Lobster is among the most popular seafood in seaside restaurants. In fact, there are seaside restaurants that mainly survive–and thrive–by serving this delicious seafood meat to diners. Also, lobster is considered some sort of specialty meat and is actually quite pricey. So it’s totally perfect for special occasions. Now, this Trilogy of Lobster: A Tasting of Maine Lobster—Lobster Cappuccino, Tempura Lobster, Lobster Cassoulet is the perfect set of dishes for a celebratory dinner with friends. It screams “We can afford expensive stuff now because I got a new job(or a promotion)!” Don’t you think so? Now, the Lobster Cappuccino might be a tad strange. But you know what they say, you should try things(however strange) at least once.

Serves: 4

Three 1½ –2-lb lobsters

LOBSTER CAPPUCCINO

1½ Tbsp olive oil
1 onion, medium, cut in half, sliced into 1/4 -in. slices
1 carrot, small, peeled, chopped into 1/2 -in. pieces
1½ tomato paste
3 Tbsp cognac
3/4 cup white wine
2 cups heavy cream
2 cups Lobster Essence
1 garlic clove
3 sprigs thyme
4 sprigs tarragon
4 Tbsp tomato sauce
To taste, salt
To taste, cayenne
2 Tbsp fava beans, fresh or frozen, blanched and outer skin removed
2 oz picked lobster meat
As needed, warm frothed milk
As needed, dry, pulverized lobster coral

LOBSTER CASSOULET*

2 cups dried great northern beans or other white beans
4 Tbsp butter
6 cloves, whole
1 onion, cut in half
2 cups Lobster Essence
2 cups Giancarlo’s Brodo
6 oz slab apple smoked bacon (unsliced)
3 garlic cloves, crushed
1 bouquet garni**
2 shallots, diced small
1/4 cup clarified butter
1/4 cup carrots, blanched and diced
1/4 cup fennel, diced and cooked
1/2 cup Roma tomatoes, peeled, seeded, and diced
1/2 cup porcini mushrooms, diced
1 vanilla bean, split
4 Tbsp whole butter
1 lb picked fresh lobster meat, diced medium
8 white fresh or black truffles, sliced thin
1½ cups panko bread crumbs

TEMPURA LOBSTER

1 cup all-purpose flour
1 egg yolk
1 cup water
3 cups vegetable oil

*Begin preparing the cassoulet one day in advance.

**In a double-thickness cheesecloth square, tie together 2 bay leaves, 2 parsley sprigs, 2 thyme sprigs, 1/2 tsp coriander seeds, and 1 tsp peppercorns.

1. Blanch and remove the meat from the lobsters, reserving the shells. Reserve 4 claws for the tempura and the rest of meat for the preparations that follow.

LOBSTER CAPPUCCINO

1. Chop the reserved lobster bodies into medium pieces.

2. In a heavy-bottomed, stainless-steel soup pot, heat the oil over medium-high heat. Add the lobster shells and let cook, moving infrequently, until a crust forms on the bottom, 10–12 minutes.

3. Add the onion and carrot and cook until caramelized, about 10 minutes. Add the tomato paste and cook for 4–5 minutes, stirring constantly. Add the cognac and deglaze, scraping the bottom to release the crust.

4. Bring the mixture to a simmer. Add the cream, broth, garlic, thyme, and tarragon. Bring to a boil, then simmer about 30 minutes.

5. Season with the tomato sauce, salt, and cayenne. Strain twice through a fine sieve.

6. At the last moment before serving, warm the fava beans and the lobster meat in the soup and spoon into cappuccino cups, topped with a little warm frothed milk and sprinkled with dry pulverized lobster coral (the red roe sometimes found in female lobsters).

LOBSTER CASSOULET

1. Cover the dried beans with 3 times their volume of water and let stand overnight.

2. Drain the beans well.

3. In a sauté pan, heat the butter and brown the bottom half of the onion very well. Stick the cloves in the onion halves.

4. In a large saucepan, place onions, beans, stock, brodo, bacon, garlic, and bouquet garni. Bring to boil, skim off any foam, cover, and simmer for 1 to 1½ hours or until beans are tender.

