Snails And Gnocchi In White Wine, Pernod & Mustard Cream

> > > Snails and Gnocchi, what a wonderful combination. Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂 I have created this dish decades ago, and have served it in many restaurants around the […]

Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Remembering  the “Good Old Times”, when I went to Germany I was looking forward to enjoy escargot as often as possible, since in the not so distant past, escargot was one of the dishes which one could find on the dinner menu of most restaurants, usually prepared “A La Bourguignonne” and served in their own […]

“Escargot Bourguignon” (Snails in Garlic–Herb Butter)

. > I cannot recall when I have last seen this classic dish on a restaurant menu. What a shame, since this is such a delightful, easy to prepare dish. As for my dinner today, I do have the shells, forks and escargot tongs at home, but since this is just for myself  and not […]

” Rotelle, Artichokes, Snails & Grape Tomatoes “

. . A  few months ago I had one of these “whatever is in the cupboard” moment’s. Low and behold, some of my favorites : Pasta, snails, artichokes. The wonderful result of this : . . Personally I think it looks great, and best of all, it tastes even better.  That and the different textures […]

Escargot Catalan

: : : While “Escargots à la Bourguignonne” (Snails in Garlic–Herb Butter) is my favorite snail-dish, “Escargot Catalan” is a close second. (As long as there is enough garlic, herbs and a proper red wine in the sauce). This dish not only serves as a perfect appetizer or snack, but it can also stand on […]


: : When I was a kid and later as an apprentice and a young cook, this dish was available in most good restaurants as a standard a la carte Item, either as a light snack consisting of one vol au vent, or two vol au vents accompanied by a small salad as a main […]

Escargots à la Bourguignonne

> > > > The garlicky butter in this dish is almost as delicious as the escargots themselves, and what better use for crusty bread than sopping up this delicious “snail butter.” But the main event are the escargots’ tender texture and clean, woodsy flavor. When I was an apprentice back in the mid-sixties, preparing […]

Shrimp & Spinach

> > > Not too long ago, one esteemed member of our happy ChefsOpinion family mentioned that I prepare shrimp too often. While I understand that not everyone loves shrimp as much as I do (many folks do, though), 99.9 % of my posts show what Bella and I actually prepare and eat at home […]

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 […]