I know what you’re thinking when you see carrot puree, but this is not your bland, unseasoned carrots in a jar! The gorgeous color and sweet, buttery flavor sings as a complimentary veggie to many dishes. The natural sweetness of the carrots helps balance the richness of meats and seafood like scallops, sea bass or […]
Pea puree plated in a splash pattern is meant to add color and a tasting accent to an app or entree like seared scallops, meat, fish or fowl.
Mulligatawny Soup is a spicy, aromatic example of Indian cookery that will make your mouth water and send your appetite into overdrive!
Sticky toffee pudding is richly laden with dates, butter and brown sugar, drowned in toffee syrup and crowned with dulce de leche ice cream!
Look no further than parsnips puree for a delicious substitute for potatoes. They’re much healthier – until we add all the butter and cream!
Baba Ghanoush is well documented as Zorba the Greek’s favorite snack and one taste will convince you the same.
More soup for you is dedicated to soup lovers around the world, because this humble meal belongs on stage alongside the finest cuisine.
Pesto linguine is another way we can enjoy pasta without red sauce and a great alternative because it has a unique herbaceous flavor.
Saffron crawfish bisque is a delight rarely found – even in New Orleans. It has more depth of flavor than other shellfish bisques. Delicious!
Crawfish stock is essential for creating delicious soups and especially my crawfish bisque. Save those shells and parts for delicious stock!
A crawfish boil signals party time to everyone involved. Order extra to furnish tail meat and stock for other Cajun and Creole delicacies.
With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!