ChefSandrine
I am an interior designer and i love to entertain. I grew up with food, my dad has either managed or owned restaurants as far as i can remember and my mom always cooked at home, she made everything from scratch and cuisines from all around the world. My grandpa Gabriel was a chef. I remember Grandpa's meals were so extensive, he would start cooking early in the morning around 6 for dinner time - it always looked so festive and as a child i felt that the dishes went on forever. The highlight of his career was cooking for the Queen of England. As he peeked through the porthole of the kitchen door, the queen gave him her sign of satisfaction and he never forgot (who would!)
I miss him and when i cook, i feel that he is with me, watching over me and saving me from disastrous mistakes / outcomes. I am thankful i was given the opportunity to savor his gourmet meals and appreciate his decorations!!!
I now cook for my husband Tom, who is so easy to please, he basically eats it all and never complains. I am grateful to be living in an area with so many farms, the vegetables and fruits are really fantastic.
Recipes I've Posted (all 10)
(9)
(2)
I love to eat period. I prefer seafood, any type really and I love salads. I enjoy making attractive dishes, basil leaves under a slice of gruyere wrapping a breast of chicken stuffed with sun dried tomatoes. I feel that food should look good and taste even better. I love to bake too.
I am now interested in finer cuisine and ingredients... it takes time and money so lets see how far i get!
I also bought a smoker (cooktop one) and i am exploring the possibilities.... the bell peppers were just out of this world!!
My Most Recent Ratings
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Quinoa with Spinach and CheeseWonderful side dish it is colorful and delicious
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Lumpia ShanghaiNo you don't cook it first, but you can if you prefer.
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Sindhi Chicken CurryThis dish is not only easy but so delicious and complex in depth. To save time, blend another set of the spices and put and label them in a ziplock bag for next time. To make it low carb - put it over spinach! You Yowon't be disappointed
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Fauxtatoes - Roasted Garlic Mashed CauliflowerFANTABULOUS!!! my guests were impressed and I didn't even put potato flakes
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Indian RelishThis can be given as a host gift for someone who is adventurous or likes to serve things that are a little out of the ordinary. It goes very well with pita chips, crackers, cream cheese or served along side an indian dinner to add sweetness and spice. [I posted this recipe.]
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CalderetaThis dish always gets raves at home! It's a great dish for guests too who have not eaten filipino food. My in laws like it with steamed rice while my family prefers it over potatoes and green beans. You can also add peas in the last 1/2 hour of cooking. I sometimes prefer to thicken the sauce with a little cornstarch but it isn't necessary. Caldereta can also be served with lamb, chicken, or even goat meat. And for you hunters out there - I've often wandered if elk would not be tasty in this type of sauce. [I posted this recipe.]
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Delightful Orange Raisin muffinsYou can add 1/2 cup of pecans or walnuts if you choose; or a little pumpkin spice to make a variation. [I posted this recipe.]
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Cathedral Windows (gelatin Dessert)Thanks for the recipe - i made it for hubby's lunch birthday! This was very delicious but i made it non sugar free and i made it with 5 flavors - blueberry, raspberry, peach, lime and lemon. Husband said it was just the way he had it when he was young.
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Healthy Carrot CakeI used fresh carrots (it's important since their is no fat - you don't want dry out carrots) [I posted this recipe.]
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Mussels with blue cheeseYou can also used New Zealand mussels which are usually frozen and on the 1/2 shell - in that case when the mussels turn color they are done [I posted this recipe.]
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Wilted Spinach Salad with Warm Bacon DressingDelicious!!
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Nutty Piñacoco cakeI use unsweetened coconut (i buy mine at a health food store) if you can only find the sweetened kind, decrease the sugar by at least 1/2 a cup. [I posted this recipe.]
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Honey Dijon Roasted BeetsI bought beets from the farmers market and being so big i wanted a couple of ways of making them. These are superb, sweet, tangy and unusual. Thank you for this lovely recipe!
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Deviled Eggs with Bacon and cheesei forgot to add the bacon 5 strips of bacon is needed for this recipe
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Berry CupsYou can whip 1/4 cup of cream with 1/2 teaspoon of vanilla extract and 1 teaspoon of Splenda to garnish - put they taste fabulous just the way they are! [I posted this recipe.]
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The Perfect FlanThis was very good! I used raw sugar for the first time (for the lack of regular sugar) and the caramel had such a great flavor i will use it from now on!
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BEST soft herb rolls for busy cooks!If you want to be fancy or just add a bit of decoration to your rolls, you can put a trio leaf of flat leaf parsley or young top springs of rosemary on each roll before the brushing the egg on. It looks pretty and impresses your guests!
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Birds Nest (Eggs and Toast)I use a heart shape cookie cutter for Valentine's day - it is always a big hit ;)
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BEST soft herb rolls for busy cooks!Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3. [I posted this recipe.]
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Lumpia ShanghaiI used a bottled Thai sauce called Mae Ploy Thai Sweet Chilli Sauce. [I posted this recipe.]
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on Thursday, August 09, 2012
on Sunday, April 04, 2010
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Hi, the Lumpia recipe looks so good, I will have to try it soon! I love how you talk about the connection you feel with a loved one when in the kitchen and through cooking. I am co-author of a book in progress (Coifed to Cook) which is much about that connection and nostalgia. Happy cooking!
Gina
3 years, 7 months, 3 weeks, 3 days, 9 hours, 17 minutes ago
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Chef sandrine,salamat,the lumpia look so good i must try-it one day,get coworkers pinoys and it's always good food,keep up the good work. thanks.
3 years, 11 months, 2 weeks, 4 days, 4 hours, 35 minutes ago
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I love to eat period. I prefer seafood, any type really and I love salads. I enjoy making attractive dishes, basil leaves under a slice of gruyere wrapping a breast of chicken stuffed with sun dried tomatoes. I feel that food should look good and taste even better. I love to bake too.
I am now interested in finer cuisine and ingredients... it takes time and money so lets see how far i get!
I also bought a smoker (cooktop one) and i am exploring the possibilities.... the bell peppers were just out of this world!!
