Fish Sauce Beurre Blanc

Fish Sauce Beurre Blanc is very easy to make, and it is deli­cious! The “sauce beurre blanc” is a del­i­cate com­bi­na­tion of fla­vors. But­ter and cream per­fect­ly bal­ance off the shal­lot, lemon, and white wine. The sauce goes extreme­ly well with white fish such as tilapia and cod. And it only takes 5 min­utes to make! […]

My Bouillabaisse with US ingredients

Bouil­l­abaisse is a very pop­u­lar provençal fish stew from the port city of Mar­seille. I real­ly want­ed to make one in the US, but being so far away from the Mediter­ranean, I could not find the Mediter­ranean fish tra­di­tion­al­ly used in Bouil­l­abaisse, so I had to be cre­ative. I came up with my own recipe, […]

Scallops à l’Armoricaine

Scal­lops à l’Ar­mor­i­caine take their name from the Armor­i­caine sauce, a toma­­to-white wine sauce, used for the dish. Scal­lops are typ­i­cal­ly eat­en over the hol­i­days in France, for Christ­mas or New Year’s. The Armor­i­caire sauce goes par­tic­u­lar­ly well with scal­lops, which makes this a per­fect­ly deli­cious dish for the hol­i­days. Ingre­di­ents If you can’t find […]

Chicken à la Provençale

I love chick­en à la provençale (in the man­ner of Provence) with toma­toes, gar­lic and olives. It is a healthy and light way to cook chick­en. It also makes for a very moist chick­en, which is great because chick­en has a ten­den­cy to get dry. I have a won­der­ful fam­i­ly recipe that is very easy […]