Stuffed Peppers

Stuffed Peppers

 

I made this comfort food classic more for a photo opportunity then for a meal, but I did enjoy eating it. Stuffed Peppers are easy to make and the first step is to hollow out the peppers. Then I sauté onions, garlic, crushed tomatoes, ground beef, and then add a little chicken stock to moisten (for this version I used mushrooms instead of tomatoes and ground dark meat turkey instead of ground beef). Then mix with cooked rice (I used brown rice) and fresh herbs (I used tarragon and Italian parsley). I also added pine nuts. Add the mixture into the hollowed peppers and put in a baking pan. Pour 1/2 cup to 1 cup of chicken stock over the peppers and bake in a 350º oven for 30-45 minutes. That’s it, your done, enjoy.

The Bacon & Egg Salad

Frisée, Bacon and Poached Egg Salad

Salade Frisée Aux Lardons

 

One of my favorite salads is the French bistro classic, Salade Frisée Aux Lardons. It is the perfect combination of  bacon with hardy frisée lettuce, a warm viniagrete of sherry vinegar, shallots, and bacon fat, topped with a soft poached egg. The key to this salad is making sure that you have a runny egg to create a “sauce” for the salad.

Bacon and eggs are a classic pairing, and not just for breakfast. Bacon and hard-cooked eggs are very important ingredients in potato salad as well as in Eggs Benedict. This salad is fairly simple to make. Cut bacon or pancetta into small squares and heat in a sauté pan until crispy. Then add minced shallots and cook until translucent and add sherry vinegar. Then pour the warm vinaigrette into a bowl over frisée lettuce, put on a plate, and add a soft poached egg.

Poached Salmon, Lentils, Sauce Gribiche

Poached Salmon, Beluga Lentils, Sauce Gribiche

Poached Salmon, Lentils, Sauce Gribiche

One of my favorite dishes to cook and eat is Poached Salmon With Sauce Gribiche and Lentils. This is a classic French bistro dish that is easy to make and is always a crowd pleaser. This is a simple dish to make with the most time consuming part being the Gribiche Sauce (click link to see ingredients). The sauce is more like a relish with the main ingredient being hard cooked eggs. The flavor has a very nice balance with cornichons, herbs and olive oil. The salmon is easy to prepare by poaching which takes very little time (5-10 minutes depending on the size of the fish) and you can use just water or any flavored liquid such as a court bouillon or fish stock. I use Beluga Lentils here but any lentils can be used. Lentils cook very quickly so you want to keep an eye on them to make sure they keep their firmness when they’re finished cooking.

This dish can be served hot or at room temperature and makes a luxurious meal for a picnic. You can put this complete dish together in under an hour and it is sure to be in your dinner menu rotation.

Salmon & Corn Chowder

Salmon And Corn Chowder

Salmon And Corn Chowder

As the summer season starts to fade away and we welcome autumn, I wanted to make one of my favorite dishes while I can still get the quality ingredients. Corn is still available and the salmon season is still running, so I made this Salmon And Corn Chowder (click here to see the ingredient list).

This is a great dish because it is lighter then your traditional chowder. I replaced the cream with coconut milk or you can try substituting puréed corn to give the chowder some body. This is a tasty one pot meal that goes well with a simple salad and some crusty bread. Make a large pot of this chowder and enjoy it for days.