Seabass and Shiitake in Puff Pastry Shells

June 3, 2011

Seabass and Shiitake in Puff Pastry shells with a white wine & fish stock reduction sauce One of the most soothing things to do in the kitchen at 2gourmaniacs is to make puff pastry dough. Well, at least for me, that is. The other GM? Forget about it. We have a cheffing event coming up […]

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Curried Eggs in Prosciutto Casserole

May 25, 2011

Curried Eggs with Asparagus, Leeks, Cheese & Herbs baked in Prosciutto lined mini casseroles This is a small, simple and satisfying dish packed with a whole bunch of ingredients, spices and herbs. I usually make it for breakfast or brunch, but it’s great for lunch or as a dinner appetizer. Just looking above at yesterday’s […]

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Caesar Salad: Robert’s Classic Version

May 24, 2011

I’ve been making Caesar salad for years and years. Early on in my Caesar salad career, I had heard that this salad originated in California, and that it had nothing to do with the Romans, Julius Caesar or Italy. In fact, I once made a Caesar salad for a bunch of Italians on the Riviera […]

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Blowfish with Caper Tartar Sauce

May 22, 2011

We’re not talking about the notorious Japanese Fugu here, although blowfish is part of the Tetraodontidae family of fish, which includes many species, and notably the poisonus pufferfish, or Fugu. These closely related species are similar to the porcupinefish, with external spines that are visible when the fish puffs up, hence the name blowfish. Having […]

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White Pizza with Potatoes & Leeks

May 19, 2011

What’s better than white pizza or potato pizza? A pizza that is a combination of both, of course, plus some leeks as an extra added bonus. Ricotta, mozzarella, and parmigiano are a fine, traditional base for white pizza, but why not add more “white” ingredients like potatoes and leeks, even some white pepper? Why not get […]

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Black Sea Bass & Vegetables en Papillote

May 16, 2011

Black Sea Bass en Papillote (“al cartoccio” in Italian) After an animated discussion about the best possible seasonings, ingredients, and method to use for a seafood and vegetables dinner entrée in parchment paper, the 2 gourmaniacs retreated to opposite corners of the kitchen to make their own individual versions of “Black Sea Bass en Papillote”. Cooking en […]

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Gettin’ Bad on Your Bass

May 16, 2011

Last week,  the other Gourmaniac and I were doing a walk through rehearsal for one of our upcoming TV cooking shows. The show’s theme was “en papillote”, and I had just purveyed a whole black sea bass. After filleting the fish, we got into – how shall I put it – a heated discussion about […]

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Cioppino, the best fish stew this side of Italy

May 10, 2011

While on a quest for the perfect Cioppino recipe, I discovered some interesting information about this popular and well-liked fish stew. To begin with, although every port city in Italy has its own version of Mediterranean seafood stew, Zuppa di Pesce, Brodetto di Crostacei, Cacciucco, or whatever they call their signature dish, “Cioppino is a fish stew […]

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Light & Luscious: Shiitake, Spinach, and 4-cheese Quiche

May 9, 2011

Who doesn’t love quiche? Is is possible that anyone can in fact resist this savory oven-baked, fragrant egg custard tart with its myriad filling combinations of cheeses, onions, meats, fish, chopped vegetables, ham or bacon, and more? As we savored our first scrumptious bite of today’s quiche creation, we dismissed the silly notion that such anomalies […]

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Pan-roasted Halibut with Sweet & Spicy Vegetable Compote: a simple and fresh Cinco De Mayo feast

May 5, 2011

Pan Roasted Halibut over sweet & spicy corn-jalapeño-pineapple-rutabaga compote with a Lemon-wine Sauce Spring through early Fall is the perfect time for fresh halibut. Its firm, white, and mild flesh makes it an ideal fish to prepare in lots of ways, from simply stewed or broiled, to grilled and pan seared. Predictably, when we saw […]

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