Chicken, Preserved Lemon and Freekeh

Dish 3 of the “January Trilogy” of light dinners features chicken and some delicious grains Jamie Oliver likes to call this “Lebanese Chicken” for some reason. I love his recipe for this dish but it certainly it does not come off as Lebanese to me, more North African maybe. Either way it is delicious. TheContinue reading “Chicken, Preserved Lemon and Freekeh”

Monkfish Piccata

Recently I cooked a nice fish dinner for Diana and I. The first course/appetizer was supposed to be some sort of shellfish (oysters maybe) and the main is a lovely halibut recipe from Le Bernardin  taken from Eric Ripert’s book On the Line (post about that is coming up soon). However, as soon as I walkedContinue reading “Monkfish Piccata”

Yellow: Tomatoes, Saffron, Corn, Virtual Egg

A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of chicken stock that I had put in a white bowl. The color was so pretty with the deep rich yellow of the saffron threads slowly diffusing and swirling into the clearContinue reading “Yellow: Tomatoes, Saffron, Corn, Virtual Egg”

Moroccan Chicken Tagine with Lemon and Eggs

One of the most lovely looking dishes I made from a Paula Wolfert recipe. This amazing stew was the first time I use an actual clay tagine. This specific Tagine (which is the name of the pot and the dish made in it) is an inexpensive glazed clay one I bought from Sur La Table. It’sContinue reading “Moroccan Chicken Tagine with Lemon and Eggs”

Crab and “Crab”: King Crab, Crab Apple, Basil and Olive Oil Jam

I so need to work on my presentation skills. Funny thing is I had a much better “scheme” for this plate on paper, but not sure why I did not follow it last-minute. Oh well, next time around. One thing I can say is that flavor-wise this worked wonderfully and it really does not lookContinue reading “Crab and “Crab”: King Crab, Crab Apple, Basil and Olive Oil Jam”