This a deliciously interesting purée. It has a unique flavor due to the earthiness of the beets and the sweetness of the papaya. This makes it great to pair with most foods: seafood, chicken, duck, etc. I’ve even paired this with gnocchi. The color on the purée is also incredible and it stands out on any plate.Continue reading “Beets-Papaya Purée”
This is an incredibly simple recipe to make. It does take a couple of hours but the results are definitely worth the wait. These confit heirloom tomatoes can be chilled and stored for weeks. They pair well with anything: meats, seafood, poultry, salads, etc.Continue reading “Confit Heirloom Tomatoes”
One of my favorite techniques when cooking lobster is to poach it in butter. What can I say… It’s deliciously smooth and well balanced. Just the perfect combination of flavors — butter and lobster. I mean, what else do you want?!
OK. So this recipe is not exactly butter poached lobster but it gets pretty darn close!
Poaching a lobster is an extremely difficult technique to master. This is the closest you will get to a perfectly poached lobster, every single time!Continue reading “Sous Vide Lobster with Garlic & Oregano”
This is by far the best duck I’ve ever had!
This is a recipe for 2 duck legs, but the same exact process can be applied to duck breasts – same quantities apply. Takes 2 – 3 days to make.Continue reading “Duck Confit”
– tagliatelle pasta
– bell pepper
– olive oil
– salt and pepper Continue reading “Salmon Tagliatelle”
- 1 chicken breast
- 2 – 3 tbsp of dijon mustard
- 1 tbsp of finely chopped oregano
- 1/2 tsp of garlic salt
- 1 – 2 shallots (depending on size and taste) chopped
- 1 set of garlic cloves whole
- salt and pepper to taste
- 1 cup of chicken stock
Stuffed Cornish hen on a Canadian cherry salad topped with a red wine sauce infused with pomegranate seeds.