The New York City restaurant, Le Bernardin, a seafood restaurant, is constantly on top of the world’s ten best restaurant lists. In May of 2021, the chef-owner Eric Ripert was proud to advertise his long-standing 3 Michelin star rating. In 2010, when my daughter went to New York City for an interview, I volunteered to
Tag: scallops
The name of this post sounds a bit strange, doesn’t it? I mean, couscous is crushed wheat, a staple in North African countries. Risotto is an Italian dish made with specific rice varieties, like Arborio. I discovered a beautiful, tri-color couscous, and decided to turn it into a creamy risotto-of-sorts topped with seared and spicy
I’ve mentioned how I plan my personal meals around condiments, and I’m not exaggerating! In fact, a condiment will inspire a whole meal for me. I guess it’s no different than a BBQ lover who sees BBQ sauce and immediately wants brisket, beans, and cole slaw. Basic condiments like home-made aioli, mustards and ketchups are
My mother gave me the cookbook Charcuterie for my birthday. She knows me so well! The book is mostly recipes, but also contains a chapter on making charcuterie from scratch. I’m in awe of people who make prosciutto and pancetta, but I live in too humid of a region in the U.S. to hang hams
Parsley in French is persil, so it’s not surprising that persillade is a parsley sauce, combining the freshness of parsley, with butter, garlic, and lemon. It is also called Sauce Persil. Personally, I love all of the green sauces, like pesto, gremolata, and chimichurri, so I knew I’d love persillade. I was inspired to make
In the past few years I have raved about a wonderful product made from Hungarian red bell peppers called Paprika Creme. I have also complained about not being able to find this product online. It’s typically a hit-and-miss situation on Amazon. Then lo and behold, I experienced a Christmas miracle of the culinary kind. I
This dish is easy and healthy, and a nice change from all of the heavy meals typically served during the holidays. It’s simply seared sea scallops on top of layers of vegetables. What could be better!! So, here’s the recipe. Scallops and Veggies Serves 2 hearty eaters, or 4 1 medium-sized spaghetti squash, baked 1
In 2010, I accompanied my daughter to New York City for her interview at Sotheby’s. It was a mandatory part of the application process, which she obviously aced because she was soon after accepted to the London Sotheby’s master’s program. My daughter didn’t need me with her in NYC, but because she had been feverishly