Serves four About 4 cups fresh spinach leaves, washed and spun dry 4, 4 to 5 ounce fillets of sole, flounder, or yellowtail snapper Sea salt and freshly ground black pepper to taste Freshly squeezed lemon or limejuice Toasted sesame oil or olive oil to taste 4 […]
Read more →Serves four 4, one-inch thick swordfish steaks 1 tablespoon Dijon mustard 2 tablespoons extra virgin olive oil 1 tablespoon cognac Grated zest of half a lemon Few pinches fresh rosemary leaves Freshly ground black pepper to taste For the sauce; 2 tablespoons Dijon mustard Juice of one […]
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As seen in The Seasonal Chef. Column 6, February 13, 2014. Mignonette Sauce for oysters on the half shell, My heart “beets” for you salad, Roasted Yukon Gold fingerling potatoes, Roasted fillet fresh cod, Dark chocolate sauce for dipping. A romantic dinner i the best way to […]
Read more →As seen in The Seasonal Chef. Column 7, February 20, 2014. LUMP CRAB MEAT, AVOCADO, CORN, CILANTRO, AND GREENS, WITH LIME-CILANTRO VINAIGRETTE. GRILLED FILET OF BEEF KALE, AND MUSHROOM SALAD. UPDATED POTATO AND CANADIAN BACON SALAD. Hearty winter salads are the antidote to staving off the mid-winter […]
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As seen in The Seasonal Chef. Column 51, December 26, 2013. SALMON TARTAR IN CUCUMBER CUPS, TOURNEDOES OF BEEF TERIYAKI, OLIVE OIL RUSSET POTATO CHIPS, JUDY’S FESTIVE HOLIDAY SALAD. A special menu for you to ring in 2014! Salmon tartar, Filet of beef tournedos, Oven As seen […]
Read more →As seen in The Seasonal Chef. Column 50, December 19, 2013. FILLET OF GREY SOLE DUGLERE, WHOLEGRAIN COUSCOUS WITH PETIT POIS, FESTIVE GREENS WITH ORANGES, AVOCADO, AND RED ONION. ‘Tis the season to be jolly, but when it comes to dinner, who has the time to cook? […]
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As seen in The Seasonal Chef. Column 46, November 21, 2013. Roasted fillet of striped bass, baby carrots, fingerling potatoes and arugula, endive and watercress salad. If you are feeling rushed and stressed, it’s more important than ever to eat healthy during busy days leading up to […]
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