Quick, before summer gets here I wanted to share an old school French recipe for cooking chicken that I adore. It is no secret to my avid followers that I love the classics, especially as I become one myself. This chicken dish is based on a recipe from the late great Paulette Blanc, mother to another famous chef you may have heard about, Georges Blanc….
I came across a huge display of fresh blood oranges at my neighborhood grocery store and it got me thinking about an old dish I used to cook several years ago. In the dish, blood oranges were caramelized with sugar then tossed with spicy grilled chicken wings and chopped cilantro. The original recipe came from Ghillie Basan’s lushly photographed book ‘Modern Moroccan’. I still had my epic Moroccan Salt and Pepper style Shrimp fresh in my mind when I decided to blend the two dishes together resulting in Harissa Fried Chicken Wings, which is surely destined to be a family classic.
If Michelin gave four stars, Restaurant Paul Bocuse would certainly deserve it
Our meal at Restaurant Paul Bocuse at Auberge du Pont de Collonges was phenomenal, far exceeding my expectations and leaving me immediately wanting to return for more. Honestly, I would have eaten a second meal had the kitchen not closed.
Everything from the moment you pull up to the colorful historic restaurant, through the gracious welcomes by the entire staff, to the visual aesthetics of the dining room, and the stellar food, wine, and service was absolutely perfect and impeccable. Everything one would expect from a properly functioning three-star Michelin restaurant at the height of its powers.
If the van is a mo’ rockin’, don’t come knockin’ – Guy Fieri
Fall weather started in earnest today – the weather forecast which called for sunny and warm temperatures, instead turned out to be gloomy and grey all day long. That might sadden some, but for me it signalled the official start to the “stew” season. To celebrate, I made an old family favorite, Moroccan chicken and chicken pea stew made with just picked baby turnips I found at the PDX farmer’s market. A cherished recipe, stolen long ago from the pages of Paula Wolfert’s 1973 classic cookbook, “Couscous and Other Good Food from Morocco”. It took about 15 minutes to prep, 45 minutes to gently stew and all of three minutes to eat. A perfect dish for nights where you don’t feel like cooking.
I wanted to be a skinny little ballerina but I was a voluptuous little Italian girl whose dad had meatballs on the table every night. Lady Gaga
Chicken and Ricotta Polpettine, Pomodoro Sauce
- 1 pound ground chicken dark meat
- 1/2 cup breadcrumbs
- 4 ounces whole milk ricotta
- 1 egg beaten
- 1/3 cup grated parmesan
- 1 clove garlic mashed
- 2 grates fresh nutmeg
- sea salt and black pepper
- chopped basil and/or parsley
- 1 quart tomato sauce
Mix everything together in a large bowl by hand, except the sauce,
Form at least 16 meatballs and drop them in a hot saute pan with olive oil and butter. I generally use a nonstick pan to avoid the melting cheese sticking.
Saute till golden brown then finish in a 400 degree oven for five minutes.
Heat sauce up, add meatballs and enjoy!