I'm all about eating good food, drinking a nice glass of wine, creating masterpieces in the kitchen and entertaining family and friends.
I've created this blog to share my different experiences; wether trying a new restaurant, or creating a new dish in the kitchen. I'll share entertaining tips, and recipes where even the most un-trained can create an ambiance of richness in their own kitchens.
It took architects years to get established, to show that they weren't just artisans, and that's what I hope will happen with gastronomy. For some reason people don't consider cooking a serious business, but it's like any discipline, and it's a passionate and fascinating one. (Julia Child)
ReplyDeleteSo last night I made cream of mushroom, which I love and have made many times and I can't figure out what went missing.. It just doesn't taste right.. How frustrating... I'm now here trying to figure out what i missed to see if i can fix it.... Other than that, my shrimp in garlic sauce and Caesar salad were great....
ReplyDeleteIt's cheesy meatloaf for dinner... I stuff mozzarella cheese in the meatloaf.. and melt some more mozzarella cheese on top of it when it's done.
ReplyDeleteI felt like eating chicken today and started looking for a recipe. I found one from Donna Hay that looked yummy so I decided to make it. However, when I was getting the ingredients together I realized that I was missing the white wine. So I decided to improvise and create my own recipe. It turned out delicious. Here's the recipe:
ReplyDeleteRoasted Chicken with Lemon, Thyme and Rosemary
Ingredients
5 Chicken thighs (skin on, bone in)
5 drumletes
4 to 5 medium potatoes (peeled and sliced thin)
10 to 15 small carrots cut in half, lengthwise
2 lemon, sliced thin
Juice form 1/2 a lemon
1 big onion quartered
10 garlic cloves, peeled and smashed
10 to 15 sprigs of fresh thyme
5 springs of fresh rosemary (leaves removed)
1/2 cup Olive Oil
Salt and pepper to taste
Directions
1. Preheat oven to 390 F.
2. Pat the chicken dry and season with salt and pepper.
3. Place the chicken (skin up) on a large oven proof plate.
4. Add the garlic, onions, potatoes, carrots and lemon.
5. Sprinkle a little more salt and pepper over the vegetables and pour the juice of the lemon.
6. Add the thyme sprigs and rosemary leaves and pour the olive oil all over.
7. Cook for 45 minutes or until a meat thermometer reaches 160.
8. When the chicken is done, put the chicken and vegetables on a rack and place the rack in a cookie sheet. Broil for 5 minutes on both sides or until the chicken is golden brown.
9. Drain the pan drippings and use for the gravy (recipe below).
Gravy
1 cup of the drippings
3 tbsp all purpose flour
1/2 cup Madeira wine
1 cup chicken stock
Heat the drippings over medium to high heat until just about to boil. Turn the heat down and add flour, whisking constantly until the gravy thickens. Add the stock and Madeira and continue to whisk until well combined. If the gravy is too thick, add more stock.