Primary Sites:
Braised Short ribs with honey-Dijon mustard glaze (recipe courtesy of Maille) ****
"French cuisine is sexy, romantic, and exciting, and good French food doesn’t have to be difficult to prepare. The key is to simply use the finest and freshest ingredients available." ~Chef Alan Harding, Patois, Brooklyn, New York
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Cy Jamison's Aioli *****
One of the great condiments in the Mediterranean world is the Provençal aioli, really just a garlic mayonnaise, simple to prepare, and it can be made more interesting by adding herbs, cayenne etc. The trick is to add the oil slowly to allow for emulsification.
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Dijon Trout Crisps (from Maille) ****
Spoon over cottage cheese, then place trout fillets on top.
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Flourless Chocolate cake (1) *****
This is the French version of the flourless chocolate cake, first introduced to me by my wild friend, Jill, in Paris. It seems to be something of a National Secret in France, but we have "liberated" it for you, here!
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Maille crab and artichoke dip (recipe courtesy of Maille) ****
Drink tip: Serve with chilled Sauvignon Blanc. (Recipe developed for Maille, courtesy of Derek Benitz, executive chef at Luxe Bistro, Ottawa, ON.)
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Warm Dijon Salmon Salad (from Maille) *****
A five-star recipe that is easy -- and good for your diet!
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Secondary Sites:
Flourless Molten Chocolate cake *****
Individual portions make this show-stopper a perfect hostess impress-the-guests dessert.
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