One of my absolute favorite regions to cook from is the South. There's a hugely rich history of cuisines in the South, Creole, Cajun, all sorts of forms of Barbecue, baking. You name it there's a unique, interesting recipe that's come out of the South. A good friend of mine lent me a cook book … Continue reading Red Jambalaya
We have been growing some herbs in pots outside on our patio. These included tarragon. We also had two chicken thighs in the freezer so I was interested in making Chicken Tarragon. Turns out you can make crème fraîche by combining heavy cream and buttermilk, which seems eminently practical to me as I would never … Continue reading Chicken Tarragon
I had never heard of this dish but was cruising Reddit today and went to the r/cooking subreddit. Someone asked what classic French dish he could make for his girlfriend who loved French cooking. One of the replies was "Tartiflette." So I had to try making it. It is still a work in progress as … Continue reading Tartiflette
We woke up to big storm with a lot of rolling thunder. If you never been in a rolling thunder storm it's a magnificent treat, and I hope you will experience it some day. There are no flashes of lighting, just distance rumbling that goes on and on and as it gets nearer it shakes … Continue reading Classic Salad Nicoise
Within the last couple of years we spent 3 weeks in the Czech Republic at a stunning vacation home just a kilometer from the Austrian border. When we are on a holiday we usually spend a day hiking in the country and eat a late lunch at a restaurant. On alternate days we visit a … Continue reading So Who’s the Chef, you decide.
Cannelé means "fluted" in French. These were first made by French nuns in the early 14th century. They are small, sweet cakes that take their name from the molds in which they are baked. They are extremely luscious, with a crispy browned exterior and a creamy pudding-like interior: fantastic with coffee or tea in the morning. … Continue reading Cannelés
Made this for Jim the other evening. There is a great deal of mystique in the public mind about the complexity of dishes and excellent creations in French restaurants. However, there are numerous dishes and creations that do not require long-simmering sauces, complicated series of steps, and great demand made on the cook/chef. This menu … Continue reading Steak au Poivre, Pommes de Terre Duchesse & Carottes Vichy
There was a time in my life when I didn't eat fish. Our son James (who is a Chef) will boldly tell you he doesn't like fish. However, he loves sushi, sushimi, fish and chips, clam chowder, baked stuffed Haddock, and is a fan of my Cioppino. He eats all of these things and truly … Continue reading Fish Meuniere with Browned Butter and Lemon
For our countdown to the Superbowl snack series, let's add something that isn't fried and is actually healthy for you. Notes: If you are nervous about using raw eggs, coddle them by pouring boiling water over the eggs in their shell to lightly cook them for 1 minute. Then break the eggs and separate the … Continue reading Caramelized Garlic Aioli
The other night we re-watched the movie Julie and Julia, which we had seen before but were surprised at how much we enjoyed watching it again. I think when we watched it for the first time, we were still reacting to how much we disliked the Julie character in the book. We both found her … Continue reading Coq au Vin
