Avgolemono Soup is a classic Greek chicken soup. You can find it on the menu of almost every Greek restaurant. Growing up, my mother made this soup whenever someone was sick in the household. It's the Greek equivalent of Jewish Penicillin, (aka - chicken soup). I made it this week because one of my kids came down with a cold. I swear she was all better in 48 hours. Even if you're not sick, this is a great, tasty, ... continue reading...
Simple Halibut
Who doesn't love a good piece of fish? I know I do. Sometimes, the simpler the better. When you buy a nice piece of fish, (and its getting more and more expensive by the day) you don't want to take chances. This recipe couldn't be easier. Salt, pepper, a little flour and olive oil. It let's the flavor of the fish do the talking. Begin with 1 1/2 lbs of fresh halibut fillet, skin ... continue reading...
Carrot Cake with Cream Cheese Frosting
I paid a visit to Costco the other day to buy some stuff. I needed carrots for my dinner that night. Well, you know how large the quantities are at Costco. The only size bag of carrots available weighed 10 lbs. I walked back and forth contemplating making another visit to the market just to buy carrots. I really didn't feel like making another trip, I just wanted to get home and prepare my dinner. So, of course I ... continue reading...
Duck Confit with Baby Greens and Walnut Vinaigrette
Part 2 - Duck Confit. It's been a week now, and I'm craving Duck Confit. Here comes the best part, the eating! No more staring at the bowl of duck fat every time I open the fridge. But I want to eat light tonight. I know, I'll pair the duck confit atop a nice salad. Perfect. My duck confit is still in the fat, sleeping nicely. In case you missed it, here's part ... continue reading...
Spanish Fish Stew with Clams
This recipe comes from Chef Jose Andres, one of the most innovative Spanish chefs, who has brought his creations to the States, beginning with multiple restaurants in D.C. as well as the famous The Bazaar in Beverly Hills. Once I made this dish it was love at first taste. I make this dish often and believe me if you try it, I'm sure you will add it to your regular menu. It is a very traditional dish in Spain and ... continue reading...
Spanish Tortilla – Tortilla Espanola
If you happen along an authentic Tapas Bar or Spanish restaurant and see on the menu, "tortilla", do not be disappointed when you don't receive a corn or flour Mexican style tortilla. No, in Spain a "tortilla" is a flat omelet, usually filled with potato, onions and sometimes vegetables or even prawns. They can be served hot, warm or even cold and at times will come to the table like a slice of pie or cut into cubes. ... continue reading...
Preparation of Duck Confit – Confit de Canard
Hailing from the Gascony region of France comes this ancient cooking technique called a confit. Confit is a way of salt curing the meat, in this case duck legs and then poaching it slowly in duck fat. The duck confit can then be stored, covered in the duck fat for days on end as a way of preservation. This process allows the duck to be saved for up to six months, so long as it is completely covered in the duck fat and ... continue reading...
Tin Roof Bistro Brussels Sprouts
One of my local favorite eateries is Tin Roof Bistro located in Manhattan Beach. I have never had a bad meal here. In fact, every meal has been above par. One of the most popular appetizers on the menu is their Caramelized Brussels Sprouts. It is so popular, that folks are always inquiring about the ingredients, so over the holidays the restaurant decided to share the recipe with patrons who asked for it. At Tin Roof ... continue reading...
Duck Fat Potatoes – Pomme de Terre Sarladaise
Duck fat potatoes? Sounds heavy right? Believe me it isn't. The taste however is fantastic. Duck fat is apparently better for you than butter or pork fat. It is a staple in the French diet. It has a higher oleic acid content (40%) in it but still not as much as compared to olive oil's (70%). Duck fat contains 62% unsaturated fat and 33% saturated fat, compared to butter which is at 51% saturated fat. Doctors say ... continue reading...
Peperonata
When I was growing up, I remember Peperonata as a frequent side dish at the dinner table. Peperonata is in the family of Ratatouille or Caponata, except it does not contain eggplant, or raisins. It's simply red, yellow and orange peppers, with tomatoes, onion, garlic and olive oil. You can use whatever color peppers suits your fancy. If you don't like a certain color pepper, then don't include it. Peperonata is best ... continue reading...
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