By mlb, on June 14th, 2009%
This makes a very good weekend meal. There are a lot of steps and ingredients but it is so worth it in the end (like a lot of long-cooking, multi-stepped recipes). It’s very similar to coq au vin, but with beer (duh). Use a good dark beer, Belgian-style if you’ve got it. I used half belgian, half regular dark. Four cups is about 2.5 bottles of beer, so you’ll have half a beer to drink while you start cooking. So, bonus points there.
Let’s see, what else? We had this with crusty bread but you could also add polenta or noodles to serve it over. I added garlic to this and subbed pancetta for the bacon but that’s about it. Oh yeah, I didn’t have leek leaves. Skipped that . . . → Read More: Chicken Braised in Beer (Coq à la Bière)
By mlb, on March 14th, 2009%
So, on the fish, it’s not really a cream sauce per se. I was intrigued/concerned with the idea of baking mayonnaise in a sauce, but, this worked well. I used some fancy-pants mayonnaise made with olive oil. La de da!
Okay, so I also found the fabled horseradish mustard called for in the recipe at Whole Foods, Stonewall Kitchens brand. I got it, mainly because I love me some fancy mustards. You could also just use a plain Dijon mustard and add some horseradish to that, maybe start with 1/2 teaspoon and taste from there. For some reason the idea of using a mustard with horseradish already in it was causing posters at epicurious.com to kind of collectively lose their … shiny marbles. Whatever. If you have some use it, . . . → Read More: Friday Night Dinner: Baked Cod & Potatoes with Horseradish Cream & Orange-Olive Salad
By mlb, on January 13th, 2009%
I don’t know what it was but last weekend I was totally into baking things in cake pans. I made a quiche (well, that was in a pie pan) but then also this cake. Oh! I remember why now, I have this new ginger apple hair conditioner that I have been using that smells so good. It totally made me want to bake something apple-y. Then I found the recipe for this cake and there you go.
Okay, originally, the topping recipe called for white sugar. I decided to do it with brown sugar for fun. Oh, it was fun. I also added walnuts and at the advice of many posters at the Food Network site, I increased the oven time a little bit.
The original recipe said to use . . . → Read More: Tasty French Apple Cake
By mlb, on January 10th, 2009%
This is an awesome, flavorful, pretty quick-to-make dinner. It works really well with defrosted, chicken breasts.
I’ve started buying the big bag of frozen chicken breasts at Trader Joe’s lately because they seem so much cheaper than the package of fresh breasts. I don’t use them for all my chicken needs but they are great to use here. I just put a couple of breasts in the fridge to defrost the day before I made this dinner.
I made a full sauce version (what’s listed below) with only two breasts. We have some leftover sauce but I’m sure I will find a use for it! Right now I’m thinking it’ll be a lunch this week with some grilled tuna and fennel. Mmmmm! (Another great use of frozen fish there).
Chicken Provençal . . . → Read More: Chicken Provençal w/ Olives & Tomatoes
