House Special Fried Rice, Roche style

 Another fast, easy, and delicious fried rice creation from Nick’s kitchen, you must try this. It’s full of nutrients, low on fat and calories, and oh, did I mention full of flavors?


Brown rice 6 cups cooked
Scallops, 8 oz., small
Shrimp, 8 oz. bay size
Shallots, 4 tbsp chopped
Scallions, .75 cup, chopped
*Peppers, 1 large, chopped
Garlic, 10 cloves
*Kikoman Stir Fry Sauce, 1.25 tbsp
*Eden Mirin (rice cooking wine), 3 tbsp
*Kikkoman Lite Soy Sauce, .35 tbsp
Egg, fresh, whole, raw, 2 large
*Extra Virgin Olive Oil, 4 tbsp
Salt, .5 tsp
Chicken Breast (cooked), no skin, 4 ounces chopped
fresh ginger, 3 teaspoons chopped


You can also use 1 tablespoon of oyster sauce for added flavor. When doing so, add it to the cooked vegetables and seafood before you add it to the rice.

Pre-cook your rice as per package directions.

While rice is cooking, saute ginger, garlic, bell pepper, and shallots in 2 tablespoons of olive oil over medium high heat for approximately 6 minutes. Add half the Mirin, stir.

Remove ingredients from pan into a bowl. Set aside.

In same fry pan, saute shrimp and scallops in 1 tablespoon of olive oil over medium high heat for 5 minutes, frequently stirring. Salt and pepper with half the salt. Remove seafood from pan and add to cooked vegetable bowl.

Clean fry pan, spray with cooking spray. Lightly scramble raw eggs and saute over medium high heat, stirring so as to make scrambled eggs. DO        NOT OVERCOOK. Remove eggs to a small bowl.

When rice is cooked, stir fry in large fry pan with remaining olive oil
over medium high heat, stirring frequently.

To the bowl with seafood and vegetables, add the remaining Mirin, stir fry sauce, salt, lite soy sauce, pepper, chicken breast (chopped), and stir well.

Add ingredients to the rice, stirring well and making sure to scrape the bottom of the pan. Add the chopped scallions (green onions) and cooked eggs and stir well.

Turn heat off, remove pan and taste for proper seasonings. If you want more salt, add another teaspoon of lite soy sauce. Serve hot.

Serving Size: makes 8 servings approx. 1 1/2 cups each

Number of Servings: 8

Now THIS is the real Happy Meal

So you think McDonald's is the only place that serves a Happy Meal? Think again. This IS the Happy Meal. If you have Diabetes, this is your Happy Meal. If you are watching your weight, this IS your Happy Meal. If you have high blood pressure, this is your Happy Meal. If you are watching your cholesterol or sodium, this is your Happy Meal! Let's face it, if you want good all around health, what you see pictured is your Happy Meal.

Flavor is not a sacrifice here. The halibut is delicious and moist, the Yukon Gold potato is sweet and creamy, the roasted garlic is savory and adds depth to the flavors, and the vegetables provide a wonderful compliment to the fish. Everything about this dish is happy and it will certainly satisfy your appetite. Are you ready for the numbers? You won't believe this. Here we go:

Total calories   325
Total fat   6 grams
Total cholesterol   43 mg.
Total protein   35
Total carbs   40
Total sodium   513 (less than 25% of daily allowance)

Compare this happy meal with all the other happy meals out there and you'll agree, this is the REAL one!

In addition to the above, this dish provides a good percentage of your daily vitamin C, A, and B6, as well as iron, potassium, magnesium (super good for the heart), and a good source of dietary fiber.

The incredible thing about this dish is that it was all prepared by either poaching or steaming! And it only took about 30 minutes to make.

Here's what you need per serving:

3 oz. fresh halibut
1 cup of Savoy cabbage, chopped
1/2 cup of fresh green beans
1 small to medium Yukon Gold potato (4 oz.), sliced 1/8 inch thick
6 cloves of roasted garlic
5 garlic spears, slice in 1 inch lengths
1/3 tablespoon of unsalted butter
2 dashes of salt
2 dashes of black pepper
cooking spray
1/2 cup of white wine (or water with 2 tablespoons of rice vinegar

Place the vegetables and potato slices in a steamer, cabbage on the bottom, green beans and garlic spears above that, and potato slices on top. Cover and steam over medium heat (once water begins to boil) for about 7 minutes.

