Month: October 2017
Curried Macaroni and Cheese
In this photo I’ve use the classic elbow noodle but I love using penne or farfalle for a bistro flare. It’s best to set a pot of salted water to boil while you prepare your sauce and cook your noodles after you have prepared your sauce so you can mix freshly cooked noodles with the…
Savory Poached Chicken Stuffed Crepes
Poach your chicken breasts in your base by simmering for 20 minutes in a base of butter sautéed onion, celery, bayleaf, water, salt and pepper. Remove the chicken and set aside. To your poaching liquid add your sherry and tarragon and reduce your base by half. To make your creamy filling add your roux (equal…
Angel Hair with Poached Salmon
Delicate salmon is so nice in the mouth. Here I poach a filet of farmed antibiotic free salmon. I vary the kind of salmon I buy and very much prefer wild but antibiotic free or Faroe Island Salmon is good. Preheat your oven to 475F. Rinse your lovely filet of fresh salmon and dry with…
Creamy Mushrooms
This is wonderful as an appetizer with wedges of crunchy buttered toast or tossed in linguini. I use a variety of wild mushrooms and sometimes add button mushrooms. Here, I’ve used oyster, crimini, baby portobello and shiitake mushrooms. They are first sliced and browned in butter. When the moisture has evaporated and the color is…