Currently browsing Archives - Entree.

Introduction to Thai Food - Somtam

By Robert Orson
Being married to a Thai for the last few years has meant learning a fair amount about Thai food. This isn’t such a great accomplishment because it’s usually the main topic of our conversations.
My wife once told me that a Thai would be most happy if she could eat seven times a day […]

How To Make A Fabulous Lasagna Dish

By Neccia Celli
I have a great family recipe for Lasagna that my Mother used to make. The women in our family have been making this wonderful dish for a very long time and it’s delicious! This recipe is very versatile and works great with salad and garlic bread. This dish is great for special dinners, […]

5 Delicious Ways To Eat Crab

By Adrian
When it comes to eating seafood at your favorite restaurant, crab is a popular selection that is rather easy to duplicate in the comforts of your own home.
When it comes to eating seafood at your favorite restaurant, crab is a popular selection that is rather easy to duplicate in the comforts of your own […]

Burmese Salads - Tenderly Tossed by Golden Hands

By Hella D
One of my many favorite places to eat in Rangoon, Burma is at an excellent Burmese fresh salad bar on the street right next to Sule Pagoda. It opens in the evenings as the parking spaces empty, spilling off the sidewalk and across the street.
This place is famous in Burma for the best […]

Cooking With Wine Is Easy

By Carolin Hopkins
I cook with wine a lot. You can take an easy cooking dish and use a little wine and it makes all the difference in the world. Cooking with wine does not have to be difficult or expensive. I have to say I always have wine in my house. Not just for enjoying […]

Leftover Thanksgiving Turkey Ideas

By Dave Urmann
The next day after Thanksgiving is marked by the appearance of a seemingly endless stream of turkey sandwiches. It is, in its own way, part of the American Thanksgiving tradition. But is slapping a few slabs of white and dark on wheat with a smear of Mayo the only thing to do with […]

US Virgin Island Cuisine

by Edmund Jarvis
The US Virgin Islands consist of the four main islands of St. Thomas, St. John, St. Croix and Water Island and many smaller islands. It is the only part of the United States where traffic drives on the left. The US Virgin Islands are located in the Caribbean Sea and the Atlantic Ocean, […]

Fletan Chou De Savoie, Jus De Viande A L’huile D’olive Extra Vierge

Halibut, Savory Cabbage, Meat Jus with Extra Virgin Oi
Author: Frédéric Filliodeau Le Cordon Bleu Chef De Cuisine

Cedar-Planked Salmon in an Asian-Style Marinade with Pickled Ginger and Watercress Salad

Author: Holland America Line

Risotto au Foie Gras, Emulsion au Jus de Carottes

From: Chefs Notes- Silversea Cruises
Recipe by Martial Poilbout
Serves 4

Salmon Baked in Phyllo with Shiitake Mushrooms and Champagne Sauce

Author: Holland America Line
Serve with roasted asparagus.
Serves 4

Saltimbocca alla Romania

From: Feature Story-Olympic Restaurant
Escalopines of veal with proscuitto, pan-fried and served with a Marsala Sauce

Butter-Poached Lobster Tail with Leeks and Red Beet Essence

From: Ship of the Month Navigator

Tortelli di zucca con julienne di salvia noci

From: Port of the Month-Rome

Pumpkin ravioli with walnuts and sage sauce
Recipe from the Grande Hotel Parco dei Principi

Beef Tournedos Forestier

Author: Executive Chef Wolfgang Maier, M/S Regatta

Cold Smoked and Grilled Salmon

From: Chef’s Notes- Seven Glacier’s Restaurant
Recipe by Chef Jason Marcoux

Roast Fillet of Monkfish

From: Chef’s Notes- Foliage Restaurant
Mandarin Oriental Hyde Park, London
Head Chef: Chris Staines
Serves 4

Grilled Salmon with Ginger-Cilantro Pesto on Sautéed Watercress

Author: Holland America Line
Description: Serve with basmati rice. — Yield: 4 servings

Braised Veal Loin with Creamy Polenta and Nicoise Vegetables

From: Ship of the Month-Wind Surf

Apple Cider Grilled Chicken with au gratin potatoes

From: Cruising Altitude Northwest Airlines

Tournedos Rossini, bouquetiere de legumes glaces, sauce Perigue

Feature Story- Radisson Seven Seas Voyager, Signatures Restaurant
Tourmedos, Rossini style with glazed vegetable bouquetiere, sauce Perigueux style

