I know, a lot of you are probably reading this recipe and wondering if there is a typo. Nope, you are reading it correctly – there are 40 whole cloves of garlic in this dish. This simple roast chicken born in the south of France will quickly become a family favorite. The recipe’s utter simplicity makes it a dish your family will enjoy any day of the week. …
Duck à l’Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Done right, it’s incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Done wrong, you’ll end up eating fatty rubbery skin, tough meat drowned in an overly sweet sauce.
Versions of duck à l’orange have been around forever. Just this morning I was reading a cookbook written by Louis Eustache Ude in the early 1800s. His version featured roasting a duck with a small bitter orange variety known as ‘bigarade’ in France, or marmalade oranges. The idea was to keep a sweet and sour balance to the sauce. This trend continued in the 1940s and 50s in France. But somewhere during the 1970s and 80s duck à l’orange became known as duck cooked in any method buried under an overly sweet sticky sauce. And then disappeared into the lost annals of great cuisine.
My easy version is a return to the classics. Click here to watch my video recipe.
This past weekend I decided to cook Chicken Dijonnaise, a bastion of classical French cuisine. It’s a simple preparation whereby the chicken is sautéed then served in a creamy Dijon mustard sauce with onions and bacon. Chicken Dijonnaise is one of those dishes that became so popular in its heydey, that it spawned horrible imitations. You probably ate a bastardized version at a wedding or buffet in the 1980s. It is a simple dish that requires nothing more than patience to get right.
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!