5. Drain, reserving cooking liquid. Remove bacon and cut into 8 pieces; set aside. Discard bouquet garni and onion.

6. Add diced shallots and butter to skillet; cook for 2 minutes or until tender. Add carrots, fennel, tomatoes, porcinis, and the reserved bacon. Cook 2–3 minutes more, then add the vanilla bean.

7. Combine this mixture with the beans and place in a 4-qt stainless casserole or Dutch oven. Cover with the reserved broth and butter and bake in a 360°F oven for 1 hour.

8. Remove from the oven. Discard the vanilla bean.

9. Divide about one-quarter of the beans among 4–6 small cast-iron pots or casseroles. Add equal amounts of lobster meat, then the truffle, and then fill with the remaining beans.

10. In a sauté pan, melt the butter and lightly sauté the panko crumbs. Top each pot with bread crumbs and pack firmly. Finish baking in a 360°F oven for 10–12 minutes and serve.

TEMPURA LOBSTER

1. Whisk flour and egg yolk together. Mix in water thoroughly.
2. In a wok or large deep pan, heat oil to 350 degrees.
3. Dip lobster tails you’ve set aside in batter, being sure to cover both sides.
4. Fry lobster tails in oil for four minutes, turning over halfway through cooking. Take from pan and serve.

As I’ve said, lobster is quite pricey, so you should be careful when cooking it. But if you can spare the dough, you can actually choose to practice with these recipes. Just be careful though. Lobster is among the most common food allergens out there. If you don’t have any food allergies, eating lobster meat 24/7 might make you develop one.  Although, munching on the Lobster Cassoulet and Tempura Lobster might be so tempting that it could become addictive. Well, a Trilogy of Lobster: A Tasting of Maine Lobster—Lobster Cappuccino, Tempura Lobster, Lobster Cassoulet certainly sounds worth the pretty penny and the work. Just follow the recipe instructions and you’d probably do fine. I think. Bon appétit!

Seafood are among my favorite meats. I believe I must have mentioned this bit so many times that it’s probably gone stale by now. Well, it’s true. Seafood is like the vanilla ice cream of meats for me. And salmon, in my opinion, is among the yummiest and healthiest meats in the market today. Shrimp, lobster, and crabs are equally yummy, too. However, they’re also among the most common food allergens out there so you have to be careful when serving this delectable Executive Chef Seafood Salad to friends. But if none of your friends is allergic to any of them, then I bet you’ll have a smashing-ly delicious dinner. Just be careful in choosing the ingredients at the market, especially the meats. In short, make sure they’re fresh. And of course, try to follow the recipe instructions.

Serves: 4

HONEY THYME DRESSING

2 oz honey
2 oz lemon juice
1 tsp thyme, picked
To taste, salt
To taste, freshly ground black pepper
3/4 cup extra-virgin olive oil

LOBSTER AND POTATO

One 1¼ -lb lobster
As needed, Court Bouillon
8 oz salmon filet
8 fingerling potatoes

CRAB CAKES

1 tsp minced shallot
1 tsp Dijon mustard
1 tsp chopped parsley
1 egg
4 oz jumbo lump crabmeat
2 oz bread crumbs, or as needed

ASSEMBLY

12 oz mixed greens (butter lettuce, frisée, mesclun)
1 zucchini, sliced paper-thin
2 Tbsp extra-virgin olive oil
4 jumbo shrimp
As needed, Tomato Syrup

MARINADE FOR SHRIMP AND SALMON

1 tsp Spice de Cosette
6 Tbsp extra-virgin olive oil
2 Tbsp lemon juice

DRESSING

1. Combine the honey, lemon juice, thyme, salt, and pepper in a bowl and whisk together until incorporated.

2. Whisking vigorously, slowly drizzle in the olive oil to form an emulsion. Reserve.

LOBSTER AND POTATO

1. Poach the lobster in Court Bouillon for 10 minutes.

2. Remove the lobster meat from shell and reserve.

3. Cut the salmon into 4 equal portions. Toss the salmon and shrimp with marinade ingredients and allow to sit for 15 minutes.

4. In a small saucepan, cook the potatoes in heavily salted water until tender. Peel while hot and reserve.

CRAB CAKES

1. Place the shallot, mustard, parsley, and egg in a bowl and mix thoroughly. Gently fold in the crabmeat and then add bread crumbs as needed to tighten mixture. Divide the mixture into 4 portions and form into small patties.

