French

Steak Tartare is a gourmet dish made from finely ground or chopped raw beef mixed with various spices and ingredients. The word "tartare" is derived from the name Tartars, an ethnic people from Eastern Europe.

As the legend suggests, the Tartars were a nomadic  people and did not have time to cook the meat. Fortunately, the preparation of Steak Tartare as we enjoy it today has evolved over the methods employed by the nomadic Tartars.

Try this Bearnaise Sauce, very smooth, creamy and tangy. Bearnaise sauce is a great compliment for meat, poultry and vegetables.

Potato salad with mussels combines two of my favorite foods. Prepared with a vinaigrette dressing, it's easy to prepare, delicious and comes in under the healthy diet category.

The classic method of poaching fish in a court bouillon imparts delicate flavors to the fish. Fish always comes out moist and succulent. This fish poaching liquid is versatile and will work with many types of fish.

Olive tapenade is an olive spread dish that originates in the south of France (Provencal region). The name comes from the Provencal word for capers, tapeno. It's generally eaten as an hors d'oeuvre, usually as a spread on bread, crackers or crostini (small pieces of crusty toasted bread).

Bananas Flambe is always a crowd pleaser and provides the perfect dramatic spectacle at the end of the meal. It's a wonderful flavor and not to mention, a little decadent too!

Here's an easy and healthy salmon dish that will bring on the applause.