The simplest dishes are always the best. This one is extremely easy and extremely delicious. You can use any firm white fish for this dish. I actually used Pollock and it was great. Plus, the dish that turned Julia Child into a cook has got to be good. Sole Meuniere INGREDIENTS: Extra-virgin olive oil 4 [...]
Archive for the ‘Food’ Category
Garlic Chicken In Casserole with Israeli Couscous
April 3rd, 2011
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I’m always looking for new and interesting ways to use chicken. Here’s one that’s fairly easy and tastes pretty good too. It goes great with Eggless Caesar Salad. Garlic Chicken In Casserole with Israeli Couscous INGREDIENTS: Chicken: – 2 whole garlic bulbs – 1 lemon, zested and juiced – 1 large bunch thyme, leaves only [...]
Eggless Caesar Salad
April 3rd, 2011
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If you’re one of those people afraid of using raw egg yolks, here’s a eggless version of a caesar salad that’s almost as good as the real thing. Eggless Caesar Salad INGREDIENTS: 1 cup grated Parmigiano, plus a block for shaving 2 lemons, juiced 3 garlic cloves 2 tablespoons Dijon mustard 3 or 4 anchovy [...]
Steak Au Poivre
March 24th, 2011
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Here’s a steak dish that is not all about the sauce. The sauce is important, but it’s a minor player. This steak is all about the peppercorns. If you don’t like pepper, you won’t like this. And if you don’t like pepper, you’re an idiot. Seriously though, just look at this picture to see how [...]
Julia Child’s Napoleon’s Chicken
March 19th, 2011
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Here’s a dish, that at first glance, seems like an unworkable combination. And honestly, it’s one of those dishes where the chef threw what he had together. But it works. The best part is that you can leave parts of it out and it’s still delicious. If you cooking this with the thought of having [...]
Marinated Grilled Hanger Steak
March 3rd, 2011
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One of the finest cuts of meat cooked to a perfect medium rare. I used a buffalo hanger, and it tasted great. Goes good with Turnip Gratin and Glazed Baby Carrots. Marinated Grilled Hanger Steak INGREDIENTS: 4 tablespoons Dijon mustard 3 cloves garlic, smashed and finely chopped Pinch crushed red pepper 2 sprigs rosemary, picked [...]
Turnip Gratin
March 3rd, 2011
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If you like Potatoes Au Gratin, you’ll like this version with turnips. In fact, I think I like this one better. Turnip Gratin INGREDIENTS: 2 cups heavy cream 3 cloves garlic, smashed 1 bundle thyme Pinch of cayenne Kosher salt 1/2 stick butter, plus extra for baking dish 2 lbs. turnips, peeled and sliced very [...]
Glazed Baby Carrots
March 3rd, 2011
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Simple and tasty way to cook carrots. Glazed Baby Carrots INGREDIENTS: Kosher salt 1 lb. baby carrots, tops removed but with a little green left attached (it’s cute) 4 tablespoons butter 3 tablespoons brown sugar 1/2 lemon, juiced 1 clove garlic, smashed 3 sprigs thyme, picked Pinch cayenne pepper METHOD: Bring a pot of well-salted [...]
Slow Lamb with Baked Provencal Tomatoes
February 21st, 2011
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Here’s an easy recipe for cooking a whole leg of lamb. The cooking time for this recipe says it takes about 4 hours for a 2 lb leg. I had a 5-6 lb leg and it took me about half that time to get to medium rare (140 degrees), so use a thermometer to check [...]
Greek Salad
February 9th, 2011
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Tired of plain old salads? Here’s a quick, easy, and tasty one. I always have homemade vinaigrette on hand so I used that instead of the olive oil and vinegar. Greek Salad from French Food at Home INGREDIENTS: 1 English cucumber, finely diced 5 tomatoes, diced 1 medium red onion, very, very thinly sliced 1 [...]