Cocur de Fillet de Boeuf aux Escargots et Girolles

From: Chefs Notes John Burton-Race
Fumet de Vin Rouge-Rosted Fillet of Beef with Snails in Parsley Butter
(Serves 6)

Pan-fried Broll Fillet a la Duglere- Fish in white wine, tomato, and parsley sauce

From: Ship of the Month- Navigator
Serves Four
Recipe by: Bernhard Klotz, Radisson Seven Seas

Rack of Lamb - Julia Child

From: Chef Notes-Celebrity Chefs, recipe by Julia Child
(2 racks serve 4 or 5 people, 2-3 chops)

Grilled Lamb Chops with Assorted Roasted Vegetables with Thyme infused Lamb Sauce

From: Feature Story- Radisson Seven Seas Voyager, Compass Rose Restaurant
Serves 6

Roasted Rack of Wisconsin Milk-Fed Veal

From: Feature Story - Jade Restaurant Crystal Symphony
Served with rosemary gravy, sautéed leaf spinach stewed tomatoes, and mushroom risotto.

Salmon with Mousseline of Pike in Pastry

From: Chef Notes- Celebrity Chefs
Recipe By: Andre Soltner

Salmon en Croute
Serves 12

Sea Bass with Soft Spices

From: Chef’s Notes-Silversea Cruises
Recipe by Martial Poilbout
Serves 4

Grilled Chilean Salmon on a Bed of Buckwheat “Crepes�

From: Feature Story- Silver Cloud
Serves 10 portions

The Original Pat’s King of Steaks® Philadelphia (Cheese Steak)

From Port of Call- Philadelphia
Serves 6

Firecracker Grilled Alaskan Salmon

From: Cruising Altitude
Alaska Airlines First Class

Rock Lobster Bolognese a la Chef

From: Ship of the Month- M/S Paul Gauguin
Serves 8

Polenta Lasagna with Sautéed Forrest Mushrooms

From: Port of Call- Hotel Grande Bretagne Athens

Magnolias’ Spicy Shrimp and Sausage with Tasso Gravy over Creamy White Grits

From: Port of Call-Magnolias
Serves 8

Rack of Lamb en Croute

Rack of lamb coated with a mushroom duxelle, wrapped in puff pastry and baked until golden

Fillet of Stuffed Ihi and its Puree of Umara and Crusty of Fei

From: Port of Call-Lotus Restaurant, Tahiti
Serves 4

Involtino di cami bianche alla bolognese con nido di tagliatelle al sugo di carne

From: Port of the Month-Rome
Recipe from the Grand Hotel Parco die Principi

White meat rolls, bolognese style and tagliatelle pasta with meat ragout sauce

Grilled Halibut with Lemon Herb Splash

From: Chef’s Notes- Pinnacle Grill Restaurant

Paella Valencina- Traditional Spanish blend of seafood, chicken, chorizo sausage with flavorful saffron rice

From: Feature Story - La Veranda Restaurant
Serves 8

Bouillibaisse Marsaillaise

From: Feature Story-La Veranda Restaurant

Dutch Pea Soup

From: Feature Story- Holland America MS Statendam

Dutch Pea Soup
Serves 24

Steak Diane

From: Feature Story-Olympic Restaurant
New York steak cooked to your liking and served with garlic, parsley, Cognac and Worcestershire sauce

Veal Medallions in an Herb Crust

From: Ship of the Month- QE2
Recipe by Karl Winkler
(Serves 4)

Sea Scallops sautéed with garlic and herbs

From: Chef Notes-Celebrity Chefs
Recipe by Julia Child
Serves 6

Melanzane alla Parmigiana

From: Feature Story- Radisson Seven Seas Voyager, La Veranda Restaurant

Pan-fried Swordfish Steak on Carrot-Lobster Mousseline

From: Feature Story- Compass Rose Restaurant
Served with Crisp Sweet Potatoes and Tamarind Sauce
Serves 10

Grilled Duck Confit with Chili, Cinnamon and Lime

From: Port of Call- Axis Restaurant
Recipe by Mark Gregory
Serves 8