Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Monday, January 26, 2015

Chicken Vesuvio

4 skinless-boneless chicken breasts (6 oz each)
Salt and Pepper
2 TBS Olive Oil (divided)
1 1/2 pounds of baby new potatoes, scrubbed and halved
2 garlic cloves, minced
1 tsp minced fresh rosemary
1/2 tsp dried oregano
1 1/2 cups of low sodium chicken broth
1/2 cup of dry white wine
1 cup of frozen peas
2 tablespoons of butter
2 teaspoons fresh lemon juice

Pat chicken breasts dry with paper towels and season with salt and pepper. Heat 1 TBS of olive oil in a 12 inch nonstick skillet until just before oil begins to smoke.

Cook chicken for approximately 3 mins per side until golden brown. Remove chicken from skillet and place on a platter.Heat remaining 1 TBS of olive oil in the skillet.

Add the potatoes, cut side down, and cook for about 7 minutes or until the cut side is browned. Add the garlic, herbs, and cook until fragrant or about 30 seconds. Add the broth and wine and scrape up any browned bits on the pan. Return the chicken to the skillet and place on top of potatoes. Cover and simmer on medium-low for about 10-15 minutes

Remove the chicken and potatoes and place on serving platter. Cover with aluminum foil.

Return the skillet to the stove over medium-high heat and reduce the sauce to about 1 cup. Stir in the peas and cook for about 1 minute.

Off the heat stir in the butter and lemon juice and then pour over the chicken and potatoes and serve.

Thursday, November 27, 2014

Easy Roast Chicken


1 whole free-range or corn fed chicken, broken down into 8 pieces

(or 8 of your favorite chicken pieces, skin on and bone- in preferable)

2 tbsp soy sauce

1 tbsp light brown sugar

2 tbsp red wine vinegar

3 tbsp olive oil

4 shallots, chopped

2 cloves of garlic, minced

Handful of fresh parsley

Salt and Pepper

1. Preheat oven to 425 (220)

2. In a large baking dish, combine marinade and toss with chicken. Season well.

3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.

4. Garnish with lots of fresh parsley


Yield: 5-6 servings
  • 8 oz. (1/2 pound or about 1¾ cups) macaroni or other medium tubular pasta (like penne or conchiglie)*
  • 3 tablespoons butter
  • ¼ cup flour
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • ⅛ teaspoon smoked paprika plus more for sprinkling on top
  • 2½ cups 2% milk
  • 3 cups grated medium cheddar cheese*
  • 1/2 cup aged cheddar cheese
  1. Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
  2. Preheat the oven to 375 degrees.
  3. Over medium heat, melt the butter.
  4. Add the flour, salt, dry mustard, pepper, and ⅛ teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
  5. Stir in the milk.
  6. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
  7. Remove from heat, and stir in 2 cups of the cheese, stirring until melted.
  8. Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
  9. Add half the noodles to a two quart casserole dish.
  10. Sprinkle on half the cheese.
  11. Add the rest of the noodles.
  12. Sprinkle on the rest of the cheese, and dust lightly with the smoked paprika.
  13. Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.

Thursday, July 24, 2014

Teriyaki Sauce (Tyler Florence)

1/2 cup soy sauce
2 teaspoon dark sesame oil
Juice of 2 oranges
2 tablespoon honey
2 tablespoon ginger, peeled and minced
1/2 cup scallion, chopped
2 teaspoon garlic, minced
2 teaspoon sesame seeds, toasted

Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef.

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Tuesday, July 22, 2014

Teriyaki Chicken Meatball Kebobs

  • 1 pound ground chicken
  • 1/2 cup panko or Italian breadcrumbs
  • 1/4 cup teriyaki sauce
  • 1 carrot, shredded
  • 1/2 red onion, shredded
  • 1 clove garlic, minced
  • 1 egg
  • Salt and pepper to taste
  • 1 red pepper, cut into 1-inch chunks
  • 1 yellow pepper, cut into 1-inch chunks
  1. To make the meatballs, mix together the ground chicken, breadcrumbs, teriyaki sauce, carrot, red onion, garlic, egg, salt, and pepper. Then, take 1-tablespoon scoops and form them into small meatballs. (If the mixture seems too wet, add a bit more breadcrumbs until the meatballs keep their shape.)
  2. Refrigerate the meatballs for about 20 minutes, or while you’re cutting the veggies and preheating the grill (medium heat) or oven (375 degrees F).
  3. Thread each skewer with a meatball, pepper, meatball, and alternate leaving enough room on each end of the skewer for picking up with your hands.
  4. If you want to grill the skewers, spray the grill with nonstick spray or brush with olive oil. Then, gently place the skewers on the grill and grill for about five minutes on each side – make sure to test the meatballs to be sure the center is cooked.
  5. If you want to bake the skewers, then lightly grease a baking sheet and gently place the skewers on it. Bake for about 15 to 20 minutes, until the meatballs are golden brown and cooked all the way through. Turn the skewers halfway through the baking process.
  6. Serve with rice and extra teriyaki sauce for dipping, if you’d like.
  7. Enjoy!

Thursday, May 15, 2014

Brussels Sprout Slaw with Bacon

Yield: Serves 4 as a side dish.



  • 1 lb Brussels Sprouts, sliced or shaved thin
  • 1/2 t Celery Salt
  • 1/2 cup Mayo
  • 1 clove Garlic, minced
  • 1 t Lemon Juice
  • zest of one Lemon
  • 1 T Dijon Mustard
  • Sea Salt to taste
  • about 4 slices of fried Bacon, broken into small pieces
  • about 1/4 c toasted Pecans


  1. Wash and trim edges of Brussels sprouts. Slice Brussels sprouts very thin.
  2. In large bowl, combine celery salt, mayo, garlic, lemon juice, lemon zest, Dijon mustard and salt. Add shaved Brussels sprouts and combine well.
  3. Then add bacon and pecans to the mixture. Toss well, but gently.
  4. You can serve immediately or allow to chill in refrigerator.

Monday, April 28, 2014

Sour Cream Coffee Cake Muffins


makes 10 large muffins

for the muffins:
  • 12 tablespoons unsalted butter, at room temperature 
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1¼ cups sour cream
  • 2½ cups (280 grams) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt 

For the streusel:
  • ⅓ cup light brown sugar, packed
  • ⅔ cup all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces

Directions (batter):

Pre-heat the oven to 350 degrees
Cream together the butter and sugar for 4-5 minutes on medium speed. Add the eggs one at a time and mix for 20 to 30 seconds for each addition or just until incorporated. Add the vanilla extract and mix an additional 30 seconds. 

Weigh 280 grams of cake flour into a bowl and add baking powder and baking soda. Mix with a wisk and sift through a strainer to remove or break up any lumps. Add the 1/2 teaspoon of salt.

Add 1/3 of the dry ingredients to the mixing bowl and mix for 20 seconds. Add 1/3 of the sour cream to the mixing bowl and mix for 20 seconds. Continue to add the dry and wet ingredients by thirds until all has been blended together. 

Directions (streusel):
Add all ingredients and mix with a pastry blender or by hand until well incorporated and the butter is the size of small peas.

Prepare approximately 10 large muffin cups with liners (Tulip liners or Regular). Add 1/4 cup of batter to each muffin cup and then sprinkle with 2 teaspoons of streusel. Add a secon 1/4 cup of batter to each muffin cup and top with an additional 2 teaspoons of streusel.

Bake for 25 to 30 minutes at 350 degrees. Check with a toothpick after 25 minutes.