In a saute pan, spray the surface liberally to well coat. Heat pan over high heat. Once the pan is hot and the cooking spray has turned clear, add 3 ounces of halibut fillet or halibut steak and allow to "sizzle" for a minute or so, then add the liquid and capers. Cover and reduce heat to medium low and poach for about 6 minutes. Do not peak!

Once everything is cooked, arrange each item on your dinner dish as you see fit and place the fish over the cabbage. Sprinkle the 2 dashes of salt and pepper evenly over the entire presentation, cut the pad of butter in several chunks, placing one on top of the fish and the others over the potatoes and vegetables. With a spoon, scoop up the capers from the pan and sprinkle over the fish. Finally, place the roasted garlic cloves around the dish. Serve hot and enjoy!

Surprise! London Broil does not speak with an English accent.

You may be surprised (or maybe not) to find that London Broil has nothing to do with London. In fact, this beef dish doesn't even exist in London. It is traditionally a North American dish, particularly the United States and southern Canada, where it sometimes consists of a loaf of ground beef or spiced veal and wrapped with the flank of the beef. But hunt for it in London and you'll be exhausted in your search and left empty handed by days end. Do yourself a favor and stick with the more elegant and spectacular Beef Wellington during your stay there.

So, how did London Broil come to be called as it is? Why not call it American Broil or Canada Loaf? The search for the answer runs endless with no real results; therefore, if there is anybody out there that knows the TRUE story of how this became known as London Broil, you are welcome to comment on this post.

London Broil is usually prepared with a cut of flank steak. More recently however, other cuts of meat have been drawn into the fold such as Top Round and Top Sirloin. The term appears to be more the way this meat is prepared than the cut of beef itself. Traditionally, the cut of beef is marinated, then seared, and finally broiled or cooked over a grill. It is then allowed to rest for a short time to allow the juices to set, and then sliced thin diagonally across the grain. You can serve it with a light sauce made from de-glazing the pan it was cooked in with a half cup of red wine, or simply with a side of Dijon mustard, which gives each bite a bit more of a punch and tends to accentuate the flavor.

One thing to remember when preparing London Broil, do not overcook it! It should be prepared either rare or medium rare. If you cook it to medium or well done, you might as well return it to your butcher and see if he can pound it into some new leather sandals just in time for Summer. And if you got a three pounder, he might be able to squeeze a pair for a loved one as well.

There is a great tendency for beef to cook too dry and quickly under a broiler; therefore, it is important to watch it carefully, turning it every few minutes. Since it needs to have intense heat 3 inches from its surface, leave the oven door ajar with a knife so that the heating elements don't turn off and on. With the door shut, it will bake and you will have a drier and more well done finished product. Remember, these cuts of meat don't contain much marbling (fat), a component that tends to keep meat moist and juicy, so a broiler promotes evaporation. Again, if the door is shut, there is no where that evaporation can go, which can result in partial "steaming" effect.

The other method of preparing London Broil is to grill it. Grilling works well in that you get a nice searing and caramelization and any steam just escapes without it contributing to the cooking process. When grilling, make absolutely sure that the grill is very hot before placing your cut of beef on it. You will get much better results that way and your beef will have the nice semi charred exterior grill lines, while leaving the center a nice deep pink, just the way you want it.

There is a third method of preparing this dish and that is by simply heating a skillet to a high heat, then adding some olive oil, allowing it to begin to smoke and then placing your cut of meat in the pan. Saute it on high heat for about 3 1/2 minutes on each side for a 1 1/2 inch thickness.

Finally, an important factor to remember when you are picking out your cut of beef, buy vertical as opposed to horizontal. What this means is select a thicker cut with a smaller surface as opposed to thinner and larger in area. By doing so, you are almost guarantee that your beef will be cooked to perfection. Buy a cut that is a good 1 1/2 to 2 inches thick and you will be very happy with the results.

