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Ultra Rich Molten Chocolate
I happen to be in Las Vegas. It was a very spur-of-the-moment trip. I couldn’t pass up the opportunity to stay in a luxurious hotel. I tagged along with my husband, who is here on business. After all, it is Valentine’s Day! Every year, Las Vegas lures thousands of gambling hopefuls and soon-to-be-newlyweds to its […]
Continue ReadingLobster Thermidor
Lobster Thermidor was created in 1894 by Marie’s, a Paris restaurant near the theatre Comédie Française, to honour the opening of the play Thermidor by Victorien Sardou. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror. […]
Continue ReadingIn-N-Out Burger
I’m not much of a hamburger fan, but In-N-Out Burger does it for me. I think it’s the best fast food burger anywhere hands down. In-N-Out Burger is a West Coast institution. One reason why they are so successful is because they have kept their menu very simple. There are only four food items on the […]
Continue ReadingSpatchcock
A spatchcock, otherwise known as “spattlecock”, is poultry or game that is prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking. It has the advantage of cooking a lot more evenly and faster. To remove the backbone and flatten a bird out is to butterfly the bird. Spatchcock […]
Continue ReadingSpicy Apricot Dipping Sauce
I often make breaded chicken tenders for dinner. I thought I would change it up a bit and serve it with a spicy sauce which, can be brushed over cooked chicken and browned briefly under the broiler for a tasty glaze. Spicy Apricot Dipping Sauce Serves 6 1 cup apricot jam ¼ cup orange juice […]
Continue ReadingGrilled Ham and Gruyère
Jambon grillé et gruyère avec un verre de vin blanc s’il vous plaît One of my favorite Parisian lunches in any café in Paris is a grilled ham and cheese sandwich. Use thick slices of really good sandwich bread or baguette and thick slices of Le Gruyère . The bread should cook up crusty and toasty, and the cheese should […]
Continue ReadingFrenched Green Beans Almondine
I didn’t have a green bean frencher!! The horror! The other day, my good friend, Chris, asked me if I had a green bean frencher. I stared at him blankly. A green bean what??? How could I have never heard of a green bean frencher? I really thought I owned almost every type of kitchen […]
Continue ReadingNew York Giants vs New England Patriots
Super bowl 2012 is imminent. You must serve these cocktails to your guests to find out what team they are rooting for. Super Bowl XLVI Cocktails New York Cocktail vs Cape Cod New York Cocktail 2 oz blended whiskey 1 oz lemon juice 1 tsp superfine sugar […]
Continue ReadingAn update pretentious sounding classic
Ina Garten has this great, “updated” recipe for buttered radishes. There is something so wonderfully simple, yet sophisticated about this recipe. Doesn’t that sound really pretentious?
Continue ReadingRadishes with Butter and Salt
Serves 6-8 2 bunches radishes with the tops intact Sea salt Good salted butter or Herbed Butter, recipe follows 1 French baguette, sliced diagonally, and lightly toasted Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature. Herbed […]
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