Blackberry Coulis

Coulis? Whats that? Nothing more then a puree of fruit or vegetables used to enhance a dishes flavor or appearance. So in a nut shell a Coulis is a sauce. To have a proper Coulis one must strain it after it is made through a chinois. Chinois whats that? Its a fine mesh sieve used to get a perfect texture to your sauces soups or purees. Ive worked with many French Chefs and pretty much have loved every second of it!  One thing  I  learned is a strained sauce is a good sauce. When I was the Chef de Cuisine  at a local French  restaurant I had my cooks strain the lobster bisque twice through a chinois maybe three times depending on the mood I was in. Anyway the reward to doing this is fair greater then not doing it. Long story short, if your going to be serious about your soups and sauces invest in a chinois. I use my Blackberry Coulis on fish, this one has a vinaigrette  feel to it but the texture is much smoother.

  • 3 Pints blackberries
  • 1 Cup brown sugar
  • 1/2 Cup balsamic vinegar
  • 2 Cups olive oil
  • Warm water as needed


  1. In Blender add berries, sugar, and vinegar
  2. with blender running add olive oil slowly
  3. Adjust consistency with water if too thick
  4. Strain coulis through a chinois

Easy breezy! Put it in a squirt bottle and garnish your plates with dots or lines. Will yield roughly 1.5 to 2  quarts. Sauce will keep under refrigeration for 2 weeks.

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Can be made ahead of time and stored in the freezer for 30 days if in a air tight container. After baking cut in half and fill with your favorite type of ice cream and put tops back on. Serve with chocolate or fruit sauce.


  • 1 Cup  water
  • ½ Cup butter
  • 1 Cup flour
  • ¼ Teaspoon salt
  • 4 Eggs


  1. Boil water and butter together
  2. Reduce heat to low and add flour and salt
  3. Stir vigorously over medium heat until mixture pulls away from the pan
  4. Transfer to the bowl of an upright mixer
  5. Beat at medium speed with paddle attachment and add eggs one at a time, until incorporated
  6. Transfer mixture to a pastry bag with a fluted tip, and pipe rosettes the size of quarters onto a parchment lined sheet pan.
  7. Bake at 450 degrees for 20 minutes, reduce heat to 370, and bake another 5-15 minutes, or until fully risen, and a nice golden brown.
  8. Cool on a rack, then store in an airtight container  in the freezer if  for future use
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Red onion marmalade

Awesome on pork or a nice white fish! Very easy to quick to make.


  • 1 Pound red onion chopped or how ever you like
  • 2 Tablespoons olive oil
  • 3 Cloves garlic chopped
  • 1/2 Tablespoon kosher salt
  • 2 Tablespoons raspberry vinegar
  • 1 Cup heavy whipping cream


  1. In medium pot heat olive oil
  2. Add onions and cook till they start to brown
  3. Add garlic and cook for 2 more minutes
  4. Add vinegar allow to come just to a boil
  5. Add heavy whipping cream
  6. Allow cream to reduce till thickened ( so it will coat the back of a spoon)

Quick little condiment recipe to add alot of flavor.

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Souffles are really pretty easy to make, but they will make a huge impression on your family and friends. The trick to a nice souffle is the egg whites and starting with a hot oven. This recipe will yield 8 to 12 Souffles depending on the size of souffle dish you use.


  • 4 oz butter
  • 4 oz flour
  • 4 oz sugar
  • 2.5 c milk
  • 8 eggs separated
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 12 Tablespoons white sugar
  • Souffle dishes buttered and sugared ( you will need extra butter and sugar)


  1. Preheat oven to 400 degrees
  2. Butter and sugar the souffle dishes * see note at bottom
  3. Separate the eggs reserve the whites in a separate container
  4. Melt the butter in a medium sized pot over medium-high heat
  5. Stir in the flour, stir for a couple of minutes creating a blond roux
  6. Stir in the milk and vanilla  and continue stirring until the batter loosens from the sides of the pot
  7. Remove from the heat immediately, and transfer to the bowl  of a kitchen aid or like mixer
  8. With the paddle attachment, beat on low speed, adding 1 egg yolk at a time, waiting for each one to incorporate before adding another
  9. Transfer to a stainless steel bowl
  10. In a clean mixing bowl add the egg whites and whip till they start to foam
  11. Add the sugar and cream of tartar continue to whip till they form stiff peaks
  12. Add half of the egg whites into the souffle base and beat them in
  13. Add the second half of the egg whites and gently fold them in taking care not to allow to deflate. The mixture should be light and airy

Fill the prepared souffle dishes 3/4 of the way full with the mixture. Place a kitchen towel on the counter top and lightly tap the souffle dishes on it to settle any air pockets. Place dishes on a sheet pan and bake for 8 minutes, then turn and cook for 8 more minutes. Like I’ve mentioned before ovens temperatures  do vary from oven to oven so you will need to keep a eye on them. ( they may take up to 20 or more minutes to cook). They will be done when they have risen above the rim of the dish.

* to butter and sugar the souffle dishes. Use room temperature butter and rub the butter evenly into the dish so the dish is coated. Fill one dish full of sugar and slowly fill the other dishes while slowly turning the other to make sure you get a nice even coating of sugar.

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Juvenile Diabetes Research Foundation Menu

Coming up on November 12th. Very excited about this one! Dinner party for the people that won the meal at auction. All the food is donated, and the proceeds go to the foundation. Should be a blast to work!

