Lobster Stock

Lobster Stock

Here I am on New Years day with 2 eaten lobsters and all the shells, so instead of throwing them away I’m going to make the very most of them. Its time for lobster stock! During the coming few months I will at some time want to make a real lobster sauce.

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Posted in Sauces & Stocks
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Tortiglioni with Tiny Shrimp and Smoked Salmon

Tortiglioni with Tiny Shrimp and Smoked Salmon

This little dish was if memory serves me right was introduced by Wolfgang Puck at Spago, way back in the early 90’s. He was of course the guy who introduced smoked salmon on pizza! There are some horrible versions of this recipe and I think I have been served many of them.

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Posted in Pasta & Sauces
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Sauteed Onions or Onion Gravy

Sauteed Onions or Onion Gravy

This is my own recipe and have used it for a long time. It takes awhile, about and hour but is so worth it. It is perfect for using on sausages, beef, lamb, veal or pork burgers, meat loaf and with barbequed meats.

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Posted in Sauces & Stocks, Vegetable Recipes


4 Herb Roasted Chicken

4 Herb Roasted Chicken

This is a real old classic using fresh herbs I had on the balcony. It takes about 15 minutes to prepare the chicken and 1 hour to cook it. You will love this recipe.

Serves 2 to 4 depending. Here at our house it serves 4 for dinner or 2 for dinner with leftovers for 2 lunches or enough for 2 lunch size salads.

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Posted in Chicken and other Birds, Poultry
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Quiche Lorraine

Quiche Lorraine / Leek and Bacon

This is a far cry from the horrible cheese pies you get here in almost every so called Cafe. Rich and creamy with almost sweet leeks this is one of the best basic quiche recipes you can have.

You will need to get my Pate Brisee recipe for the crust.

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Posted in Savory Pies or Tarts
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Mussels Marinara

A great recipe that can be arranged hours before your guests come. Great as an appetizer, brunch, or a dinner main course. Once your prep is done the whole thing takes about 15 minutes to cook. Everything can be done several hours before you need them if you cover and refrigerate everything. You can do the same with a salad and that leaves you plenty of time for other things.

Posted in Fish, Seafood
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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