I know what you’re thinking when you see carrot puree, but this is not your bland, unseasoned carrots in a jar! The gorgeous color and sweet, buttery flavor sings as a complimentary veggie to many dishes. The natural sweetness of the carrots helps balance the richness of meats and seafood like scallops, sea bass or […]
Pea puree plated in a splash pattern is meant to add color and a tasting accent to an app or entree like seared scallops, meat, fish or fowl.
Russian dressing is the perfect condiment for a reuben sandwich, but don’t forget to enjoy it with burgers, steak, shrimp and fries!
Venezuelan cilantro sauce is the beautiful, bright green condiment you find served with all the delicious Latin American grilled meats!
Declaring this the Perfect Remoulade is pretty audacious, but Ed Lee isn’t kidding and it’s not bragging if it’s true.
Cajun vinaigrette dressing is bold and heavily seasoned. It’s perfect warmed and mixed with a simple wilted house salad.
The traditional name is Pesto Alla Genovese, but it’s commonly called Pesto Sauce. It’s a must have for any cook and I just call it good!
Try oyster mignonette sauce. It’s the other cocktail sauce with a more delicate flavor. Start with the “mother sauce”, then tweak it for perfection.
James Beard of culinary award fame was not a fan of cocktail sauce. In fact, he called it “the red menace”. Regardless, a great cocktail sauce belongs in the repertoire of any home cook.
Hollandaise Sauce is one of five “mother sauces” that are the foundation of all others. Marie Antoine-Careme and Auguste Escoffier said so!
A simple white Bechamel Sauce is one of the five “mother sauces” of french cuisine and a basic building block for other sauces.
Dulce de leche can be traced back as far as 1829 and rumor has it Argentina and Uraguay once fought over the right to claim it as their own. Regardless of the veracity in either’s claim, all stories agree on one thing. Like penecillin, plastic, x-rays, chocolate chip cookies and many other great inventions, it was an accident.