Walking into a French market I saw a big box that said “pot of feu.” I immediately decided to do a lighter variation of this ever so popular boiled beef French dish.Read More
This is a quick meal that can be done in about 20 minutes. It helps if you, like me, keep frozen fish fillets in your freezer.A tarragon sauce is a winner and it can be done in minutes!Read More
An easy and delicious menu if you want to entertain this Holiday season.
Forget staying in the kitchen for hours on end. Follow these directions and you will have the perfect dinner in record time.Read More
- 01 can of condensed milk. I bought a can of La Lechera at Wallmart which contains less sugar.
- 02 cans of cream which amounted to the same amount of condensed milk
- 03 eggs
- 01 cup of unsweet cocoa powder
- 01 tablespoon of butter
- O1 bar of good quality chocolate to decorate
Place all the ingredients in a blender. Once they have been mixed well pour them on a springform pan that has been buttered and dusted with cocoa powder. Place it in a 350 degree oven in a water bath for one hour. Make sure you envelope the bottom of the springform pan with aluminum paper to keep the water from penetrating the cake. Let it cool and place it in the refrigerator for at least two hours. Remove the sides of the pan and grate the chocolate bar all over it. Serve it with fresh whipped cream.
- 08 cloves of garlic peeled and finely chopped
- 01 teaspoon of ground cumin
- 01 teaspoon of sweet paprika
- Salt and black pepper to taste
- 01 cup of grated onion (about 01 large)
- 02 tablespoons of olive oil. I NEVER use canola or safflower…
- The pulp of two preserved lemons which you can find in specialty stores… Save the rind
- 02 chickens cut in 10 pieces each
- 5 strands of saffron
- ½ teaspoon of ground turmeric
- 03 tablespoons of Worcestershire sauce
- ½ cup of chopped parsley
- 01 cup of pitted green olives
In a large bowl mix the lemon pulp, garlic, cumin, paprika, salt, pepper, Worcestershire sauce, turmeric and olive oil. Add the chicken. I usually remove the backbone and wings and save them for stock. Mix it well and place it in a plastic bag to marinade overnight in the refrigerator. Take it out one half an hour before cooking so it comes to room temperature.
Place the chicken and marinade in a large Dutch oven. Add the onion, the parsley (I also like to add the stems), the saffron and 2 cups of stock. Simmer it partially covered for about 30 minutes. Remove the lid and cook it for another 15 minutes until chicken is cooked. Remove the pieces of chicken from the sauce. Take the skin from the chicken while the sauce keeps on reducing on the stove. Once the sauce has thickened add the olives and the peel of the preserved lemon sliced very thin. Sprinkle with some fresh parsley. Return the chicken to the sauce and serve.
I like to serve it with Quinoa instead the traditional couscous.
Prepare the quinoa according to the package directions but tweak it a little bit. Wash the quinoa until the water runs clear, instead of water use chicken or vegetable broth, add salt and pepper and a bay leaf. You will see how delicious your quinoa will be!
- 3 1/2lb butternut squash peeled, seeded and diced
- 01 onion diced
- 02 Fuji apples diced (do not peel)
- 4oz goat cheese
- 1/3 cup corn grit
- Salt and pepper to taste
- 02 tablespoons of olive oil
- 1/4 teaspoon of allspice
- 1/8 of a teaspoon or less of cayenne pepper
Place the squash, onions and apples in an oiled baking dish. Add the tablespoon of olive oil and carefully mix it in so that everything is coated with it.
Sprinkle with salt and pepper and the all spice.
Place it in the oven at 400 degrees and bake until soft and beginning to caramelize. It should take 30 minutes. Reduce the temperature to 375, add the crumbled goat cheese all over the top, sprinkle the corn grit mixed with the cayenne. Drizzle a thin thread of olive oil over the top and bake it until the cheese melts and the corn grit is golden.
A mouthwatering recipe that adds both sweet and tart flavors to traditional Brussel Sprouts!Read More
A delicious, easy, and savory Marinade for Turkey or Chicken.Read More
My version starts with ground turkey breast which is widely available and has less calories than ground beef but you can use any ground meat you like.Read More
This is how the French have kale!
It is a wonderful recipe that I have adapted from Elle a Table.Read More