Chicken Piccata:4 servings Origins are unclear. First appearing in American (Italian) restaurants in the 1930’s. Originally made with veal, this technique can be used for many different types of meat, cut into a thin escalope. In Italy, Piccata is often served as a second course, after the pasta dish and Read more…
It is the second day of the journey. The sun is magnificent in the mid-day morning. Yesterday I rode the Camel. Today I ride behind it in the cart. The view from the camel’s saddle is nicer, but my butt is sore. The food is simple but nutritious and healthful. Read more…
The Alchemy of Ayurveda A Chefs journey into darkness and light I’m an American Chef stranded on a Pitta/Kapha island. Egad, how to survive. I’m not particularly interested in immersing myself into an exclusively Indian &/or Vegetarian Diet. I do not drink much, but I want to consume an Read more…
A recipe is a best a snapshot of an established code. One version in Google Maps as to how to get here from there. The key to a good recipe is that it is tested and if followed faithfully it will create exactly what is promised. Nothing more, nothing less. Read more…