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Author: Ivan Flowers

Crispy Pacific Oysters with Black Truffle Caviar

  Some years back, when I was working at Different Pointe of view, I was asked to travel to New Orleans and cook.  I was beside myself with excitement.  Not only is New Orleans a big food town, but it also is a magical place filled with beautiful architecture and even more beautiful people.  I made sure to stay a few days so I could eat my way through the city before I had to return home.  I started my mornings with rich coffee flavored with chicory and piping hot beignets covered in decadent powdered sugar.  For lunch I...

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Garlic Cognac Roasted Trumpet Mushrooms

    I love all mushrooms, but I must confess that I’m partial to king trumpets.  Savory in flavor with a firm meaty texture, they live up to their royal title.  Only one thing could make these wonderful gifts better… Cognac!  It is warm and nutty by nature, but when you combine it with butter  it is transcended to a roasted sweet caramel.  In this recipe, when the cognac & butter meets the smokey piquillo pepper, the herbes de Provence & the salty Parmesan, magic happens.  The mushrooms dance and the cognac sings. This dish is a wonderful accompaniment to...

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Fresh Mozzarella with Lobster Boursin and Habanero Jam on Toasted Brioche

I just love this appetizer.  It has so many of my favorite flavors coming together to create magic. You have sweet lobster, creamy mozzarella, garlicky Boursin and a spicy kick  of the habanero jam all nestled atop a buttery toasted brioche.  I like to eat this while sipping a nice Zinfandel.  Bite, sip, bite, sip…  Soon all worries are gone and I’m in a happy place.  Make these and join me in that happy place. Fresh Mozzarella with Lobster Boursin and Habanero Jam on Toasted Brioche Makes 30 Pieces The Brioche Cut brioche into half inch thick pieces and...

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Prosciutto Di Parma Rolls from Chef Ivan Flowers

Ahhhh antipasti, is there anything better.  That magical word of delight, what you are going to eat before the pasta.  I am crazy for good antipasti plates.  But I do have one problem with them, what do I eat first?  I want a little of everything all at once!  So I created these Prosciutto Di Parma Rolls.  The buttery prosciutto, the sharp parmigiano, the sweet creamy mascarpone, the tangy basil dancing with the roasted peppers.  Now imagine all of this in a single bite, yes a single bit I tell you.  You will be popping these little beauties till...

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