Salmon Soufflé 

 July 12, 2016



Prep time: 45 minutes

Cooking time: 20 minutes 

Ingredients: Serves 8 people

  • 4.5 pounds whole salmon 
  • 5.3 oz butter 
  • 1 1/4 cups of fish stock 
  • 1/2 bottle of Riesling white wine
  • 4 shallots
  • 1 1/4 cups of cream (very cold)
  • 1/2 lemon
  • Salt and pepper 
  • 8 florets layering 
  • 8 oz diced tomatoes 

For Stuffing:

  • 3.5 oz whipping cream 
  • 8.2 oz ground meat of pike or perch 
  • 2 eggs 
  • 1 1/2 tsp salt 
  • Pepper, nutmeg 

Step 1: Cut salmon in fillets without skin or have it done by your local fish market. Cut the fillets into 8 medallions. 

Step 2: For the filling, put the ground meat in a food processor, add salt, a pinch of nutmeg, eggs and add the very cold cream gradually. Remove the stuffing in a bowl and set aside in the refrigerator. 

Step 3: Prepare 3.5 oz whipping cream and fold into the stuffing while using a spatula. Then coat the salmon medallions with the stuffing. 

Step 4: Shape a smooth dome around the salmon. Place the salmon medallions in a butter dish, salted and strewn with chopped shallots 

Step 5: Pour the Riesling and the fish stock into the dish. Simmer in the over for 15 to 20 minutes on a medium low heat or until the soufflé is golden brown and the riesling and fish stock have evaporated. 

Step 6: Remove the salmon and keep warm. The sauce may be ahead or while the fish is baking in the oven. Pour the Riesling and fish stock juice into the cooking pan and add the remaining cream and reduce. 

Step 7: Add to the sauce, small pieces of cold butter. Add the lemon juice. Adjust seasoning and pour sauce around the salmon. 

Step 8: Decorate with florets pastry and diced tomatoes. 



Espelette Pepper Roasted Langoustines, Crunchy Calf's Brain with Arugula Leaves

 July 12, 2016

cover page

6 Servings


  • 2 kg/ about 20 Langoustines 8/12
  • 15cl olive oil
  • 0.004 kg espelette pepper 
  • 0.120kg yellow onion
  • 1 bulb garlic 
  • 0.180 kg carrot
  • 1 pink dried cloves/black pepper
  • 1 pinch bouquet garni 
  • 0.060 kg coarse mustard 
  • 0.220 kg shallot 
  • 1/4 btte chervil/chive/flat leaf parsley 
  • PM xeres vinegar 
  • 1/4L veal broth (1/2 glaces)
  • 0.050 kg garlic 
  • 0.100 kg cream 
  • 0.100 kg thin bread crumbs 
  • 2 egg 
  • 0.250 kg arugula 

Step 1: Peel the langoustines and store them in a cool place. 

Step 2: Boil the calf's brain in a well seasoned stock, drain and when it cools off, dice it. 

Step 3: Sweat the think chiseled shallots with olive oil, add the calf's brain, the vinegar, the mustard and the broth and season to your liking and then add the thinly chiseled herbs just before removing the whole mixture to avoid burning it. 

Step 4: Mold the calf brain into half spheres. 

Step 5: Put two half sphered together and pan fry it English0style (put the sphere on the flour, dip the sphere in eggs and then put the bread crumb on it, then fry.) Store in a cool place. 

Step 6: Mix the arugula in a blender with olive oil and some ice. Put it in a pipette. 

Step 7: Peel the garlic, blanch it twice and cool it down. Then candy it with cream and mix until foamy. (Crème d'ail). 

Step 8: Roast the langoustines with oil oil and espelette pepper. 

Step 9: Fry the calf's brain with oil or ghee (170 degrees Celsius). Put it on kitchen paper.

Step 10: Decorate each plate with three circles with the reduced broth with crème d'ail and a fried sphere in each circle. 

Step 11: Draw three lines with the pistou sauce, Arugula, put the langoustines at the end of each lines with the arugula leaves. 


Wild Mushroom Salad

Oeuf Mollet, Garlic Croutons & Lemon-Mushroom Vinaigrette 

 July 11, 2016


This is a diversion from the classic French salad of lardons, poached egg and frisèe. Here, the mushrooms replace the bacon and the mushroom stock replaces the bacon fat in the vinaigrette to yield a delicious, earthy salad without the guilt. The perfect dish for the adventurous Vegan chef. A beautiful, delicate, light and summery salad.   


