Friday, February 12, 2010
Wednesday, February 10, 2010
Tomatoes & tarragon
Heirloom tomatoes saute in olive oil, tarragon sea salt & pepper
Perfect for a pasta dish or as a side salad with cheese & bread
Sunday, February 7, 2010
I am in a Pesto states of mind
I just pesto anything lately
Wonderful organic basil from trader joe blend with avocado oil, fresh garlic a dash of lemon, old ages cheddar and almond.
Cilantro. olive oil, garlic, pecan, lemon, white pepper, sea salt.
Parsley, kalamata olive oil, toasted cashews, garlic, lime, sea salt + pepper
I am up to make an olive tapenade but I need anchovy
Well there is always tomorrow
Saturday, February 6, 2010
Citrus season
It is Citrus season From blood orange, meyer lemon, lime...
wonderful juice, sauce for (duck, pork, chicken...) Vinaigrette, sorbet...
I love to keep the solid part to use them as bowl for sorbet, ice cream or sea food appetizer
Happy Citrus
Thursday, February 4, 2010
Final phase for my Farmers market chicken
This is the last step to use your whole Chicken
As I roast this almost 8 LBS bird making 14 meal for my family & friends some in Sandwich, a wonderful Thai curry with chicken tofu, asparagus, green beans, mushroom, lemon grass on brown rice... a stir fry with shiitake, onion, celery, garlic, broccoli, eggplant... on quinoa
Here an easy way to make the best stock for soups to cook a meal without butter or oil
in a large stock pot add lot of cold water, the chicken carcass, skin, celery, onion, carrot peel, herbes de Provence, bay leaf, salt & pepper bring to a boil and sim the top (look like a brown foam usually) let it reduce filter true a sieve let rest until lukewarm then in the frid over night
the next day all the fat will raise on the top, it is very easy to remove, make two incision, remove the fat from the top and the gelatin under is the best chicken stock to make soups, sauces, or to use to stir fry...
It is pretty easy to do + it freeze very well (I like to freeze some in a ice tray sometime you need just a little)
As I roast this almost 8 LBS bird making 14 meal for my family & friends some in Sandwich, a wonderful Thai curry with chicken tofu, asparagus, green beans, mushroom, lemon grass on brown rice... a stir fry with shiitake, onion, celery, garlic, broccoli, eggplant... on quinoa
Here an easy way to make the best stock for soups to cook a meal without butter or oil
in a large stock pot add lot of cold water, the chicken carcass, skin, celery, onion, carrot peel, herbes de Provence, bay leaf, salt & pepper bring to a boil and sim the top (look like a brown foam usually) let it reduce filter true a sieve let rest until lukewarm then in the frid over night
the next day all the fat will raise on the top, it is very easy to remove, make two incision, remove the fat from the top and the gelatin under is the best chicken stock to make soups, sauces, or to use to stir fry...
It is pretty easy to do + it freeze very well (I like to freeze some in a ice tray sometime you need just a little)
Tuesday, February 2, 2010
Salade de Fruits
Once Again My Friend Antoine never disappoint his guest, Antoine own Salade de Fruits in Vancouver
Wonderful little fantastic French bistro style with a very nice menu, fresh ingredients cook to perfection
what a wonderful evening again
Thank-You Antoine
This is a big Chicken
There is a new Chicken Farmer at the Vancouver Winter market I purchase this big really big bird fed only with organic produce no animal byproducts and i am pretty happy $35.00 for this bird but it will feed us for a week + chicken stock I will made with the bones
Yummy
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