Café de Paris Butter

Café de Paris butter is something I’ve never come across, until I saw it on the blog called Food is the Best Shit Ever. I know, I’ve told friends of mine whose children I’ve taught cooking to that I’ll never swear on my blog, but that is the name of some Aussie guy’s blog.  And

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Trottole Trapanese

This is a pasta post, based on my discovering the cutest twirly pasta ever, called Trottole. I purchased the spinach variety, for color. As is my pattern, apparently, I purchase a unique pasta, then figure out what sauce to put on it. For the trottole, I decided to again make a Sicilian sauce that I

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White Sauce

A white sauce is just that – a sauce that’s white. It’s white because it’s made with milk, 1/2 & 1/2, or cream. It was years before I dared make a white sauce; I assumed it was difficult for some reason. I remember calling up my mother and asking her how to make one, but

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Crostini al Tonno

Thanks to a friend who visited Lorenza de Medici’s Badia a Coltibuono in Italy many years ago, and cooked with the Madame, I learned about the Italian cuisine expert and bought a few of her cookbooks. Lorenza de Medici isn’t Lidia Bastianich. If she visited the U.S., she didn’t go on the Today Show, on

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Steak, Baked Ricotta, Pepperonata

Sunday Suppers at Lucques is a James Beard Foundation award-winning cookbook by Suzanne Goin, published in 2005. The actual name is, Sunday Suppers at Lucques – Seasonal Recipes from Market to Table. I wanted to purchase one of her cookbooks just because she’s so highly revered as a chef, and all of her culinary endeavors

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Tuna Burgers

Tuna burgers aren’t quite as popular, in my opinion, as salmon burgers. It’s probably because salmon is more fatty and moist, so burgers made with prepared salmon are more apt to be moist and tender. Tuna doesn’t have the richness of salmon, but it is delicate and flaky, and can definitely lend itself to a

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Chicken Paillard

Avec Eric is a PBS TV show in the United States. It features the Eric Ripert, co-owner and executive chef of Le Bernardin in NYC – still one of the most highly rated restaurants in NYC. The show involves a visit to a part of the world, talking to fishermen or farmers or chefs. From

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Tuna with a Vinaigrette

This recipe was inspired by a meal Stéphane made my daughter and I when we visited him in France last year. If you’re not yet familiar with this culinary wizard and photographer extraordinaire, check out his blog at My French Heaven, and his business website for his custom food and wine tours at Your French

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