First course

Vichyssoise ala “Ritz“Chive Concassee

Second course

Beurre Monte Poached Sea Bass, Pistachio Crust, Honey Sabayon & Roasted Asparagus

Third course

Maple Roasted Beet & Cherve, Grape Salad Ginger Balsamic Vinaigrette

Fourth course

Granny Smith Apple Tart, Ceylon Cinnamon Ice Cream & Salted Carmel

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Chef Don’s Cooking Lesson #1

Here is the right way to dice an onion:

Look out for more lessons to come soon…

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Turkey Dumpling Soup

A no Brainier if you’ve got leftover turkey! I did make turkey stock out of the leftover turkey bones. But if you dont want to venture down that street use store bought chicken broth.


  • 4 oz unsalted butter
  • 4 Tablespoons flour
  • 6 Stocks celery diced
  • 1 Large yellow onion diced
  • 4 Carrots peeled and diced
  • 6 Cloves garlic
  • 1 Tablespoon kosher salt
  • 1.5 Tablespoons cracked black pepper
  • 3 Cups turkey meat chopped
  • 6 Cups turkey or chicken stock

For the dumplings:

  • 1/2 cup flour
  • 1/4 Tbs baking powder
  • 1 Tablespoon butter
  • 1/4 Cups milk
  • pinch of kosher salt


  1. In large stock pot heat butter over medium heat
  2. Add the diced carrots, celery, and onions cook till they start to soften
  3. Add the garlic cook for 2 more minutes
  4. Season with salt and pepper
  5. Add flour and cook for 5 minutes stirring and not allowing the flour to brown
  6. Add turkey or chicken stock stir to combine
  7. Cook for 20 minutes simmering
  8. Add Turkey meat

For the dumplings:

  1. Heat butter and milk in small pan or in microwave oven
  2. Mix flour, baking powder,and salt in bowl
  3. Add milk mixture and stir just to combine about 1 minute  (don’t over mix it or your dumplings will be rubbery)
  4. Add to soup in pieces about the size of half a penny. Simmer for 6 to 7 minutes the dumplings will plump up about twice the size.

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Turkey Avocado Club

I love sandwiches! This one is pretty straight forward, plus you get to use up your leftover holiday turkey.


  • One Baguette ( I used a wheat baguette)
  • 4 Tablespoons Herbed  mayonnaise (you can either make your own or add the herbs and spices to store bought)
  • 6 Pieces pepped bacon
  • 8 oz Turkey meat white or dark
  • 1 Avocado
  • 6 Slices tomato
  • 1 oz Spring mix or romaine leafs


  1. Season bacon with black pepper and cook in skillet over medium heat until crispy
  2. Cut bread in half lengthwise leaving it hindged
  3. Spread herbed mayonnaise on bread
  4. Layer turkey on top of mayonnaise evenly
  5. Put cooked bacon on top of turkey
  6. Slice Avocado into thin slices and put on top of bacon
  7. Layer sliced tomato ontop of bacon and season with salt and pepper
  8. Finish sandwich with 1 oz of lettuce

Slice sandwich into 4 to 6 pieces. Use toothpick to hold sandwich together for easier slicing.

Posted in 20 minute recipes, leftover thanksgiving stuff | Leave a comment

Turkey in Spicy Chili Broth

Just a little leftover turkey recipe. We had all of the vegetables leftover so they were already cooked and ready to use.


  • 1 Small onion medium dice
  • 2 Cups chopped turkey meat (cooked)
  • 1 Bunch mustard greens (cooked)
  • 3 carrots peeled and chopped (cooked)
  • 6 oz of pasta (on the original recipe I used 12oz of pasta but I felt that was to much. Feel free to use as much as you like).
  • 5 Garlic cloves chopped
  • 2 Tbs chili paste (or to taste)
  • 1 Tablespoon sesame oil
  • 2 Cups chicken broth or turkey stock


  1. Cook Pasta to package directions (usually 7 minutes)
  2. In a large sauté pan heat oil over medium heat
  3. Sauté garlic in oil for 1 minute
  4. Add onion and cook for 1 more minute
  5. Add chicken or turkey stock
  6. Add chili paste, turkey and all cooked leftover vegetables. Bring to a boil
  7. Add cooked pasta and toss to combine

You can use whatever vegetable you like in this leftover dish. Its very quick and easy to put together and is a nice little dish to keep you warm on those cold nights.

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Beef Bourguignonne

Ohhh my gosh finely here it is!


  • 2 Pounds top sirloin steak cut into 1 inch squares
  • 1 to 1.5 Cups  Seasoned flour (salt & pepper)
  • 1/4 Pound Bacon cut into 1/2 inch pieces
  • 2 Tablespoon vegetable oil
  • 2 Large yellow onions medium dice
  • 1 Cup Red wine
  • 2 Cup beef broth or stock
  • 2 Each bay leafs dried
  • 1.5 Teaspoons cracked black pepper
  • 1 Lbs large mushrooms quartered


  1. Preheat oven to 325 degrees
  2. Heat oil in large dutch oven or oven safe pot with a lid
  3. Cook  bacon (on stove top) until  3/4 of the way done remove from pot
  4. Cook onions until they start to caramelize remove from pot
  5. Coat beef with seasoned flour and brown stirring frequently
  6. Add red wine and beef stock bring to a boil
  7. Add bacon, onions, mushrooms, bay leafs and pepper
  8. Cover pot and cook in oven for 45 minutes to one hour @ 325 degrees

Remove pot from oven and stir. If sauce is not as thick as you like it, move pot to stove top over low heat and mix 1.5 oz of warm butter with 2.5 tablespoons flour and slowly add the mixture to the sauce till it is thickened to your liking. Serve buy itself or with mashed potatoes or pasta

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