This is a classic recipe, one of many, I learned when in culinary school since it uses a lot of extremely basic, but important techniques in order to learn cooking. I decided to dust it off since I was craving a protein dish with a nice mushroom flavor and the acidity of wine. 2 Chicken … Continue reading Chicken Marsala
Made this last night. Tarragon and chicken taste great together. To make crème fraîche just mix equal parts heavy cream and buttermilk. Ingredients: 2 large chicken thighs (we used boneless, skinless thighs) Salt and pepper 1 tablespoon unsalted butter 1 shallot, finely diced 1 garlic clove, grated or minced 1 teaspoon chopped tarragon, plus whole … Continue reading French Chicken Tarragon with Farfalle
I like cooking Southern food a lot. I like the deeply satisfying and full results. Jambalaya, gumbo, and chicken pot pie being favorites. But there's a whole branch of Southern food that I haven't tried. The over the top gourmet food of the New Orleans restaurant scene. Luxury food made for rich tourists and celebrities. … Continue reading Monte Cristo Sandwich
We had a very warm day yesterday here in southern Oregon. We had gone to Costco and while there we found some beautiful Boxwood bushes, perfect for three empty pots we had sitting on our newly finished porch built off the master bedroom. While Jim was outside planting I stayed in the kitchen and decided … Continue reading Salad Nicoise
Portland is known for it's luxurious brunch scene. One of the staples of Portland brunch restaurants is the Croque Madame. A delicious and luxurious French take on a cheese sandwich with a fried egg on top. Instead of cheese you make a rich Mornay sauce and toast the whole thing. With most of the restaurants … Continue reading Croque Madame
We like to watch Bon Appetit on YouTube. One of our favorite Chefs on the program is Chris Moroco. We made this last night using his recipe. The only difference was we used 2 boneless, skinless chicken thighs instead of the breasts. I did not slice them in half, but just pounded them thin. The … Continue reading Chicken Piccata
Laura took her turn in the kitchen last night. She wanted to make something with seafood because James, who is coming to visit for Christmas today, does not like seafood, so this was our chance to have some before he arrives. She chose this recipe. I looked at it and said: "Are you sure, this … Continue reading Coquilles St. Jacques
This recipe comes from J. Kenji Lopez-Alt. It works and is easy assuming you have an immersion blender. If you don't, run out and buy one right away; they are the best kitchen tool around. This is the best with steamed asparagus or over some delicious soft-boiled eggs. Ingredients: 1 egg yolk 1 teaspoon water … Continue reading Foolproof Hollandaise Sauce
We had some shrimp left over from the night before, when Laura made Cioppino, so I thought I would make Shrimp Bisque. I wanted to get the maximum flavor from the shrimp. Researching on the internet I saw that someone used the water from cooking the shrimp as a flavor ingredient, so I tried that. … Continue reading Shrimp Bisque
Please don't think me brain damaged; I was young and not well traveled. I was working for Corporate America and part of my job was representing the USA at a European Marketing Managers Meeting which was held two times a quarter in Europe. Mark Z. out of Switzerland was in charge of each meeting and … Continue reading Raclette
