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Japanese Cuisine: Buri Teriyaki/Yellowtail in Teriyaki SauceHere is a simple recipe for preparing fish in teriyaki style. I chose Yellowtail/buri as it is about to come… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
1 voto
1625 views
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French Cuisine: Young Cod and LentilsYoung cod or “Cabillaud” in French is one of those white-fleshed fish which are so easy to prepare and do not… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
2 votos
1657 views
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Japanese Omelette/Tamagoyaki: Basic RecipeI’ve been asked of late about the basic recipe for “Tamagoyaki”, or Japanese traditional omelette. There are… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
3 votos
5107 views
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Sauteed Liver with Garlic StemsFor all the recipes I publish to help my vegan and vegetarian friends, I need my meat! The difference is that I tried to balance my diet as much as… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
1 voto
1774 views
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Chicken Liver Simmered with BalsamicoI love liver and am always looking for new simple ways to eat some, be it yakitori for Japanese style, stirfry… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
2 votos
1827 views
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Russian-style Liver sauteed with PotatoesIn spite of all those vegan and vegetarian postings, I’m not ready yet to abandon meat, especially liver, which… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
1 voto
2627 views
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Vegan Japanese Cuisine: Daikon ChrysanthemumsHere is a simple and “artistic” recipe using daikon and yuzu/lime. It’s called 菊花大根/Kikuhana Daikon which can… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
2 votos
5475 views
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Peanut Butter Banana Tortilla SnackPeanut Butter Banana Tortilla Snack or roll-ups, wow that's a name. Well I don't actually know what to call… |
Spicie Foodie
Marzo de 2010 Intermedio |
1 voto
5859 views
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Ham and Cheese Egg CupsEasy and Elegant baked Egg cups perfect for breakfast or brunch fare! |
jodie morgan
Febrero de 2010 Avanzado |
2 votos
2391 views
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Kimchi Meat Balls in Sweet & Sour SauceI found a whole series of meat balls rcipes in my notes that I will have the pleasure to introduce. I’m sure… |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
1 voto
2595 views
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