ASSEMBLY

1. Divide the salad greens into 4 bundles and wrap each with a zucchini ribbon.

2. Heat the olive oil in a large sauté pan over medium-high heat. Sear the salmon for 30 seconds on one side, turn over, and cook for another 30 seconds.

3. Add the crab cakes to the pan and cook until browned on both sides. Add the shrimp. When all are cooked through, reserve.

4. Place the greens in the center of 4 large salad plates. Arrange the seafood and potato as shown. Top with a crab cake. Drizzle dressing over the salad greens. Dot plate with Tomato Syrup.

Aside from the wonderful seafood in this Executive Chef Seafood Salad recipe, you also get yummy vegetables. It’s like a powerhouse of a salad, I tell you! Now, when cooking the vegetables, make sure not to get them too soft and mushy. Besides the fact that they wouldn’t taste as well, they’d also lose a lot of their nutrients if you overcook them. And also, make sure that you carefully wash the salad greens. You might not be aware of this, but vegetables travel quite a long way and they go through a lot of dust and dirt during transportation. So to be safe, carefully wash all the ingredients before preparing this wonderfully delectable salad. Bon appétit!

Soups are the first course in many fine dinners. And there are so many kinds of delicious soup recipes out there.  And with these Soup Shots, you can serve little helpings of different soups and so you have a variety.  With this recipe, you can have a go at not just one kind of soup, but six. Brilliant idea, right? Well, I think it is. Personally, I think this is an ingenious starter course. Now, since you have six kinds of soups here, you have six sets of ingredients. So remember to look at all the lists when buying ingredients at the market. And of course, try follow all the recipe instructions to the letter. Happy brewing!

Serves: 4

Pistachio Soup

1 Tbsp olive oil
1 shallot, chopped
2 leeks, white and light green only, rinsed well and chopped
1 garlic clove, crushed
2 Tbsp rice flour
6 cups Chicken Brodo
1 cup pistachios, unsalted, ground
1 tsp kosher salt
4 tsp freshly ground black pepper
4 cups fresh orange juice
2 Tbsp fresh lime juice
4 cups whole unsalted pistachios, for garnish

1. Heat the olive oil over medium heat in a 4-qt heavy-bottomed sauce pot. Add the shallot and leeks and sauté 5 minutes, until translucent. Add the garlic and sauté for 3 minutes.

2. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil. Add the ground pistachios, salt, and pepper, and reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.

3. Add the orange and lime juices and adjust the seasoning. Serve hot or cold, garnished with whole pistachios.

Moroccan Pumpkin Soup with Chickpeas

12 oz cooked chickpeas, drained
2 lbs pumpkin, butternut squash, or calabaza squash,peeled and cut in chunks
1 onion, peeled and quartered
2 lb stewing beef, cut in 2-in. chunks
2 tsp cinnamon, or to taste
2 cups Chicken Brodo
2 Tbsp sugar, or to taste

1. In a 4-qt soup pot, combine the chickpeas, pumpkin, onion, and beef. Cover with water. Simmer, covered, 2 hours or until meat is tender.

2. Add the cinnamon, Chicken Brodo, and sugar. Blend, but do not puree, all ingredients in a food processor. Adjust seasoning. Reheat and serve. If the soup is too thick, add more water.

Avocado Soup with Salsa

SOUP

2 avocados, medium
2 cups Chicken Brodo
1 cup half-and-half
2 tsp kosher salt
1/4 cup fresh lime juice
2 tsp Tabasco Sauce

SALSA

1/4 lb tomatillo, minced
1/4 cup minced onion
1 garlic clove, small, minced
2 red bell peppers, roasted and peeled
1 Jalapeño, small
1 Tbsp minced cilantro
To taste, kosher salt

1. Blend the avocado flesh, brodo, half-and half, salt, lime juice, and Tabasco until smooth. Chill thoroughly in the refrigerator.

2. At serving time, combine the salsa ingredients.

3. Ladle the soup into bowls and use a spoon to put a dollop of salsa on each.

The salsa is not merely a garnish but a delightful contrast in flavor and texture for this refreshing soup.

