Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries from November 2009

Bon Vivant Travels, Part II

November 24th, 2009 · 7 Comments

That night we all went out for an Argentine steak dinner. We found a superb place that served meat like those in the nicest chophouses in the U.S. but not as pricey. I requested a half order…glad I did, because I got not one but two delicious, thick tenderloins (a “half” order!). We also had bottles of Malbec wine at the table. Good people, food, wine = a very good evening.

[

Tags: Bon Vivant · Travel

Chicken Boursin

November 23rd, 2009 · 20 Comments

If you cannot find or do not want to pay for the pricey Boursin Cheese, you can make a great substitute version of your own with simply combining cream cheese with minced garlic, chopped chives and fresh herbs such as parsley, thyme and basil, and a little garlic salt and pepper.

[

Tags: Columns Hotel · Entrees · French Cuisine · Recipes

Sucré, a Sweet Boutique…

November 20th, 2009 · 13 Comments

The Pistachio & Rose Petal chocolate bar consists of a smooth creamy milk chocolate that is embedded with toasted whole shelled Sicilian pistachios and candied rose petals.

[

Tags: Restaurant Reviews

Wild Mushroom Barley Soup

November 19th, 2009 · 31 Comments

And for true vegans a good vegetable stock in place of the chicken stock would make this a complete vegetarian dish too.

[

Tags: Soups · Vegetarian