For those who know me and also read my recipes, you might have noticed that I cook with whatever is lying around. I rarely “follow” recipes, most of it is by smell, look and taste. Nevertheless, I love collecting cookbooks and my inner scientist can respect the importance of a well written “protocol”/”recipe”. So I dusted off a cookbook that I got for Christmas and cooked this recipe–with a few changes
2 Tbsp olive oil
2 pounds of chicken breast, cut into cubes
1 large onion, chopped
3 garlic cloves, minced
8 oz mushrooms, sliced
1 tsp of rosemary
1 small can of chopped tomatoes
salt and pepper
(original recipe called for fresh rosemary, chicken thighs and tomato paste)
Heat oil in a skillet, season chicken with salt and pepper and saute till browned. Set aside.
Add onions, garlic, mushrooms and rosemary to skillet. Season with salt and saute till softened.
Add chopped tomatoes and 1/4 cups water. Return chicken to pan.
Cook on low heat till sauce reduces.
Serve with crusty bread.
The inspiration for this dish comse from the classic Yeager Schnitzel. Our favorite German Restaurant servers it with a rich mushroom sauce. This is my light version which can be easily whipped up for weeknight dinner.
Boneless Pork chops
1 Tbsp of dry rosemary
1 shallots, slices
8 oz baby bella mushrooms, slices
2 tsp of flour
1/2 Tbsp of Worcestershire sauce
1/2 cup chicken stock
1 Tbsp of olive oil
salt and pepper to taste
Heat oil in a caste iron skillet.
Season porch chop with rosemary, salt and pepper.
Sear the pork chops in a medium high skillet, on both sides, till golden brown.
Remove seared chops and add shallots and mushrooms to the same skillet.
Saute till golden and add salt, pepper, Worcestershire sauce and flour. Cook for another 2-3 mins. The mixture will look very dry and will stick together.
Stirring continuously, add the chicken stock and the pork chops.
Simmer on medium low till pork 160 F at the center. Remove chops and continue to thicken the sauce to your liking.
Serve the chops with a generous smothering of the mushroom sauce. Sauteed green beans are a wonderful side with this dish !
A classic New England dish that an turn any weeknight dinner to date night !
24oz of Bay scallops
1 cup crushed Ritz (or similar) crackers
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
1/2 cup (1 stick) salted butter, melted
1 tablespoon freshly squeezed lemon juice
Garnish: Lemon slice, chopped fresh chives or parsley
Preheat the oven to 325º, and set a rack to the second-to-top position.
Wash the scallops and pat dry.
Arrange scallops in a 8- by 8-inch baking dish. In a small bowl, stir together the breadcrumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the breadcrumb mixture. Pour the butter over all, then sprinkle evenly with the lemon juice. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.
Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot!
This summer, I have been on a Cannoli kick. I guess it started with the Cannolis we had for our rehearsal dinner.
Then we were out in Boston getting some more at Cafe Vitorria. As a result, whenever I wanted make something, the “Cannoli” flavor kept coming up. So here is a super easy recipe for Cannoli cupcakes. I also used the ingredients to build a my Chocolate Orange Charlotte.
Store bought chocolate cake mix
1 15oz container of Ricotta Cheese ( I used part-skim, feel free to use full fat)
4 tbsp of vanilla frosting (I used this, because it was lying around in the pantry) OR 4tbsp powdered sugar. Sweeten to your liking.
1 tsp of almond extract
2tsps of ground cinnamon
mini chocolate chips and pistachios (unsalted-shelled) for garnish
Make batter and bake cupcakes as per package directions. I baked 6 cupcakes and used the rest of the batter to make 2 9″ round cakes for my Chocolate Orange Charlotte.
Allow the cupcakes to cool completely
In the meantime, mix the entire container of ricotta cheese with 4tbsp of frosting (or 4tbsp of powdered sugar) with almond extract and cinnamon
Fill into a piping bag attached to a star-tip (this is what I did; frost as you like) and pipe onto your cupcakes. You will not use the entire frosting for 6 cupcakes, I saved it for my cake recipe. You will probably use the whole thing if you are making 12 cupcakes. This frosting will make a great Cannoli Dip with graham crackers or you could use it for my other favorite recipe “Cannoli Cups”
Sprinkle with mini-chocolate chips and pistachios (other toppings could be orange peels, almonds or nothing at all)
Serve and watch your friends devour !
Hello readers ! It has been a very long time since I have posted. I got engaged, moved and unfortunately, still in graduate school. With all these life events going on, I had no time to write ! Also, I needed to upgrade my WordPress plan in order to post more pictures !
This is my first post of the year and also in my new domain https://quetesaveur.com !
It is a French classic and I followed Alton Brown’s Recipe. Make it! You will love it !
1 pork loin
1 cup water
2 medium oranges, washed and halved
4 cloves garlic, peeled
½ medium onion, peeled
1 large stick Mexican cinnamon stick or 2 small regular cinnamon sticks
4 bay leaves
2 tablespoons kosher salt
1 tablespoon dried whole Mexican oregano, crushed between palms
1 teaspoon dried thyme
1 cup evaporated milk
½ cup beer (nothing too hoppy or it will make the pork bitter)
hard taco shells
Add all the ingredients in a crock pot and cook on high for 4-5 hrs will pork is fork tender
Shred pork with two forks and saute in a pan to create some crispy bits.
Add to your taco bar and build your way to deliciousness !!!!!!