Ginger Peach Soup

11/2lb peaches
2 Tbsp + 1 tsp fresh lemon juice
11/2 cups buttermilk
2/3 cup apple juice
2 tsp peeled and grated fresh ginger
1 tsp honey
1 scant tsp kosher salt
12–16 unsprayed rose petals or peach slices for garnish

1. Peel and pit the peaches, rubbing them with 2 Tbsp lemon juice or as needed to prevent discoloration.

2. Puree the peaches; then scrape them into a bowl and stir in remaining ingredients. Refrigerate until cold. Garnish each serving with unsprayed rose petals or peach slices.

Cold Tomato Soup

1/4 cup olive oil
2 cups chopped onions
3/4 cup chopped carrots
1 Tbsp minced garlic
1 tsp salt
1 tsp cayenne pepper
4 cups Chicken Brodo
4 lbs tomatoes, peeled, seeded, and chopped

1. Heat the olive oil in a medium-sized heavy bottomed saucepan over medium heat. Add the onions, carrots, and garlic; cook until softened, stirring occasionally, about 15 minutes. Mix in the salt and cayenne.

2. Add the stock and simmer for 30 minutes. Increase heat to high.

3. Add the tomatoes and cook until softened, about 10 minutes. Puree the soup. Transfer to a bowl; cover and refrigerate.

Asparagus Soup

Tbsp butter, unsalted
2 garlic cloves, minced
3 shallots, sliced
1 yellow onion, sliced
1 Idaho potato, peeled and sliced
5 cups Chicken Brodo or vegetable broth
5 cups heavy cream
Pinch nutmeg
1 lb asparagus, trimmed, peeled, and cut into
1-in. pieces
1 cup English green peas

1. In a heavy-bottomed soup pot, melt 2 Tbsp of the butter over low heat until it foams. Add the garlic and shallots; cook until translucent. Add the onions; cook until translucent. Add the potato; cook for 2 minutes. Add the broth, cream, and nutmeg. Bring to a full boil.

2. Place the asparagus in a pasta basket and insert it into the boiling cream for 15 seconds. Immediately immerse the basket in ice water to stop the cooking process. Reserve the asparagus. Lower the heat and allow the soup to simmer.

3. Add the peas and simmer for 5 minutes. Remove the soup from heat. Place the reserved asparagus in the blender and pour the soup on top. Add the remaining 1 Tbsp butter, season with salt and pepper, and gently blend until smooth. Pour through a fine sieve. Adjust the seasoning with salt and pepper to taste.

I love soup. Sometimes, I have too much of it at dinner that I don’t have much appetite left for the main dish. My personal favorite is creamy mushroom soup. They’re just too delicious for just one helping. Now, these six Soup Shots may be too many for a small dinner with friends. So you can just choose three or four out of the six recipes here, especially if you have limited time to prepare them all. In my opinion, three kinds of soup is enough for a small dinner. Also, take note of your guests’ preferences and allergies. If you don’t already know, you can go ahead and ask them which Soup Shots they prefer you serve. After doing that, you’re all set. Bon appétit!

Fowl meat, in my opinion, is among the most flavorful meats in the world. Obviously, I love them. Now, duck is a nice fowl for a main dish. Not only is it flavorful, it is also rich in good stuff such as protein(of course), selenium, and iron. And according to some experts, it’s also less fatty than chicken, especially if you take out the skin. Moreover, you get cinnamon flavored duck. How yummy does that sound?! Very much, if you ask me. On top of that, you also have a savory cobbler! Don’t wait. Try out this Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe right away.

Serves: 4

3 oz sea salt
3 oz brown sugar
4 duck legs with thighs, cleaned
1 cup granulated sugar
To taste, cracked black pepper
1 cinnamon stick
1 cup kosher salt
2 Tbsp Cinnamon Honey
4 duck breasts, cleaned
4 oz vegetable oil or duck fat
2 carrots, medium dice
2 onions, large, medium dice
2 celery stalks, peeled and diced
3 Bosc pears, ripe, peeled and diced
4 oz tomato paste
2 cups merlot
10 juniper berries, lightly crushed
1 bouquet garni
4 cloves
1 oz orange zest
1 cinnamon stick, crushed
6 black peppercorns
1 cup veal stock
1–2 cups Demi de Edward Christopher or another demi-glace
2 lb sweet potatoes
Pinch salt
1 cup evaporated milk
2 eggs
2 Tbsp butter, unsalted, melted
To taste, kosher salt
To taste, freshly ground black pepper
1 cup crushed cornflakes
1/2 cup chopped pecans
2 Tbsp brown sugar
As needed, butter, unsalted
3 cups duck stock
1 bay leaf
1 cup dried cranberries
12 oz Brussels sprouts, cleaned and cut in half
2 slices bacon, diced small
As needed, Chicken Brodo

1. Combine the sea salt with the brown sugar. Place the duck legs in a shallow dish and coat with the salt mixture. Set the duck legs in the refrigerator for 24 hours.

