Asparagus with hollandaise sauce is as classic a vegetable dish you can make. It’s the king of green vegetables.
Who am I to improve upon Julia’s french onion soup? It was more an accident than a plan, and I know that it is absolutely delicious.
Peach Sorbet, with its delicate aroma and flavor is the perfect respite between big, bold tastes because it re-invigorates your palate for the next course.
This story begins in Hardin County, Kentucky near Fort Knox and it ends eating delicious Turtle Soup. I was taught to fish by my grandparents. Many a time we loaded up the Buick with our cane poles, bobbers and bait to head to fishing ponds on my Aunt’s farm property. For an eight year old these trips were marvelous adventures.
Hollandaise Sauce is one of five “mother sauces” that are the foundation of all others. Marie Antoine-Careme and Auguste Escoffier said so!
Antoine’s in new Orleans has many classic dishes on the menu, but the most memorable to me was their Lobster Thermidor. Roy F. Guste, Jr. the proprietor, broke ground by publishing a cookbook and sharing his recipes. Most restaurants guard them zealously, especially when they were in the family for generations.
Smoked salmon creole reminds me of a deconstructed bagel, sans bagel. Inspired by a dinner in New Orleans, It required a substitution for pompano.
Elvis Presley’s favorite peanut butter and banana sandwich was the inspiration for this creation called Elvis on Horseback.
Pot de Creme is a decadent dessert. It can impress your friends and fool them into thinking you are a much better cook than you really are. It’s a strategy.
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.