Post Tagged with: "recipe"

Preparing food by hand brings me a connection to all who have cooked over a fire or on a stove, whether for simple sustenance, or in the discovery of the how and why of ingredients, [when in contact with heat], become a meal brought to the table.

Meals have been served from one pot hanging over the fire for centuries; the cooks added savory vegetables from the garden, spices from ancient trade routes, and meat or poultry from the woods. When I cook, I am connected to this melting pot of cuisines from around the world. There are many hands stirring the spoon while inspiring and guiding me to get it right!

Bon appétit,
Chef Darling


 

Shrimp Scampi Style

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March 24, 2016

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Shrimp Scampi Style

Serves 2 Ingredients 6 ounces salted butter cut into thick slabs 2 teaspoons fresh minced garlic 2 teaspoons minced French shallots 1 1/4 teaspoons finely chopped Italian flat leaf parsley 1/2 teaspoon […]

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Pan Seared Scallops with Tarragon Cream Sauce and Fresh Spinach

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March 24, 2016

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Pan Seared Scallops with Tarragon Cream Sauce and Fresh Spinach

Serves 2 Ingredients 2 tablespoons butter 1 tablespoon finely minced French shallots 1/3 cup Sauvignon Blanc 1 cup heavy whipping cream 1 tablespoon chopped fresh tarragon 2 tablespoons vegetable oil 2 cups […]

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Mixed Salad Greens with Fresh Strawberries, Figs, Toasted Almonds with Dijon Vinaigrette

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March 18, 2016

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Mixed Salad Greens with Fresh Strawberries, Figs, Toasted Almonds with Dijon Vinaigrette

Serves 4 Ingredients 1/4 cup Dijon mustard 2/3 cup olive oil 2 tablespoons water Cracked fresh pepper 4 cups mixed field greens 8 each fresh strawberries 4 each fresh near ripe figs […]

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Pasta Bolognese (“Alla Ragu”)

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February 26, 2016

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Pasta Bolognese (“Alla Ragu”)

Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare […]

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Osso Buco “Milanaise”

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February 26, 2016

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Osso Buco “Milanaise”

The best-known version hails from Milan, where it is generally served with a vivid yellow saffron risotto, also made with bone marrow. Ossobuco is a Milanese speciality of cross-cut veal shanks braised […]

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Anti Pasti the First Course Of an Italian Meal

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February 26, 2016

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Anti Pasti the First Course Of an Italian Meal

Antipasto (plural antipasti) means “before the meal” and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such […]

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