Author Archives: Phillip Lemarque

Crawfish Etouffée

Posted on 19/09/2021 by Phillip Lemarque

Etouffée Etouffée is a classic Louisiana dish brought to the limelight by Paul Prudhomme, the king of the N’awlins cooking. The Recipe Prép.40 min Cuisson45 min Total1 h 5 min Serve: 6 persons  Ingrédients 3 lbs of crawfish shell off … Continue reading →

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Lobster Risotto

Posted on 19/06/2021 by Phillip Lemarque

Lobster Risotto a Northern Italy specialty for 6 people Preparation 1 hour Cooking 45 minutes Ingredients Good quality fish stock 1 1/4 cup For the risotto Unsalted butter 2 tbsp Olive oil 1/4 of a cup A  sprig of Shallots … Continue reading →

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Montrachet

Posted on 19/06/2021 by Phillip Lemarque

The Domaine Romanée Conti got its name after its proprietor Prince de Conti, who was the richest man in France in the 18th century. The entire production of the vineyard was solely for his personal use. During the French Revolution, … Continue reading →

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Boeuf Bourguignon

Posted on 30/04/2021 by Phillip Lemarque

Serving: Time: 1 hr 45 min Prep: 30 min Cook: 1 hr 15 min Yield: 6 servings Ingredients: 1 Tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into … Continue reading →

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VIN JAUNE

Posted on 01/04/2021 by Phillip Lemarque

“Vin Jaune, what are you talking about?” “We need a little bit of history for our readers. That will lose them in the unconsciousness of the abysses to the path to become an acknowledgeable wine connoisseur.  Let’s talk about Vin … Continue reading →

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Poached Eggs Meurette

Posted on 29/03/2021 by Phillip Lemarque

Egg en Meurette? What are those? Simply put, Poached Eggs in a rich flavored Red Wine Sauce. It’s a classic Burgundian dish. And the secret is to accompany this classic Burgundy dish with the right wine. “A glass of red … Continue reading →

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Chablis

Posted on 01/03/2021 by Phillip Lemarque

More on Burgundy Wines The Burgundy secret The region was part of a vast, tropical sea, after a few hundred million years time helping the old seabeds transformed into limestone soils. It became the seal of Burgundy wines, with fossilized … Continue reading →

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Cheese Cake

Posted on 20/02/2021 by Phillip Lemarque

Ingredients Yield: 6 servings Crust: 1/2 teaspoon ground cinnamon 2 cups finely ground graham crackers (about 30 squares) 1 stick unsalted butter, melted Filling: 1 pound cream cheese, softened 3 eggs 1 cup sugar 1-pint sour cream 1 lemon, zested … Continue reading →

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Scalloped Potatoes

Posted on 14/02/2021 by Phillip Lemarque

Preparation 30 min Cooking Time 1 H 30 MIN servings 8  Oven to 400 °F Ingredients 3 cups whole milk 1 cup heavy cream 1 onion halved 3 cloves garlic squashed 4 1/2 lbs white potatoes, peeled and sliced on … Continue reading →

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Herbs de Provence

Posted on 01/01/2021 by Phillip Lemarque

Herbs de Provence The rolling hills of Provence are peppered with sunflowers, quaint farmhouses, and waves of lavender. You can smell it in the warm air; it wafts across the terrain like a flock of birds in the sky. There … Continue reading →

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