Gourmet

I love a steak while I am on Plan ZReduction. I have pretty much perfected my technique using a cast iron skillet but learned this method by asking a French restaurant how they did theirs.

A tasty fruit salad that is a breeze to make and a unique way to round out a meal. 

If you don’t use liquor in your cooking you can leave that out. You can also flavor them with stevia flavorings. You could have coconut, vanilla or other flavors.

Since leafy greens are unlimited you can double (or triple) the amount of greens used in this recipe if you want to make it stretch.

Cooking does not have to be complicated. In this recipe Chef Josh shows us how to make a simple and delicious puree using butternut squash. Easy. Decadent. Delicious.

These are delightful little jellies. They taste so French and so fresh! Not like those little gum-balls you can buy at the candy store.

This is an easy and tasty meal that comes together in a jiffy. Big Yum!

Sinfully delicious...with only three ingredients.

Raspberry coulis is often used by dessert chefs to decorate your dessert at a restaurant. They put a swirl of it on your plate or maybe drizzle it over the top of the dessert. You can be fancy or plain as you wish.

"Little plates" restaurants have become all the rage. At two different Chicago restaurants I ordered a mushroom dish that I loved so much I had to figure out how to make it.

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.