Gourmet

I ordered this dish at a restaurant in town. It was so good I said, “I have to figure out how to make this myself!” It was that wonderful.

This is a wonderful potato casserole from the southeast part of France. Works great on a buffet too if you like room temp potatoes or have a chafing dish. For the LOWEST glycemic index, make this dish the day before you serve it.

This Leek Tart makes for a lovely dish cut into wedges and served on a holiday buffet. You can also enjoy this as a light entrée with a salad.

This is an elegant meal you can serve to company or even just for a romantic meal at home. I served this with haricot vert (roasted French green beans). That kept the meal totally low carb.

A ZReboot version of a ZReduction classic. If you like lamb, this recipe is a home run.

My husband found this recipe and made it for me. It was delicious! I hope you enjoy it as much as we did.

What will take the longest with this dish is peeling and taking the shells off the shrimp. You want fresh shrimp though and I’ll teach you how to boil down the shells to make it super-tasty. A deeper flavor is the bonus.

A variation of my sea salt crusted snow peas recipe - but with snap peas!

These crepes are very low carb and EASY to make. You can even make them ahead and store them in the refrigerator or freeze them. I made them at the same time I was working on my seafood and sauce for the stuffed crepes but if you’re not that coordinated in the kitchen, you can make the crepes first and just store them. You do have to keep a close eye on the crepes as they cook. Don’t get distracted. It’s much less stressful to make the crepes and then make the sauce. Both come together really fast so you’ll be out of the kitchen in a jiffy anyway.

This one is for the gourmet cooks in the group. You can do this with any standard mushrooms and make it less exotic but the gourmet cooks will appreciate the earthy flavor of the shiitakes.

There are a few secrets to perfectly seared sea scallops. I’ll show you the tricks the professional chefs have shared with me. This dish is simple but taste fancy.

The famous chef Wolfgang Puck would call this Salmon Francoise. It’s so easy and yet so elegant.The only trick to this is to be ready to sit and eat as soon as it’s done.

If we had a gourmet comfort food category this recipe would be the first one. Its easy to make, very satisfying, and tastes delicious. A great meal for a rainy day.

This is a one-project, one-plate meal. Fancy enough for a dinner party and simple enough for a Tuesday night after work.

There's only one ingredient in this recipe. The success is in the quality and the presentation. Cooking rookies and gourmets in a hurry can't beat this one for ease.

This is a remake of Beef Bourguignon. Who can resist this traditional French dish? So lush-tasting. It just about melts in your mouth.

The balsamic reduction sauce enhances the flavor of the lamb, making this a delightfully delicious gourmet meal.

This is the most-often requested recipe in my house. Whenever my husband is feeling happy, sad or anything in-between he’ll ask that I make “Wolfgang Chicken”. This dish is killer amazing!

This is a lovely option for a family gathering. Healthy Happy Holidays come to mind or a small party.