This category contains 7 posts

Gingered Carrot Parsnip Tangerine Soup

This recipe requires a high performance blender such as Vitamix. 1/2 pound carrots, chopped 1/2 pound parsnips, chopped 2 medium sweet onions, quartered 2 teaspoons Ginger Paste or Pureed Ginger 2 tablespoons butter 4 cups (960 ml) chicken or vegetable broth 3 tangerines or oranges, halved 1/4 inch piece tangerine or orange peel salt and … Continue reading

Chicken Breast and Drumsticks with Brown Butter-Chicken Vinaigrette

This recipe uses a vinaigrette based sauce with reduced chicken stock with lemon juice and fresh herbs. 5 tablespoons grapeseed oil 1 tablespoon Asian fish sauce 1 teaspoon fresh ground black pepper 1 teaspoon smoked paprika 1 teaspoon sea salt 6 pieces bone-in organic chicken breast halves and drumsticks with skin 1 quart chicken stock … Continue reading

Coq au Riesling

Coq au┬áRiesling When I saw Curtis Stone make his Coq au Vin dish on Take Home Chef I thought I could never make that. Was I wrong. I made it and it was delicious! As the ingredients were put together it smelled so good while I was cooking it! I used Trader Joe’s Riesling under … Continue reading

Mussels with fennel and wine

Quick, easy, super delicious! Serves 3 to 4. 3 tablespoons unsalted butter 1 large fennel bulb, coarsely chopped 1/2 teaspoon sea salt 1/4 teaspoon pepper 2 shallots, finely chopped 1 cup chicken broth 1 cup dry white wine (dry means not a sweet wine) 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp … Continue reading

Dijon Crusted Chicken Stuffed with Spinach Saute with Lemon White Wine Sauce

Dijon Crusted Chicken Stuffed with Mozzarella Spinach Saute with Lemon White Wine Sauce Serves 4. I intended making a repeat recipe from my blog (chicken scaloppine with wine sauce) but the store was out of chicken thighs so I bought chicken breasts – which I never buy because I don’t know how to cook it. … Continue reading

Sopa de Mariscos (Bouillabaisse)

It’s more a Sopa de Mariscos than a Bouillabaisse but it’s similar and very delicious. Serves 6 1 pound gold potatoes, quartered or cut into bite sized pieces 1/4 cup olive oil, divided 1 sweet onion, finely chopped 1 carrot, peeled and grated 4 to 5 cloves garlic, minced 1 large (or 2 small) fennel … Continue reading

Chicken Proven├žal

Serve this classic Southern French dish with a crusty baguette. 1 tablespoon grapeseed oil 1 small sweet onion (or 1/2 large sweet onion), chopped 1 tablespoon Herbes de Provence (you can substitute with 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary and 1/2 teaspoon fennel seeds) 1 red and 1 yellow … Continue reading

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