My favorite fellow foodie from work was gracious enough to invite me to her annual holiday party again this year. The last time, I was in the throws of Last Minute Holiday Panic and ended up bringing a store-bought cake (ugh). This year, I wanted to make up for that by providing something extra special that she and her guests might not ever make for themselves. I solicited the support of my very chefy counterpart, and after some discussion, we agreed on that classic French holiday party favorite: Beef Bourguignon.
Read MoreWeekday Coq au Vin
What I love most about winter is my counterpart invariably pulls out Le Gastronomique for a little old school comfort food. This week, he tried his had at that old classic Coq au Vin. As the name implies, this is basically chicken in a wine sauce. And it is a very old recipe with some accounts tracing it back to Julius Caesar in Gaul. A variant of the dish first appeared in print in 1864. Then, about 100 years later, Julia Child brought it to the U.S. in her seminal cookbook and featured it often on her cooking show.
Read MoreSunday Chicken and Dumplings
Maybe it was the beautiful weather we've been having lately. Maybe it was the complete cleaning we did on the kitchen yesterday. Maybe it was because I got up early and made a pie. For whatever reason. tonight I was treated to a proper Sunday dinner of chicken and dumplings.
Read MoreTraditional Bouillabaisse
One of the concepts I try to convey in my blog is that cooking is an art, and that the culinary arts are approachable. The more advanced artistry of preparing truly wonderful food can be achieved by the home cook with some planning, a sharp knife, and a little time. And one of my favorite culinary classics is bouillabaisse. I have presented this in the past in a quick form that can be done in the evening after work using items many of us have readily on hand. This is an approach that has worked for us well in the past. This weekend, however, we decided to take a more classic approach and attempted to create it as presented in the LaRousse Gastronomique.
Read MoreSpanish Rice
Despite the name, Spanish rice does not originate in Spain. It comes from Mexico, although there they do not call it Spanish rice - they just call it rice. Typically made from rice, tomatoes, and onions, there are many ways to make this dish in America. Ours may not be the most authentic, but is very tasty and satisfying on a cold day.
Read MoreNew Year's Cassoulet, a Crowning Acheivement
Cassoulet is a slow-cooked dish of beans and fatty meats with a rich sauce originating in southern France. There are many variations on this dish, depending on the neighborhood and the year. The traditional cassoulet contains white beans and a variety of meats that include pork, sausage, mutton, and duck or goose confit, cooked in a casserole dish with a hearty sauce.
Read MoreHow to Make Bouillabaisse Out of Common Household Items
Bouillabaisse is the quintessential fish dish. Originating in France, it has an air of sophisticated gourmet. It is a complex collection of flavors and exotic seafood that generally takes the better part of an afternoon to pull together. That is, if you can find all the ingredients.
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