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Making A Salad Vinaigrette Dressing Is Easy
By Kerris Samson
For someone who likes to eat salads on a regular basis you may find that without some kind of dressing they can taste a little boring. However, rather than resorting to using ready made ones from your local grocery store or delicatessen you could actually have a go at making your own salad […]
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Kick Up Your Salad With A Classic Presentation
By L. Moses
Salads are a beautiful thing. They’re colorful, gorgeous, tasty, and best of all they’re good for your health. Still, we don’t eat them as often as we should. One of the reasons for this is presentation. A handful of greens in your old plastic mixing bowl just doesn’t look as appetizing as it […]
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Pancetta-wrapped Tuna with mushroom & oven-dried tomato salsa
From: Ship of the Month:
Wind Surf
Serves 10
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Eggplant, Zucchini, Red Pepper and Parmesan Tart
Young field greens with anis vinaigrette
Serves 10 Portions
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Mermaid’s Delight
Deep-fried Scallops coated with coconut, Served on a bed of fresh pineapple chutney
Serves 4
From: Feature Story
Compass Rose Restaurant
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Crabe Des Neiges Der Terre Neuve, Panais Façon Remoulade
New Foundland Snow Crabs, Remoulade Style Parsnip
Author: Frédéric Filliodeau Le Cordon Bleu Chef De Cuisine
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Lobster Veloute (Creamy Lobster Broth)
From: Feature Story
Olympic Restaurant
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Lobster Salad with Bloody Mary Granite
From: Feature Story
Charlie Palmer
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Escargots En Meurette
From: Chefs Notes
Silversea Cruises
Recipe by Martial Poilbout
Serves 10
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Pan-fried Veal Medallions with Crispy Sweetbread
Feature Story-Silver Cloud
Stuffed Cabbage with Mediterranean Vegetables and Olive Tapenade Sauce
Serves 10
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Salade de Médaillons de homard a la vinaigrette de crustacés servie sur lit de poireaux
Lobster medallions with seafood vinaigrette, served on a bed of marinated leeks
From: Feature Story
Radisson Seven Seas Voyager
Signatures Restaurant
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Rosa Bianca Eggplant Torte with Smoked Onion Ratatouille and Flageolet-Sage Sauce
From: Cruising Altitude
Air Portugal
Recipe by Bernhard Klotz, Radisson Seven Seas
Serves 6 portions
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Yellow Fin Tuna Sashimi with Russian Osetra Caviar
Marinated with sake, soy sauce and sesame oil
Serves 6 Portions
From: Ship of the Month Navigator
Recipe by Bernhard Klotz, Radisson Seven Seas
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Crab and Avocado Charlotte
From Feature Story - Latitudes Restaurant
Serves 4
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Asian Spiced Grav Lax With Ginger Honey Mustard Sauce
From: Ship of the Month QE 2
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Roast Scallop Salad, Caramelized Cauliflower Beignet, Cauliflower Pannacotta and Balsamic Vinaigrette
Roast Scallop Salad, Caramelized Cauliflower Beignet, Cauliflower Pannacotta and Balsamic Vinaigrette
Serves 4
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Warm Forest Mushroom Quiche
From: Feature Story
Compass Rose Restaurant
Serves 4
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Piccola Focaccia al parmigiano con culatello di Zibello e insalata di mele verdi
Parmesan cheese flat bread stuffed with Culatello ham and green apple salad
Recipe from the Grand Hotel Parco dei Principi
Port of the Month Rome
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Warm Scallops on a Bed of Ratatouille Salad
Author: Executive Chef Wolfgang Maier, M/S Regatta
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Vegetarian Terrine with Artichoke, Broccoli and Carrots
Feature Story Radisson Seven Seas Voyager
Compass Rose Restaurant
Crunchy mixed greens and crème fraiche herb sauce
Serves 10-12
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Tuna Tarter with Wilted Greens and Arugula Lime Vinaigrette
From Ship of the Month Navigator
Recipe by Bernhard Klotz, Radisson Seven Seas
Serves 4
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Blanc de Poulette au Foie Gras, Crême Glacée de
From: Feature Story Silver Cloud
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Sweet Pea Risotto with Tarragon and Sweet Shrimp
Sweet Pea Risotto with Tarragon and Sweet Shrimp
Serves 10
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Smoked Salmon and Caviar Panini
From: Feature Story
Charlie Palmer
Serves 8
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Scallops with smoked bacon in a Brouilly Cream
From: Feature Story
Signature Restaurant
Serves 4
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Grilled Shrimp Skewers with Spicy Pineapple Lime Glaze
From: Feature Story - Charlie Palmer
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Scallop And Pea Shoot Dumplings In Fresh Tomato Broth
From: Feature Story
Radisson Seven Seas Voyager
Latitudes Restaurant
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Carpaccio de Noix de Saint-Jacques, Brunoise de Légumes et son Coulis de Tomate -
From: Chefs Notes - John Burton-Racer
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Sautéed Fresh Foie Gras with Apple and Prune Compote
Serves 10 portions
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