Pot Au Feu
Pot-au-feu, the quintessential French dish of gently boiled meats and vegetables, has long been a symbol of rustic elegance. But in my kitchen, tradition always leaves room for a little twist. Enter: corned beef.
Mussels in Chipotle Cream
Mussels in white wine cream sauce but make it Mexican. All praise goes to Chef Gabriela Camera for her lovely, simple interpretation of a delicious seafood dinner.
French Onion Gnocchi
When the weather drops from 90 to 80 degrees, that is enough cause for celebration in Florida. Kicking off this autumn season of casseroles with a knock-out dish combining French Onion Soup and Italian-Style Potato Gnocchi.
Soffrito (Spanish-Style)
The French have mirepoix - carrots, celery, and onions. The Spanish have sofrito - onions, garlic, red peppers, and tomato. The Cajuns have the Holy Trinity - celery, green peppers, and onions. The Chinese have green onions, garlic, and ginger. They are all integral to so many dishes. Whatever culture your sofrito hails from, it is almost always sautéed to coax as much flavor as possible out of these few humble ingredients.
The DB Burger
This is my take on the infamous DB Burger, created by French celebrity chef, Daniel Boulud. Stuffed with a mixture of foie gras and oxtail, this is a decadent dish for a special occassion.