Chicken Soufflé – Whole grain flour,
chicken, and herbs are baked into a delicious soufflé. The final product is
garnished with a béchamel crème sauce with a flavor of your choosing: Mushroom,
onion, garlic or a combination of all three.
Seared Chicken with Mushroom Béchamel Sauce
– Chicken breasts are seared and then covered with a mushroom béchamel cream
sauce that is flavored with thyme and savory. This dish pairs excellent with
steamed jasmine rice.
Seared Cod or Shrimp with Wine Velouté Sauce – The cod (or shrimp) is seared with herbs, butter, olive oil and a touch of lemon juice. It is then covered with the wine velouté sauce.
Steak au Poivre – Fresh cracked pepper is pressed into fillet mignon steaks which are then seared in olive oil and butter. Cognac is added and then lit on fire, when the flame dies down it is used as a base to make a cream sauce which is served with the steaks. This can be served with savory green beans and a salad of mixed greens with tomatoes, feta cheese, dried cranberries and pecans to tie it together.
Tomato Soup – There are actually two different equally delicious methods to choose from:
Pan-Seared Artichoke – Seared artichokes with a sweet and savory balsamic glaze.
French Bread – Soft warm whole grain French bread to help scoop up your sauces or to simply have with butter. The very smell of it wafting through your house will tantalize the senses.
French Onion Soup – Onions are caramelized to a sweet and delicate consistency, which are then mixed with a savory beef broth and cognac. Finally it is topped with toasted French bread and gruyere cheese and baked to perfection.
Coquilles St-Jacques – Scallops are poached in a white wine, served in a shell with a bed of mushroom purée.