Category: From the Chef’s Table
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Creole Shrimp Piquant with Baked Brown Rice
Creole Shrimp Piquant. No flour. No dark roux. Just simple iron skillet poetry to achieve such a rich, dark sauce with vegetables, fat and stock…
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Braised Lamb Shanks la Maison
AKA: Braised Lamb Shank a la Nugget… Traditional braised lamb shanks in mire poix.
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Maple Bacon Wrapped Leg of Venison with Demi-glace and Seasonal Fig Preserves
Maple Bacon wrapped Leg of Venison served with a reduction of demi-glace, a touch of creme and seasonal fig preserves… and wrapped red onion.
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Chicken Ballotine with Cremini Mushrooms and Spinach with Pan Veg and Potatoes
Chicken Ballotine a la Pepin! De-boned and stuffed with cremini mushrooms and spinach and roasted on a bed of leeks, onion, celery and carrot and about 2/3 a bottle of white wine. Served with a reduction of pan jus.
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Braised Leg of Lamb with Baked Brown Rice and Pan Vegetables
Braised leg of lamb with pan reduction, baked brown rice and braising vegetables. Simply a wonderful meal.
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Apple Braised Pork Shoulder with Sausage and Peppers
A few different things motivated my approach to this dish. One of my biggest desires was to do something different with a cut of meat that I have smoked outdoors or slow roasted countless times in the oven and I simply wanted to alter the presentation and method of preparation. Call it…
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Vegan Pupusas for dinner tonight
I’m not the biggest fan of vegetarian food – even though I cook a lot of “veggie only” dishes. One thing I do like a lot is El Salvadorian food and preparations. Pupusas are some of my favorites when filled with meat, beans and cheese. Here is a recipe I came across that uses seasonal…
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Fresh, simple French-Style Rosemary Bread
When we say simple – we mean simple… Provided you have a Kitchen-Aid or comparable stand mixer, a marble, glass or comparable wooden work surface, and a little experience baking bread. A pure novice could probably pull this off – but might have to ask a few questions… Which is alright. We were all new…
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Sunday Morning Breakfast – Lumberjack Eggs to the rescue.
At least two Sundays a month we wake up to a dish I’ve started to call “Lumberjack Eggs”. I guess I got the lumberjack part from the fact that we use smoked North Pacific Salmon such as Sockeye in the dish. We usually start by sweating some yellow onions in the pan with about 3…
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Fire Roasted Chicken with Summer Squash and Campanella Pasta
First, let’s start with chicken. Start by dressing the chicken with your favorite seasoning. We use a secret blend of spices which we won’t tell you here; but salt, pepper, garlic and onion powder will get you close enough. Because we use chicken breast which can dry out if they stay on the grill too…
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Basic Recipe for Simple Fresh Crepes
Where to find the basic recipe for simple fresh crepes? This recipe is gathered from Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. Combine in a blender or food processor until smooth: (Ingredients verbatim from the book) 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup lukewarm water 2 large…
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Mediterranean Inspired Mixed Olive Tapenade Provencal
It starts with a selection of four different types of pitted olives; Piri Piri stuffed green colossal olives, Greek green olives, Greek black olives and Kalamata Olives which I scooped up from the local Wegmans olive bar. They’re prepared, seasoned and oil or brine soaked. Be sure to strain off the juice whatever it happens…