2. Combine the granulated sugar, pepper, and the cinnamon stick in a coffee grinder and grind for 20 seconds. Place in a mixing bowl and add the kosher salt and cinnamon honey. Mix well.

3. Sprinkle half of the cinnamon mixture over the bottom of a bowl. Place the duck breasts skin side down in the pan. Sprinkle the remaining mixture over the breasts. Allow to sit for 2 hours, turning once after 1 hour. Remove the breasts from the cure, rinse gently, and pat dry. Reserve. 4. Gently wash the cured duck legs, pat dry, and reserve.

5. In a heavy cast-iron skillet, heat the vegetable oil over medium heat. Add the duck legs and cook on all sides until the skin is crisp. Remove and reserve the legs. Drain and reserve the fat.

6. In a heavy-bottomed braising pan, heat 4 Tbsp of the reserved duck fat over medium heat. Add the carrots, onions, celery, and pears and sauté until lightly brown. Add the tomato paste and cook, stirring constantly, 4–5 minutes. Add the merlot to deglaze the pan; simmer until the liquid is reduced by half.

7. Add the duck legs, juniper berries, bouquet garni, cloves, zest, crushed cinnamon stick, peppercorns, and veal stock. Add demi until it fills one-third of the pan. Cover tightly and place in a preheated 325°F oven. Cook until tender, 1–2 hours. Remove the duck legs from the liquid; cool. Strain the liquid and reserve.

8. Remove the meat from the cooled duck legs and reserve.

9. Peel the sweet potatoes, place in a saucepan, and cover with cold water by 2 in. Add a big pinch of salt and bring to a simmer over medium heat. Simmer until tender. Drain the potatoes and rice into a mixing bowl.

10. In a mixing bowl, whip the evaporated milk and the eggs to combine.

11. Add 2 Tbsp melted butter and the egg mixture to the sweet potato puree. Mix gently until combined well. Season to taste with kosher salt and pepper. Reserve.

12. In a medium mixing bowl, combine the corn flakes, pecans, and 2 Tbsp brown sugar. Mix well and reserve.

13. Divide 4 oz sweet potato mixture among 4 ovenproof ramekins. Add to each 2 oz duck leg meat and 1 oz braising liquid. Cover each with another 1 oz sweet potato mixture. Top completely with the corn flake mixture. Reserve the cobblers.

14. In a small saucepan, bring the duck stock, the bay leaf, and the dried cranberries to a simmer and cook for 10 minutes. Strain into a clean saucepan. Return to a simmer and reduce by half. Reserve.

15. Bring 1 gal heavily salted water to a rapid boil. Add the Brussels sprouts and cook until tender,3–5minutes. Plunge the sprouts into an ice bath to stop the cooking process. Pat dry and reserve.

16. Score the skin side of the duck breasts in a crisscross pattern. Place skin side down in a cast-iron skillet. Cook slowly over very low heat for about 1 hour or until the skin becomes thin and crisp.

17. While the duck is rendering, render the bacon in another cast-iron skillet. When the bacon is almost crisp, add the Brussels sprouts along with a little brodo. Season with salt and pepper to taste. Continue to cook the sprouts, adding brodo as needed, until they are tender and glazed.

18. Once the skin on the duck is crisp, turn over the breasts, and raise the heat slightly. Cook for 2 minutes or to the desired doneness. Allow to rest in a warm place.

19. At time of service, place the cobblers into a preheated 375°F oven for 10 minutes or until heated through.

20. Return the cranberry jus to a simmer and whisk in 2 Tbsp cold butter. Adjust seasoning if necessary.

21. Slice the duck breasts into 5 pieces each and place on heated dinner plates. Place 1 cobbler onto each plate. Divide the Brussels sprouts evenly among the plates. Dress the duck breasts with the cranberry jus and serve immediately.

This Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe looks a bit tedious to prepare. And the list of ingredients is pretty long, too. But you shouldn’t worry too much. The instructions are quite clear cut and they’re quite easy to follow. Just one tip though. Do not overcook the meat or the veggies, especially the veggies. Vegetables, when overcooked, are not really nice on the palate. And they lose a lot of their nutrients, too. Well, that’s that. Bon appétit!

Pasta is among the most delightful foodstuffs in the world. Well, at least in my opinion. And pasta with greens is not only a yummy concoction but a very healthy one as well. Let’s check, shall we? Asparagus is high in vitamin K, folate, vitamin C, vitamin A, and various other health benefits. Peas are rich in fiber, manganese, vitamin C, and vitamin K while fava beans are chock-full of fiber and protein. Now, tomatoes are not actually green but it’s an equally super healthy vegetable in its own right what with it being rich in vitamins C, A, and K. Lastly, morels are rich in antioxidants, which helps in the prevention of cancer. So yes, not only does Penne Pasta with Asparagus, Peas, Morels, Favas, and Tomato Broth sound utterly delicious, it also has an amazing list of health benefits. So if you want to start eating healthy, you can’t possibly go wrong with this yummy dish.

Serves: 6

1 lb dried penne pasta
2 Tbsp olive oil
12 spears asparagus, trimmed
5 oz shelled peas
5 oz fava beans, cleaned
4 Tbsp olive oil
4 garlic cloves
1 onion, small, chopped fine
5 Tbsp Italian tomato paste
1/4 cup red wine
6 leaves basil, chiffonade
1 tsp chopped parsley
1 cup tomato water
1 cup Chicken Brodo
5 oz morels
3 Tbsp butter, unsalted, diced
2 Tbsp extra-virgin olive oil
To taste, salt
To taste, freshly ground black pepper
4 vine-ripened tomatoes, core removed

1. Bring 1 gal heavily salted water to a rapid boil over high heat. Add the dried pasta and stir so the pasta does not stick together. Continue cooking, stirring often, until the pasta is al dente.

2. Drain the pasta and toss lightly with 2 Tbsp olive oil. Lay out on a half-sheet pan and place in the refrigerator to cool.

3. In a small saucepan, bring 1 qt heavily salted water to a boil, then keep at a simmer.

4. Blanch the asparagus spears, the peas, and the favas until al dente. Reserve.

5. In a saucepan, add oil, then the garlic and onions. Cook for 2–3 minutes.

6. Add the tomato paste and cook another minute, then deglaze with the wine.

7. Add the herbs, tomato water, and brood with the morel mushrooms and bring to a boil; simmer for 3 minutes.

8. Add the butter and oil, and season with salt and pepper, if needed.

9. Cut 2–3 cores from the tomatoes with a 3/4 -in. by 2-in. cutter (or any cutter you may have).

10. In a stainless-steel 4-qt braising pan, place the broth, pasta, favas, and peas. Cook for 2 minutes or until pasta is hot.

11. Mix all items for the dressing and toss with the tomato cores and the asparagus.

12. Place the pasta in bowls. Garnish with the tomatoes and 2 asparagus spears each.

This Penne Pasta with Asparagus, Peas, Morels, Favas, and Tomato Broth dish sounds too good to be true, doesn’t it? I don’t blame anyone who might be skeptic about this yummy dish. But it really is healthy and it really is scrumptious. Now, I just have a few advice for this one. Make sure you clean the morel mushrooms really well but don’t let it get mushy. Also, make sure to just blanch the veggies and do not overcook the penne. Trust me, overcooked penne does not taste good at all.  If you follow all that, you’ll be able to delight your palate with this yummy and healthy pasta dish.

Bacalao is actually a Portuguese word that literally means “cod” so this recipe is very aptly named. Now, cod is a fish that thrives on the cold waters of the north, specifically the Arctic sea. Its flesh is colored white and, according to food experts, mildly flavored. But should you eat this fish over other meat? Yes! Because it is full of healthy goodness, that’s why! It’s high in protein so it’s a good alternative to red meat, which is full of toxic purines. Cod meat is also high in tryptophan, selenium, vitamin B6, vitamin B12, vitamin D, niacin, potassium. Sounds too good to be true, right? Well, it actually isn’t.  So start eating healthy today and begin with this amazingly delicious appetizer.

