Spicy Shrimp on Spinach by John Spottiswood

We made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a…

Moules a la Provencale by Ali El Safy

One of our favorite appetizers. Also makes a great meal with fries. I recommend that home chefs get their butcher to clean the mussels before you take them home. Most stores will do this for you.

Scallops in Scallion Nests by John Spottiswood

This is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic. I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't…

Seafood Souffle by Robert-Gilles Martineau

As explained before, souffle is not that complicated. There are simple rules to follow though: -Get all your ingredients ready within reach first. -Souffle must be savoured as soon as it comes out of the oven. As the adage says, “The guests wait for the souffle; the souffle does not wait for the guests!”. It is another way to eat…

Coquilles St. Jacques by B Innes

Simple to prepare yet elegant appetizer or entree

Smoked Salmon and Asparagus Risotto by Kate van Hilst

Perfect for a romantic dinner for two.

Catfish «en meurette» by Frank Fariello

The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends…

French Cuisine: Double Galette de pommes de Terre au Crabe/Double Potato & Crab Galette by Robert-Gilles Martineau

French Cuisine is not so much about creating grand ood for special events but more about arranging leftovers or available ingredients. Here is an easy and typical French recipe making use of was found in the fridge and pantry: Double Galette de…

Wine-marinated Scallops and its Red and White Wine Jelly by Robert-Gilles Martineau

In Summer French and Japanese cuisines tend to fuse in a new natural dimension with the need for lighter gastronomic ventures.

Crab Meat Broussard by Evelyn Scott

French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise by Robert-Gilles Martineau

A lot of people have this cringe/hate about mayonnaise. Why? Because they usually eat ready-made, meaning a sweet and cloy product akin to fast/junk food. Make it yourself then! I can assure you your world will change (alright, I’m exagerating!LOL)!…