Potatoes are undeniably, a family favorite, especially with steak. This is one of my easiest and incredibly delicious preparations. These multi-colored potatoes tossed with artSAVOR 75 and finished with fresh tarragon are crispy little flavor nuggets. They are nearly fail-proof for even the most novice kitchen artist. Parboiling them is the secret to getting them quickly crispy in the sauté. I like to plate them together with the steak.
Read MoreBeautiful grilled vegetable full of vibrance color, smoky bites and flavor elevated with my versatile Signature artSAVOR 75. Grilling enhances the natural sweetness of these summer favorites that will please the guests to any any gathering from simple bbq to celebratory feast. Hot off the grill to room temperature, grilled seasonal vegetables make a colorful and festive beginning to a picnic or other outdoor gathering. Turn up the flavor by drizzling the platter with my mint sauce. If you want to offer a complete vegetarian option, add some dry sauteed legumes, like garbanzos or black beans. Garnish the platter with some dry-roasted almonds for yet another layer of healthy, nutritious goodness. Just have fun putting this together and your guests will have a blast!
Read MoreThe first time I made smashed potatoes was by accident while preparing for a small intimate dinners. Sautéed potatoes on the menu. The parboiled potatoes had been transferred to tray and covered for a last minute sauté. Something heavy somehow was placed over the covered potatoes and smashed them. Without time to start from scratch, I just decided to use them smashed. I had no idea that many chefs purposely smash them and then roast or sauté the the potatoes to crispy goodness. I was a hero that night and my guests declared me to an extraordinary chef. I am honestly not a chef. I follow no rules. I just follow my eyes, nose and palate and create!
One of my favorite smashed potatoes offerings was by Chef David Faux, while he was at Wally’s in Beverly Hills. Sometimes that was my main dish and nothing else as they were very rich with lots of butter. I try to keep them light and tasty as possible without too much additional fat.
Read MoreRoasting brings out the natural sweetness of the acorn squash in this simple roast and is balanced by the woodsy notes of thyme. The black pepper, paprika and lime in artSAVOR 50 perfectly compliment the earthy flavors of the squash.
Read MoreThese little roasted tomatoes are epic umami flavor bombs to be added to pastas and many a savory dish. Roasting concentrates the tomato’s natural sugars boosting their sweetness, especially when tossed with artSAVOR 75. Now you know one of my many secrets to elevate a dish from delicious to sublime with explosive flavor and stunning visual appeal.
Read MoreWith their nutty flavor and silky texture, potatoes make a delicious side for steak, poultry and fish. As usual, I don’t stop creating new recipes with artSAVORs alone. They can be a building blocks to which you add other herbs for extra and deeper flavor. artSAVOR 75 is a perfect example of a foundation flavor profile to build upon.
Read MoreMy experience with my family and friends for Thanksgiving feast is that no matter what great salad or any green sides I make, nobody eats them. everyone is focused on the bird and other meat that I usually serve like prime rib, pork or lamb, plus the sweet and nutty sides. Thus, I typically try to work in my greens in the sides rather than do a separate green side. Except for my Haricot Verts with artSAVOR 75. They are always the favorite and simple to make. You can never go wrong with this crunchy tender, tasty side. My guests just pick them up with their hands and eat them like snacks.
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While carrots are crunchy, they tend to be blend and don’t absorb flavor even when they are fully cooked. Not a big fan of carrots myself as side, I often see guests leaving them on their plate at dinner events or restaurants. Creating this recipe was a testimonial to being creative in your kitchen studio. Combining carrots, beets and cranberries, adding my artSavor 50 to vinegars, citric acid, and fresh herbs created a magic of flavors that nobody wanted to leave them on their plate. Great for your holiday side.
Read MoreThis elegant and decadently sinful, yet simple side dish is a guaranteed win for your holiday dinner or any festive celebration. The simple combination of the heavy cream, potatoes and cheese is a match made in Paradise. Adding a touch of artSavor 75 takes it to 7th Heaven. Be warned however, this dish is a double threat, all that butter fat contributes to the addictive deliciousness and also makes it very high in calories.
Read MoreWhile I find onion a great flavoring vegetable, I don’t particularly find biting into raw pieces of it exciting or enjoyable in salads or any dish. My memories of eating this traditional Persian salad with cucumber, tomatoes and raw onion was to pick out the onion bits, while still enjoying the onion flavor that resulted from tossing the ingredients together. My taste memory recollections gave me the idea to recreate this traditional recipe without onion! Using artSAVOR 75 with it pungent, smoky flavor profile from leek, parsley and dill creates the perfectly balanced dish!
Read MoreMother nature has given us a bounty of wonderful, tasteful, aromatic herbs and spices with which to season our food. There is no need to take a beautiful, colorful and vibrant piece of vegetable and mask the natural deliciousness and sugars with cream, mayonnaise or cheese. artSAVOR 70 enhances the natural flavors that come from soil, sun and water, while complementing and adding color and flavor to vegetable dishes of all kinds.
Read MoreThis recipe is a perfect example of the sum being greater than the parts. The real secret to this elegant salad is the vinaigrette that brings it all together, made with my artSAVOR .75. Each bite is pure delight with an array of nutty, savory and tart flavors. Teasing the palate, this is a great prelude to any menu.
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