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 First appearing in American (Italian) restaurants in the 1930’s. Originally made with veal, this technique can be used for many different types of meat, cut into a thin escalope.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…
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 excellent adult beverage from time to time. So, 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…