  • 4 oz. chanterelle mushrooms
  • 4 oz. porcini mushrooms 
  • 4 oz. king oyster mushrooms 
  • 4 oz. portobello mushrooms 
  • 4 oz. shiitake mushrooms 
  • 5 tablespoons extra virgin olive oil 
  • Sea salt to taste 

Lemon-Mushroom Vinaigrette

  • 1/4 cup of lemon juice
  • 1/2 cup mushroom stock (see below), reduced 1/4 cup and chilled
  • 1 teaspoon sea salt 
  • 1 tablespoon freshly cracked black pepper 
  • 3/4 cup grapeseed oil 
  • 3/4 cup extra virgin olive oil

Garlic Croutons

  • 1 stick (1/2 cup) unsalted butter
  • 6 cloves of chopped garlic
  • 1 cup diced sourdough bread
  • Sea salt and pepper to taste 


  • 6 eggs at room temp. 
  • 4 cups baby Italian frisèe, stamps removed, green trimmed, washed and dried well
  • 1 tablespoon chopped parsley 
  • 1 tablespoon finely chopped chives 
  • 1 shallot, cut into brunoise 
  • 2 roma tomatoes, peeled, seeded and diced 
  • 2 oz. parmigiano reggiano, shaved into strips 
  • Fleur de sel and pepper to taste 


Peel the stems of the chanterelles with a vegetable peeler. Fill one bowl with warm water and another bowl with ice-cold water. Put the  chanterelles in a strainer or colander that fits into the bowls. Dip the  chanterelles in the warm water for a few seconds and then in the cold water for a few seconds. Repeat this process five or six times - the warm water releases the dirt from the  chanterelles and the cold water keeps them firm. It is important wash  chanterelles thoroughly because dirt gets in the ridges. Dry the  chanterelles gently but well.

Peel the stems of the porcini and separate from the caps. Use a damp towel to wipe the caps clean. Cut the stems into 1/2 inch diced and slice the camps in 1/16 inch slices. Do the same with the king oyster mushrooms. 

Remove the stems from the portobello and shiitake mushrooms. Wipe clean with a damp towel. Cut the mushrooms 1/4 inch dice. 

Heat a large sauté pan over medium-high heat. Add 1 tablespoon of extra virgin olive oil, then add the porcini mushrooms. Sauté the mushrooms slowly until they caramelize. Season with sea salt and transfer to a plate. Repeat the process with each of the mushrooms. Let the mushrooms cool. Once cool, mix them together. Store covered in the refrigerator. 

Mushroom Stock

(Yields 2 Quarts) 

  • 3 tablespoons unsalted butter
  • 1 clove triple blanched garlic 
  • 4 medium shallots, thinly sliced 
  • 3 pounds button mushrooms, thinly sliced 
  • 4 cups wild mushroom trimmings (such as black trumpets, chanterelles, porcini, etc.), optional 
  • 3 frozen porcini mushrooms (defrosted and cut in half) 
  • 3 slices dried porcini mushrooms 
  • 1 1/2 cups madeira wine 
  • 5 springs thyme 
  • 1 bay leaf 
  • 3 quarts water 
  • Sea salt 

Lemon-Mushroom Vinaigrette

In a jar with a tight fitting lid (a pasta sauce works well), combine the lemon juice, mushroom stock, sea salt and freshly cracked black pepper. Close the jar and shake well. Add the grapeseed oil and shake again. Add the extra virgin olive oil and shake again. Shake well before each use. 

Garlic Croutons

Preheat the oven to 350 degrees. In a small saucepan, melt the butter with the garlic. Once the butter is melted, turn off the heat and allow the garlic to infuse for 15 minutes. Put the diced bread in a bowl and strain the butter over the bread. Season with sea salt and pepper and toss well. Spread the cubes on a baking tray lined with parchment paper and bake until crisp and golden. 


Gently put the eggs in a large pot of rapidly boiling salted water and boil for 6 minutes. Shock the eggs in an ice water bath to cool them. Let the eggs cool for at least 30 minutes in the ice water. Carefully peel the eggs, rinse under cold water and dry well. Keep the eggs at room temperature. 

To Finish and Serve

Put the frisèe, parsley, chives, shallot, tomatoes and garlic croutons in a bowl. Heat a large skillet over high heat, add the mushrooms and sautè for 2 minutes, stirring occasionally and adjusting the seasoning to taste. Add the mushrooms to salad and mix. Dress lightly with the lemon-mushroom vinaigrette. Toss the salad well. Form a stack of salad in the middle of six 10-inch dinner plates. Cut the top of the eggs so that you can remove the tops and see the yolks. Season the yolks with fleur de see and pepper. Nestle an egg in the middle of each salad and garnish each salad with the three pieces of shaved parmesan. 





