Bouillabaisse, A Delicious French Fish Stew
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Want to learn how to cook bouillabaisse, the most delicious French fish stew? This recipe is so good and I know you can make it with a few Chef Gerrie tips and tricks. It makes a perfect Valentine’s Dinner menu to enjoy with your honey. Boulliabaisse is simply a fish or seafood soup of brothy
Pear and Candied Pepitas Salad garnished with Blue Cheese Ice Cream
What, a pear and candied pepitas salad with blue cheese ice cream? Whoa Baby! This salad is made with pears, candied roasted pepitas, dried cranberries, and mixed mache greens . With the addition of fresh mint, chives, and cracked white pepper which enhances and spikes this salad up to the next level. Tossed with a tangy light pear vinaigrette
Blue Cheese Ice Cream
Blue Cheese Ice Cream is not what you would normally scoop up into a cone…vanilla ice cream is so passe´…so last year. A small scoop of Blue Cheese Ice Cream can be… a garnish to your next pear, berry, or peach composite salad. Add it to a parfait of brandied cherries or peaches, drizzled with
Pickled Beet and Endive Salad
Belgian endive and beets are a perfect study in contrasts. The sweet, tender beets offset the slightly bitter, crispy endive, and the color contrasts are stunning. It will tantalize your taste buds!
Maggot Salad…or Ancient Grains Salad
This ancient grains salad combines the protein of grains with the refreshing crunch of cucumbers, along with roasted red peppers, olives, Italian herbs, and a garlicky honey vinaigrette. Call it Maggot Salad for a scary Halloween dish or serve year round for a crowd pleasing side.
Deviled Eggs My Slather Way
Ingredients: 12 Lg Eggs, hard boiled, halved with yolks removed and reserved 2 T Cream Cheese 1/3 C Mayonnaise 1/2 t Yellow Sriracha (Thailand) or favorite hot sauce hot sauce 2 t Yellow mustard 1 T Rice wine vinegar Fresh ground Sea Salt and White Pepper to taste Garnish with Mediterranean Roasted Red Pepper Slather Directions: Process yolks first, then