Chef Bogie

Saffron tagliatelle with tomato, fennel, saffron sauce and pan fried shrimp

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

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.

Braised endive and citrus salad

This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.

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.

Arugula and Parmigiano Reggiano salad

This is one of my go-to salads – both for a weeknight dinner and for a fancy dinner party.

Bacon-wrapped veal roulade with marinated mustard seeds and mustard sauce

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…

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.

Chef Bogie

Tomatoes, Fennel and Saffron Risotto with a Pan-Fried Scallop

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Beef Bourguignon

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Rabbit Cacciatore

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Algerian lamb stew

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Scallops with English peas purée and porcini mushrooms

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Gazpacho of tomatoes and watermelon

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Saffron tagliatelle with tomato, fennel, saffron sauce and pan fried shrimp

Pan Fried Salmon with Sautéed Broccoli

Caramelized fennel and grapefruit salad

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Lobster risotto

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Crab cakes (with shrimp)

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Braised endive and citrus salad

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Osso bucco Milanese

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Arugula and Parmigiano Reggiano salad

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Bacon-wrapped veal roulade with marinated mustard seeds and mustard sauce

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Technique: Bacon wrapped meat roulade

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