Herb Crusted Halibut
16 February, 2011

Herb Crusted Halibut

Halibut is one of my favorite fish to cook. I love the texture and the mild flavor, and it’s an easy fish to find. Best of all, Halibut in pretty “forgiving” when it comes to cooking. Don’t get me wrong, you need to be careful not to over or under cook it, but I think you’ve got a bit more room to...

Author : Dave Beaulieu
Comments : 6
Category : Seafood
Creamed Spinach Recipe
15 February, 2011

Creamed Spinach

There’s nothing quite like creamed spinach to recreate that steak house experience. Many people get intimidated by the thought of making their own creamed spinach, but really there’s only like 4 ingredients; So how hard could it be. In this recipe video, I show you how to make my version of a basic creamed spinach.

Author : Dave Beaulieu
Comments : 19
Category : Vegetables
Brussel Sprouts
3 February, 2011

Roasted Brussel Sprouts

For many of you, I know that brussel sprouts is a tough sell. And I know that for an equal number of you, nothing I can say will make you ever voluntarily eat another brussel sprout. I used to be one of you. However, several years ago, I had the pleasure of tasting some deep fried brussel spouts at...

Author : Dave Beaulieu
Comments : 7
Category : Vegetables
Sauteed Chanterelles
24 January, 2011

Sauteed Chanterelle Mushrooms Garlic and Thyme

There are a 1000 (actually a lot more) different ways to use mushrooms…and there are dozens or mushrooms available in today’s supermarkets and specialty shops. I use mushrooms as ingredients in my dishes, as stand-alone side dishes and as garnish. The variety of mushrooms available and the...

Author : Dave Beaulieu
Comments : 20
Category : Mushroom
Spaghetti and Meatballs
2 January, 2011

Spaghetti and Meatballs

Spaghetti and Meatballs is an Italian American classic, and I probably don't need to extol its virtues - but I will just a bit. When it comes to comfort food, spaghetti and meatballs has got to be near the top of the list. For me, it brings me simultaneously to my mother’s kitchen table, to the tiny little Italian restaurant I used to go to in college, and even to some of the fine dining restaurants I’ve been too over the years.

Author : Dave Beaulieu
Comments : 11
Category : Pasta
Pasta Carbonara
2 January, 2011

Pasta Carbonara

I'm not sure if pasta carbonara falls just above or just below fettuccini alfredo on the "not great for you" scale, but I do know that it's delicious - and a little goes a long way, so you don't have to feel too guilty. This dish has the perfect combination of salty and sweet, creaminess from eggs...

Author : Dave Beaulieu
Comments : 5
Category : Pasta
Bacon Lardons
2 January, 2011

Bacon Lardons

I’m not sure there’s a dish around that isn’t made better with a bit of bacon. I’m even seeing bacon ice cream pop-up in restaurants every now and then. And while I personally am not ready to throw a few slices of bacon on my breakfast cereal, I do find myself cooking with bacon a fair amount...

Author : Dave Beaulieu
Comments : 20
Category : Pork
Corn and Tomato Salsa
2 January, 2011

Corn and Tomato Salsa

Here is a quick recipe for a delicious corn and tomato salsa that I use frequently with tacos (both steak and chicken), but also goes great with fish and chicken as a side dish, or sauce. During late summer with both the corn and tomatoes are at their peak this is perfect cool accompaniment to so many things.

Author : Dave Beaulieu
Comments : 4
Category : Tomato
Roasted Tomato Vinaigrette
1 January, 2011

Roasted Tomato Vinaigrette

If you're looking for ways to spruce up a salad, try different vinaigrette's. Even with the same greens and vegetables, you can dramatically change the flavor, texture and appearance of a salad with a different salad dressing. In this recipe video, I show you how to make a roasted tomato...

Author : Dave Beaulieu
Comments : 3
Category : Tomato
Peppercorn Sauce Recipe
1 January, 2011

Peppercorn Sauce

Peppercorn sauces are a classic accompaniment to steaks…the Steak au Poivre is one of my favorites. But you don’t have to limit this great sauce to steaks. Obviously a peppercorn cream sauce would go great with most other red meats, but I like also like it with chicken and even some fish dishes.

Author : Dave Beaulieu
Comments : 3
Category : Dairy

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