Those of you who read this blog know I’m not a fan of fruit with meat. I make an exception for lemons….. Lemons and capers can improve almost anything. Or lemon and browned butter. Or just a squeeze of lemon. Oranges, cherries, and peaches, don’t get on or near meat in my kitchen. Until now, that is. It would appear that I am now making an exception for orange juice. … Continue reading →
As much as I love my slow cooker I am reluctant to cook chicken breasts in it. One reason is that I have read the long slow cooking tend to produce dry chicken. Why would we want that? The other reason is that I can make moist, tender chicken breasts in 30 – 40 minutes in a skillet. Why would I mess with that? Skillet Chicken Tarragon Total time: 35 … Continue reading →
Over the years I have been asked about various foods that people have heard are hard or impossible to find here; peanut butter and sour cream heading the list. We have many choices for both. One that I was surprised to find here, but no one has asked about, is maple syrup. It just seemed uniquely American. And so it is…. North American. French Canadian, to be more precise. There … Continue reading →
I realize that I recently did a grilled Cornish hen recipe – but this is my last grilling recipe of the season (I think) and I wanted to get it posted before everyone packs their grills away for winter. Of course, you could always do it in the oven, but it really is a summer taste…. We’ve had glorious weather this past week but rumor (and the Meteo) tell me … Continue reading →
Time flies….. It seems like I just did the Secret Recipe Club and yet here it is again…. Okay, not quite. This isn’t the regular monthly event but a special recipe collection to kick-start summer featuring Picnic and Barbecue Foods. As you all know we cook everything (almost) on the barbecue in summer so this is a great way to get the season started. This month I got to explore Cheese Curd … Continue reading →
Everyone in the US seems to be bacon-crazy lately, despite the food police declaiming that it’s only a few degrees safer than arsenic. I don’t use a lot of bacon…. Gasp!?!?!? I use a lot of ham (there are 3 types). Well, not a lot, really. It has so much more flavor than bacon that a little goes a long way. I’m talking about dry-cured ham… Prosciutto, Serrano, Bayonne styles of … Continue reading →
I like mustard. Well, to clarify, I like good mustard. The yellow, ball-park mustard so popular in the US is okay on hot dogs but I wouldn’t bother with it for anything else. Nor would I have it on a hot dog if other mustard was available. Fortunately, we live in a country that appreciates, and makes, good mustard…. Lots and lots of good mustard. A few years ago I … Continue reading →
