- Posted using BlogPress from my iPad
Sunday, March 1, 2015
Spicy Italian Sandwich on Herb Focaccia Bread
Simple lunch yet so tasty. Italian spicy meats with a nice soft cheese and pesto.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Veal & Assorted Mushrooms Ravioli
Winter times are perfect for fresh homemade ravioli pasta with veal and and five kinds of mushrooms in a light marsala sauce. Succulent!
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Saturday, February 28, 2015
Lobster Risotto with Sweet Peas
Succulent risotto cooked with lobster tails in butter sous-vide. Amazing! The sweet peas gives a little crunch, the mushrooms heathy flavors and the parmesan delivers a creamy taste.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Sunday, December 28, 2014
Eataly Style Homemade Lasagne
Enough said! Pictures speak louder than smells! Homemade lasagne "Eataly" style. Everything is made from scratch except for the cheese.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Thursday, September 25, 2014
Goat Grilled Cheese with Truffles
Goat grilled cheese recipe taken from a "Un Chef à la cabane". It was really good and rich and tasty. The truffles and the maple syrup on top really makes it excellent.
Half butter and half cheese. 20 oz of truffles
- Posted using BlogPress from my iPad
Half butter and half cheese. 20 oz of truffles
- Posted using BlogPress from my iPad
Sunday, August 10, 2014
Flanks Steaks Cooked Sous Vide - 36 hours cook
Here are just succulents flanks steaks cooked sous vide for 36 hours at 131 F. It was really good tender and moist. Look at the color of the meat, it is still pink after 36 hours. For sure I will do it again...way too easy.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Saturday, August 9, 2014
My version of the Bill Murray Burger (Bill U Murray Me Burger)
The burger is ground sirloin, with an egg yolk and cheese in the center, a truffle oil brushed portobello mushroom cap, more cheese, smoked thick bacon, slice of tomato, and spicy mayo.... Cooked Sous Vide at 140 F.
Meat sweats food coma coming on...
Thanks @cheftips yet again.
- Posted using BlogPress from my iPad
Meat sweats food coma coming on...
Thanks @cheftips yet again.
- Posted using BlogPress from my iPad
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