Whatever cut of beef you choose to prepare a London Broil, enjoy it. It is a wonderful way of preparing beef and a smaller cut will go a long ways. Pair your beef with green beans and mash potatoes or keep it light and serve it alongside a tossed green salad with an olive oil and rice vinegar dressing. And always have a nice slice or chunk of crusty French or Italian bread to soak up those wonderful juices.

The complete "how to" on making the best Mousse Au Chocolat

Anyone who doesn't like chocolate just, well, doesn't exist. Even  those who are allergic to this gift from the gods love it, but just can't eat it. From the time we were toddlers taking our first steps on our own, chocolate has been a part of our lives. There is no holiday without it and no birthday that it doesn't partake in the  celebration When asked what our favorite desserts are, chocolate is certain to be a dominant ingredient for a large percentage of us. It is all around us, no matter where we look or where we go. We can't escape it because it's what we love and it's what we give when we want to show our love for someone special.

As a chocolate lover, you haven't lived until you've experienced a serving of a great Mousse au Chocolat. For those of you that still call it pudding, you simply haven't tried it before. Once tasted, you will clearly notice there is no comparison between the two and you may never go back to pudding again.

You've waited long enough to try your hand at what may be the best Mousse au Chocolat you have ever eaten! Trying this recipe creation is seriously recommended for those who have never eaten this dessert before (and for the rest of you as well). Follow the directions carefully and you will certainly find the pot of gold at the end of this cocoa rainbow. Begin by gathering your ingredients, enough for 6 to 8 servings:

9 oz. Dark 70% semi sweet chocolate
5 Large eggs, yolks and whites separated
1.5 Cups of heavy cream (for whipping) + 2 tablespoons of heavy cream
4 Heaping teaspoons of finely ground granulated sugar (see below)
2 Teaspoons of vanilla extract
1.5 Ounces of Grand Marnier or Cognac
1 Tablespoon of unsalted butter

Finely granulated sugar you can make yourself
Let's begin by making our finely ground granulated sugar. You can find this type of sugar, often called baker's or castor sugar, in the store next to the regular sugar. It's very fine granules are excellent for making sweet sauces and baking; however, it tends to be very expensive. Save yourself a lot of money and make your own. Using an electric coffee grinder, fill it 3/4 to the top with regular sugar and grind it for about 20 seconds. You will end up with a sugar that has very fine granules. Make extra for future dessert ideas. You will find it very useful. Set aside 4 heaping teaspoons for this dessert.

Now you will prepare the first part of this mousse by making what is called a Sauce Sabayon. This Sabayon is a bit different in that we'll use less liquid than usual so that you get a somewhat thicker consistency. You will need a hand mixer with the whisk attachment, a large metal mixing bowl, and a large pot with about an inch or two of water.
Begin whisking the yolk on high

Bring the water in the pot to a simmer, just barely bubbling. Place the metal bowl over the pot, making sure the bottom doesn't touch the water or your egg yolks will cook too much and become scrambled. Add the eggs, the sugar, 1 teaspoon of vanilla extract, and Grand Marnier (or Cognac) and with your blender, whisk on high for about 5 minutes. Make sure to cover the entire bottom of the bowl while whisking, including the edges. What you are doing is getting as much air into your sauce so as to get a fluffy consistency, much like you would do for making whipped cream. When ready, your egg yolk will have tripled in volume and turned to a light pale yellow color. Remove bowl from the pot and set aside.
After 5 minutes, mixture has tripled in volume

Next, you will prepare the second part of your mousse, the melting of your dark chocolate into a smooth, silky thick consistency. Using a double boiler this time, add your chocolate, butter, and 2 tablespoons of heavy cream to the upper portion of the double boiler. Bring the water to a simmer, water barely bubbling. If you need to, add another tablespoon of heavy cream while melting the chocolate. As the chocolate is beginning to melt, slowly begin to stir with a wooded spoon, making sure the butter and cream are well incorporated, as the chocolate becomes more liquid, stir steadily until all has melted and you have a smooth texture. Remove double boiler from the heat.
Place chocolate & butter in double boiler

Continue folding until chocolate & Sabayon are well blended

Now add a bit of the Sauce Sabayon to the chocolate (2 tablespoons) and stir until blended. Repeat the process a second time.

