Baked Lamb Shank with Goat Cheese Purple Mashed Potatos

Continuing from last month’s Fall/Winter comfort food dish, Red Wine Braised Short Ribs- this week, I’m going to share with you another rich and hearty dish that is perfect to keep you warm and satisfied during a cold day. Last month’s was one of my all-time favorite dishes, and this week is going to be one of…

Sweet and Salty Pork Roulade with Spicy Potato Spuma

Whenever the day comes when I get to do a tasting for a Chefs job, i decided a roulade would be one of the dishes that I would make. I had never really tried to make a roulade until after watching, funny enough, Worst Cooks in America. One of the lessons that they had done…

Beet Gratin

In banquets you could have a plate up dinner once a week or multiple days in a row, some of those dinners could have multiple courses. I used the beet gratin as a first course for a vegan dinner last week. I had first tried the recipe when I made short ribs awhile back;  it’s great as…

Thai Beets

When we went to Portland, Oregon we had an amazing salad from Pok Pok called Neua Naam Tok. Nam Tok  translates to waterfall beef. It is called this because it is considered to still have “water” in it (or blood). The dressing for the meat salad consists of ground roasted rice, lime juice, fish sauce,…