Arugula Persimmon Pear Salad
Arugula, Walnut, Blue Cheese & Fig Preserve Salad
Autumn Pantry Pasta
Avocado Anchovy Salad
Balsamic Glazed Lamb Chops
Banana Coconut Sticky Rice Dessert
Bluefish Curry
Breakfast of Champions
Citrus-Glazed Scallops with Avocado
Confit of cod with summer vegetables
Fried Scallops with Apricot Chutney
Gâteau à l’orange
Indian Ocean Crab and Prawn Curry
ITP Eating Club – 21 September 2008
Late Night Coconut Anchovy Fried Rice
Mark Bittman’s Tortillitas with Shrimp
Miso Masala Stew
Mussels in Curry Cider Cream Sauce
Québecois French Toast
Roasted Vegetable Curry Pasta
Roasted Whole Red Snapper
Rock Shrimp Toast
Salmon with riesling dill sauce and braised red swiss chard
Salmon Filet with Shiso-Lemon Butter and Wasabi Mashed Potatoes
Scallops, Swiss Chard, Shiitake, Macadamia Yuzukosho Dressing
Scrambled Eggs Curry
Seared Scallops – Corn, Tomato & Avocado Salad – Miso-Lemon Dressing
Soft Shell Crab Salad with Curry Aïoli
Spanish-Style Braised Hake
Sweet Potato Gnocchi Gratin
Taiwanese Tea Eggs
Thai Green Curry from scratch
Thanksgiving 2008
Tropical Fruit “Ice Cream”
Turkey & Rice Stuffed Yellow Squash