Began cooking as a teen. Passionate about gourmet food. Love writing about it. Over 20 years of haute cuisine. Continuously exploring international cuisines.
My favorite things to cook
Steak au Poivre, Chicken Dijonnaise, Cheese Ravioli in Basil-Infused Cream Sauce, Eggplant Parmesan, Pasta Shells stuffed with Seafood and ricotta in white clam sauce. Lemon Sesame Chicken stir fry, pot stickers, Greek Moussaka, German Sauerbraten with gingersnap gravy, Red Curry Chicken, Green Curry Shrimp, Pozole Verde, Green Enchiladas, Crépes aux Boeuff Bourguignon, Caramelized Bacon and Texas Barbecue Sliders, Smoked Chicken and Sun-dried Tomato Sliders with basil-olive pesto, Spinach-Bacon-Feta-Swiss quiche, French Shallot Tatin, Roasted Garlic and Butternut Squash soup, Potage Crecy (cream of carrot and thyme); Mixed field greens with gorgonzola, raspberries, slivered almonds in fresh raspberry vinaigrette; Mixed field greens with pickled beets, cottage cheese, and kidney beans, balsamic Italian vinaigrette; Spinach Salad with bacon, hard-boiled egg and honey mustard dressing. Black Forest Chocolate Cherry Cheesecake.
My favorite family cooking traditions
When my sons call up and request Vietnamese Eggrolls, Pot Stickers, Green Enchiladas, or Poodle Legs (breaded, fried, teryaki chicken wings).
My cooking triumphs
135 person Wedding in 3 days with an extensive menu.
My cooking tragedies
A tart that had 3 very acidic cheeses Parmesan, Gruyere, and something else. My family dubbed it b_ _f pie. I'll let you fill in the blanks.