Pistachio Entremet
Nutty and floral pistachio paste, cream, and sponge meet with a delicious ricotta cream in this entremet that gets a fancy finish with…
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Braised Short Ribs
Meltingly tender and juicy short ribs in a bright and umami filled sauce pair well with a creamy rich cauliflower puree for…
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“Bananas” Foster
Zucchini takes on the flavor of whatever you cook it with. Here it is cooked until soft in a caramel sauce and finished…
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Peanut Butter and Jelly Sandwich
This tastes just like a classic peanut butter and jelly sandwich! Feel free to make a jam of your choice…
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Pan Seared Branzino with Ravigote Sauce, Pickled Mustard Seeds, Blistered Tomatoes, Asparagus, and Tarragon Oil
Ravigote is a French sauce made of mustard rather than…
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Coq au Vin Meatballs
Rich and robust flavors of a traditional French coq au vin make for a fun meatball variation. I like to serve…
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Caramelized White Chocolate Panna Cotta with Strawberry Sorbet, Macerated Strawberries, White Chocolate Crunch, Brown Butter Dust, and Strawberry Pink Peppercorn Powder
White chocolate takes on…
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Plokkfiskur (Icelandic Fish Stew)
This is inspired by the classic Icelandic fish stew. Traditionally made with béchamel sauce and potatoes, I have replaced that with…
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Prinsesstårta (Princess Cake)
Prinsesstårta is a beautiful Scandinavian cake that features tender cake, pastry cream, raspberry jam, whipped cream, and almond scented marzipan. This is…
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Roast Salmon and Cauliflower With Tomato Vinaigrette and Horseradish Yogurt
Rich and tender salmon is balanced with a bright tart and sweet tomato sauce. Fresh…