Recipe – Louisiana Chicken & Shrimp Gumbo

Gumbo is one of the staples of a Louisianan’s diet. Consisting of the “Holy Trinity” of vegetables (celery, bell peppers, and onions), flavored stock, meat, shellfish, and a thickener, this stew aims to bring Cajun flavor to your bowl. What makes this Gumbo hail from New Orleans is its dark roux created from bread flour….

Recipe – Mussel and Salmon Soup

Complex, hearty, and bright! This salmon and mussel seafood stew has a delightfully fresh tangy flavor and a deep savory finish. Even though this is a warm stew, it is a tremendous option to have on a summer evening with a glass of white wine. Though it might have some more expensive recipe items, it…

Recipe – Orange Fruit Soup with Spices

A great summer dish to cool down to. Easy to prepare, this wonderful appetizer or dessert soup can be customized to your individual tastes. Keep the soup basic, but add your own spice mixture, including such treats as cardamon or saffron. Fruit can be substituted out for others as well; as long as orange juice…

Recipe – Tomato-Basil Soup

A unique take on the standard tomato soup. Perfect for any rainy day when you’re bedridden with the flu. This simple soup is perfect for any season. Shred cheese over the finished product to add some extra taste. Recipe:  Yield: 10 portions  Estimated Time of Cooking: Roughly 45 minutes  Ingredients: 2¼ pounds – Tomato concassé…

Recipe – Tortilla Soup

Tortilla soup is a great staple to Latin American cooking. This is both a hearty and spicy soup that can warm anyone up on a cool day. Though the chicken and avocado provide chunky goodness, it’s the tortillas that give it a slight thickness and a unique flavor. Recipe: Yield: 10 portions Estimated Time of…

Recipe – Honey-Mustard Glaze

The honey-mustard glaze should be added primarily to ham or other related cured meats. Recipe: Yield: 28 fluid ounces – or – 840 milliliters Estimated Time of Cooking: 10 minutes Ingredients: 1 pound – Honey 8 ounces – Dijon mustard 8 ounces – Tomato paste 4 fluid ounces – Red wine vinegar 2 ounces – Shallots,…

Recipe – Lentil Ragoût

Yield: 3 quarts – or – 3 liters Estimated Time of Cooking: No more than an hour Ingredients: 12 ounces – Lentils* 1 ounce – Bacon, chopped 8 ounces – Onions, minced 8 ounces – Leeks, finely diced 8 ounces – Carrots, finely diced 8 ounces – Celery, finely diced 2 – Garlic cloves, minced…

Recipe – (Chicken) Stock

Stock is a flavored liquid preparation that chefs use as a base for many dishes, mainly soups and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor. This recipe includes the basic ratio for chicken, veal, game, and beef stock….

Recipe – Fond de Veau Lié

As a flavorful brown sauce, fond de veau lié can be the basis for a number of other sauces. For example, it can be infused with fresh sage and then paired with a wild mushroom strudel. However, chefs use fond de veau lié mostly as a meat sauce or glaze (depending on how thick you…

Rhubarb-Strawberry Tart

Tart Shell 1 1/4 cups          All Purpose Flour 1/4    cup            Sugar 1/2    cup            Butter 4-6    tbls             Ice Water Combine the flour and sugar in a bowl. Cut the butter into 8 pieces…

A RECIPE FOR HEALTH

I was astonished to read an article lately on America’s obesity epidemic. Who would have thought that our country has fueled a boom in expensive weight-loss surgery, extra-wide hospital beds and super-sized grave plots?    I am not an expert on the subject but feel the need to share my thoughts on the obesity crisis….

Eggplant Gratin

Here’s a great eggplant dish to compliment your springtime lamb and it’s easy to make Eggplant Gratin 3 small eggplants, sliced in 1/4 inch rounds 4 medium tomatoes, sliced in 1/4 inch rounds 1 tsp lemon zest 1 tsp fresh thyme leaves, finely chopped 1 garlic clove, minced 1/4 cup plus 2 tbsp olive oil,…