Quick Easy Fish Stew

Prep Time 10 mins              Cook Time 20 mins        Total Time 30 mins   Servings 4 servings   For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open. Valz Note: I … Continue reading Quick Easy Fish Stew

Pasta Bolognese

4 servings Valz Notes: This is incredible and well worth simmering on a Sunday afternoon for dinner. The texture is actually silky. On Lebovitz's blog he suggests using mushrooms (I presume portabello) should you want it vegetarian. Ingredients 3 tablespoons butter, salted or unsalted, plus 1 tablespoon for finishing the pasta 3 tablespoons olive oil … Continue reading Pasta Bolognese

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

J. Kenji López-Alt The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world. Why … Continue reading Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

Curried Lentil Dip

A dip that could also serve as a hearty side or a fortifying soup, this dish is full of happy surprises. We love the technique of skimming the coconut butter from the top of the coconut milk to sauté the onions, garlic and ginger, and the hot spice oil adds a vibrant finish. Don't be … Continue reading Curried Lentil Dip

Chicken Mole

Serves:  6   (12)                    Prep: 2 hours Sprinkle 1.2kg (2.5kg) bone-in skin-on chicken thighs on both sides with salt and pepper. Warm a large heavy ptrssure over medum-high heat. Working in batches and transferring each batch to a shallow casserole, add chicken skin side down to the large pot; sauté until lightly browned, about … Continue reading Chicken Mole

Olive Oil Cake 2

Serves 8. Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. In fact, olive oil cake only improves the longer it sits—this dairy-free version will keep on your counter for days (not that it’ll last that long). Valz note: Experiment with flavoured oils - such as chocolate or mint! I really really … Continue reading Olive Oil Cake 2

Tuna Tataki

Serves 4 as an appie 300 to 400 g tuna loin (sushi grade) 1 tsp peanut oil (or olive oil) kosher salt pepper Gently rub the tuna with the oil. Season generously with salt and pepper. Place in a Ziploc bag, seal and set in fridge for minimum of 30 minutes and up to overnight. … Continue reading Tuna Tataki

Two-Mushroom Velouté

By: Joël Robuchon March 2011      TIME:  40 minutes                  SERVES: 4 Ingredients 1 1/4 pounds white mushrooms—1 pound finely chopped, 1/4 pound thinly sliced 1 tablespoon fresh lemon juice 4 1/2 cups chicken stock or low-sodium broth 1 pound shiitake mushrooms, stems discarded and caps finely chopped 2 large garlic cloves, minced 2 teaspoons vegetable oil … Continue reading Two-Mushroom Velouté

Joël Robuchon’s Purée de pommes de terre (Mashed Potatoes)

He was called the ‘Chef of The Century’, a ‘Culinary Genius’, lifetime achievement winner and Michelin’s most awarded starred chef. Joël Robuchon was a chef who impacted French gastronomy and the world with his refined and ingredient-focused approach to cuisine. In a career that spanned over 60 years and over 30 Michelin stars, Robuchon was … Continue reading Joël Robuchon’s Purée de pommes de terre (Mashed Potatoes)

Kindred’s Milk Bread

Food52’s 10-Year Top 10 Best Recipes (September 2019) By catherine margaret o'donnell This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. But the dough doesn't stop there. It can be used as sandwich bread, French toast, burger buns, doughnuts, and more. This is a bread that … Continue reading Kindred’s Milk Bread