Once chocolate has cooled to warm, transfer 1/3 of it to your bowl with the Sauce Sabayon, and with a rubber spatula, begin to fold the chocolate into the sauce. Next, fold the second third of the chocolate, fold, and finally fold the remainder of the chocolate into the sauce. Be careful not to "mix" the chocolate into the sauce or you will rid it of some of the air. Just continue to fold, while turning the bowl at the same time. After a couple of minutes you will have a nice smooth chocolate mixture. Set the bowl in the fridge.

Whipped cream to stiff peaks
In part three, you will whip the cream to stiff peaks. Into a large chilled metal bowl, add the cream and 1 teaspoon of vanilla extract, and beat on high until stiff peaks have formed. Bring out the bowl with the chocolate from the fridge, and with your rubber spatula, begin to fold the cream into the chocolate, much as you did before. Fold the cream in 3 equal parts, making sure to fold each part completely before adding another. Once complete, return the bowl to the fridge.

Beaten egg whites
Fold egg whites delicately
Finally, you will whisk your egg whites to stiff peaks. Rinse the bowl you used for the cream and add the egg whites. Beginning with medium high speed, whisk the egg whites, gradually increasing speed to high. Continue until egg whites make nice peaks. Again, remove the chocolate mixture from the fridge and begin folding the egg white into the chocolate, being very delicate in doing so to not lose volume. Fold a couple of spatulas full at a time. Continue folding until you have incorporated all the egg whites and your mousse is completely blended. Transfer your Mousse au Chocolat into a nice clear glass presentation bowl and refrigerate for 1-2 hours before serving. Enjoy!

Turmeric and coconut cream add a whole new dimension to the classic Leek and Potato Soup

There's something wonderful about working the art of Cuisine. Like a painter with his/her palate of basic oils or acrylics, blending primary colors to create entire new ones only limited by an imagination, so too is the Chef and his/her vast array of fresh ingredients, spices, and herbs in creating new recipes from the old classics. This idea did not go unnoticed in this latest creation, Turmeric Leek and Potato Soup.

Providing Indian ingredients to this classic soup opens a whole new window to what you can do with potatoes and leeks and introduces new flavors that you might not have thought about blending. The coconut cream enhances the smooth and silky texture that you will notice from the very first spoonful, while the turmeric adds the accent of an ever so gentle curry undertone that will leave you wondering why you haven't thought of this before.

It's time to seize the opportunity to experience this new recipe for yourself. The ingredients are easy to find, the preparation is quick and simple, and the results of your efforts will wow your most discriminating guests.


13 oz. (370 gm) leek stalk, sliced in 1/4 inch thickness
2 medium size Russet potatoes (about a pound)
3 medium shallots, chopped (about 1/2 cup)
5 cloves of garlic, crushed and chopped
4 cups of water
2 tablespoons of olive oil
1/3 teaspoon of ground black pepper
1 teaspoon of salt (additional to taste, if needed)
1/2 cup of coconut cream
1 tablespoon of butter, unsalted
1 teaspoon of Turmeric powder
1 tablespoon of plain low fat yogurt or Greek yogurt
Chopped fresh parsley for garnish


Prepare ingredients and gather cooking pots and utensils. Peel and cut the potatoes into 1 inch squares, slice the leeks into 1/4 to 1/2 inch slices and soak in cold water for 10 minutes, then remove into a dry bowl with your hands, chop shallots, crush garlic with a knife and then chop finely.

In a 8 to 10 inch diameter pot, heat the olive oil over medium high heat. When oil is hot, saute the shallots until translucent, then add the garlic. Continue to saute for another minute.

Begin to add the leeks a handful at a time, saute for about a minute between handfuls. Once all leeks are cooking, stir and continue to saute for another few minutes reducing heat to medium.

Next, add the 4 cups of water and bring to a boil. Once water is boiling, add the potatoes, salt, and pepper and lower heat to low, cover, and continue to cook for about 20 minutes.

