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!

Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter is a great starter for a dinner with friends. Gnocchi are scrumptious little Italian soft dumplings made with flour, eggs, potatoes, breadcrumbs, and cheese. You can actually buy frozen gnocchi from the supermarket. But you know what the experts say; it’s better if you make them from scratch. You just have to follow instructions. And if you don’t get them right the first time, you can always try again. So go ahead and try this recipe, you just might surprise yourself with your culinary skills.

Serves: 4

GNOCCHI

1 lb fresh ricotta, strained
1/3 cup grated Parmigiano-Reggiano
1 tsp kosher salt
1 egg, slightly beaten
1 cup all-purpose flour

GARNISH

Two 1½ lb Maine lobsters
1/2 cup fresh shucked peas
1 cup diced pumpkin
1 Tbsp clarified butter
2 Tbsp brown sugar
1 tsp sea salt

SAGE BUTTER

1/2 cup clarified butter
10 sage leaves
1/4 cup Giancarlo’s Brodo
1/4 cup extra-virgin olive oil

ASSEMBLY

To taste, salt
To taste, freshly ground black pepper
2 Tbsp butter, unsalted, diced
As needed, Vanilla Oil
8 Fried Sage Leaves

GNOCCHI

1. Place the ricotta, Parmigiano-Reggiano, salt, egg, and flour in a bowl and mix by hand slowly until all items are incorporated. Do not over mix.

2. Roll a piece of the dough into a cylinder about 1/2 in. Cut the cylinder into small pieces and roll each in your hand to the desired shape. Place on a pan lined with paper; freeze. Move frozen gnocchi to zippered plastic bags and keep frozen until ready to cook.

GARNISH

1. Cook the lobsters in boiling water for 4 minutes, then shock them in ice water.

2. Remove the meat from the lobsters. Slice the tail into slices, cut the knuckle and claw meat into medium-size pieces, and reserve.

3. Blanch peas in boiling salted water and then shock in ice water to stop cooking. Reserve.

4. In a bowl, toss the diced pumpkin with the butter, brown sugar, and salt. Place the pumpkin in a roasting pan and cook in a 350°F oven, turning occasionally, until tender, 5–7 minutes.

SAGE BUTTER

1. In a pan, heat the butter. Add the sage, simmer 1 minute, and add the brodo and olive oil. Bring to a light boil, mix with a blender stick, and season to taste.

ASSEMBLY

1. Bring a pot of salted water to boil and add the gnocchi. When all gnocchi rise to the top, carefully remove them to a bowl with a spider or slotted spoon and toss gently with 2–3 Tbsp of the sage butter.

2. In a sauté pan, heat 1 Tbsp of the butter and sauté the lobster lightly until just cooked. Add the pumpkin and cook 30 more seconds. Add the peas and the remaining 1 Tbsp butter. Remove from the heat; toss. In a bowl, gently add the garnish to the pasta with some more of the sage butter; season with salt and pepper. Place in 4 bowls or 4 roasted pumpkins, lace with more sauce if desired, and top with the Vanilla Oil and 2 Fried Sage Leaves.

Gnocchi are a good source of calcium, especially since this recipe also comes with a good helping of butter. And you get protein and good Omega 3 fatty acids from lobster, and loads of vitamin K, manganese, and vitamin C from peas. A yummy dish full of awesome health benefits. Don’t you think? Moreover, it’s just so visually aesthetic, your guests will definitely be admiring  this Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter the minute you come out of the kitchen with it. Trust me, food tastes even more delicious if it make a good first impression, especially if its on the eyes.

The start of spring is a great time to showcase the sweet tenderness of asparagus. This tasting highlights spears simply cooked at a slow temperature, a creamy soup, and some crisp tempura.

Moreover, these delicious asparagus is rich in vitamin K, which aids in the strengthening of bones, blood clotting and could help prevent certain cancers. And health experts say that it also has anti-inflammatory and antioxidant properties, both of which are very good for us.  So try this Trilogy of Summer Asparagus—Asparagus Tempura, Eight-Hour Asparagus Spears, Asparagus Cappuccinowith Truffle Foam and Fennel Croutons today, and experience how something so healthy can also be equally scrumptious.

