Just received a question on what to serve with the Skirt Steak, immediately I thought of my delicious Hearts of Palm Salad, perfect accompaniment!
My recipes are a bit random today, I was going through my repertoire of recipes to see what looked good to me and I am trying to stay away from recipes with carbs (lots of requests). So, I have included my recipe for Tuna Nicoise Salad, recently I ordered it at a local French restaurant and was very disappointed so here's my recipe (much better)! FYI, Trader Joe's has really nice frozen haricot vert (French green beans). Also, check out my link to Diamond Fresh Seafood for your tuna. Next, the very underrated cut of meat skirt steak, so flavorful but must be marinated overnight. I fell in love with chimichurri sauce in Mexico. Last, made the Cheddar Broccoli Soup for a class last week, so easy and yet so many people have never made it. Enjoy and happy cooking!
About Me
- Carol
- As a professional in the food industry, before I became a mom, I was definitely a "purist". I like to give the example that when I served pate, I made the pate, weighing it down with my tinfoil covered brick! Once I had children, life got much busier. Consequently, I created shortcuts and do ahead tips for my recipes. Although I firmly believe in cooking with all natural ingredients, it doesn't always have to be so time consuming to cook a wonderful meal. Throughout my professional career, I have worked in many places; gourmet take outs, caterers, restaurants, etc., but my passion has always been teaching cooking. I try to make my recipes very "doable" for the average person with lots of shopping tips and from the knowledge I received from catering lots of "do ahead" tips. My passion has always been sharing my knowledge of cooking, and nothing makes me happier then when I hear that a person made the recipes from my classes and that it was a great success. Hope to hear from you!
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