Maryland Crabmeat Cannelloni with Leeks and Sauce Diable

 July 11, 2016


Cannelloni's have become a staple dish of the Northern Region of Italy. They are best known for being stuffed with things like chicken, meat or veal... But why not try seafood? Seafood is the perfect balance on the palette of buttery and light, and it is best during summer. There is so many ways seafood can be prepared and eaten, especially during the hot days where you want something that will fill you up that isn't too heavy. Preparing this cannelloni with freshly handmade pasta and delicious crab meat will take you away to a small authentic town in Italy while leaving you with a modern and fresh twist on your plate. 

Serves 8


  • 1 lb. jumbo lump crabmeat 
  • 100 gr. diced and blanched leeks 
  • 100 mg. light Béchamel sauce made with 1/3 fish stock and 2/3 heavy cream 
  • 20 gr. tarragon leaves, finely diced
  • 8 pasta sheets 10x15 cm cook al dente and dried off 
  • 8 twigs of tarragon and a nicely diced tomato for the garnish 
  • 300 gr. spinach 
  • 50 gr. parmesan reggiano cheese, grated 


1. Mix the crabmeat with the still warm béchamel sauce, the leeks and the tarragon. Season with salt, pepper and cayenne. 

2. Place 1/8th of the crabmeat mixture on each pasta sheet and tool a right cannelloni. 

3. Place the cannelloni next to each other in an oven proof deep dish. Pour a mixture of half cream and half water into the bottom of the dish. 

4. Sprinkle parmesan cheese over the cannelloni. 

5. Please the cannelloni in a pre heated 400F oven and bake for approx. 10-15 minutes until top of cannel is light and golden. 

6. Saute the leaf spinach in butter, seasons with salt and pepper and place in the center of a warm serving dish. 

7. Place the cannelloni atop the spinach. Garnish with a tarragon twig and some tomato. Carefully spoon the sauce diable around it. 

Variation: Cannelloni can be prepared with a crepe in lieu of pasta. 



Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon

July 5, 2016

Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon

Let's get luxurious. Let's get fancy. With the perfect combination of sweet and salty, buttery and light, fresh and zesty, this soup with a  crab salad piled on top of a gorgeous crab cake will make your mouth water. Who said a 5 star aperitif wouldn't be easy? Now it can be... Spoil yourself, and let this perfect soup do the sparkling. 


  • 3 sweet onions
  • 1 tbs. of sugar
  • 6 cups of chicken stock 
  • 1/2 yukon gold potato, peeled an diced
  • 1/2 cup of cream 
  • 2 cups grated parmigiano reggiano 
  • 2 tbs. butter
  • Salt and pepper to taste

Crab Cake

  • 10 oz. fresh lump crab meat
  • 1 potato, baked and smashed
  • Chopped chives
  • Chopped parsley
  • Chopped shallots
  • 1 tbs. heavy cream
  • 1 egg

For Dredging

  • All purpose flour
  • 1 egg mixed with 1/4 cup cream 
  • Panko or bread crumbs 

Crab Salad

  • 6 oz. jumbo lump crab
  • 1 tbs. fine chopped lemon zest 
  • 1 tbs. chopped olives
  • 2 tbs. extra virgin olive oil
  • Salt and pepper to taste 
  • A few drops of lemon juice 

Prepare Soup:

Step 1: Heat a soup pot on medium high heat. Add a tablespoon of oil and the sliced onions. Sweat the onions and add the sugar, cook on low heat until almost dry. 

Step 2: Bring to a boil and then reduce to a simmer and let cook for 15-20 minutes. Add the cream and cook for 5 more minutes. Transfer to a blender, add cheese and puree until fine. Season the soup to taste with salt and white pepper. Strain through a fine mesh strainer. Set aside is serving hot or chill if serving cold. 

Prepare Crab Cakes: 

Step 1: Mix all the ingredients in a bowl. Season to taste. Form into two inch circles about one inch high. Place the flour, egg, cream mixture, and panic into three separate dishes. Dip each cake into the flour, patting off any excess, then coat with the egg and panko. Keep cold in the refrigerator. 

Prepare Crab Salad:

Step 1: Mix all ingredients together and season to taste. Add a few drops of fresh lemon juice. 

To Finish:

Reheat the soup in a large saucepan and finish with 2 tbs. of butter. While the soup is heating, heat a large skillet over high heat. Add oil about 1/8 inch deep. Add the crab cakes and cook for 2-3 minutes on each side or until evenly browned and hot. Set aside and keep hot.

