The Cookbook
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I'll try it. It seems it could be a bit thick--but there's GOT to be a lot of flavor to it. The blue cheese, and the French Dressing ( a nice touch.) I would suggest the OFFICIAL mayonnaise should be Dukes. Our old friend Plays88's family were the people that made the stuff. All I buy.
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I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)
I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.
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I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)
I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.
@Mik said in The Cookbook:
I used Duke's. That's the house mayo
atChez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)I might try a little sour cream or even a little cream to thin it out.
A pedant's work is never done.
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Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious, any way you want to cook it. Marinated for three hours.
Would be great on pork, fish, pretty much anything.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
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Tuna steaks with basil, coriander, garlic and lemon (I only use a little lemon - a whole one is way too much)
Corn picked this morrning
tricolor carrettes
https://thehappyfoodie.co.uk/recipes/seared-encrusted-tuna-steak-with-fresh-coriander-and-basil/
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My next pasta sauce adventure- Genovese Sauce.
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Made this last night. Tasty and light.
https://www.theseasonedmom.com/blackberry-chicken/#wprm-recipe-container-126992
Today I'm making an all-day Genovese sauce. Six hours cooking.
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Looks delicious Mik.
We had a very poor blackberry harvest this year, a mouthful. Mostly small and went brown before developing, probably due to lack of rain over summer months.However its been a mast year for oak and beech, with acorns and beechnuts in abundance, crunching underfoot. Also apples & plums. That must be to do with the spring weather?
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Worth the time. (Which is admittedly not much). The crispy prosciutto really makes it.
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Tonight's dinner - Anthony Bourdain's Poulet Basquaise. I think this is the third time I've made it. Delicious.
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In case anybody doesn't think a scrambled eggs video could be interesting
Link to video -
And for my next trick... this is Taylor Swift's favorite chicken dish. That matters to my daughter, for whatever reason.
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Made this when friends came over last night, used flat iron steak. Great recipe, much easier to make than you'd think.
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Nothing like a red wine braised pot roast on a cold Saturday. I added a fennel bulb and mushrooms
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Made this last night, 2/3 of the 1/2 recipe. Only had half a pound of mushrooms so i added green peas. Delicious, and half a cup of rice was more than enough for the two of us. Would easily have fed four as a side dish.
https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/
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Delicious, easy and you can mix and match herbs of any sort. I've been using Italian parsley and cilantro.
Butter-Basted Chicken Breasts
By Ali Slagle
Published Feb. 27, 2025Butter-Basted Chicken Breasts
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutesFor juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.
Ingredients
Yield:
3 to 4 servings
1½ to 2 pounds boneless, skinless chicken breasts
Salt and black pepper
1tablespoon vegetable or canola oil
3tablespoons unsalted butter
4garlic cloves, smashed and peeled
4rosemary, thyme or sage sprigs, or a mixAdd ingredients to Grocery List
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Ingredient Substitution Guide
Nutritional Information
Preparation
Step 1
Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.Step 2
Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.Step 3
Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.Step 4
Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing. -
Really good recip. fast and easy. Good last night, a lot better today. I did not put the dairy in until each bowl is served. it will last longer in the fridge without it.
Quick Fish Chowder With Hot Butter Crackers
Ready In
25 minINGREDIENTS
Yield:
4 servings
FOR THE CHOWDER
4 tablespoons unsalted butter
1 large fennel bulb with some greenstems (about 12 ounces), trimmed and sliced (about 4 cups)
12 ounces Yukon Gold potatoes (2to 3), thinly sliced into rounds
1 large shallot (4 ounces), thinlysliced
4 large garlic cloves, thinly sliced
PREPARATION
Step
1
Prepare the chowder: Melt 4 tablespoons butter in a large potover medium-high heat. Once the butter is foamy, add the fennel,potatoes, shallot and garlic. Season with salt and pepper andcook, stirring occasionally, until the fennel and shallots areslightly translucent and softened, 4 to 5 minutes.
Step
2
Add the clam juice and 2 cups water and bring to a boil over highheat. Cover the pot with a lid, adjust the heat to low and simmeruntil the potatoes are tender, about 10 minutes.
Step
3
As easy as it is delicious, this chowder bypasses celery in favor of fennel, which gives the soup a littleanise flavor and some extra heft. The vegetables are thinly sliced and cooked together to help speed upthe cooking process; using a mandoline can accelerate your prep even more. Half-and-half is a lighteroption than heavy cream and helps finish the soup with a little richness. Cod is recommended here (orflounder or halibut, depending on what’s available), but feel free to substitute with shrimp or clams,adjusting cook times as needed. The crushed saltines are flavored with hot paprika, which is a smokysubstitute for the bacon that is usually found in a classic chowder.
Kosher salt and freshly groundblack pepper
1 (8-ounce) bottle clam juice
1 pound boneless, skinless cod fillet(or flounder or halibut), cut into 1-inch pieces
¼ cup half-and-half
FOR THE CRACKERS
2 tablespoons unsalted butter
1 ½ teaspoons hot or smokedpaprika
Kosher salt
12 to 15 saltine crackers
While the soup is simmering, prepare the crackers: Melt 2tablespoons of butter in a small saucepan over medium heat.Swirl in the paprika and turn off the heat. Lightly crush thesaltines into the saucepan in small bite-size pieces and toss tocoat in the seasoned butter. Season with salt and set aside.
Step
4
Once the potatoes are tender, stir in the cod and half-and-half,raise the heat to medium, cover and simmer until the cod iscooked through, 3 to 4 minutes. Season generously with salt andpepper.
Step
5
Divide the chowder among bowls and top with the seasonedcrackers.
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