Patty Saveurs

Everyday and Special Occasions Homemade Meals

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Do you know how to cook white asparagus? White asparagus make for a delicious starter!

This recipe is for the long white asparagus, their taste is more mellow than the green ones. I like to serve them on their own as a starter with a side of my homemade mayonnaise.

Lamb Rump steak, Paprika Sauce small

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Lamb rump steak and paprika sauce, such a tender and delicious cut of lamb!

The rump comes from the back of the lamb. It is a lean cut, tender and mildly flavored. I like to pan fry it whole and serve it medium to medium rare, I mean with a still pink center. Be careful not to overcook this awesome cut as it would become tough and dry.

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Duck breast whisky and orange sauce, a delicious dish to make for a party!

In this recipe, duck breasts are pan seared first skin side down for a few minutes, then skin side up, gather the oil released from the skin as you go because there will be a lot, just leave a little bit oil to sear the flesh side of breasts.

Grilled Monkfish Orange Sauce small

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Grilled monkfish tails with orange sauce and chorizo chips, delicious!

Monkfish pairs beautifully with bacon or as I did here with chorizo. I made a lightly orange flavored sauce with white wine and vegetable broth and we all loved it!

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Pork roast wine sauce porcini and sundried tomatoes, such a flavorful and festive dish!

This is an easy and flavorful recipe, the sauce is made of white wine, cognac and cream. Cognac is optional, but I find it is the touch that brings this sauce to another level.

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Tricolor tagliolini, seafood and pesto sauce, such a flavorful pasta dish!

I love multicolored food like this dish, I find it so more tempting and nice when you have guests!

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Lemon marinated salmon carpaccio, so refreshing and delicious!

This salmon carpaccio has been a Summer staple in my house for so many years, everybody loves it and there is never enough.

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Flank steak, porcini and Vermouth sauce, delicious!

This dish can also be made using boneless short rib, tri tip steak or skirt steak.

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Pork roast orange and saffron sauce, delicious!

This dish is very flavorful, the roast is marinated for an hour into a mixture of mustard, garlic and a bit of orange juice, then it is baked for about 35 minutes. Aside, a sauce made with some orange juice, orange zests and saffron will enhance all flavors, delicious and juicy.

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Deer sirloin in red wine sauce and its sides, served with spaetzle, chestnuts, pear cooked in red wine and a scoop of cranberry preserve, scrumptious.

It’s completely optional but I like to marinate game meat overnight in red wine with carrots, onions, various aromatic herbs and spices, then I’ll make the sauce with the marinade, a scrumptious seasonal yum.

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Squid ink pasta and seafood, shrimps, mussels and scallops, creamy sauce and simple samphire/garlic pesto, delicious! 

This is a beautifully colored and very flavorful dish to serve on special occasions. The pasta should taste remotely of iodine, a bit like sea urchins when it’s freshly made, but here I used an industrial brand, and it tasted just like any dry pasta, I liked the color though for a change and it was delicious.

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Shrimps and mixed seafood sautéed, creamy tarragon sauce, scrumptious!

Today, I made this seafood dish with large shrimps and a frozen mix that I found at my store: mussels, shrimps and scallops, but you can make it the same way with fresh seafood or by mixing any of your favorite seafood, such as shrimps of various sizes, calamari, clams, etc., just be careful with the cooking time however, I prefer to cook the large shrimps separately from the smaller seafood.

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Grilled bream fillet with hollandaise sauce, asparagus and peas, delicious!

Bream is one of my favorite fish, I like its firmness and mild taste, if you cannot find bream, you can replace it by snapper or sea bass.

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Fillet of hake with an olive crust, a delicious mediterranean way of serving fish.

Hake is particularly appreciated in my family: it is a white fish with a firm and meaty flesh, not fat, not oily and its flavor is delicate. Hake can be cooked in an infinity of ways, from sweet and sour, curry sauces, with tomato sauce, etc.

I find that hake is very similar to cod, but more refined. For example, if I were to cook fish balls, I would do them with cod not hake. Another advantage is that hake tends to be cheaper than cod.