Pasta With Sun-dried Tomato/Cashew-Pesto And Ricotta

> > Question : Who love’s a bright-green, traditional, heavenly aromatic basil pesto? Answer :    Just about everybody does, that’s who. (Including myself) However, for my very own personal taste, I prefer to pair traditional pesto with light and airy gnocchi, while I love to marry a rustic pasta like penne rigate, rigatoni, farfalle or bucatini with a more […]

Pasta Salad With Salmon, Shrimp And Pesto

> > This  flavorful seafood pasta salad has been a favorite in my house for many years. It’s great at any time of day, as an appetizer, lunch , dinner or as a snack in between. (The leftovers from today will probably serve as late breakfast tomorrow morning). The warm salmon in the salad makes all the difference. If […]

Spaghetti With Walnut, Cashew & Cilantro Pesto, Dried Cranberries And Pecorino Romano

; ; Dear Friends, I had to think long and hard what I’ll do without Maria. I came to the conclusion that she would not have wanted me to give up life at this point (I was close, but thanks God for Bella…). I am aware that the pain of losing her will never go […]

Hans’ Delicious Tandoori Chicken

: : : : : : : : When I was a chef it was essential for me to teach my cooks, then later my students at Le Cordon Bleu, recipes of dishes which were as authentic to their classic origin as possible. Especially during my many years as a teacher and program chair at Le […]

East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce

> I could  have named this dish “Chinese Beef Stir Fry With Vegetables”, and it would also be absolutely correct. However, I named it  “Sautéed Beef With Bok Choy, Onions And Potatoes In Hoi Sin Sauce”, because I wanted to emphasize the fact that naming a dish that one creates, even if similar recipes exist, leaves one free […]

Not your Ordinary Balls

> > > > > > These  meatballs resemble “Konigsberger Klopse”  more than “Italian Meatballs”. Made of veal, simmered, then served in veloute, they look and taste very distinct from the meatballs most folks are familiar with. I hope that with this post I can convince you that there is more to meatballs than the usual suspects in […]

Mac & Cheese – Boss Level

> > (Beef Tenderloin, Three Cheeses And Whole Grain Pasta Casserole With Pesto) > > When you want something a bit more exciting than this : > Adding a few more ingredients and a lot more love will give you a much more satisfying culinary experience 🙂 > Bon Appetit !   Life is Good […]

Poulet Beaucoup D’Ail

  > > Chicken  breast has gotten a bad rap for a long time. However, you can safely say that’s not the chicken breast’s fault, but the fault of the cooks who do not know how to properly prepare it. (It is the same dilemma with fish, veal, pork and most other protein besides red meat – […]

Beef And Vegetable Soup With Pistou

> > > > Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. (It sometimes includes grated cheese and/or tomato. In the Provençal dialect, pistou means “pounded”. The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, […]

Food Glossary & Classic French Garnishes

> > > > 1) English/French Food Glossary 2) Classic French Garnishes / Descriptions —————————————————————— 1 English/French Food Glossary > ? A À emporter (adj) to go (as opposed to sur place, for here). À l’ancienne old-fashioned, as in une baguette à l’ancienne. À point (adj) medium rare. Abats (m. pl.) offal. Abricot (m) apricot. Addition (f) check/bill. Agneau (m) lamb. Agrume (m) citrus. Aiguillette (f) in a bird (mostly […]