Serves: 4

EIGHT-HOUR ASPARAGUS

24 medium to large asparagus spears, woody ends removed and trimmed
1 small shallot, very thinly sliced
3 Tbsp extra-virgin olive oil
6–8 Tbsp butter, unsalted, cold and diced
To taste, kosher salt
To taste, cracked black pepper
1 cup Giancarlo’s Brodo

ASPARAGUS CAPPUCCINO

3 Tbsp butter, unsalted
2 Tbsp olive oil
2 garlic cloves, thinly sliced
1 yellow onion, diced small
1 cup peeled, small-diced Yukon Gold potatoes
5 cups high-quality vegetable broth
3 cups heavy cream
2 Tbsp chopped fresh tarragon
1/2 lb asparagus, woody ends removed, trimmed, and
cut into 1-in. pieces
1 cup English green peas, frozen or fresh
1/2 cup high-quality butter, unsalted, ice cold and diced
To taste, sea salt

TRUFFLE FOAM

1 cup heavy cream
1/2 Tbsp gelatin powder
1 Tbsp truffle oil
To taste, salt
To taste, freshly ground black pepper

ASSEMBLY

16 asparagus spears, trimmed
As needed, Tempura Batter
As needed, truffle
As needed, Tomato Syrup

EIGHT-HOUR ASPARAGUS

1. Preheat the oven to 140°F.

2. Lay the asparagus in a single straight layer across a sheet of baking paper placed on a baking pan. Distribute the shallot, olive oil, butter, salt, and pepper over the asparagus.

3. Fold the paper at all ends to close the package; turn it seam side down. Pour the broth over the package. Bake for 8 hours.Check the pan occasionally; if it dries out, add more broth.Alternatively, simply blanch the asparagus spears and sauté them in butter, if you prefer.

ASPARAGUS CAPPUCCINO

1. Melt the butter and oil in a heavy stainless steel saucepan over low heat. Add the garlic and onion; cook until translucent.

2. Add the potatoes, broth, cream, and tarragon; bring to a full boil. Add the asparagus and simmer until tender, 15–20 minutes. Add the peas, simmer for about 2 minutes, remove from the heat, and cool slightly.

3. Carefully blend the soup in a high-speed blender, then strain it twice through a chinois.

4. Return the soup to the stove, bring to a low simmer, whisk in the butter, and add salt to taste.

TRUFFLE FOAM

1. Add the gelatin to the cream. Whisk well and let sit for 10 minutes.

2. Place the gelatin cream in a copper or stainless-steel saucepan; add the truffle oil. Bring to a simmer for 2 minutes and season with salt and pepper.

3. Place the mixture in a whipped cream canister or foam gun with one cartridge, shake well, and top each serving of soup with foam.

ASSEMBLY

1. Blanch asparagus spears and fry them tempura-style. Place them on plates with the eight-hour spears. Divide the cappuccino among espresso cups. Shake the foam canister and top each cup of soup with foam. Shave a little truffle over each cup.

2. Garnish the plate with Tomato Syrup and truffle foam.

As with most French dishes, presentation is an important part of the whole enchilada. So be careful to follow instructions, especially if you know you’re not someone who’s artistically inclined. Just do that and preparing this Trilogy of Summer Asparagus—Asparagus Tempura, Eight-Hour Asparagus Spears, Asparagus Cappuccinowith Truffle Foam and Fennel Croutons would be a zilch.  That way, you’ll be able to impress your friends visually as well as gastronomically. In addition to that, asparagus goes particularly well with steaks. But if you’re staying away from red meat, this would also go well with some grilled tuna with barbecue sauce, in my opinion… and maybe a bottle of Chablis.