Serves: 4

1½ lbs salt cod
1 qt milk
3 Tbsp butter, unsalted
3 oz onion, medium diced
1 Tbsp roasted garlic puree
1/2 cup olive oil
To taste, freshly cracked black pepper
1 cup cooked and riced Yukon Gold potatoes
1/3 cup hummus
1 cup lightly sautéed spinach
4 slices hard-cooked egg
1/2 cup julienne prosciutto, sautéed
1/2 oz Osetra caviar
4 slices black truffle
2 Tbsp snipped chives
2 Tbsp Chive Oil
3 Tbsp cooked and minced egg yolk
3 Tbsp cooked and minced egg white

1. Soak the salt cod in water for two days,changing the water twice a day.

2. Simmer the salt cod in the milk with the butter, onion, and garlic until the fish flakes apart. Remove the fish from the milk and place in a stainless-steel bowl,reserving the milk.

3. Add the olive oil and cracked pepper to the flaked fish. Add just enough riced potato to bind the mixture. Adjust the seasoning and spoon into a ring mold.Heat in a 325°F oven till hot.

4. For each serving, place 1 Tbsp of the hummus in the center of a plate and add a small amount of spinach and a cod potato timbale. Place 1 slice of egg, 1/8 cup sautéed prosciutto, and a caviar garnish on top. Garnish with 1 slice of truffle, 1/2 tbsp chives, 1/2 tbsp chive oil, pepper, 1½ tbsp egg yolk, and 1½ tbsp egg white around the edge of plate.

Many people are actually skeptic about eating fish. Some say it stinks. Others say it’s only fit for cats, not humans. Well, say what you will about fish meat, but it’s still one of the most healthy meats out there. And as long as you know how to prepare it, you don’t have to suffer its so called “stink”.  You don’t even have to worry if you eat it too often since most fish are low in cholesterol but high in good fatty acids. Moreover, this Bacalao recipe is perfect for those cocktail parties you might want to throw for friends and family. And you don’t even have to feel guilty about serving them something unhealthy… because cod meat has many health benefits. Even the Word Health Organization says so.

Crab meat, according to nutritionists, have a lot of health benefits to offer us humans. It is low in cholesterol, high in protein, selenium, and those wonderful omega-3 fatty acids that are very good for one’s health. And this dish has all sorts of lovely beans in it, which are high in protein, fiber, and antioxidants.  Also, crab meat is quite delicious because it has that strong rich flavor that any cook who like seafood would like to get their hands on.  You don’t believe me? Just try making this Crab Bean Cassoulet and you’ll find out just how flavorful crab meat is… because you’ll be able to smell it from miles away.

Serves: 4

1/2 lb dried red beans
1/2 lb dried white beans
2 carrots, cut in half
1 vanilla bean, split
6 cups Crab Broth
4 tsp butter, unsalted
1 onion, medium, chopped
1/4 cup molasses
2 cups tomato puree
1 tsp sea salt
1/4 tsp dry mustard
18 tsp red pepper flakes
1 Tbsp Worcestershire sauce
9 Tbsp butter, unsalted
1 cup seasoned dry bread crumbs
12 oz picked crabmeat
1/2 cup pancetta

1. Soak the beans in water overnight. Drain the beans; then cook them over slow heat with the carrots, vanilla, and Crab Broth for 1–2 hours or until almost tender. Drain the beans, saving the broth. Remove the carrots and vanilla bean.

2. In a heavy-bottomed pan, heat the butter and sauté the onion until soft. Add the molasses and tomato puree, simmer 2–3 minutes, and mix well. Add 3 cups of the reserved Crab Broth. Add salt, mustard, red pepper flakes, and Worcestershire sauce. Add the drained beans, cover, and cook on low for 1 hour.

3. In a sauté pan over low heat, melt 1 Tbsp of the butter and sauté the bread crumbs, stirring constantly for 1 minute or until lightly browned.

4. Adjust the seasoning of the bean mixture. Fold in the crabmeat and the remaining.

8 Tbsp butter. Place in small ovenproof casserole dishes and top with sautéed bread crumbs. Bake in a 375°F oven for 8–12 minutes.

