To make Ina's potato salad: Place 3 pounds small boiling or fingerling potatoes in a large pot of salted water and bring to a boil. Let simmer for 10-15 mins, drain and then let sit in the colander covered by a dish towel until you are ready for 'em. For the vinaigrette: whisk together 2 tablespoons each white wine, chicken stock, and lemon juice. Add in a clove or two minced garlic (I go for one), a healthy 1/2 teaspoon dijon, 2 teaspoons salt and a generous dusting of pepper. Then slowly whisk in 1/2-2/3 cup olive oil.
Friday, June 20, 2014
Tuesday, May 6, 2014
Many of my meals start out the same way as my outfits, I'm in the mood for one piece and then build the rest around it. In this case, I was given a beautiful loaf of sourdough bread that I knew I couldn't eat my way through while it was still fresh. So I decided to go with it and make some beautiful croutons with the leftovers and from there, my panzanella was born.
I have a borderline unhealthy addiction to English peas, they are my go to afternoon snack right now and there is something cathartic for me about shelling them.
Thursday, April 10, 2014
I have never been a soup person, that being said, yummm tortilla soup. We are having a little false summer here (I know, we jumped from polar vortex to mini-heat wave) and I am starting to break out, tentatively, the rose, strawberries, and avocados (it's still a little early for fresh tomatoes). I will try to post something springy next, but in the meantime, enjoy some tortilla soup.
I easily ignored the urge to make my own tortilla strips and happily reached for my always-on-hand bag of Have'a Corn Chips.To begin saute 1 chopped onion until it starts to get a little yummy and brown. Add in 4-6 cloves of smashed garlic along with 1 tablespoon each, paprika and cumin, 1 heaping teaspoon coriander and chili powder and a healthy dash of cayenne. Let the flavors marry for a few minutes before adding in a quart of chicken stock and one 28-oz can of tomatoes. Add a cup and a half of extra liquid whether you choose water (I often do), extra stock or a can of beer - it's up to you. Toss in a couple of bay leaves, a couple teaspoons of salt, a half bunch of roughly chopped cilantro, and a couple handfuls of slightly crumbled tortilla chips. Let the mixture simmer for about 45 minutes.
Meanwhile, you can be working on your chicken. I used a half chicken but go with what suits you. I just did a super simple preparation for the chick-a-dee - season the meat with salt and pepper, sear in a cast iron skillet until skin is golden and then pop into a 450 degree oven for about 30 minutes or until cooked through. Once the soup mixture is done cooking, puree and serve. I like to put the shredded chicken on the bottom of the bowl and pour the soup over it - topping it off with some shredded cheddar, fresh cilantro, chopped avocado. I also like to eat the crispy chicken skin while i shred the meat.
Thursday, March 6, 2014
|The view from the top of Montmorency Falls, just outside of Quebec City|
As the rest of the US continues to suffer through it's long winter I thought I would commiserate with a nice cozy-weather dish, inspired by Bon Appetit. I saw their recipe for Indian-Spiced Chicken and made a few tweaks here and there to make it my own.
|The daunting staircase to walk up to the top of the falls|
I began with a whole chicken and broke it down into parts and then proceeded to brown the chicken in a little vegetable oil. Once browned, set aside. Then in the same lovely pot add 1 diced onion, 4 cloves minced garlic and a thumb-sized piece of ginger, minced, and saute until your onion is soft and golden. Next add in 2 heaping tablespoons tomato paste and 2 teaspoons each of garam masala, cumin, turmeric, 1 teaspoon coriander and a hefty dash of cayenne, depending on how spicy you like it, and let all that marry for about 5 minutes.
Wednesday, February 12, 2014
recipe that I found from Bon Appetit.
The pudding was DELICIOUS and tasted just like the versions I had abroad - I know that traditionalists will balk, but this was gooood. To make: Combine 1 1/2 cups dates and 1 1/4 cups water in a saucepan and bring to a boil. Once boiling, remove from heat and add 1 teaspoon baking soda. Set aside to cool. Sift together 1 1/2 cups AP flour, 1 teaspoon baking powder and 1/2 teaspoon sea salt. Then in a large bowl beat 1/2 stick butter, 1 cup white sugar and 1 teasoon vanilla extract until just combined . Beat in 1 egg. Then add in 1/3 of your flour mixture and then stir in 1/2 of the date mixture, alternating until both are incorporated. Beat in the final egg. Pour the mixture into a buttered and floured pan - the official recipe calls for a bundt pan, I did mine in a pie pan or you could do smaller individual puddings in ramekins - up to you.
Thursday, December 19, 2013
I didn't know what I wanted to make for dinner until I stumbled upon Staffan Terje's (Barbacco) polpette recipe in 7x7 magazine. Having never made meatballs in my life, I decided now would be a good time to start. Now, I may have never made meatballs myself but I have definitely consumed my fair share and I will say, these were yummy. Terje's recipe is for a Sicilian-style meatball made of pork and complemented by some sweet raisins, bringing a nice lightness to a food that can often be heavy.
|A charming window at the museum, Le Manoir Mauvide-Genest|
|Some of the charming architecture on L'Ile d'Orleans|
|The sheep and garden at the B&B Dans Les Bras de Morphee|
|The view of Quebec City from the Ile|
|The final course of the deliciously decadent breakfast at Dans Les Bras de Morphee|
|View from Dans Les Bras de Morphee|