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Good afternoon, Of course, besides Valencian Paellas or Risotto Milanese, what other dishes do you use Saffron for ? Thank you in advance ..

I had been advised by a dear executive Pastry Chef friend to polish my stainless Steel Antique Credenza with Organic Extra Virgin Olive Oil. I was quite surprised when he had told me this. However, I went ahead to do so .. Then wiped it with paper towelling and buffed it with a Micro...

@ Larry, Stuffed peppers date back centuries in: India, Egypt, Greece, The Basque Country, The Baltic Countries, and on the North American side of the Atlantic: Mexico, Guatemala, & The USA. It is a fusión of Greek American, Turkish Ameican and can be converted or renovated into Italian...

THE RUSSIAN OLIVIER SALAD .. Russian Chef Viacheslav Gonchar, in Barcelona, had given me this recipe this past Friday, which was originally created in Russia, by French Belgian Chef Luicen Olivier in the 1860s. "There are uncountable versions of this festive Russian Salad, and the...

While I was writing the latter post, of Red Tuna Tartare with Avocado Crème Fraîche, I had minor problems posting the final recipe. It did not want to post the thread. Of course, I did not wish to re-write the post ! I am uncertain if this was my computer lap top or the D.C. connection...

This lovely recipe is simply heavenly on an Urban terrace, coupled with a sparkling white wine, Champagne or Rosé. Quite lovely as well as an appetiser for Brunch at the weekend. RED TUNA & MANGO TARTARE WITH MOUSSE OF AVOCADO & CRÈME FRAÎCHE .. INGREDIENTS FOR 4 PEOPLE: 1 pound Sushi...

RUSSIAN ( SPANISH ) POTATO TUNA SALAD (ENSALADILLA RUSA ) Belgian Chef, Lucien Olivier, had created this salad which was documented in a book called: El Libro de La Casa ( The Woman´s Guide to Keeping House) at the end of the Spanish Civil War, 1939. HERE IS THE RECIPE WITH MY...

ANDALUSIAN GAZPACHO .. The wife of Emperor Napolean III, Eugenia De Montijo, was merited and documented for bringing the Andalusian Gazpacho to France in the mid 1700s. In 1747, Gastronomic Historian, Juan de La Mata, documented that tomatoes had not yet, become fashionable in Spanish...

According, to Epicurious, some people prefer to use a blender or a Food Processor to prepare their Pesto. Like Ligurians, I use a giant size wooden Mortar and Pestle and take a ladle of cooking water and drizzle it into the Pesto, before adding the Pasta. Epicurean Recipe for 6 people and...

The 5 Mother Sauces of Catalan Cuisine .. 1st: PICADA: This is prepared with, pinenuts, almonds, hazelnuts, day old bread crumbs, fresh parsley and garlic. 2nd: SOFRITO: This is the base of all Paellas, and stews and it made with: Tomato, onion, garlic, Evoo, Green Italian...

TARRAGONA ROMESÇU WITH FISH .. Tarragona, is located 1 hour south of Barcelona, on the Mediterranean Sea, in Spain. This is the birthplace of the Catalan Salsa / Dip, and also a base for many of its stews and rices. Romesçu dates back to the year 1324, and was documented in in the medieval...

GOURMET MAGAZINE was published between 1941 - 2009 and during my university days, I had subscribed to it and had saved all the editions in storage for my 2 sons. NOTE: There are 2 recipes here, 1 from Gourmet Magazine and 1 which I have adopted from travelling through Provençe. Here is...

Fideuà, simply denotes, small "fideo" noodles. In the 1930´s, two Private Ship Chefs, Gabriel Rodriguez Pastoro and Juan Bautista Pascual created this dish aboard the ship The Santa Isabel. It is bascially a cousin of both the Paella Marinara ( shellfish and fish paella ) and the Marseille...

Hello Everyone.