Fancy TagCloud demo site

  • Gourmet Broccoli Soup

    When we think of gourmet, we usually associate it with fine dining and classy restaurants. But you can make your own gourmet meals right at your own kitchen.

    Gourmet often speaks of a class in the culinary and food world. It creates a distinction between a regular food and fine dining foods, the latter, which are often prepared in a very classy manner. In restaurants, it is sometimes regarded as cuisine that is made of the highest quality of ingredients and plated in a very sophisticated style. Today, gourmet has been more than a standard in the industry, even in market products such as bread, coffee, wines. Chefs make it a point to offer gourmet meals from appetizers to desserts. Aside from a fresh veggie salad, a soup is a great appetizer, to warm up your bellies for the main dishes ahead. A bowl of hot soup is a good comfort food, most especially during the rainy season, or on any regular day. Gourmet makes a simple soup stand out. Soups in  gourmet style make the flavors of the soup really come out, soothe your palates, and give you that comfort in every sip.

    If you want to have little gourmet moment at home, create your gourmet soups once in a while. Indulge in a warm bowl of soup with these gourmet soup recipes that are perfect for your homes.



  • Gourmet Fish Pie for 6 units

    450 Grams Fresh Firm White Fish
    450 Grams Fresh Smoked Cod
    600 Grams Potatoes, sliced into thick rings and par boiled
    2 Baby Fennel washed, sliced and some leaves chopped
    2 Small Zucchini, sliced into rings
    6 Green Onions, thinly sliced
    3 TBS Chopped fresh Dill
    ( Tarragon can be used also if desired for veggie fry )
    Salt and Pepper to taste
    For the sauce
    600 mls Whole Milk
    50 Grams Butter
    1/3 Cup Plain flour
    Grated zest of ½ a lemon
    Salt and Pepper to taste
    Paprika to garnish
    • Preheat oven to 180C or 160C if fan forced. Grease a large ceramic baking dish with oil
    • Fry the fennel with the zucchini until softened then add the dill, onions, fennel leaves salt and pepper ( tarragon if using ) in olive oil for 2 – 3 minutes.
    • Arrange fish on 2 plates and cover with glad wrap and drizzle with olive oil then microwave on high for approximately 4 minutes until cooked just. Cool then flake into large chunks.
    • Melt the butter in a pot on medium heat then add the flour and stir until lightly golden. Add the milk and the lemon zest whisking until sauce has thickened, season with a small amount of salt and pepper.
    • Combine the veggies, fish and sauce in a large ceramic baking dish, top with the potato rings, melt some butter and brush over the tops of the potato and then sprinkle with the paprika and bake for 40 minutes until golden. 
    You can add some cheese to the top of the potatoes in the last 15 minutes of baking if desired.
    Serve with a side of vegetables.
  • Israeli-style Fish Cake


    • 1/4 cup pinenuts
    • 1 lb. boneless skinless fish fillets (white or mild fish like whitefish, trout or tilapia)
    • 1/2 cup minced onion (about 1 medium onion)
    • 1/2 cup breadcrumbs
    • 1/4 cup chopped cilantro
    • 1 egg
    • 1/2 tsp salt, or more to taste
    • 1/2 tsp cumin
    • 1/4 tsp cayenne, or more to taste (very spicy)
    • 1/4 cup grapeseed or olive oil for frying
    • 1/2 cup tahini sauce for dipping (optional - click here for recipe)


  • It is still bad for you - but see how good can it look!

    Wendy’s Napoleon (Fancy Baconator Combo) by Adrian Fiorino of


    • 1 Wendy’s Baconator
    • 1 large fries
    • 1 small Coke
    • 1 botte of water
    • 2 little cups (or packets) of ketchup 
    • 12 sugar packets





    Disassemble the burger. The cheese may not separate from the meat, but that’s okay. Place the bun in a food processor with 2 tbsp of water and pulse until it resembles couscous. Set aside. Do the same with the fries until it becomes a paste.

    Chop the burgers (cheese and all) into pieces with a knife. Place in a food processor and pulse until they look like pate.

    To create the Napoleon, cut the french fry container so the top is level. Pack alternating layers of the minced meat, the mashed potato paste, and the bun-turned-“couscous” into the container until it is full. Invert over a plate and wiggle until it is loose.