After 20 minutes, using a fork, check to make sure the potatoes are tender and cooked. Using a ladle, transfer approximately 4 scoops into a prepared food processor.

To the food processor, now add the coconut cream, butter, and Turmeric powder. Process until everything is well blended and the mixture is silky smooth. Once accomplished, return the mixture to the pot with the remainder of the soup, stir until well blended.

Lower heat to simmer and allow to finish on simmer for another 5 minutes. Serve hot, with a sprinkle of chopped fresh parsley or cilantro. Perform a final taste to adjust your salt and pepper to your desired level.  Enjoy.

This preparation should serve 8 ounce portions for a party of six.


When preparing the leeks, cut the top 2 inches of the stalks and discard; however, please use the rest of the green as well as the white parts. The green part is where most of the nutrients are and it enhances the flavor of your soup.

Healthy, hearty, good for your heart salad, a must try!

With Spring in full swing and Summer just around the corner (hard to believe already), it's a perfect time to resurrect that box of healthy habits we had put away for the Winter. There's no better way to get into that swing than a hearty salad of fresh broccoli and zucchini, along with cherry tomato halves, tossed in warm Dijon dressing. Your heart and body will thank you for this with its low calories, low sodium, and low saturated fats.

This preparation is perfect for 4 servings and if so desired, can be served with a slice of crusty French bread and slivers of Gruyere cheese for the added benefits of calcium and Vitamin D. Total calories per serving is just 175, sodium of only 177 mg., and no saturated fat or cholesterol! You'll be surprised how flavorful this is. Ingredients you'll need for this wonderful salad are:

5 3/8 oz. fresh zucchini (equals 1 medium)
12 oz. fresh broccoli (about 2 nice sized crowns)
5 oz. fresh cherry tomatoes (about 1 cup)
3 tablespoons of olive oil
5 cloves of garlic
1 tablespoon of white wine vinegar or rice wine vinegar
1 tablespoon of Dijon mustard
1 tablespoon cold water
salt and pepper to taste


Begin by preparing the garlic and olive oil. Slice the larger garlic cloves lengthwise down the center to make 2 even halves. Then slice lengthwise in slivers.

Heat the olive oil in a saute pan over medium high heat. Saute the garlic lightly, tossing frequently until garlic slightly changes color to a "champagne" tone. This takes about 2 minutes. Remove pan from heat and allow to cool while you prepare the vegetables.

To prepare the broccoli, heat to boiling, about 2 cups of hot water in a large pot. Add a steamer mesh and steam vegetable covered for about 2 minutes. Remove immediately and cool in a bowl of cold water.

Five ounces of zucchini equates to about 1 medium sized about 1.5 inches in diameter. Cut the zucchini into 4 equal parts. Next slice each part in halves lengthwise. Now, slice each half into 4 strips.

Slice each cherry tomato in half and set aside.

Strain the broccoli and pat dry. Cut into nice individual flowerets and transfer to a large bowl. Add the tomatoes and the zucchini.

To prepare the dressing follow these simple directions. Return the saute pan with the garlic and olive oil to the stove over low heat. Now add the vinegar, water, and Dijon mustard and with a wire whisk, whisk dressing until ingredients are well blended and you have a smooth and silky sauce like texture. Add your salt and pepper to taste and blend one final time. When dressing is warm to the touch, pour it over the vegetables and toss. Sprinkle 2 tablespoons of the fresh chopped parsley over the top and serve with a slice of crusty French bread and Gruyere cheese if you wish. Enjoy :)


Preparing this dressing over warm heat really brings out the flavors of the mustard and garlic and enhances the depth of your salad. Make sure you don't over heat however! It should be just warm to the touch with your finger.

Stir fried rice lovers, you will remember this one!

If you are a rice lover, that's one thing; however, if you are a stir fried rice lover, this recipe creation propels this grain to a whole new level. And if you follow the preparation to a tee, this dish will take your taste buds to what they may consider taste bud heaven!

