Pan Fried Salmon with Sautéed Broccoli

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.

Caramelized fennel and grapefruit salad

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. 

Lobster risotto

As I promised in the original risotto post the possibilities are endless.  Lobster risotto is one luxurious and indulgent dish. 

Crab cakes (with shrimp)

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.

Osso bucco Milanese

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.

Technique: Bacon wrapped meat roulade

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.

Agnolotti dal plin

Agnolotti dal plin (agnolotti with a pinch) are wonderful filled pasta. The “pinch” forms these pockets at both ends of the pasta that catch the sauce very nicely. As most filled pastas, agnolotti are very versatile because you can use almost anything as filling – cheese, ground meat, vegetables, chopped seafood. It is also a…

Read More