To Serve: 

Pre-heat the soup bowls. Place a 1/4 tsp. crab salad in the middle of the soup bowls (to prevent crab cakes from sliding.) Place the crab cake in a bowl and cover with a mound of crab salad. Froth soup with a hand blender so it is light and airy. Serve to your guests and ladle soup around the crab caked at the table. 



"Nid D'Amour" 

July 5, 2016


This platter is the "Nid D'Amour," better known in English as the basket of love. These delicious, succulent and mouth watering sea scallops are topped with fresh shavings of black winter truffles. Pick up the whisk, heat the olive oil, boil the water and become a 5 star chef as you adventure into a basket of love and allow your pallet to indulgence in all these tender, light and exquisite flavors. 


  • 1 lb. beets
  • 1 1/2 lbs. of fresh sea scallops
  • 1 shallot 
  • 1 oz. horseradish 
  • 3 oz. heavy cream 
  • 2 oz. sweet butter
  • 2 oz. fresh black truffles (winter truffles)
  • 2 large potatoes for gaufrette potatoes
  • 2 large potatoes for mashed potatoes 
  • Lemon juice (to taste)
  • Nutmeg (to taste)

Poach the beets, peel and cut them in even strips. Put the trimmings of the beets in a blender and mix with some of the cooking liquid of the beets to make a beet sauce. Strain rough a chinois.

Horseradish Sauce:

  • Heat 2 oz. of heavy cream, add 1 oz. horseradish to it. Season with salt, pepper, and lemon juice to taste. Let rest for twenty minutes then strain through a chinois. 

Sea Scallops:

  • Heat a teflon pan, add 1 oz. of clarified butter or vegetable oil and pan fry the sea scallops until a gorgeous caramelized color on both sides. 

Mashed Potatoes:

  • Cut the 2 potatoes in pieces and cook them in lightly salted water. Drain off the water. Mash the potatoes and add 1 oz. of cream and 1 oz. of butter. Season with salt, pepper, and nutmeg to taste. 

Gaufrette Potatoes:

  • With a mandolin, using the lattice technique, slice the reserved potatoes lengthwise. Arrange the slices in a circle form, that has been lined with foil. Place a slightly smaller round inside to maintain the shape and deep fry until golden brown. 


Warm the beet strips and the beet sauce separately. Put the beet strips in the center of the dining plate. Set the circle of gaufrette potatoes on top. Fill in the "basket" with the sea scallops and top it with the mashed potatoes in the shape of a dumpling. Surround the center of the plate with the beet sauce and horseradish sauce. Just before serving, slice the fresh place truffles over it. Bonne Appetite! 


Banana, Lemongrass and Coconut Soup

June 29, 2016



  • 1/4 cup olive oil
  • 4 ripe bananas
  • Salt & white pepper to taste
  • 8 oz. white leeks
  • 8 oz. diced onions
  • 4 oz. diced celery 
  • 4 oz. diced garlic 
  • 1 teaspoon sambal chili paste 
  • 2 teaspoons of ground cumin
  • 1 small bunch of finely chopped cilantro 
  • 3 sticks of lemongrass
  • 1 cup of fresh orange juice 
  • 4 pints of chicken stock 
  • 1 pint coconut cream

Step 1: Heat the oil in a thick bottomed sauce pot over medium heat. Sauté the onions, leeks, celery and carrots until light brow. Add garlic, sambal, cilantro and toasted cumin. Then add sliced bananas and cook until the bananas start to get soft and caramelized. 

Step 2: Deglaze with the fresh orange juice and reduce the juice by half. Stir in the chicken stock and the split lemongrass sticks, reduce heat to a simmer and cook for 15 minutes. 

Step 3: Discard the lemongrass and puree all the ingredients together in a blender. Then, return to a clean sauce pot and all the coconut cream. Leave to cook for another 5 minutes. 

Step 4: Strain and adjust seasoning and save warm for service. (Optional) Serve the soup in large cappuccino cups. Garnish each soup with a lemongrass and shrimp skewered and a sesame shrimp toast. 

Extra Ingredients: 

  • Lemongrass skewer with two 16-20 peeled shrimps 
  • 1 piece of 5 inch by 2 inch banana leaf. 



