2/6/22 SALMON CONFIT IN OLIVE OIL WITH ARUGULA SALAD AND PAN-FRIED POTATOES

I found another great recipe from Mastering Simplicity by Christian Delouvrier (page 246). This salmon dish did not take that long and was pretty easy to make. I started by heating oil and then I added the salmon. I served the salmon over arugula and then poured balsamic vinegar over both the fish and the salad.

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1/23/22 WINE POACHED SWORDFISH WITH HERBS, ARTICHOKE GRATIN, AND A VEGETABLE MEDLEY

Today’s entry comes from Julia Child’s Mastering the Art of French Cooking at page 208. I marinated the swordfish for a few hours with rosemary and thyme, then poached it in white wine.  I served artichokes as a side dish using a recipe from Gordon Hammersley’s Bistro Cooking at Home at page 256 for a

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1/2/22 STUFFED CHICKEN WITH TRUFFLES POACHED IN BOUILLON AND TRUFFLE RISOTTO

Again this week I used a recipe from Mastering Simplicity by Christian Delouvrier (page 260).  When the fresh truffles I got as a holiday present finally arrived by mail, I stored them each in separate pieces of paper towel in an airtight container with six eggs. Each day until I used the truffles, I replaced

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12/26/21 BRAISED LAMB SHOULDER WITH TOMATO AND CORN SALSA AND BROCCOLI

Once again, I turned to Mastering Simplicity by Christian Delouvrier (page 276) for a recipe that was very time consuming but well worth it. It took me three days to make this braised lamb shoulder recipe. On day one, I began by marinating the lamb with star anise, coriander, saffron, cumin, and Moroccan ras al

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