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Sautéed Wild Mushrooms with Herbs

This simple side dish is often served in steak and Italian restaurants, and I order it without fail each time I find it on the menu. I decided to make these mushrooms to accompany some Sirloin Steaks, along with Crisped Roasted Mini Potatoes and Glazed Pearl Onions. In my effort to explore more local produce, … Continue reading

Glazed Pearl Onions

We have often cooked pearl onions as a part of a larger dish, such as using it to stuff a Whole Roasted Chicken or accent a fancy Seared Scallops with Tomato Confit and Asparagus Purée.  However, in this dish, the pearl onion takes center stage.  Pearl onions are sweeter than their common onion counterparts, which … Continue reading

Brussels Sprouts Gratin

As I was trolling food blogs one lazy afternoon, I came across Food Perestroika, which piqued my interest. The entire blog is dedicated to Eastern Bloc cuisine, aka the Motherland. What was amazing was the scope of the countries and cuisines the blog covers, so I’ll definitely be using it as cooking inspirations for many … Continue reading

Sautéed Fiddlehead Ferns

I had never actually heard of fiddllehead ferns, also known as fiddlehead greens, until I had dinner at Brushstroke a few weeks ago. The vegetable was served tempura style with asparagus as a complement to smoked duck. I instantly loved the slightly bitter fern and especially liked how pretty it was. So when I saw … Continue reading

Sautéed Asparagus with Mushrooms

Besides roasting asparagus, another favorite way to cook these delicious spring vegetables is to sauté them with mushrooms and onions.  I enjoy this same mushroom and onion combination when I sauté brussel sprouts as well!  Only charge is that I leave our the garlic, as I think it’s an uncessary flavor add to asparagus. Similar … Continue reading

Chicken Puttanesca

I had some leftover anchovy fillets from making a Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and I was trying to figure out what to do with these little fishies.  Last time I had cooked with anchovies, it was for Spaghetti alla Puttanesca, a spicy and salty Southern Italian dish that consists of … Continue reading

Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham

I was shopping at my neighborhood grocery store and noticed a stack of brilliantly colored Rainbow Chard in the produce department.  I recalled seeing a recipe for Rainbow Chard with Raisins, Pine Nuts, and Serrano Jam in Thomas Keller’s Ad Hoc at Home that have intrigued me and I decided it was go time.  I … Continue reading

Sautéed Chicken Breasts with Tarragon

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

Ratatouille

If anyone could make the idea of a rat in kitchen an endearing concept, it would have to be Disney.  As long as you didn’t get stuck on the notion of rodents around gourmet food, Ratatouille was a charmingly delightful film that inspired cuisine-challenged people such as myself to seek out what exactly was the … Continue reading

Chicken and Artichoke Fricassée with Mushrooms

After a weekend of bar food and stadium fare, I wanted to make something healthier and more homey. And I wanted leftovers for lunch. I started perusing recipes on epicurious, and stumbled upon this one, which originated from a 2007 issue of Bon Appétit and appealed to me.  The original recipe calls for morels, which … Continue reading