With all the new varieties and sizes of tomato, a tomato tasting plate is a wonderful and flavorful concept that will please your customers. It is also a great vegetarian item. Tomatoes are packed with vitamin C and is also a source of vitamin A. More importantly, it is rich in lycopene. And lycopene is an antioxidant that could rid your body of toxins and prevent cancer. So this A Tasting of Tomatoes— Tomato Water, Olive Oil Poached Tomatoes, Tomato Syrup, Tomato Pulp, and Tomato Mousse with Basil Reduction and Balsamic dish could very well be a crowd-pleaser.

Serves: 6

TOMATO WATER

8 very ripe large tomatoes, chopped
1–2 tsp kosher salt
As needed, extra-virgin olive oil

TOMATO MOUSSE

5 large, ripe tomatoes, cut into thirds
1 tsp kosher salt
2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/4 tsp minced mint
1/2 tsp minced basil
2 tsp sugar
2¼ oz gelatin powder
1/2 cup tomato juice
1 cup heavy cream
As needed, extra-virgin olive oil

PETITE OLIVE OIL TOMATOES

12 small red cherry tomatoes, peeled
6 small yellow cherry tomatoes, peeled
1 cup extra-virgin olive oil
8 large basil leaves

TOMATO PULP

4 large vine-ripe tomatoes or heirloom tomatoes
To taste, sea salt
6 Tbsp extra-virgin olive oil
To taste, freshly ground black pepper
1 tsp minced parsley

ASSEMBLY

As needed, Tomato Syrup
As needed, extra-virgin olive oil
As needed, balsamic vinegar
As needed, Basil Reduction
6 Crostini, 1 in. by 3 in.

TOMATO WATER

1. Chop the tomatoes in a food processor. Strain for 24 hours in cheesecloth with a pan set underneath to catch the tomato water, or press with a weight in a colander set over a pan.

2. Combine the strained tomato water and salt, whisk briskly, and set aside.

3. Serve in a glass with a few drops of olive oil.

TOMATO MOUSSE

1. Chop the tomatoes in a food processor.Strain them for 24 hours in cheesecloth with a pan underneath to catch the tomato water.

2. Combine the tomato water, salt, Worcestershire sauce, pepper, chervil, basil, and sugar. Whisk briskly and set aside.

3. Sprinkle the gelatin over the tomato juice; let stand 5 minutes to bloom. Set over a hot water bath to dissolve gelatin; this will occur at about 90°F. Add the gelatin mixture to the tomato water mixture and mix well. Keep stirring and chill until it reaches 60°F.

4. Place the cream in a mixing bowl and beat until stiff. Fold the whipped cream into the tomato mixture.

5. Lightly oil a small square pan with olive oil and pour in the tomato mixture. Set until firm in a refrigerator 1–2 hours, unmold, and cut into desired shapes.

For layers, repeat the recipe with yellow tomatoes and yellow tomato juice. Let 1 layer of red tomato mousse set. Top with a layer of yellow tomato mousse and let set. Finish with a second layer of red tomato mousse.

TOMATO PULP

1. Cut out the center pulp of fresh ripe garden tomatoes with a 1/2 -in. by 2-in. cutter; toss with sea salt, olive oil, parsley and pepper

ASSEMBLY

1. On long plates, set portions of the tomato mousse and drizzle Tomato Syrup, Basil Reduction, and balsamic vinegar around the mousse.

2. Place the crostini with 3 olive oil tomatoes, 2 red and 1 yellow; drizzle with some extra virgin olive oil. Place center pulp of tomato next to the olive oil tomatoes. Garnish with basil.

3. On the last spot, place a shot glass of the tomato water, and top the glass with a crostini.

A Tasting of Tomatoes— Tomato Water, Olive Oil Poached Tomatoes, Tomato Syrup, Tomato Pulp, and Tomato Mousse with Basil Reduction and Balsamic sounds like the perfect appetizer for those dinner parties you might wanna throw, doesn’t it? Moreover, this dish is aesthetically good both to the eyes and to your taste buds. And don’t forget, tomatoes are very good for your health, too.  So prepare this for your friends, and find out for yourself that an appetizer can be beautiful, healthy, and great to the palate, all at the same time.!

