Making pasta at home is still new to me, and something I am learning. But this one turned out all right :).
Pan fried salmon with sautéed broccoli is also known as the 15 min weeknight dinner at our house. When I don’t have time for something fancier, pan frying a piece of fish and a side of broccoli is my go-to dinner dish.
This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices.
As I promised in the original risotto post the possibilities are endless. Lobster risotto is one luxurious and indulgent dish.
I have been making crab cakes from the same recipe for years, but at my recent cooking bootcamp at the Culinary Institute of America I learned a new one. In this recipe shrimp paste is used as the binder to hold the crab cakes together.
This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.
Slow braised meats are my favorite type of dish, and the osso bucco is a classic comfort dish – particularly good for the cold winter nights. I first learned my osso bucco from the Terra cookbook and I recently had a “refresher” at the Culinary Institute of America bootcamp.
This is one of my go-to salads – both for a weeknight dinner and for a fancy dinner party.
I love veal but somehow I don’t cook it often, and I really have one veal dish in my repertoire: osso bucco. Recently I took a cooking class at the California Culinary Institute which inspired me to create this dish. Mustard is a great accompaniment for lean meats (for example, I make rabbit or chicken…
I learned this technique from the Sierra Mar cook book of Craig von Foester and I have been using it for years now. It works well with any lean meat – poultry, veal, venison, rabbit, or lean pork. The bacon gives lean meats much needed juiciness and smokiness.
