Peking Chicken. This filled the whole house with a great aroma and was so good. The basting marinade is super simple: Honey, soy sauce, tobasco & balsamic vinegar but it tastes really complex. Continue reading Peking Chicken
Yes, I know another chicken recipe but if you are like me, there are just so many ways to enjoy chicken and it’s so healthy. Here is the story of this one. It was 4:30 last Thursday and I have no idea what to make for dinner. I had a cut up chicken in the fridge and went to Epicurious and looked around and found this recipe. I made a couple of changes (of course!). Number 1 the original recipe called for 4 large shallots. As you can see from the picture above there are no shallots. That is because I ate all the delicious omg shallots before I plated this. So, I determined the number of shallots needs to be at least doubled. I didn’t use the parsley either as I didn’t have any in the house but it was delicious without it!
The only other thing I did was to add the chicken stock to create a fabulous pan jus. This recipe comes from the book French Farmhouse Cookbook which I just may order after trying this. Nothing like a super simple delicious, healthy week night dinner! Continue reading Roast Chicken with Shallots
This recipe comes from one of my favorite cookbooks, Simple Italian Food by Mario Batali. He says it’s one of his favorite things to make on a Sunday for Family dinner and I agree. There is something so festive about making a whole chicken, it’s just comforting. By the way, the leftover onions, pan juices and carcass make a kick ass chicken stock like no other. The pan juices create their own sauce, all you do is strain the fat out of it. That’s due to the 2 secret weapons, a parmesan rind and bacon. His recipe has you use a proscuitto rind but I am pretty sure you don’t have one of those sitting in your fridge right now, so the bacon fits the bill. Someone once said to me that “Bacon is the duck tape of food”, how perfect is that? Continue reading Balsamic Roasted Chicken
I went to a cooking class at Rialto on Sunday. It was great. Jody Adams is the chef and she is a very interesting woman, besides being an amazing chef. The topic was braising and she prepared 3 dishes, then you sit down and enjoy all the dishes with a wine pairing. Not a bad way to spend a Sunday!
So, she made a braised pork belly on a citrus salad that was so amazing, I have been dreaming about it. No sheeps for me falling asleep this week, pork belly ….pork belly….It will be on the menu for my Fall Dinner party next year.
Yesterday I had a 3 pound pork loin roast (Under $6) and I decided I would braise it. Braising is such a great way to add flavor to any cut of meat or some veggies (think leeks). It is a moist cooking method that creates a luscious sauce (ok, now you know why I love braising!).
This the basic method: Sear the braising subject. Remove and carmelize braising veg in same pot. Add liquid (beer, wine, stock, combo), return braising subject to pot. Add water if needed so liquid comes a third of the way up, cover and finish in oven for hours. Take out and enjoy the luscious sauce with braising liquid. You can also finish braise in a crock pot but you must sear the subject and veg first, that is the main flavoring. Continue reading Braised Pork Roast
I love Roast Beef. It reminds me of Sunday Family Dinner growing up and was always my favorite dinner. Continue reading Roast Beef with Red Wine Reduction Sauce
This slow roasted pork has it all. Totally delicious, totally easy to make and easy on your budget. Continue reading Slow Roasted Pork