Salmon is absolutely one of my favorite meats. Well, since I only eat few meats, I guess that statement does not have that much weight. Still, I love salmon. I love it not just because it tastes yummy but also because it is full of healthy good stuff. Not only is salmon packed with the much lauded omega 3 fatty acids, it is also loaded with vitamin D, tryptophan, protein, and selenium. And since this dish has three ways of cooking this lovely meat, it’s like a triple treat! So check out the Trio of Salmon: A Tasting of Salmon Roasted, Poached and Grilled with Spinach and Potatoes Parisienne recipe below and treat yourself to this amazing “wonder meat”.

Serves: 4

ROASTED SALMON

Four 3-oz salmon mignons, skin removed
4 Tbsp extra-virgin olive oil
1 Tbsp finely minced fresh Italian parsley
To taste, sea salt
To taste, freshly ground black pepper

POACHED SALMON

Juice of 2 limes
Four 3-oz salmon mignons, skin removed
1 tsp Spice de Cosette
To taste, coarse kosher salt
To taste, coarsely ground black pepper
1 cup pinot noir
1 cup fish broth
1/4 cup diced fennel
1/4 2–3 Tbsp butter, unsalted, ice cold

GRILLED SALMON

1/2 cup walnut oil
1/4 cup lime juice
1/4 cup red vermouth
2 Tbsp minced shallot
1 Tbsp lemon honey
1 tsp dill
1/2 tsp soy sauce
To taste, freshly ground black pepper
Four 3-oz salmon mignons

ASSEMBLY

4 oz sautéed spinach or other vegetable
36 small potatoes parisienne
As needed, lime juice
As needed, extra-virgin olive oil
As needed, Mustard Cream

ROASTED SALMON

1. Brush the salmon mignons with the olive oil, parsley, then season with salt and pepper.

2. Place the filets skin side down on a lightly oiled roasting rack.

3. Roast in a 365°F oven for 2–3 minutes,until the salmon is just pink in the middle.

POACHED SALMON

1. Squeeze the lime juice over the top of the salmon. Sprinkle with the spice, salt, and pepper.

2. In a stainless-steel pan large enough to hold the liquid while covering the salmon, place the wine, broth, fennel, and celery; bring to a simmer. Reduce the heat to low; check temperature for about 160°F.

3. Add the salmon and poach until cooked through, 5–7 minutes. Remove the salmon from the liquid and reserve.

4. Strain the liquid and return to a clean stainless-steel saucepan. Boil the liquid until reduced to about 1/3 cup. Remove pan from heat. Whisk in the butter. Strain the sauce and season with salt and pepper to taste. Pour the sauce over the salmon just before serving.

GRILLED SALMON

1. In a small bowl, whisk together the oil, lime juice, vermouth, shallot, honey, dill, soy sauce, and pepper. Toss the salmon in the marinade. Cover the dish or Cryovac the salmon and marinade. Let sit at room temperature for 2 hours.

2. Drain the salmon well and pat dry. Reserve the marinade.

3. Oil a grill rack. Grill the salmon 2–3 minutes on each side, brushing often with marinade.

ASSEMBLY

1. Divide 1 oz fresh sautéed spinach or your favorite vegetable into 3 portions and place on plate. Place 1 serving of each type of cooked salmon on the spinach. Add small roasted potatoes or a scoop of Potatoes Parisienne .

2. Spoon mustard cream over the roasted salmon. Spoon sauce over the poached salmon. Spoon lime juice and extra-virgin olive oil over the grilled salmon.

This Trio of Salmon: A Tasting of Salmon Roasted, Poached and Grilled with Spinach and Potatoes Parisienne recipe is a bit of a hassle since you have to prepare the salmon in three different ways and then spend some time assembling it, too. However, it is all worth it. The deliciously creamy texture of this beautiful meat would surely make up for all the work you have to put into it. And it also has beautiful and equally healthy veggies in it, so you’re all set for healthville, if that’s what you want. Just be sure to follow the instructions and resist the urge to experiment if you’re not an expert chef. If you do that, you’ll be all right.

