Chicken braised with white wine and served in braised vegetable sauce. Coq au vin is a classic French dish made by braising chicken in wine. Traditionally it is made with red wine, but for this recipe, I went with white. I used a whole chicken that I broke down for this dish. If cutting up […]
Oven-roasted pork tenderloin and plums, with a spiced orange plum sauce. Pork tenderloin and roasted plums with a spiced soy-based sauce, loaded with citrusy flavors from the Timut pepper, ginger, and Cara Cara orange. This recipe is simple, but it has two ingredients that can be hard to come by, Shaoxing wine and Timut pepper. […]
Dijon mustard and fresh herb roasted lamb leg with oregano lemon chimichurri. This roasted lamb leg has lots of bright spring flavors with its fresh herbs, lemon, and Dijon and is perfectly portioned for two. If you would like to learn how to fillet a roast, check out my post for stuffed pork loin. The […]
Asparagus, peas, and pea-shoots with shaved red radish, marinated feta, and lemon herb vinaigrette. This salad is all about fresh spring vegetables, tender garden herbs, bright citrus, and the salty richness of the feta. I begin this salad by marinating the feta. The directions say to marinate it at least 30 minutes before, but a […]
Golden butter pastry filled with fresh thyme and sherry caramelized onions, and provolone cheese. This recipe has all of the cheese and flavor of French onion soup, baked in tasty little hand pie. French onion soup is a classic dish made of caramelized onions, beef stock, fortified wine, croutons, and cheese. This recipe takes those […]
Pan-seared sumac and coriander dusted duck breasts with blood orange honey glaze. This is a quick and easy recipe that will have you out of the kitchen and eating delicious duck in less than an hour. Trimming and scoring the fat from the breast are essential steps to getting crispy skin on the duck. When […]
