‘Creole Court-bouillon’

Recipe Courtesy of Louisiana Cookin‘ Magazine

Court-bouillon is a French culinary term that translates to ‘short broth’; short meaning quick-cooking, this flavorful broth is used to poach quick-cooking meats like seafood.  Popular not only in classic French cooking, but also Cajun and Creole cooking, this specific recipe combines trilogy, scallions, crushed tomatoes, fresh herbs and seasonings with cubes of fish and shrimp if you like.  I found some nice grouper, but red fish or snapper would also work very well here.  Serve this ‘Creole Court-bouillon’ over fluffy white rice with slow-simmered greens on the side, and maybe even a crumbly piece of homemade cornbread.  And there you have it…a classic creole dinner is served!

(To view this recipe, click on the following link: https://www.louisianacookin.com/creole-court-bouillon/)

‘Carrot & Sunflower Seed Salad on Red Leaf Lettuce’

Recipe Courtesy of Jacques Pepin

I made this simple salad for my Husband’s Birthday dinner this year—a perfect accompaniment to grilled lamb chops and a hearty side of roasted potatoes and mushrooms with sage, rosemary and crumbled goat cheese.  Very French in nature, this salad recipe is courtesy of the great Jacques Pepin.  Simply grated carrots mixed with roasted sunflower seeds, scallions and a touch of garlic; all served with a light apple cider vinaigrette and over delicate red leaf lettuce leaves.  Rustic, yes—but it becomes oh-so-elegant when you serve it on your very best china for a celebratory dinner.

(To view this recipe, click on the blue title of the blog post above*)

‘Turkey Spaghetti with Cream Sauce’

Recipe Courtesy of Louisiana Kitchen & Culture Magazine

I highly recommend dog-earring this recipe to use with some of your leftover Holiday turkey! Everyone will swoon over this spaghetti dish studded with shredded, cooked turkey, sliced mushrooms, cherry tomatoes and fresh basil. And for the sauce, a quick-and-easy cream sauce that starts with a simple roux and adds in garlic for flavor, Parmesan cheese for a salty flavoring agent, and half and half for a perfectly creamy touch.  Any homemade or store bought turkey stock you have leftover is also a great addition here; keep this recipe around for not only leftover turkey this time of year, but any leftovers you might have from your latest roast chicken.

(To view this recipe, click on the blue title of the blog post above*)

‘Crispy Salmon Fillets with Sesame-Soy Drizzle’

The classic flavor combination of toasted sesame oil, rice wine vinegar, and soy sauce is a wonderfully fragrant way to dress up not only seared fish, but also fried rice, salads and even roasted veggies.  Here, salmon fillets are pan-seared until cooked through until the skin very crispy and the flaky fish is served with that flavor combo as well as crushed red pepper flakes and sliced scallions. Perfect with salmon, this simple recipe would also be fabulous on a grilled skirt steak, sauteed shrimp or even seared scallops.

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/crispy-salmon-fillets-sesame-soy-drizzle)

‘Pomegranate & Chicken Stew’

Recipe Courtesy of Delicious Magazine

This Persian-inspired stew was simply marvelous!  A quick saute of shallots, garlic and carrots in a pat of butter, followed by chicken thighs that are then surrounded by a mixture of chicken stock,, pomegranate juice and a touch of pomegranate molasses.  The stew itself does  not turn out sweet, but rich and flavorful.  The stew cooks for a bit until the chicken is cooked through and tender, then you finish the pot off with fresh parsley, cilantro and a sprinkling of tart pomegranate seeds.  Lovely when served over white rice or even a warm scoop of cous cous.

(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/pomegranate-and-chicken-stew/)

‘Truffled Parsnip Soup with Hazelnuts & Bacon’

Recipe Courtesy of Delicious. Magazine

Pairing cooked parsnips and red potatoes in a pureed soup base makes for a wonderfully creamy and smooth bowl of soup.  With their slightly sweet flavor, parsnips are a wonderful root vegetable to make this time of year; great when simply roasted as a side dish, mashed into a puree, or even braised with their orange look-a-like, carrots, you can easily see why parsnips are popular this time of year.  This creamy soup uses whole milk and stock, along with crispy pieces of cooked bacon (or cubed pancetta), and crunchy hazelnuts to finish everything off.  Oh, I did I mention that the soup has truffle oil in it as well?  Oh yes, both in the base of the soup and a simple drizzle on top of the warm bowl about to be devoured.

(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/truffled-parsnip-soup-with-hazelnuts-and-bacon/)

‘Chicken Florentine Meatballs’

Recipe Courtesy of Taste of Home.com

This is one of those popular recipes that I make over and over again for clients that I finally decided to try for myself!  I mean why not?  Everyone loves a meatball, right?  These tender meatballs are made with ground chicken, chopped spinach, Parmesan cheese and breadcrumbs.  Baked and then served on a plate of warm marinara sauce, this dish is lovely served on its own with homemade garlic bread, over cooked spaghetti, or even served with roasted strands of spaghetti squash.

(To view this recipe, click on the following link: http://www.tasteofhome.com/recipes/chicken-florentine-meatballs)

‘Bourbon-Glazed Pound Cake’

Recipe Courtesy of Bake from Scratch Magazine

A traditional pound cake was named just that because it typically contained a pound of flour, eggs, butter and sugar.  This recipe contains not only those four ingredients but also orange zest, vanilla, whole milk, a pinch of nutmeg and a pinch of salt. The results are amazing–a moist crumb and a rich flavor.  Not to mention that you finish off the cooked cake with a homemade bourbon glaze which just makes this cake even more festive!

(To view this recipe, click on the following link: http://www.bakefromscratch.com/bourbon-glazed-pound-cake/)

Whole Roasted Carrots with Crumbled Feta & Pecans

Searching for a dramatic presentation for everyday carrots? Try roasting and serving whole carrots as a unique side dish idea.  With their pretty stems still attached, I like serving whole roasted carrots with some crumbled feta cheese, pecan pieces and a mixture of white balsamic vinegar and walnut oil.  Even more colorful when served over a mixture of watercress and sliced radicchio, try to find organic carrots from either your Farmer’s Market or CSA to ensure maximum carrot flavor.

(To view this recipe, click on the blue title of the blog post above*)

Sorghum Syrup-Glazed Scallops

Have you seen sorghum berries or sorghum syrup mentioned on restaurant menus lately?  Wondering what exactly it is?  Well here is a primer on that-which-is sorghum.  An ancient grain whose tall grassy-like stalks produce not only berry-like grains which can be cooked or even milled to a gluten-free, high fiber flour, but whose end product, sweet sorghum syrup, is making a resurgence in the culinary world.  The sweet syrup, which is similar to molasses or can syrup, is wonderful simply drizzled on pancakes or a buttery biscuit, but also as a glaze on roasted vegetables, meats and even seafood.  Try it in place of your maple syrup in lightly sweetened vinaigrettes, or even in baking in place of molasses or honey.

For this simple recipe I seared jumbo sea scallops until browned, seasoned them with a touch of salt and pepper, and then brushed a touch of sweet sorghum syrup right on top of each scallop.  Served on a bed of your favorite roasted vegetables or cooked grain pilaf, this simple idea is merely a starting point with my brand new bottle of North Georgia-grown sorghum syrup!

(To view this recipe, click on the blue title of the blog post above*)