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.

Below is a list of herb mixtures that no kitchen in a French home would be without:

1 Herbes de Provence

This aromatic mixture of herbs is wonderful used on grilled foods, but there are three types which traditionally go with different French dishes.

Herbes de Provence – Barbeques & seasonings

Thyme, rosemary, basil, sarriette (savoury), oregano, marjoram, serpolet (wild thyme), sage, lavender and hyssop

Herbes de Provence – Poisson (fish)

Fennel, parsley, bay, tarragon, rosemary, thyme, coriander and aneth (dill)

Herbes de Provence – Pizza et Tomates (Pizzas & tomatoes)

Oregano and marjoram

2 Le Bouquet Garnis

Thyme, bay and parsley

3 Les Fines Herbes

Parsley, chives, tarragon and chervil

4 La Persillade

Garlic & parsley

For every French recipe and dish, the use of the correct herbs is vitally important and it goes without saying that the correct amount of herbs used or infused into a dish is just as crucial to the outcome of the taste.

As a child I would collect the fresh herbs for my mother and she would clean these carefully, never with water though, and then dry them in our pantry for weeks on end before she made up her ‘melanges’ (mixtures) of herbs ready to be placed in their own jars. Of course, it was such a lovely time because our kitchen and terrace were full of the strong aromas as this process was carried out. There is nothing more pleasant than the aroma of fresh herbs on a warm sunny day and I must say that it did give everyone a healthy appetite because we all looked forward to the wonderful dishes that were about to be prepared for our evening meal.

Pasta is among the most popular food in the world today. And spaghetti must be among the most popular and most versatile pasta around. In fact, many people find spaghetti synonymous with all things pasta. Then, you put some deliciously fragrant mushrooms and some yummy Italian cold meat, and you have one wonderfully beautiful dish. Also, pasta dishes are quite easy to prepare and Spaghetti with Chestnut Sauce, Truffle Cream, Prosciutto, and Cèpes is no exception. Just follow the recipe below and find out how you can impress friends with this lovely pasta dish.

Serves: 4

1 thyme sprig, small
4 parsley sprigs
1 bay leaf
4 Tbsp butter, unsalted
1 onion, finely chopped
3/8 cup sherry
2 Tbsp all-purpose flour
1½ cups Chicken Brodo 8 oz chestnuts, peeled
To taste, kosher salt
To taste, cracked black pepper
3 cups heavy cream
1 tsp truffle oil
1 lb dried spaghetti
As needed, olive oil
8 oz cèpes
8 oz prosciutto, diced small
1 Tbsp truffle slices

1. Using butcher’s twine, tie together the thyme, parsley, and bay leaf; reserve.

2. In a skillet, melt three-quarters of the butter over medium heat. Add the onion and sauté for 5 minutes. Add the carrot and sauté for 5 minutes more, stirring occasionally.

3. Carefully pour in the sherry and simmer over high heat for 5 minutes. Stir in the flour and mix well.

4. Add the chicken broth and tied herbs. Stir until the flour is incorporated and the mixture is free of lumps. Bring to a simmer and simmer for 20 minutes.

5. Coarsely chop the chestnuts and add them to the pan. Simmer for an additional 10 minutes. Remove the tied herbs and discard.

6. Puree the sauce with a blending stick and strain through a fine sieve. Season to taste with kosher salt and pepper. Reserve for service.

7. In a small saucepan, combine the heavy cream and truffle oil. Place over medium heat and reduce by half. Season with kosher salt and pepper. Reserve for service.

8. Bring 1 gal heavily salt water to a rapid boil. Add the spaghetti and stir so the pasta does not stick together. Continue to cook, stirring occasionally, until the pasta is al dente. Drain the pasta and toss with 1 Tbsp olive oil. Reserve for service.

9. At time of service, heat 1 Tbsp olive oil in a skillet. Add the cèpes and sauté until golden brown and tender. Add the prosciutto and cook for 1 minute more. Add the chestnut sauce and bring to a simmer.