    For the spun sugar garnish, empty twelve packets of sugar into a heavy-bottom saucepan with 1/4 cup of water over medium heat. While stirring, cook mixture until it is a deep brown color (10-15 minutes). Remove from heat and allow to sit 1 min. Over foil, gently flick the sugar back and forth to create a strand-like design.

    To make the sauce, put 1/2 cup of Coke and the ketchup into a pan over medium heat. Reduce for five minutes.

    Next, crisp up the bacon in a pan for two minutes over medium heat before chopping it into little pieces.

    To assemble, gently separate sugar garnish from foil and stick it in the top of the Napoleon. Pour sauce around the Napoleon and then form 4 little piles of bacon around the edges of the plate.

    Pour some of the remaining Coke in a wine glass, and there it is: a Fancy Baconator Combo that you might think is waaay better than the original!

    Source: Fancy Fast Food

  • Pork Chops and Applesauce


    • 4 thin (14 oz) boneless pork loin chops, center cut
    • 1/4 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp dried sage
    • 1/2 tsp dried thyme
    • salt and fresh cracked pepper to taste
    • 1 tsp butter
    • 2 tbsp flour (leave out for gluten free)
    • 1/2 cup apple sauce for serving on the side


  • What makes certain foods so expensive?

    Food costs are largely determined by the time and resources it takes to do all of the steps required to get the product from the farm or manufacturing facility to your local store. And like everything else on the market, supply and demand also plays a part. Here's the skinny on why some food items are so expensive.


    Brand names

    A more expensive price tag usually indicates higher quality, but this isn't always the case when it comes to food products. Brand name foods are often produced by the same manufacturer as generic or store brands, but the brand names cost significantly more. This is because brand names need to advertise and market their products, and these costs are built into the price of the food. Generic brands rarely advertise, so the savings are passed along to the customer. Advertising and marketing in the United States is a major expense -- a full page print ad in a national magazine can hit five figures. And production costs for a TV commercial usually runs hundreds of thousands of dollars, which doesn't even include the cost of air time.


    Farmers that use agrochemicals have operations that are heavily subsidized by the government. Agrochemicals weren't developed with taste, nutrition or the environment in mind, but they help to produce abundant amounts of food by allowing farmers to grow fruits and vegetables faster and cheaper. Organic foods are grown without using pesticides, chemical fertilizers, growth hormones or antibiotics, which is considerably more labor intensive than larger, non-organic farms, and organic farmers don't receive any subsidies from the government.

    Without the use of pesticides, hand weeding

    is necessary and paying labor costs is more expensive than paying for the pesticides. Organic farms use manure and compost, which is much heavier and costlier to ship than chemical fertilizers. The cost of organic certification is also a significant line item in the budget of an organic farmer. So all of these costs are passed on to the customer willing to pay for all-natural food products.

    Rare Foods

    Some foods cost more money because of the simple fact that they're hard to come by. Everybody knows that when the demand is greater than the supply for any product, the cost is going to go up. Many of these same foods require more human resources and labor to acquire or produce. Saffron is a spice famous for its distinctive taste and considerable expense, due to the staggering number of flowers it takes to produce a very small amount of the spice. Macadamia nuts are also on the pricey side for the same reason -- only trees that are at least seven years old can produce them. Truffles are extremely expensive because of the labor required to put them on your plate and the fact that they only exist in a few regions. Despite a lot of effort, these underground fungi have never been able to be artificially cultivated. Locating truffles is a very time consuming and labor intensive operation, which is why this delicacy can cost anywhere from $500 to $2,000 per pound.

    Did you know? It requires 50,000 to 75,000 flowers to make one pound of saffron. That's enough flowers to fill a football field.

    Source: TLC Cooking

  • When it's to hot for work...

    When it's too hot for your employees to work, it's time for an Ice Cream Social from Provence Catering!!!



    Wow it’s hot.  TOO HOT TO WORK HOT!!! Since early May, it' been a white hot furnace in Philadelphia and the entire Delaware Valley is suffering.  Productivity has been down throughout the region.  It's time to take action and fight back.  We have a great idea you might want to consider.  We recently catered a corporate ice cream social for 500 people and it was a huge success.  Employee morale had been down due to the heat and something needed to be done to get productivity back on schedule.  We proposed an Ice Cream Social with a Smoothie Bar and the frozen refreshments worked wonders. With summer winding down, it's time for everyone to get back to work,  Maybe your staff just needs an employee attitude adjustment as well.    Just a thought….  Cooler heads will prevail.