Crab meat is among the most flavorful seafood in the world. I remember I could smell crab meat cooking from several meters away when my grandma used to cook it for dinner. Sadly though, I’ve only tasted a couple of bites of this flavorful meat my entire life because I’m quite allergic to them. After those two bites, I got red itchy blisters all over me. Not a very pretty sight, I tell you. Oh well, at least I was able to taste it at least once in my life. Now, I can only eat fake crab meat. Hehe. But then, if somebody would cook this delightful Crab Bean Cassoulet for me, I might just dare risk having those itchy blisters again.

Here are four French dishes which have wild mushrooms as one of the main ingredients in them and which are truly delicious.

1 French Onion and Morel Soup

This is a truly wonderful soup which is full of flavour and absolutely delicious served with a very chilled dry white wine and lots of hot crusty pain de campagne. Morels are my favorite type of wild mushroom and I do love it when I find them in the woods.

2 Stuffed Wild Mushrooms

I really love this recipe because it is so tasty with lots of garlic, parsley topping the mushrooms as they are slowly cooked in butter over a low heat. The aromas of the mushrooms as they are cooking are simply gorgeous.

3 Guinea Fowl with Wild Mushrooms

I really do like cooking guinea fowl and I love its delicate flavor so when you add wild mushrooms with plenty of garlic and flat leaved parsley with a dash of Calvados, this dish is simply scrumptious.

4 Wild Mushrooms in Madeira en Croute

I love shortcrust pastry and these parcels filled wild mushrooms which have been cooked in a good quality butter and Madeira wine with garlic and herbs are absolutely out of this world. I like to dish these parcels up at a dinner party as a starter served with a fresh green salad.

There are so many wonderful French recipes and I am always on the lookout for new ones. Do you like to experiment with new recipes and do you have your favorite ones?

This toasted cheese and ham sandwich is a firm favorite in many French cafés as well as boulangeries and patisseries all over France. If you would like to try to make a Croque Monsieur, here is how you do it.

The ingredients you will need for your cheese and ham sandwich:

2 large slices of good-quality white bread – buttered

50g Gruyère cheese finely grated

2-3 slices of smoked cooked ham

10g butter, melted

1 level dessert spoon finely grated Parmesan cheese

Salt and freshly milled black pepper

How to make your Croque Monsieur:

Butter one slice of the bread generously, on the other slice spread half of the grated Gruyère and then cover this with slices of ham. Sprinkle the remainder of the cheese on top of the ham and then press both slices of bread together. Brush some melted butter on the top half of the sandwich and sprinkle half the parmesan cheese on top, turn it over and sprinkle the rest of the parmesan cheese on the other side. Place under the grill and cook for 2 minutes. When cooked cut the sandwich in quarters and eat it whilst it is still hot and crunchy.

Another very popular lunchtime snack in France is Croque Madame which is very much the same as a Croque Monsieur only it has a fried egg and béchamel sauce spooned over the prepared sandwich. I love to have some cornichons, small gherkins with my Croque Monsieur or Madame and occasionally some pickled onions.

Have you ever tried either of these sandwiches? They are so easy to make and I know my kids love it when I make them these at the weekends.

Here are a few of my favorite traditional French potato dishes that accompany many meat recipes so well.

1 Gratin Dauphinois

If you are stuck for what to serve with a Sunday roast, gratin Dauphinoise is the solution to your problem. This rich dish is full of cream and Gruyère cheese and the great thing about it is that the earlier you make it the better is becomes, so if you make it the day before you are in for a treat the next day.

2 Les Pommes de Terre Sarladaises

This is a very traditional dish that comes from the Dordogne region of France. It is very simple to make but it is extremely tasty with garlic and parsley added to sliced potatoes that are slowly cooked in goose fat. Absolutely delicious served with steak and haricot verts.

3 Pomme de Terre aux Cepes

I love the taste of wild mushrooms and I am particularly fond of cèpes. This dish is wonderful rich with sliced potatoes, garlic, parsley and sliced cèpes all cooked to perfection in goose fat. The great thing is the potatoes are wonderfully crispy whereas the mushrooms stay wonderfully soft.

Do you have a favorite way of cooking potatoes? I really love the aromas of baked potatoes especially when they are covered in a cheese sauce and the combination of the two go so well with meat dishes, especially beef whether roasted or beautiful tender cuts like sirloin or filet.