 Organic Beet Salad Caramelized Yogurt, Pistachios, Orange, & Valdeon Blue

June 27, 2016

Summer is finally here and in full swing. This is the perfect time of the year for fresh ingredients and vibrant vegetables. This beet salad created by Chef Paul McCabe, has the perfect combination and balance of flavors; Nutty, fresh, tangy, and citrusy. These beets can be the perfect side dish at your summer BBQ or a light snack by the pool accompanied by a glass of icy chardonnay. Bonne Appetite!


  • 32 small beets
  • 2 tablespoons canola oil
  • 2 tablespoons white wine vinegar
  • Kosher salt & freshly ground pepper
  • 2 cups of organic plain yogurt
  • 1/2 cup of unsalted roasted pistachios
  • 2 oranges, segmented
  • 1/4 cup white balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 6 ounces Valdeon Blue cheese
  • 1 cup baby arugula

Step 1: In a baking dish, toss the beets with the canola oil and vinegar season with salt and pepper.

Step 2: Cover with foil and bake in a 350° oven for 30 minutes, or until tender.

Step 3: Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls.

Step 4: Put the yogurt in a coffee filter and place in the fridge for 12 hours. Transfer the yogurt to a small oven proof pan and place in a water bath, cover with aluminum. Cook the yogurt at 250 degrees for 4 hours or until caramelized. Let cool and place in a blender until it become smooth.

Step 5: In a bowl, whisk the vinegar with the olive oil and toss the beets, pistachios, oranges, arugula and cheese with the vinaigrette, season with salt and pepper. Spread the yogurt on the bottom of the plates and place the salad on top and serve.


The Perfect Paella

June 29, 2016


Ah... Paella. A huge platter full of flavors. Spicy, sweet, smokey, tart, and finger licking good. Paella might be intimidating to many, however with this easy and step by step recipe, you could be cooking like you're on the coastline of Spain. The secret to Spanish paella, is of course the soccarat, which is that slightly burnt and crispy rice bottom. Get ready to make one of the most amazing dishes that has ever come out of your kitchen! Hola Paella!


  • 1 kilo each; Mussels, clams, squid
  • 24 gambas
  • 12 langoustines
  • 1 kilo of rice
  • 3 onions, 2 red peppers
  • 8 cloves of garlic
  • 2 cups of peas
  • 3 tbs of Armagnac, cognac
  • 1/2 cup olive oil
  • Salt, pepper, paprika, saffron, chili powder

Seafood Stock: (For 2 liters of stock)

  •  1/2 liter white wine
  • Bouquet garni
  • 500 grame shrimp shells
  • One onion
  • Salt & pepper

Stock: Fry the strip shells with one onion, 1/2 liter white wine and 2 liters of water and reduce for two hours over low heat. (It is finished when 1/2 liter of stock has been evaporated, and then sieve.)

Step 1: Mine two onions and peppers, and heat in a big frying pan with olive oil. Add spices; paprika, saffron, and chill powder. Once the vegetables are caramelized, wish them to sides of pan to seize sambas and langoustines for a minute, then set them aside on a plate.

Step 2: Then fry the chopped squid. Push the squid to side of pan with vegetables.

Step 3: Add the rice and toast until golden. Add the peas and cover the rice with one liter of the stock, cover the pan and let simmer for 20 minutes. Add more stock if needed.

Step 4: When the rice is half-cooked, add clams and mussels, and cover the pan. When clams and mussels start to open, add the shrimp and langoustines.


Young Hollywood Salad 

June 27, 2016


Fruits and vegetables in this salad make the perfect combination of flavors. A sweet and salty crisp bight makes for the most decadent and healthy salad. When it comes to making salads, its all about the creation, color and textures. This salad is sure to impress your guests when you're showing off your salad skills. 

Salad Ingredients:

  • 4 cups of organic mesclin greens
  • 1/2 cup of fresh blueberries
  • 1/2 cup of fresh strawberries slices
  • 1/2 cup of diced 1/4 inch cucumber
  • 1/2 cup of 1/4 inch heirloom tomatoes
  • 1/2 cup of diced avocado
  • 1/4 cup hemp seeds 

Vinaigrette Ingredients:

  • 4 tablespoons Napa red wine vinegar
  • 1/4 cup olive oil
  • 1 finely chopped shallot
  • Salt & pepper 
Method Vinaigrette: Place chopped shallots, salt, pepper and vinegar in a bowl. Whisk in the olive oil create a light emulsion.

Step 1: Place all the salad ingredients in a bowl except for the hemp seeds, season with salt and pepper. Add the vinaigrette  your taste. 

Step 2: Lightly toss all the ingredients together. 

Step 3: Place the dressed salad in a serving bowl, sprinkle with hemp seeds before serving.