Rouxbe

It's a wonderful small salad to start of a summer meal. I love belgian endives, walnuts and blue cheese but the piece de' resistance' was the dressing. It was to die for... I made it the night before my Mother's day dinner party and it had time to combine and mature. So good! Plus the way the delicate leaves and little droplets of dates, nuts and blue cheese looks so elegant and yet it was so easy - just remember to maybe have someone else watch the nuts roasting while you are cooking an extravagent feast. They were a little crispy ;)

If you enjoy cooking and taking time this is for you because the end result is so worth it. I love making the confit because it allowed me to get in there with my hands and that's my favourite part about cooking. The end result was devine everybody loved it at my dinner! I was so happy I took the time... a suggestion make the confit the night before and let it marinate in it's juices... then drain it again and re-roast it for ten minutes. The garlic really has time to lose it's acidic strong taste and the rich sweetness really exudes out.

This colourful chicken was a hit! Not only did the paste look fun underneath the chicken skin it also really made it juicy. I'm not a big chicken fan myself but for a dinner party this is great. For twelve people I used two fairly large organic chickens. Perfecto mundo!

This is fabulous. All the fresh herbs and spices with the parmezan and lemon zest made it so tasty but not over powering. It's almost a palette cleanser perfect for next to a rich chicken or meat dish. Also could work great with fish. You could have it by itself and make a few other salads for a luncheon. I made a greek salad as well when I made this with the beautiful greek chicken. It was a european extravnaganza!

Not many people use this type of couscous so I was happy to find this recipe. Simply, tasty and easy - this was a different experience for a lot of my guests at dinner.

Great vegetable dish - it was so tasty and buttery. Make sure to not over cook butternut though because then you loose that bright color in the cubes and I love that this dish.

I've never cooking with Rapini and the people in the store couldn't even find the code for it - it hadn't been run up for that long but I'm glad I did use it. Although the peeling of it was rather hard, I ended up cutting of the ends mostly. It was such a good tasting dish and you felt healthy eating it too.

This is a great dessert. It's so rich that I served it sparingly with a beautiful vanilla bean icecream, whipped cream and some dark chocolate shavings. It was fun following the recipe too because I had never blind baked before. You guys really explain it so well - I'm not a dessert queen and couldn't have made this with out your guidance!

I love this chicken - it will be a old fave of mine by the time I have my own kitchen and family. It's so tasty and easy! THE FAMILY LOVED IT!