Garlic Confit

Posted by jdubs on April 6, 2011 · 2 Comments 

Confit is a generic term for various foods that have been immersed and slow-cooked in a substance for both flavor and preservation.  The word comes from the French verb confiture “preserves”, which in turn comes from the Latin conficere meaning “to do, to produce, to make, to prepare.”  To confit garlic, you poach it in … Continue reading →

Filed under American, French, Recipes · Tagged with , , , , , , ,

Sautéed Chicken Breasts with Tarragon

Posted by jdubs on April 5, 2011 · Leave a Comment 

This documents the second recipe attempt from Thomas Keller’s Ad Hoc at Home cookbook.  I love cooking chicken as it is so versatile and simple to prepare.  This recipe was extremely easy to follow and the succulent results earned it a spot in my top quick and easy chicken recipes, along with my favorite Baked … Continue reading →

Filed under American, Mains, Meats, Poultry, Recipes · Tagged with , , , , , ,

Marinated Feta with Olives

Posted by jdubs on April 1, 2011 · Leave a Comment 

With my brand-spanking-new (aka no food spillage on pages yet) Ad Hoc at Home cookbook in hand, I decided to find one of the easier recipes to start with… you have to ease into these kinds of things to build confidence!  I found the winner in Marinated Feta with Olives which can be served in … Continue reading →

Filed under Greek, Mediterranean, Recipes, Salads, Sides, Snacks · Tagged with , , , , , , , , , , ,