Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Easter Dinner: Filet d’Agneau Du Boulanger
Lamb, lamb, lamb… Flipping through old cookbooks to find something different to serve for Easter dinner I came upon a recipe I made at Le Cordon Bleu during… Read More »
Oysters Beignet
I am lovin’ this beignet batter. It’s really just beer batter but, it sure makes everything taste goooood. After I finished deep frying my oysters, I then when… Read More »
French Life: Laverie Automatique Part IV
Why do I have such bad laundry karma? Is there a God I can pray to that will take away my washing problems? Is it symbolic of my… Read More »
Oysters: How to Shuck ‘Em
There is a long stomach wrenching story that goes along with this video. I’m not sure if I should tell you, but I will anyway. First, watch the… Read More »
Guy Savoy: Dans Le Jus
French Expression: dans le jus Translation: In the juice Every kitchen has expressions for when things are going really really badly. In American kitchens we often say “in… Read More »
The Sharper Your Knives?
So much for Semper Fi do or die! I’m spending my first day at my new position as Chef de Partie staring at the ceiling, flat on my… Read More »
Langoustines au Curry Thaï
If I eat another bowl of beef bourguingnon this winter I’m going to pop. Besides the sun is finally flirting with Paris and my winter waistline needs some… Read More »
Guy Savoy: Chef de Partie
I want to throw up. I want to toss myself into the toxic waters of the Seine or walk into a big black endless hole or just simply… Read More »
Google Maps: Paris Teen Tours
Well, one could say the best way to entertain a college student in Paris is to give them a whole bottle of Champagne and a very long straw… Read More »
Vichyssoise
Vichyssoise soup is a magical combination of puréed leeks and potato served cold. Notice that I wrote ‘potato’ in the singular. Many recipes call for multiple potatoes which… Read More »
Herb Crusted Standing Rib Roast, Yorkshire Pudding, Brussels Sprouts
I look forward to prime rib for one reason: yorkshire pudding. There’s nothing like slicing into a steak that melts in your mouth like butter, but I am… Read More »
Oyster Heirloom Carrot Salad with Warm Oyster Vinaigrette
Oysters to me say elegance. To others they say viagra, but I think that’s mostly bi-valve fascinated men. In any case, this dish was a lot of fun… Read More »
