Tag Archives: Spoon

Steak Diane


Steak Diane

The classic steak dish as prepared by world-class Master Chefs just in time for a romantic for two menu.   The question remains: who is Diane? 🙂 Believe it or not, steak Diane is a tribute to the goddess of the hunt herself: Diana! How the pepper and the wine came in to play is still a mystery . But we all enjoy the end result.  Enjoy with a robust Bordeaux or Cabernet Sauvignon. 

Ingredients:( for 2)

2 rib-eye steaks (3/4 inch thick)
6 Tbls butter
1/2 tsp Rosemary
Cracked pepper and salt to taste
1/2 cup red wine

Rinse and pat dry the meat with a paper towel to eliminate odor from packaging an any loose particles. Trim the excess fat of the steaks, rub the steaks with the Rosemary and the pepper. Set aside till they reach room temperature. Heat a heavy sauté pan very hot. Place a pat of butter in the pan then place the steaks to sear; DO NOT TOUCH OR MOVE THE STEAK!, let it cook according to your liking flipping only once! :3 min on each side for rare, 4-5 on each side for medium, 6 minutes on each side for well done. If your steak is thicker you will need to increase the cooking time.
Remove the steak from the pan and place on serving dish “to rest” remember the steak will continue to cook while on the dish due to the absorbed heat.
Put the pan back on the burner and lower the heat to medium; add the butter and stir with a wood spatula or spoon, add the wine and stir, try to get as much brown as you can from the bottom of the pan. Let the alcohol boil off and pour on top of the steak. Serve immediately.

Caviar and Steak Tartare by Petrossian


Yes , I know. The economy is a mess, we are all on tenterhooks and the mood is save, save, save. But There are those important occasions in which we deserve a gourmet treat. An this my dears is it! The chefs  from Petrossian shared this exquisite caviar and steak tartare recipe . 
Tartare is a is a meat dish made from finely chopped high grade beef; combine with a good caviar and you are in heaven.
Although you might have some health concerns on account of the danger of contamination by  bacteria, the important point is to get your meat and caviar from trusted sources: a good butcher shop and Petrossian.

Petrossian is an upscale french restaurant right next to Central Park in NYC. It’s in a beautiful, old-world style building and has great atmosphere and food. If that is out of your way, don’t worry, they ship to any destination.  

So kick back, have a little luxury to ease these troubled times and ENJOY!

Ingredients ( 4 servings)

24 ounces of beef tenderloin, cleaned and minced by hand
Tabasco Sauce to taste
Salt and Pepper to taste
4 Tablespoons of drained capers, chopped
4 tablespoons of Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons of extra virgin olive oil
1 ounce of Armagnac
Caviar, 80 grams


1 baguette cut ¼” thick and lightly toasted, approximately 24 pieces

8 ounces of salad greens


In a large chilled bowl, add the  beef, tabasco sauce, salt and pepper, the capers, mustard, shallots, chives, peppers , olive oil  and Armagnac. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side. ENJOY!

No Cholesterol Deviled Eggs

This is NOT a TYPO!  there is absolutely no cholesterol in these deviled eggs!

HOW can this be? All the cholesterol (and fat) is concentrated in the yolk of the egg; remove the yolk and form the fillings and voila! the cholesterol is gone! The key is to replace the yolk with something as tasty, filling and satisfying.

We used our very own nut-free hummusand it was a tremendous success! If you decide to use store-bought, make sure to read the ingredients since commercially produced hummus contains tahini ( sesame seed paste) which could trigger nut allergies

Try these in your  New Years appetizer party and ther will sure be a hit!

Ingredients: for 4 portions

4 Hard-boiled eggs
1/4 to 1/2 cup
nut free hummus
red peppers to garnish
salt and pepper to taste

Boil the eggs , peel and cut in half lengthwise while still warm. Remove the  yolks. Salt and pepper the eggs and fill in with hummus.
You can get as fancy or as simple as you like by pipping it in; we spread with a spoon and covered the whole surface of the egg, you may just want to do a “mock yolk” for fun.

Garnish with red peppers and brush with some olive oil for sheen. Arrange on serving dish and cover with plastic wrap. Let it refrigerate for at least hour.

Before serving, let it stand for 10 mins out of the fridge.





Eggnog creamy and delicious, always a hit at Christmas parties. Our version cooks the eggs in a custard-like fashion. Spike with rum or add a dash of chocolate shavings . Enjoy!

Ingredients:(10 4 oz servings)

2 cups of milk
6 beaten eggs
1/3 cup of sugar
1 tsp vanilla extract
1 cup whipping cream
2 Tbls sugar
ground nutmeg to taste
rum or cognac to taste

In an 8 Qt saucepan mix the milk and eggs with the sugar. Cook and stir over medium heat till it coats the spoon. Stir in rum and chill for at least 4 hours.

At serving time, whip the cream with the 2 Tbls of sugar and fold into the egg mixture. Place in a large punch bowl and sprinkle with nutmeg. Enjoy with some Old World Bread pudding or Gingerbread cookies.

Ricotta and Sun-dried Tomato and Spinach Pie


This is what comfort food is all about! In this pie, ricotta combines with spinach and tasty sun-dried tomatoes to create a wonderful  crowd-pleaser. Great for brunch, lunch , the holidays, or for a delectable meat-free dinner.  It’s best make to make 2 together. Eat one for dinner and slice a piece for lunch . The flavors combine and taste even better the next day!!

Ingredients: (For each 8 inch pie)

1 pie crust (top and bottom)
2 cups fresh ricotta
1 cup fresh spinach, blanched or 1 cup frozen ( defrost in microwave, pour out excess liquid)
1/2 cup sun dried tomatoes, julienned
1 chopped shallot
2 Tbls oil
1/4 cup grated parmesan cheese
1/8 tsp freshly grated nutmeg
pepper & salt to taste
1 beaten egg (to use as egg-wash), replace with milk for egg-free

Heat oven to 375 degrees. Sauté the shallots, turn the heat off and in the same pan incorporate the spinach, sun dried tomatoes and the nutmeg. Mix in the grated cheese and the ricotta. Taste for salt & pepper.

Spoon the mixture in the pie crust, put on top crust. Seal the sides, prick the top with a fork. Paint with the beaten egg and cook in the oven for 35-40 minutes or until the piecrust is cooked. Let cool for 15 minutes and serve. This pie is also great cold.