French Endive Cups Belgian endive filled with Roquefort cheese, Bosc pear, & roasted walnuts with a lemon vinaigrette Cozze Tre Maniere Prince Edward Island mussel’s done 3 ways: French, Spanish and Italian served with toast points Vichyssoise A traditional French cold soup of creamed leeks and Yukon gold potatoes served with creme fraiche and chives
Author Archives: Chef Crusco
Saffron, botanical name crocus sativus, is unquestionably known as the most expensive spice in the world. The reason is simple. There are only 3 stigmas in each crocus flower, which are picked laboriously by hand every October during harvest season.
Just seared some steaks, chicken, or fish? Don’t waste time cleaning the pan with soap and water. Instead, read below to find out how to make a delicious pan sauce that your family will love. Guys love this sauce because they kill two birds with one stone.
It is an interesting question – what would your last meal be, how many courses would it be, who would it be with and where? It seems to be a question many people ask of chefs hoping to get a glimpse into the complicated yet creative mind of a certified gourmand.
Tired of the same old crackers and cheese or crudités plate with some creamy dipping sauce? Cannot remember the name or the complexity of that wonderful appetizer you had at your friend’s house?