Recipes

Shank: Season with salt and pepper and brown in an ovenproof pot, 5-6 minutes on each side. Deglaze with ½ bottle of red wine. Add 4 cups of veal stock. Add 4 sprigs of rosemary and thyme and 4-5 cloves of garlic. Cover and bake at 315°F for 3 hours or until meat falls off the bone. Remove the shanks from the sauce and keep them warm. Strain the sauce and reduce over high heat for 8-10 minutes and finish with a knob of butter to bind the sauce. Fennel salad: 1 fennel bulb 1/3 English cucumber 1 stalk celery...

Flank steak: Season with steak spices. Sear the meat for 5 minutes on each side. Place in oven at 400°F for 8-10 minutes for a pinkish center. Let meat rest and wrap in aluminum foil for 7-8 minutes to soften meat. Slice as thinly as possible against the grain of the meat. Chipotle sauce: 1 cup 0% Greek yogurt 1/2 cup mayonnaise 1 small can crushed chipotle pepper 1 tbsp lime juice 1/4 cup chopped cilantro 2 cloves garlic Salt and pepper Slice a large onion thinly and fry gently in butter and oil. Salad: 1 mango 1 avocado 1/2...

Beef: Filet mignon Season with steak spices. Cook the meat for 4 to 5 minutes on each side for a pinkish center. Let meat rest and wrap in aluminum foil for 5 minutes. Mixed butter: 1 small stick of salted butter 2 tbsp fresh chives 2 tbsp fresh thyme 1 large French shallot 1/2 cup white wine 1 clove garlic Chop all ingredients and sauté in a little oil. Deglaze with the white wine and reduce until almost dry. Add to room temperature butter and mix well. Form into a sausage with plastic wrap and refrigerate for at least 1h30....

Chicken: 2 chicken breasts 1 onion, finely chopped 1 ½ cups red wine 1 ½ cups beef broth 1 liter tomato sauce 2 cloves chopped garlic Fresh thyme Fresh rosemary 1 can green queen olives 1 can black Kalamata olives Salt and pepper Brown the chicken and onion in an ovenproof pot. Add the garlic once the chicken is golden brown. Deglaze with red wine, reduce for one minute. Add remaining ingredients and herbs. Place in oven at 325°F for 1 1/2 to 2 hours, until chicken flakes with a fork. Remove herbs and serve chicken with sauce and pasta....