Moroccan Chickpea Stew

Moroccan Chickpea Stew

As we have mentioned before regarding food service on our riverboats, superyachts and small expedition ships. We expand on our theme of modern Jewish Cuisine with the addition nightly of a high protein vegan dishes, for those who desire it. Here is a new dish we are...
Coq Au Vin

Coq Au Vin

Coq au Vin is a French dish of chicken braised with wine, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines. On our fabulous Bordeaux cruise we, of course, will be using local kosher...
Sauté de Veau Marengo

Sauté de Veau Marengo

Come with us on our wonderful Bordeaux cruise in October this year to taste this classic Sauté de Veau Marengo. What makes this stew Provencal in nature, is the use of flavorful and hearty ingredients common in southern France ingredients like tomatoes, fresh herbs,...
Stewed Halibut with Egg and Lemon Sauce

Stewed Halibut with Egg and Lemon Sauce

Another recipe, traditional this time, maybe even very old, for Pesach We always had this at home for Pesach. When I was catering in the UK we were asked to prepare a meal for a silver wedding. The only problem was that the hotel where they were holding the event...
Two-nuts Chocolate Torte

Two-nuts Chocolate Torte

So we are now on the run-in to Pesach.  Most of us use the recipes that we have used for years. Certainly nothing wrong with that.  Nevertheless, here is one recipe you may have not yet used. More recipes before Pesach. If you feel that you will need a relaxing...
Sticky Beef in Ginger

Sticky Beef in Ginger

On one of my first cruises (1998) on the lovely Marco Polo. I was asked to cater a, family style, Chinese meal. I had Chow Mein, Sweet & Sour Chicken plus a couple of other dishes. I still wanted one more. I went and asked the Executive Sous Chef for an idea. He...