Here are four new recipes, all of which should satisfy your palate
Pistachio Encrusted Chicken:
This is a very tasty dish with an outstanding fresh avocado based sauce/dressing.
Recipes
Chicken, Pork and Fish…………Oh My
Thursday, March 31st, 2011Baked Stuffed Sole with Shrimp Sauce
Friday, December 17th, 2010The sauce in this recipe calls for a roux, a mixture of melted butter or oil and flour that is stirred over medium-low heat and used to thicken mixtures. Liquid is gradually whisked into the roux, and the mixture is cooked until thickened. A roux is a building block of such classic French sauces as béchamel and velouté, and it can be used to thicken soups and dessert sauces as well. In most cases, a roux is cooked for just 2 to 3 minutes to cook off the raw flour taste, and is not allowed to color, but roux used in Cajun and Creole gumbos is cooked to a range of colors, from golden to dark brown, in order to add depth of flavor.
Ingredients:
Roast Pork With Apricots
Friday, December 17th, 2010From Williams Sonoma Essentials of Slow Cooking
We cooked this tender and memorable dish in the slow cooker, the aromas filling our kitchen over the ensuing hours. The wait was worth it......and so were the leftovers.
Barolo-Braised Pot Roast
Friday, December 17th, 2010Barolo-Braised Pot Roast
This is a classic winter weather dish from Piedmont, Italy courtesy of Williams Sonoma Essentials of Italian recipe book (www.williamsonoma.com). Not only is the dish tender enough to cut with fork, but the savory onion based gravy infused with the Barolo makes for a scrumptious and aromatic sauce for mashed potatoes or polenta. Can you ever guess what wine pairs with this??
Roast Pork Loin with Apricots
Tuesday, November 30th, 2010Williams Sonoma Roast Pork with Apricots Courtesy of Williams Sonoma Essentials of Slow Cooking
Ingredients:
Thyme Marinated Pork Roast
Thursday, November 18th, 2010I recently cornered Kent Callaghan (www.callaghanvineyards.com) and asked him for a home grown recipe to pair with one of his wines. After all, why not pair local dish with a local wine? You can read more about this very useful strategy when it comes to pairing wine and food.
Kent turned to an earthy recipe, courtesy of his mom’s recipe book, Sonoita Seasons, that could be straight out the Rhone: Thyme marinated Pork Roast. It’s dish that’s made for the winter season. Ingredients
Lotus Garden Beef with Noodles and Broccoli in Black Bean Sauce
Thursday, November 4th, 2010Serves 2
Style: Cantonese
Penne With Le Guyere, Walnuts and Sage
Wednesday, October 20th, 2010(Courtesy of Whole Foods)
Serves 8
Portabellini Sliders
Wednesday, October 20th, 2010Here’s an easy and fun vegetable appetizer courtesy of AJ’s Fine Foods.
Ingredients
Loading ...
Visit us on…