The autumn flavors created by reducing fresh pressed red grapes into a silky sauce to bathe spiced, seared chicken finished by lightly braised grapes and figs is a taste that can hardly be described; you will just have to taste it for yourself.
Most of us have no control when placed in front of a bag of salt and vinegar potato chips. Unfortunately they aren’t dinner party friendly, so here is a more elegant version of the flavors that burst in your mouth when you marry salt and vinegar. The secret here is to combine a good quality malt vinegar with high quality flaky salt, Maldon Salt is great but we are loving Falksalt…
What can we say…just look at the pictures. Next time you see red and golden beets and multi-colored carrots grab them. These savory roasted beets and carrots rank among the top 10, best dishes that have ever come out of our kitchen. We roasted each of 2 different varieties of beets and carrots, using four unique flavor profiles. All together and the results were pure UMAMI!
Stuffed Portobello mushrooms are delicious, healthy and deeply satisfying. This dish has rich flavors and the addition of fresh, fragrant herbs balances the dish perfectly. The recipe can be used to stuff medium to large mushrooms as entree portions or smaller mushrooms as wonderful appetizers.
Summer squash is so versatile and fantastic, prepared in a variety of ways, and all summer long we have been coming up with delicious new variations featuring zucchinis. This dish came about a bit by accident, starting with a little bit of this and that and it was so amazing we had to share. If you have any left over try it in a quiche the next day or simply with a fried egg on top.
On a recent trip to New York we had a sublime dinner at La Mangeorie, a quiet French bistro on Manhattan’s upper East Side. We ordered Chef Christian Delouvrier roast chicken.
Easy, savory, delicious and perfect for your next dinner party. Roasting the chicken with lemon slices renders a silky, rich and tangy sauce. The onions, shallots and carrots add subtle sweetness.
There are many wonderful varieties of mushrooms available throughout the year, and we are always experimenting with ways to enjoy them. We love this simple, delicious and flavorful preparation.
If you love asparagus, this will be your favorite new recipe. It’s fresh and bright and amazing. What could be better than combing the season’s most delicious vegetable with citrus, garlic and herbs? Our dear friend and fellow foodie, Pam Lightfoot Burrell served this asparagus with a crisp white, some creamy cheese and crusty bread, to start the evening off at one of her recent dinner parties.
We have all searched for that perfect side dish that goes great with just about everything, well here it is. I can’t begin to explain the complexity and depth of flavors that result from slow roasting onions with an emulsified combination of herbs, mustard, a good olive oil and the acid of lemon.