Desserts don't get much easier or more rewarding than this one. With hardly any work at all and just a few ingredients you can have this restaurant quality treat on your table tonight. Hands-on time to craft this dynamite pudding is no more than 15-20 minutes, though you do need to plan for cooling-in-the-fridge time to set the panna cotta before serving. Two hours is probably enough.
Continue reading "Bittersweet Chocolate Panna Cotta" »
This dish, what the French would call "Moules a la Moutarde", is traditionally made with a dijon mustard but when my friends from Coleman's Mustard sent me a beautiful collection of their dry and prepared mustards to try, I couldn't resist giving this classic French meal a British mustard make-over!
The results? Jolly good nosh, if I do say so myself....the Dog's Bollocks, really!
Continue reading "Mussels with Coleman's Mustard Cream" »
Hey gang, guess I spoke too soon when I told you that with summer travels over we were ready to roar back into the Oui, Chef kitchen to share some great new recipes. It's been over a week since my last post.....oops.
Truth is, our summer schedule has been busier than anticipated and has kept me from my regular twice a week posting schedule as of late, and circumstances are unlikely to change until all the kidlets are back in school. I really do miss being here with you all more regularly, and am looking forward to things getting back to normal as all of the kids start heading back to school in a couple weeks.
Continue reading "Roasted Strawberry and Buttermilk Ice Cream" »
, Creme Fraiche
, Side Dish
No, you aren't hallucinating, the title of this post is ONION Carbonara, and yes, I already know what you're thinking because I thought the same thing too when I first heard about this dish.
"He must be insane...there's no way anybody would eat a whole bowl of onions masquerading as pasta, I don't care how much bacon and cream you throw at it!"
That's right, I thought those exact same thoughts so I know where you're at, but stay with me because as odd sounding as this dish is, it totally rocks.
Continue reading "Onion Carbonara" »
Ask a bunch of friends what defines a really great restaurant meal and you're likely to hear all sorts of answers. For some it's the service, for some the ambiance of the space, for others the caché of securing a table at the latest outpost of a top chef. For many though, the answer will be that it's all about the sauces. There is just something about a well made sauce that seems to elevate a restaurant meal well beyond what most folks ever hope to accomplish at home.
Fact is, many of the best sauces you'll enjoy in a top restaurant ARE daunting to make, taking days to craft from the initial roasting of bones and veggies for stock, to the long slow reduction of same, fortifying with aromatics, and finally finishing with cream or butter. A true made-from-scratch classic sauce is a labor of love, only attempted by the most devout and ambitious home cook.
Continue reading "Flank Steak with Soy Mustard Sauce" »
So....guess who's birthday cake this was?
HA....those of you who guessed Muppet, give yourself a gold star!
Yes indeed, to celebrate our young chocoholic's 14th birthday (where does the time go?), and in keeping with our habit of crafting fairly non-traditional birthday cakes around here (remember this one, and this one?), we decided to get all fancy this year and make this insanely good "Palet d'Or" for the Divine Miss M.
Continue reading "Triple Chocolate Threat " »
I've had the thought of these little buggers marinating in the back of my brain for a while now. In fact, about 6 months ago I titled a post "S'more Tarts" as a placeholder and reminder that the concept seemed worthy of a little investigation and culinary creativity. Well, last week after having seen that empty post yet again, I decided it was time to get off my ass couch and get busy making a Oui, Chef version of these treats.
Continue reading "S'More Tarts" »
This recipe is one inspired by a dish showcased in Fine Cooking a few months back, and should hop right to the top of the list for your next "Meatless Monday" meal. My version teams roasted leeks and brussels sprouts with salty blue cheese, sweet craisins, and earthy brown-butter pecans for a hearty and well balanced vegetarian treat.
Continue reading "Orecchiette with Blue Cheese, Leeks and Brussels Sprouts" »
For Peyton's "Sweet Sixteen" birthday dinner she stayed true to form and just like last year chose an Asian themed meal and CHEESECAKE for dessert. She was a little concerned that they weren't the most natural of pairings, but I assured her that on your birthday there are no rules. If the little nutbag she wanted sushi and cheesecake for her birthday feast, then an East meets West mash-up it would be.
Continue reading "Orange Creamsicle Cheesecake" »
In Breakfast / Brunch
, Main Course
, Pies, Tarts, Crisps
Fine Cooking Magazine recently ran a "Create Your Own Recipe" feature for how to make quiche. As they've done with braises and stir-fries, they focus on the basic elements of a dish, then suggest all sorts of ways to inject your own creativity to come up with an original taste. We took their basic crust and custard recipes and added veggies and cheese to our liking. The result....quite delicious.
Continue reading "Broccoli and Tarragon Quiche" »