Summer is almost here. This mango shrimp appetizer spoon is deliciously sunny. The curried apple sauce is a hearty and flavorful vehicle that contrats beautifully with the sweetness of the mango and the shrimp. It does not require a lot of cooking, can easily be made a few hours in advance and will surely wow your guests.Read More
Boeuf Bourguignon is one of the most well known French meat stews. It is warm, comforting, delicious and has rich deep flavors.
I have been trying to recreate the best Boeuf Bourguignon for a long time and went through multiple recipes. In my opinion there are 3 major keys to a successful Boeuf Bourguignon: The overnight marinade in red wine, a (very) marbled beef chuck steak and patience!
It takes a little bit of planning and work but it is worth every minute.
It makes a great main dish on the weekend for a family gathering or a comforting and immensely flavorful meal at a dinner party. The boeuf Bourguignon tastes better the next few days; you will be happy to have leftovers!!
Roasting or flash roasting vegetables is a super easy and quick way to have a warm dinner. When your tomatoes, zucchini, cauliflower etc.. are lonely and getting sad in the fridge and you don’t have time to plan for an elaborate meal here is my advice: roast them!
While the vegetables are going through their magical oven transformation, you have time to prepare the rest of the meal components. The technique is easy and simple and the possibilities are endless. Be hungry. Have fun!
Kafta aromas hold thousands of childhood culinary memories. Lebanese Kafta is a mixture of ground meat with parsley, onions and spices. It is sometimes referred to as the “lebanese burger” but this meat preparation has various “applications” that make it great for BBQ, baked in the oven with potatoes and tomatoes, as meatballs in tomato stews with rice on the side, for my grandmother “Téta Emilie” famous fattit Kafta and much more…Read More
I enjoy preparing tarts a lot. I know; I must have said that multiple times. But it’s true. My legendary love for Tarte Tatin grew even more when I started using this technique for savory applications.
I was at the grocery store shopping with my meticulously written list when I saw the spring onions. They were too pretty not to take them home with me! I had to prepare a dish that will make them shine. Their flavors and colors did not disappoint. I have prepared onion tartes Tatin a few times before that but this “spring onion” version is the absolute best.
The flavors are sweet and the balsamic aromas compliment the sweetness of the onions. The herbs add a needed touch to brighten everything up. I like to use lemon thyme and strong peppery oregano to balance the overall caramelized notes of this dish.Read More