10. In a separate saucepan, bring the truffle cream to a simmer and add truffle slices.

11. Add the cooked pasta to the chestnut sauce. Toss lightly to coat the pasta evenly.

12. Divide the pasta evenly among 4 heated pasta bowls. Drizzle the truffle cream over the pasta and serve immediately.

Once, I asked a chef, “How is it that most pasta dishes are so unbelievably delicious?”  He said the secret to great pasta is the sauce. If you make a great sauce, then you have a great pasta dish. He also said that since most sauces are quite easy to make, you rarely go wrong when preparing them. That is so true. Most pasta sauces are quite easy to make. And they’re quite easy to embellish, too, if you’re brave enough to experiment. However, if you are preparing it for other people and you’re not so confident with your cooking skills, it always pays to follow the instructions. So open up a bottle of table red or Chardonnay, serve it with Spaghetti with Chestnut Sauce, Truffle Cream, Prosciutto, and Cèpes, and have a very satisfying evening. Bon appétit!

Coffee is among the most debated stuff in the world today. Is it good or bad?  Some say it’s good for you because it has antioxidants. And who doesn’t yet know antioxidants are very good for you? But there are also others who say that coffee is a stimulant and therefore could not be good at all–especially if you end up liking it too much. No matter which of these is true, one thing I’m pretty sure about coffee is that it tastes and smells really good. So putting it in some prime cut of beef may sound a bit experimental but it doesn’t really sound awful. In fact, if you ask me, the notion sounds downright drool-worthy. Right? So what do you say to trying something new such as Fillet of Beef Roasted in Coffee Beans with a Velvet Chile Sauce, and finding out for yourself if coffee beans are really bad for you… or not.

Serves: 4

2 Tbsp olive oil
1 Tbsp pureed roasted garlic
1/2 cup diced onion
3 oz ancho chiles, chopped
1 oz tomato paste
1/2 cup strong coffee
1/2 cup roasted red peppers
1/2 cup Chicken Brodo
1 Tbsp chili powder
2 Tbsp high-quality cocoa powder
1 cup Veal Demi-Glace
2 Tbsp butter, unsalted, cold and diced
To taste, salt
To taste, freshly ground black pepper
4 Tbsp grapeseed oil
2 Tbsp butter, unsalted
Four 5-oz center-cut filet mignon steaks
1 cup ground high-quality coffee

1. Heat the olive oil in a heavy-bottomed sauté pan and sauté the garlic, onions, and chiles. Add the tomato paste and cook for 1–2 minutes. Add the coffee, deglaze, and simmer 2–3 minutes.

2. Add the red peppers, broth, chili powder, and cocoa powder, and simmer for 25
minutes.

3. Place the mixture in a blender or food processor and blend until smooth.

4. Fold in 1 cup hot Veal Demi-Glace. Stir in the butter. Adjust seasonings and consistency, if needed.

5. In a stainless-steel heavy bottomed sauté pan, heat the grapeseed oil and butter. Coat the steaks well with the ground coffee. Sauté the steaks over medium heat until a light brown crust forms, 2–3 minutes per side. Do not over brown, as the coffee will become bitter.

6. Place the browned meat on a rack in a 350°F oven and roast to desired doneness.

7. Let the meat rest 1–2 minutes, plate, and coat with chili sauce.

Chef’s Note:

For safety, be careful not to overfill the blender with hot food, and be sure to build up blending speed slowly.

Serve this dish with rice and beans for a real treat.

“Coffee beans” is not an ingredient you often find in meat recipes. However, with its rich aroma and flavor, it shouldn’t really surprise us that it would be a nice touch to any recipe. And I know a lot of people love coffee. After all, we have all seen Starbucks making their entire fortune on it. So if you serve Fillet of Beef Roasted in Coffee Beans with a Velvet Chile Sauce at a dinner party, you’d have more than a 50% chance of delightfully surprising your guests with it, especially if you also add a nice bottle of Bordeaux on the menu. Sounds mouthwatering, right? Bon appétit!