The Chef, July 7th, 2008

Peppered Roast Beef with Horseradish Sauce

Temperature has dropped to 7 degrees C (but it feels like 5). Time for roast beef with attitude. A combination of a beef roast encrusted with black pepper, served with an eschalot and garlic braise, and a wonderful horseradish sauce.

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The Chef, June 22nd, 2008

Beans, Bacon and Eggs

Earlier this morning I was reading the political pages on the New York Times with an eye on the latest in the 2008 Presidential Race. John McCain is up in Canada preaching the benefits of NAFTA while Barack Obama is busy down on the mainland deftly executing some preemptive political maneuvers on the FISA “compromise” while simultaneously preparing a nation advertising campaign of epic proportions. And then I checked the NYT article “Sunday’s Breakfast Menu, June 22” and I’m looking at a picture of a plate of ham and eggs and that got me thinking about breakfast.

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The Chef, June 12th, 2008

Pasta with Baby Broccoli and a Ricotta, Spinach Sauce

This dish is a family favorite – a combination of pasta with a ricotta, spinach and pecorino stir-through sauce, served with steamed baby broccoli tips dressed with butter, garlic and olive oil, accompanied with freshly grated parmesan cheese.

Preparation and cooking time: 15 minutes.

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