Hi! I’m Tim and I love creating dishes that inspire and have a cultural significance. But most of all I enjoy sharing my culinary experiences. Read More »
Fusion Cooking and Culinary Arts Guide
Bearnaise is a sauce that is versatile enough to accompany beef, fish, chicken, eggs, lamb and so much more! It is one of the smaller sauces derived from Hollandaise. Hollandaise is the sauce that’s famous on Eggs Benedict. I especially like Bearnaise on beef filets. The richness of the butter […]
Veloute is one of the 5 main, or mother sauces that is so versatile that I often make enough to last through the week. By itself, it is just an OK something, something to put on top of your meat in a pinch. But, the magic in this sauce is […]
This recipe is a favorite in my house. It calls for red potatoes with the skin on to give it an eye-pleasing, festive color combination of red, green and white.