March 8th, 2007
Pasta, Italian, vegetarian | 4996 Comments »

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4 tbsp olive oil
1/2 white onion
4 garlic cloves
7 medium tomatoes
1/2 cup white wine
1 bunch basil
1/2 bunch parsley
1/2 - 1 lb. tortellini
Add 4 tablespoons extra virgin olive oil to a large pan. Add 1/2 white onion, diced, and 4 chopped garlic cloves to hot oil. Add salt and pepper. Chop 7 […]
March 8th, 2007
Rice, Italian, Seafood | 4915 Comments »

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Bring 8 cups of chicken broth to a boil, set aside. In large pan, add 2 tablespoons extra virgin olive oil, add 1 diced white onion, cook about 3 minutes, or until transluscent. Add 2 cups rice (preferably Carnaroli or Arborio) and saute while mixing with other ingredients. Add 1 […]
February 1st, 2007
Chicken, French | 5498 Comments »

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Meaning “Baker’s Oven Chicken” these ingredients used to be placed in a pot and brought to the local baker for a long cook session. Evidently a traditional Alsacian dish with French, German and Swiss influences. Delicious!
January 17th, 2007
Beef, Pasta | 6382 Comments »

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This is a good dish with a really down to earth approach. I might use less cognac though. Good job on all the camera angles and cooking at the same time.