Individual Flourless Chocolate Cakes with Chantilly
Ingredients 12 ounces dark chocolate (minimum 70% cacao), chopped 6 eggs, separated 2 sticks butter (8 oz) 1 ¼ cup sugar 1 cup whipping crème 2 T confectioners sugar 1 t vanilla extract You will also...
View ArticleThe Martini House
I recently visited one of my old favorite restaurants, The Martini House, with some of my guests from Canada. I was pleased to find that the restaurant is still cozy and inviting, that the staff is...
View ArticlePan-Roasted Veal Chops Stuffed with Truffles
Ingredients 3 T olive oil 4 T chopped shallots ½ cup (4 oz.) chopped mushrooms 1 oz. truffles, sliced 6 veal chops, about 1 ½” thick Coarse grey sea salt and pepper 4 T olive oil You will also need: 1...
View ArticlePotatoes Au Gratin with Truffles
Ingredients 2 T unsalted butter ¾ cup (175ml) whipping cream 2 T chopped truffles 2 lbs (1 kg) yellow waxy potatoes, peeled and thinly sliced ½ lb (250g) onions, thinly sliced Sea salt and pepper, to...
View ArticleApples Baked with Muscat and Saffron
Ingredients 1/3 cup (90 g) unsalted butter, softened 1/2 cup (120g) plus 6 T sugar 1 ½ tsp grated orange zest 6 large apples juice of 1 lemon pinch of saffron ¾ cup (190ml) muscat (such as, Muscat de...
View ArticleTruffles with a Bread Cap
I first had this dish in the South of France. I was hooked on its simplicity. The flavor of the truffle diminishes at higher temperatures so remove the ramekins from the oven as soon as the bread...
View ArticleClik here to view.
Mushroom Risotto
Mushroom risotto is comfort food for us. We like to top it with truffles and truffle oil during the season. But it is wonderful served just as is, or drizzled with a little olive oil and shaved...
View ArticleOxbow Public Market
The Oxbow Market in Napa is a “must do” when in Napa. My very favorite cheese merchant is there. Take a look at the list of merchants: Annette’s Chocolate Factory The Fatted Calf Fete Five Dot...
View ArticleLe Versance
One of my favorite new restaurant finds is Le Versance in Paris. Chef/Owner Samuel Cavignis is friendly and creative and has created an atmosphere that is both welcoming and elegant. When you first...
View ArticleSavor
My friend Agnes recently took me to Savor in the Noe Valley area of San Francisco for breakfast. It was delightful. First of all, the staff was so warm and friendly. I felt as if I was visiting old...
View ArticleRoasted Tenderloin of Beef
Ingredients 4-5 lb. beef tenderloin roast 2 cloves garlic Several sprigs of English thyme 1½ cups water 1 cup red wine 2Tablespoon olive oil Sea salt and pepper You will also need: Roasting pan Paring...
View ArticleBeef Bourguignon
Ingredients 4 oz. (250g) thick bacon, cut into strips 4 lbs (2kg) stewing beef, cut in 2-inch cubes 2 onions, sliced 2 carrots, sliced 3 T flour 1 bottle Burgundy wine (Pinot Noir can be substituted,...
View ArticleBob’s Belgian Beef Stew
Ingredients 3 lbs boneless lean stew beef, trimmed of fat 2 T olive oil 1 large bottle dark Belgian-style beer, such as Chimay or Hennipen (about 22 ounces) 1 quart (32 oz) chicken stock 12 pearl...
View ArticleClik here to view.
Meatballs in Tomato Sauce
This dish is great for nights when the weather is slightly cold or dreary. The leftovers can be used in sandwiches the next day – guaranteed to bring a smile! You can serve these meatballs as an entree...
View Article
