosphate is added or how much saline marination. The best scallops will be sold as “Dry” and fresh but frozen “dry” scallops are just as good. […]
One of the most successful and influential dishes that helped point me to food was Chicken Cordon Bleu. My mother and I made this as one of our Sunday international dinners “French”. It turns out in that day and age internet did not exist and the dish is likely German or Austrian. There are […]
I have published here the traditional French version Espagnole sauce. The “Mother Sauce” in my adventures of making Demi Glace. This recipe however is the brown sauce I will use for all bases of brown sauce going forward. I say going forward because for years I have tried to match my Mom’s version of this sauce […]
This was my first attempt ever at Beef Wellington. I always think to make it to late to thaw the puff pastry. I do not like pate’ so there is none in this recipe. I do have some things I will change for the next time and I will include those changes in the recipe. […]
Delicious easy to make, better than a pancake what is not to love. Topping suggestions include: Apricot preserves Maple syrup Cinnamon and sugar Fresh fruit and whipped cream Nutella Caramel
Cooking tonight for one! I was kind of full from lunch at client and wanted something lighter. I decided to try a seared tuna steak salad. I have cooked seared ahi or yellowfin tuna before but never have a incorporated it into a salad with a dressing instead of dipping sauce. I was blown […]
Having just attended speech by Jenn Segal from Once upon a Chef blog and cookbook. I decided I would make dinner from her book bought and signed yesterday. After browsing the book I zeroed in on this recipe and had to try it. Moroccan-Style Brisket with Dried Fruit & Capers I am really excited I […]
I found a $12 Veal roast at Wegmans and had to figure out way to make it. The result was excellent! Potatoes dauphinoise is also something I have alway made from a box Au Gratin. But it was so easy never again from a box.
A good friend Lisa and I drove to Winchester Virginia today to see Jenn Segal from Once upon a Chef food blog and cook book fame speak today. We drove out to a really gorgeous Winchester library The Handley Regional Library . What a great presentation… especially since I am just starting my own hobby […]
