Make your home as unique as you are~
Sous vide = Immersion circulator = Cryovacking
French translation: “Under vacuum”
Sous vide is a cooking technique in which food is placed in a plastic pouch or a glass jar and cooked in a water bath at a precisely controlled temperature. The temperature is [Read more…] about Sous Vide Cooking
Chef Paul Bocuse
Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.
Forget about attending culinary school… buy this book!
Navigating the intricacies of traditional French cuisine may appear formidable, yet it stands as a gratifying pursuit. This all-encompassing and stunningly illustrated manual delves into classic French culinary technique and recipes. Curated by accomplished culinary educators, it stands as an indispensable resource for the aspiring home cook. [Read more…] about The Complete Book of French Cooking
Here is a quick and easy marinade recipe that I especially love for shrimp. You will only want to marinade it for about 30 minutes, which makes this a good weeknight option.
In a bowl, whisk together the minced garlic, lime juice, olive oil, chopped cilantro, red pepper flakes, salt, and pepper.
Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat your grill to medium-high heat.
Thread the marinated shrimp onto skewers, if desired, to make grilling easier.
Grill the shrimp for 2-3 minutes per side, or until they turn pink and slightly charred. Be careful not to overcook the shrimp, as they can become tough.
Once grilled, remove the shrimp from the skewers and serve immediately. You can garnish with extra chopped cilantro and lime wedges for an added burst of flavor.
“We eat first with our eyes”
-Apicius, 1st Century Roman gourmand
This simple salad illustrates the power of presentation, all thanks to a ring mold. Ring molds are now easy to find and with little effort allow us to elevate the visual appeal of our meals- [Read more…] about Bistro Salad and the use of Ring Molds in Presentation
This is one of my favorite winter menu staples because it’s indulgent and so easy. The recipe that I am sharing today was inspired by an old Lee Bailey recipe, which was likely inspired by a Brennan recipe, making it New Orleans GOOD. The marinade gives the lamb the right about of seasoning, complimenting the lamb’s flavor perfectly. My favorite part about serving this for company is that the work is 95% on the prep end, [Read more…] about Broiled Lamb Chops
