Garlic Confit is used in so many preparations that many consider it to be a pantry staple. It's a wonderful flavoring addition for many dishes from mashed potatoes to seafood, or stirred into soup or spread on a crusty piece of bread. Don’t forget to use the oil and not just the garlic cloves.
Monday, December 3, 2012
Garlic Confit
Garlic Confit is used in so many preparations that many consider it to be a pantry staple. It's a wonderful flavoring addition for many dishes from mashed potatoes to seafood, or stirred into soup or spread on a crusty piece of bread. Don’t forget to use the oil and not just the garlic cloves.
Sunday, December 2, 2012
Sautéed Kale
Kale or borecole is in the cabbage family with green or purple leaves and is one of the healthiest vegetables on Earth! Kale’s health benefits are directly attributed to the high concentration of antioxidant vitamins A, C, and K as well as sulphur-containing phytonutrients.
Besides being incredibly healthy for you, it is also a delicious side dish vegetable that you are sure to like after trying this recipe!
Besides being incredibly healthy for you, it is also a delicious side dish vegetable that you are sure to like after trying this recipe!
Saturday, December 1, 2012
Braised Chicken Finocchio (Fennel)
Chicken Finoccio with Fluffy, Lumpy Mashed Potatoes and Sautéed Kale |
Finocchio (Florentine Fennel) is a seriously overlooked vegetable in most American homes, that’s probably just because most Americans only relate the Anise flavor it has to desserts, candy, and certain potent libations. But this aromatic Fennel bulb is available in every supermarket produce department across the country. Cooking mellows the flavor, but it’s still readily identifiable, so start using Fennel with this recipe and you’re sure to begin searching out other ways to incorporate the subtle essence.
Friday, November 30, 2012
Beef Stew with Roasted Root Vegetables
Beef Stew is one of the most loved comfort foods, especially during the cold winter months ahead of us. Nothing satisfies a hearty appetite like a steaming bowl of savory beef stew accompanied by slices of crusty buttered bread.
Thursday, November 29, 2012
Pecan Tassies
What’s a Tassie? Basically all around the world it’s a cup of some sort. This derivation probably comes from Scotland, but in old French, it’s a tasse. A tassah, in Arabic, is a basin and similarly in Persian it’s tast. But here in the good ol’ US of A it’s a transport method for sweet, buttery pecan goodness and just plain delicious. You can find recipes for Pecan Tassies in just about every Church Basement Social, Ladies Auxiliary, or Cookie Exchange cookbook. Mom just called them little Pecan Pies and, you know, for something this basic that’s just perfect.
Wednesday, November 28, 2012
Red Beans and Rice
Nothing says Monday in New Orleans like Red Beans & Rice. This traditional staple started as a dish to use up Sunday’s leftover ham bone that didn’t take watching and could cook unattended for the better part of a day while the washing was done. Well, Monday may not necessarily be “wash day” anymore, but it does mean the weekend is behind us and it’s time to get down working again. So what better way to start the week than a smoky, spicy, plate of goodness from The Big Easy!
Tuesday, November 27, 2012
Chicken Cacciatore
This wonderful chicken dish is a big favorite at our dinner table the year 'round! The tender chicken bathes in an intensely flavored tomato base filled with firm mushrooms and tender red bell pepper that is absolutely delicious! Side this dish with a green salad, and pasta or polenta for a satisfying meal everyone will love.
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