Let's face it, things don't get much better to the palate than a dish of fried rice when prepared to perfection and the Chinese have been one of the Masters of this dish since time began. And then along comes this cocky Frenchman (yours truly) who dares step into their culinary territory and try his hand at perfecting something that has already reached its pinnacle. Mais pourquoi, one might ask, would anyone dare stick his or her neck out and try to beat the Champions at their best game? It is perhaps because he loves the challenge.

This creation of a stir fried rice has now been tested by a handful of people and their verdict has been two thumbs up so far. So now you be the judge and jury. Prepare it and see for yourself. Is it worthy of a place at your table?

Precook your rice:

1 cup of brown jasmine rice (uncooked)
2 cups of water
1 or 2 pinches of salt
1 teaspoon of vegetable oil

Follow the directions on the package, bringing the water to a boil in a medium pot. Then add the oil and the salt. Rinse the rice well, drain, and add to the pot. Cover and reduce heat to low and simmer for 45 to 50 minutes. You can use 1/4 cup less water if you cook for 45 minutes and want your rice a bit firmer. IF you can't find the brown jasmine rice, the traditional white should work fine; however, remember, this dish was prepared with the brown.

While rice is cooking, prepare all the other ingredients:

1 large red bell pepper, diced
2 cups of finely shredded Napa cabbage
5 cloves of fresh garlic, finely diced
1 teaspoon of ginger root, finely diced
1/2 cup of Edamame beans (w/o pods, precooked)
2 lightly beaten medium sized eggs
3 tablespoons of vegetable or canola oil
1 teaspoon of sesame oil
1 medium shallot, finely chopped
1 teaspoon of sesame seeds
3 tablespoons of Mirin (kind of like a rice wine)
2 teaspoons of Hoisan sauce
1 tablespoon of oyster sauce
1/4 cup of hot water
10 shakes of the table salt shaker (about a teaspoon or less)
7 shakes of black pepper

Please note: wait until the final step to add the salt and pepper so that you can taste and judge now much you want. Some people like more salt and others less.

In a medium glass, add the 1/4 cup of hot water, Mirin, Hoisan sauce, and oyster sauce together and stir until well diluted, set aside.

Prepare all your vegetables per the preparation above, chopping and dicing, etc. Place the Edamame beans in a microwavable dish, along with 2 tablespoons of water. Cover tightly, and microwave on high for about 3 minutes and 30 seconds. Set aside and uncover after a minute. Most of the podded Edamame will come frozen, for your information, and it can be found in the frozen vegetable section of your grocery store.

In a large (10 inch) fry pan (or wok, if you have one), add half of the vegetable oil and heat on high, but don't allow the oil to start smoking. Once the oil is hot, add the diced red bell peppers and saute while stirring for about 90 seconds. Next, add the garlic, ginger, and shallots and continue stirring for another 90 seconds.

Reduce the heat to medium high and add the cabbage. Toss and stir so that all ingredients are well mixed together and continue to saute for another 2 minutes. You may, at this time, add 5 shakes of the salt shaker and the ground pepper. Stir, then remove from the pan into a bowl.

Make sure the pan has been scraped with a metal spatula, then add half of the remaining vegetable oil, and quickly saute the 2 beaten eggs over medium high heat. Don't overcook the eggs, Chop and stir with your spatula for about 45 seconds and remove eggs into a small bowl.

Again, scrape the bottom of the pan well, then add the rest of the vegetable oil and the sesame oil into the pan and heat at medium high heat. When oil is nice and hot, it will easily coat the bottom of the pan when you swirl the pan around. Now, add your cooked rice to the pan and stir, scraping the bottom frequently as you stir. Fry the rice for about 2 minutes.

Next, add the sauteed vegetables to the rice and stir so that all ingredients are very well mixed. Add the Edamame beans and continue to saute for another minute. Add the liquid mixture you had set aside and stir until all ingredients are well coated. Finally, add the cooked eggs and do a final stir so they are well distributed throughout the dish. Give yourself one last taste for flavor and add a bit more salt and pepper if needed.

Transfer the fried rice to a heated large serving bowl and sprinkle the sesame seeds over the top. Serve hot all by itself or with your favorite meat. This preparation will yield 6 servings if accompanied by a second item or about 5, if served by itself. Enjoy your creation and please feel free to critique it as you seem fit.