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Orange Cardamon Candy

Orange Cardamom Candy – Deliciously Exotic

In Desserts On December 21, 2013 0 Comments

Orange Cardamom Candy:  The exotic combination of orange and cardamom give a sultry flavor to this simple to make candy.  Make no mistake though, this one is for… Read More »

lambshank

Braised Lamb Shank – An Impressive Dish

In Meat and Large Game On December 18, 2013 0 Comments

Braised lamb shank is one of those special dishes that is as impressive as it is delicious.  Each plate crowned with an individual shank arrives to the table,… Read More »

Wild Rice

Wild Rice Pilaf – A Native American Side Dish

In Vegetables On August 6, 2013 5 Comments

I like wild rice as a side dish for its ability to be cooked to several stages of doneness.  This allows me to present it in so many… Read More »

Grilled Lamb Kofta Kebabs

Grilled Lamb Kofta Kebabs

In Meat and Large Game On July 5, 2013 0 Comments

I was first introduced to Lamb Kofta by one of my Lebanese staff members while living overseas.  I was hooked on this Middle Eastern standard from the first… Read More »

Lemon Buttermilk Sherbet

Lemon Buttermilk Sherbet – Delightfully Different

In Desserts On June 30, 2013 2 Comments

Lemon Buttermilk Sherbet combines this odd pairing of flavors and results in a wonderfully creamy and tart sherbet.  With only five ingredients, it requires little more work than… Read More »

Flourless Chocolate Torte

Chocolate Torte – Experience the Decadence

In Desserts On May 1, 2013 0 Comments

I first decided to create this torte for a reception we were having for friends prior to attending the symphony.  What I was shooting for was a chocolate… Read More »

Vichyssoise

Vichyssoise – Refreshingly Elegant Cold Soup

In Soups On April 28, 2013 0 Comments

Cold soups are a refreshingly elegant summer fare that will keep your kitchen duties to a minimum and your tummy happy.  Vichyssoise is the king of cold soups. … Read More »

Pan Roasted Carrots

Pan Roasted Carrots

In Vegetables On April 12, 2013 0 Comments

Pan roasted carrots are caramelized with onions in bacon fat releasing an aroma that is intoxicating and a taste that is absolutely delicious.  I’m a big fan of… Read More »

crab bisque

Crab Bisque – Absolute Creole Elegance

In Seafood, Soups On April 11, 2013 2 Comments

Creole Crab Bisque is a dish that can be found in most of the finest restaurants in New Orleans.  By 1724, the roots of Creole cuisine had been… Read More »

Braised Rabbit

Braised Rabbit – A French Standard

In Meat and Large Game On March 12, 2013 0 Comments

Braised rabbit has been on our menu throughout history and has an oddly comforting and familiar flavor, even to those eating it for the first time.  Braised rabbit… Read More »