I’m so used to the French doing sauces for fish, it was nice seeing an Asian twist for a fish sauce. This is more like a blanket, which during these cooler months seems so apropos for dinner. I must note the recipe is from a “French” influenced restaurant cookbook, no qualms. My youngest daughter finished… Continue reading Fish (Ono) with Ginger Scallion Sauce
Ya…no idea how these two came about and why I’m taking about it…other than it rocked! Yes…left over night and digging deep…brown and white rice and an Acorn squash. Who woulda thought? Well at least we didn’t. Sweet, Savory, Salty, and tasty. The squash was done in the most brilliant manner…we followed the instructions on… Continue reading Acorn Squash with Fried Rice
This is the first time I’ve used Celery Root in a recipe before. So easy and a very nice change. The recipe did call for Salsify which our market did not have but the Celery Root was listed as a substitute. It peels easily, quick lemon wash, then a boil. Worked great in the dish.… Continue reading Roasted Chicken with Thyme Demi-Glace and Celery Root
How can you not like this title? Does a title bias a taste? In this case…I really don’t know…but what I do know, I haven’t had anything like this in a really long time. Sure it may be 70’s Americana, but I’ll tell you what, I’ll take a trip back to that time any day… Continue reading Bengal Seafood Salad
The Staff Dressing is stellar…the Caraway Seed Vinaigrette on the other hand…sorta sucks and one I’d never do again. So lets go back to the Staff Dressing. It’s a bitchin Balsamic Dijon which I’m pretty sure that a San Diego pizza restaurant lifted and used it as one of their signature salads with grilled chicken… Continue reading French Laundry…you’re 1-2 with your Salad Dressings
Long title, easy and fun recipe. The real kicker is that it rocks. We all loved it and everything paired perfectly together. Spatzel is one of our favorites and always a rare treat. The first time I did it I used a colander to make the dough drop into the boiling water. It was a… Continue reading Rolled Pork Chops in Lingonberry Sauce with Poached Pears and Sage Spatzel.
This is one of those bar jokes. A Frenchman and a person from Japan 🙂 go into an American bar…what do they cook? They knock out a great burger and round it out properly. Carrots, Bun-less Hamburger, and rice. I’m sure it will go great with beer, whiskey, wine, and vodka. Tequila though? Not sure… Continue reading Japanese protein burgers with French carrots.