FRENCH TRUFFLE SALAD
Petite Salade De Truffes Gourmande

Serves 2

80g/2.5oz fresh truffles
1 tablespoon sherry vinegar
3 tablespoons olive oil
dash of lemon juice
salt and freshly ground black pepper
200g/7oz lamb's lettuce

Slice the truffle or truffles in very thin rounds. Make a vinaigrette with the sherry vinegar and olive oil. Add a dash of lemon juice ( Read more... )

Chermoula, or Charmoula, is a marinade used in Moroccan, Algerian and Tunisian cooking. It's most often used to flavor fish, but works well with meats and vegetables too. It's made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh cilantro, ground chili peppers, black pepper, or saffron, depending on ( Read more... )

SPANISH TAPAS: 
AVOCADOS WITH CARPACCIO OF CECINA
4 servings

7ozs cecina from León {since air cured beef is unavailable in USA, substitute thinly sliced jamón serrano}
4 avocados
1/2 cup olive oil
Freshly-ground black pepper
Lemon juice
Salt flakes
Chives
Coriander
Oil for drizzling

Slice cecina very thinly by machine, or use vacuum-packed jamón serrano { ( Read more... )

GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE
Serves 2

1 cup fine breadcrumbs
1/4 teaspoon black pepper
1/2 lb fresh chevre cheese, a type that will retain its shape when sliced, well chilled, sliced into 1/2 inch rounds
1/2 cup olive oil
3 tablespoons raspberry vinegar
1/4 teaspoons vanilla extract
2 teaspoons fresh thyme, minced
4-1/4 cups organic ( Read more... )

CHICKEN SAUTEED WITH YOUNG GARLIC
Poulet Saute A L'Ail Nouveau

Serves 4

1 free-range chicken, about 1.8kg/4lbs
2 heads new, young garlic
300ml/1/2 pint goose fat
1 onion
5 ripe plum tomatoes
30g/1oz/2 tablespoons unsalted butter
1 wineglass white wine
500ml/16floz/2 cups chicken stock
2 sprigs thyme
salt and freshly ground black pepper

TO PREPARE THE GARLIC: ( Read more... )

On the benefits of tuna: An excellent source of high quality protein, tuna is rich in a variety of important nutrients including minerals such as selenium, magnesium, and potassium; the B vitamins niacin, B1 and B6; and perhaps most important, the beneficial omega-3 essential fatty acids. These essential fatty acids are vital for human health but ( Read more... )

What is the difference between Creole and Cajun cooking? 
Most Louisiana chroniclers claim the answer is simple. Many Creoles were rich planters and their kitchens aspired to grande cuisine. Their recipes came from France or Spain as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole ( Read more... )