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This is the 7 Day menu, including menus for Christmas. (6 Day menu in the sidebar). We also have just the 6 Main Courses. All plans include the Shopping List and photos – so you can see what it’s supposed … Continue reading
Retro food. Comfort food. Chicken Divan qualifies as both. It was a dinner party staple in the ’70′s. Easy to make, finishes in the oven while you join your guests for an aperitif and everyone loved it…. Even broccoli haters … Continue reading
Mushrooms soak up the flavors they’re cooked with, and when simmered with a bit of sherry, they turn simple chicken breasts into an elegant, gourmet dish suitable for guests… Or just a delicious mid-week treat. For a dinner party I … Continue reading
This is a quick pan sauce, thickened with creamy goat cheese. The goat cheese is the soft, spreadable kind that comes in small cartons – Chavrie in the US (I think) and Chevraux or Fromage de Chevre in Europe. It … Continue reading
Chicken in red wine. A staple in every ‘Burgundian’ bistro in Paris. I’ve made it myself for years, and eaten it in restaurants whenever I had the chance. Like all classic dishes, some were fantastic, orgiastic experiences, some were merely … Continue reading
This has long been one of our favorite salads. All the cooking is done outside on the barbecue, making it a great hot weather dish. Grilling the shallots and onions brings out and caramelizes their natural sugars. I make it … Continue reading
Something special for Valentine's Day? Individual Cornish Game Hens are perfect. I was introduced to these little cuties and discovered my love of cooking when I was at university. Being poor college students a friend and I arranged to clean … Continue reading
I actually made pasta from scratch this week, with hopes of an impressive entry for Presto Pasta Nights. Alas, my pasta skills apparently are a bit rusty after almost 12 years of neglect. While the ravioli tasted delicious, it was … Continue reading
When V was told to start counting carbs, and to pay attention to how many he ate (so he could inject accordingly), I thought we would be carefully monitoring pasta, rice, grains, potatoes…. I never gave a thought to onions. … Continue reading
