Cheddar scalloped POTATO gratin simile DAUPHINOIS by Foodessa

Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a 'Potato Dauphinois gratin'...The king of gratinées! After having made these scalloped potatoes...I think I’ve come darn close to realizing my simile version of this great dish. If I may...I'll call her the 'Queen' to her King…

Sauce Diable by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

Corn Fondue by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chantereele Mushrooms.

Bearnaise Sauce by Chef Smith

Sauce Creme by Chef Smith

* Variation of a Béchamel sauce

Sauce Mornay by Chef Smith

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…

Sauce Supreme by Chef Smith

* Variation of a Velouté sauce

Veloute by Chef Smith

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not…

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…

Italo Provencal Sausage Vegetable Tian by Foodessa

Mild Italian sausage blending with caramelized onions house a vegetable tian. Yellow zucchini and ripe, luscious plum tomatoes welcome a drizzle of rich olive oil. For a detailed post...refer to: http://www.foodessa.com/2016/08/italo-provencal-sausage-vegetable-tian.html

Potato puree by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Potato puree

Hollandaise sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hollandaise sauce

Dauphinoise Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Dauphinoise Potatoes

braised leeks ala julia child by Chez la mere