Underneath the light and flaky pastry crust are chunks of beef, falling-apart tender, that were braised in Guinness, herbs, and peppercorns for 2 hours. If you haven’t tried braising beef in beer, it is time to make this recipe. It is completely irresistible and so very worth it. Beer Braised Beef Adapted from Gourmet Ingredients...
It’s 5 Star Makeover time! This month’s theme is a much more free-form and team-based challenge. We’re assigned to teams of three. Among that team, we are to create an appetizer, an entree, and a dessert with a decided ingredient or theme. Our team, Le Morel, includes the incredibly talented Lazaro from Lazaro Cooks! and...
This is a recipe I adapted from Chef Robert Del Grande. It was served at the old Cafe Annie or now the new RDG Bar Annie in Houston. If you looked at his menu, you’d notice that he likes three things: chiles, coffee, and raisins. I’m all for the first two, which is why I made these...
Grilling and searing are, of course, great ways to serve salmon. But I also love poaching and steaming fish to retain all the flavorful natural juices. Wrapping them in foil (paper is used traditionally, but foil works very well) along with aromatic ingredients bring out the best in the tender fish. It’s a must...
“Most of the famous French dishes involving filet of sole center around fish poached in white wine and coated with a lovely, creamy sauce made from the poaching liquid.” Julia Child describes poaching fish fillets from Mastering the Art of French Cooking. This month’s 5 Star Makeover theme is Cooking with Wine. We can choose...
We finally visited Chef Thomas Keller’s 3-Michelin-starred world-renowned restaurant, The French Laundry. Once we were seated, we were provided with two sets of menu that change daily and an ipad for wine selection. One menu was the restaurant’s standard menu and the other was a vegetable menu that consisted of lighter courses. We, of...
Sometimes I just crave a nutritious and cleansing dinner, especially near the end of the week when a fun-filled/food-filled weekend is fast approaching. I love salads but I usually prefer to pair them with protein or grains. There is one salad that pretty much has it all – an almost forgotten Niçoise Salad. I like...
I honestly can’t recall the last time I made the boeuf bourguignon. It seems like such a fall and winter type of dinner. But hey, June gloom has officially hit Southern California so I have the perfect excuse to reach for Julia Child’s Mastering the Art of French Cooking once again. Our community was hosting...
I have a love and hate relationship with French Cuisine. Growing up, French food never appealed to me, let alone French restaurants. I remember frowning everytime a plate was put in front of me, with food that can be swallowed in less than one bite. Aside from the small plates, each course seems to...
