The Atlas Gourmet

Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.

Turn your open barbeque into a gourmet oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.

(more…)

This is a delicious chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much :-).

It takes a bit to prepare and is not the sort of thing you would want to cook each night of the week.

However, it is worth the effort.

I usually make it once in a while as a special meal for my husband. And it always turns out great.

Fortunate Lemon Chicken

(more…)

Steak Diane is a classical and tasty meat dish that is a classic in white-tablecloth restaurants and, to properly be served, must be prepared at tableside. This presentation is a great way to impress your guests or perfect for that special romantic dinner!

2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)
1 tsp. grated lemon peel
1/4 tsp. pepper
1 Tbsp. vegetable oil
2 Tbsp. brandy (optional)
2 tsp. Worcestershire sauce
1/2 lb. small mushrooms, sliced
3 Tbsp. finely chopped shallots or green onions
1/4 cup half-and-half
1 Tbsp. fresh lemon juice
2 tsp. Dijon-style mustard
(more…)

More pasta or more sauce? That is the question.

While renowned Italian chef Mario Batali announces pasta is king in his Serious Eats’ segment Mario Unclogged: How to Sauce Pasta, New York Times food writer Mark Bittman decides piling on the sauce is now the way to go.

Batali claims that the sauce should be treated as a condiment to pasta, and should not interfere with the pasta itself. “What you want to eat when you eat a bowl of pasta is pasta,” he says defending Italy’s way of serving pasta and criticizing the American way as “overdressed.”

(more…)

The simple ingredients used are ketchup, warm honey, lemon’s juice, butter, Louisiana sauce, white vinegar, chopped tomato, garlic and onion and dry cayenne peppers. Buffalo hot wing sauce has become an institution to reckon with, based on these readily available items-unbelievable, is it not? Well, age-old experience and a one-track dedication towards maintaining a unique health conscious formula has made Buffalo hot wing sauce a legend in the hot wing barbecue sauce industry.

(more…)