Month: December 2019


Seared Sea Scallops

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. […]


Veal Cordon Bleu

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 […]


Basic brown sauce ( Mattingly version)

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 […]