Archive for April, 2010

Beet and Hazelnut Salad

Hazelnuts, also called filberts, have a rich nuttiness that compliments beets’ sweet earthiness. But great taste is only one of hazelnuts’ virtues: they are high antioxidants including vitamin E and vitamin A, a natural antioxidant with cancer-preventing properties. They also provide B-group vitamins, particularly vitamin B5 and B6. And hazelnuts are an excellent source of minerals, particularly manganese, selenium and zinc. What’s not to love?

Heirloom Tomatoes with Panko Crusted Goat Cheese

Panko, or Japanese bread crumbs, are much coarser than ordinary bread crumbs and create a deliciously crunchy crust — a startling contrast to the hot, creamy cheese. The black lava sea salt adds a nice smokiness and balances out the acid and sweetness of the tomatoes.

Salmon Puffs with Shallot Butter Sauce

This is a simple and elegant first course that always impresses. The key to recipes that use only a few ingredients such as this is to use THE BEST of everything. So, for this recipe, use fresh wild salmon, fresh herbs, good wine and quality butter.

Shrimp Deviled Eggs with Piment d’Espelette

A delicious and easy appetizer for Easter or any other special occasion!


Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseille. It contains various kinds of cooked fish and shellfish. The more people share the meal, the more different fish are included. This recipe uses salmon, scallops and shrimp, but you can use any combination of fish, clams, mussels, lobster, crab, langoustines, calamari, octopus or sea urchins. Traditionally it is ‘special occasion’ fare due to the lengthy preparation, but using PERARD authentic French Fish or Lobster soup as the foundation makes it simple enough for a weeknight dinner.