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Crème CHANTILLY cream

A classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated…

PASTRY CREAM custard

Italian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a…

basic CUSTARD...aka crème anglaise (Vanilla custard)

A custard that develops into a thinner, velvety, smooth cream. It can stand alone as a classic spooned…

Finger Lickin' Good Stewed Quince Dessert

I can't say I'm a huge fan of quinces. I don't like them raw but cooked are absolutely amazing! This is a very…

Aunt Pearl's Estelle's Pieroghi Dough Recipe #1

Chicken Cutlets with Roasted Red Pepper Puree and Cheddar Cheese

I adore chicken cutlets. I grew up on them, my parents would make them…

Chicken with Olives, capers & Tomatoes

This is is very quick recipe, it only require couple of ingredients and it can be serve with variety of…

Pork Tenderloin With Red Wine Demi Glaze

This is a simple but elegant entree. Pork tenderloin pounded thin and combined with mushrooms, red wine and…

Spinach & Artichoke Pierogi (Polish Dumplings)

I use my Aunt Pearl's Dough recipe and I decided to make a filling different from the norm (Potato & Cheese or…

Three Way Lasagna

A while back I got this nifty lasagna pan and somehow with all the cooking posts I’ve been preparing I just never did get around to using it. It…