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Posts Tagged ‘Shallots’

Dijon Chicken

After reading some of my recent recipes searching for typos, I realized I have a lot of dessert recipes on here. Four of my past five recipes are desserts. And four out of five dentists would probably tell me that is no good. So chicken today!

I love mustard, which is good because this is a very mustard recipe! I added a tablespoon or two of whole grain mustard to this because I had the end of a jar in the fridge and as Ina Garten says, whole grain mustard just seems more mustard-y. I think chicken thighs are just perfect for this recipe – the original calls for legs, which just seems all wrong. A longer cooking time with simmering in liquid is built for thighs. Also chicken thighs are seriously cheap.

I know it seems very un-summer to bring back the dutch oven, but the chicken doesn’t cook that long and it is way better than turning on the oven. Also the result is so delicious that you will be totally sold, I promise!

P.S. Sorry about the lack of photos! Raw chicken is not particularly photogenic.

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Braised Leeks

I actually made this dish ages ago. Like in February. But I’m posting it because it is delicious and I’m not sure how it fell through the cracks. And also because my grand plans for fava beans went bust. Yes, that is fava beans as in fava beans and a nice chianti. (As an aside, that movie haunts my dreams. Who lets fourth graders at a sleep over watch that??) But unfortunately I ruined them with some bitter orange zest. Which is a shame, because fava beans photograph beautifully – I took some glorious photos and they are going to live on in a future fava beans post. But it is leeks for today!

Leeks and shallots really just seem to go together. It is one of those classic pairings that just scream French food and Julia Child to me. This is a great simple side dish that could compliment any chicken dish or stand alone, perhaps with a poached egg and hunk of baguette. I think it also would be great dressed up with a dollop of sharp mustard mixed into the shallots and some panko bread crumbs on top. I love simple recipes like this because they are great bases on which you can build more complicated variations.

My only tip for this recipe is to carefully clean the leeks! I’ve included specific directions in the recipe text. The first time I made this dish, I was in a serious rush and I didn’t clean the leeks fully. Things were a little gritty, which is not exactly the texture I was going for.

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Braised Short Ribs

The absolute best part about moving back to the NY area is the supermarkets! There are so many! And they are everywhere! New Orleans was definitely lacking in supermarkets. My resident Frenchman and I went to check out the new Korean supermarket that opened nearby and they had the most awesome looking meat cuts. The short ribs looked especially delicious and made me think of making braised short ribs.

This, if I may say so myself, was a brilliant idea. It has been so cold already, all I want to do is make thick hearty meals and snuggle up on the couch. This recipe was perfect for my mood. Warm, aromatic and delicious. The meat slid right off the bone at the touch of the fork and the sauce was so rich, with tasty bits of shallots and prosciutto. We ate it with the garlic roasted potatoes and rosemary acorn squash.

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Mustard Roasted Fish

I love the Barefoot Contessa. I don’t think I’ve ever watched an episode and not wanted to make at least one of her recipes. Everything she makes seems so light and fresh. Also, can we talk about her house in East Hampton? Insane. This is a fish recipe of hers and like all of her food, it is delicious, not super complicated and looks (and tastes) very impressive.

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