Recipes

SAUCE NIGHTSHADE-FREE

Copycat Red Lobster baked crab casserole — crabmeat in a rich sherry cream sauce topped with cheddar cheese and buttered cracker crumbs.

Emeril's Creole remoulade — an emulsified dipping sauce with egg, horseradish, two mustards, ketchup, onions, celery, and olive oil.

A seafood recipe for Rémoulade Sauce.

A Carolina mountain recipe for Roast Quail Stuffed with Foie Gras.

A salad dressing recipe for Roquefort Dressing.

A salad dressing recipe for Roquefort Vinaigrette.

Emeril's rouille — a classic French Provençal sauce of roasted red pepper, garlic, bread, egg yolk, Dijon mustard, and olive oil.

A country inn recipe for Salade Nicoise.

A country inn recipe for Salade Provencale.

sausage / chicken crepes

With Saffron The starting point was a recipe in Leith's Fish Bible, which we modified to suit our palate. Yes, we know that

Eggs With Truffles This is a light and still very tasty dish. It must be freshly prepared, but since the actual cooking only takes 5 minutes, it

Seared Fois Gras With Caramelized Apples from Emeril.

Perfectly seared scallops on mashed potatoes with a fresh corn and crabmeat porcini relish, drizzled with a silky white truffle butter sauce and garnished with shaved black truffle.