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Mocha Amaretto crème brûlée Almond crunch

Voila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little…

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…

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…

Crêpes Filled with Savory Sage Sausage and Buttercup Squash

I love making crêpes because they are great for filling with savory ingredients for a meal or sweet ingredients…

Spicy Shrimp on Spinach

We made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious,…

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with…

perfecting the CHOUX pastry PUFF shell

BAKING from the perspective of SCIENCE to get the POOF in the ideal PUFF. Follow all the steps without…

Lemon Tarragon Sauce

ENDIVE ham rolls with CHEESE sauce gratin

Baked ENDIVE ham rolls smothered in deliciously lightened, creamy three CHEESE sauce 'au gratin'. The added…

Ratatouille

For me Ratatouille encompasses all the best that August/September has to offer. It's delicate essence balances harmoniously with simple grilled or…