Check out this awesome Buttery Lemon Tarragon Chicken from Melissa’s Southern Style Kitchen. Fresh Tarragon – grilled lemons – moist chicken – what’s not to love? The pan drippings are so flavorful. The lemons roasted in the pan add an incredible zest to the final pan drippings. Fresh Tarragon not only bring color, they also imparts a distinct flavor that is unmistakable.
Category: French Cooking
Poached Salmon with Mousseline Sauce
One of the most famous, most recreated menus on the planet has to be the Last Supper aboard the Titanic. I haven’t a clue as to why the sinking of this grand ocean liner holds such a romantically tragic place in the social physic, but it does. The Titanic has been the subject of many books, films and television programs. Immediately following the loss at sea, the public seemed unable to get enough and that appetite carried forward throughout the years. In all there were a total of 19 films and 27 Television productions, including a 1971 episode of Night Gallery entitled Lone Survivor.
Pork Tenderloin with Garlic Infused Milk
In French, this is Filet de Porc à l’ail Infusé Lait. Sounds decadent, doesn’t it? I think this dish sounds more appetizing in French. There’s something about “garlic infused milk” that doesn’t sound very delicious. Don’t let that fool you.
Smokey Pan Seared Asparagus
This is a recipe I picked up a while back from everydayfrenchchef.com. It’s one of those recipes that you read, tell yourself “how simple” and file away, believing that the best way to serve asparagus is steamed with some sort of sauce such as Hollandaise. And then one day, you pull it out and cook it up. Much to your surprise, it’s not only wonderfully delicious, your non-asparagus eater (aka Kiddo) wants seconds.
Chicken Marengo with Polenta Stars – Oh to Dine like an Emperor
It is said that Chicken Marengo was created on the battlefield by Napoleon’s Swiss chef, a fellow named Dunand. Napoleon was of the habit of not eating until the end of a battle, believing that what he ate could affect the outcome of the fight. Rather than eat anything at all and tempt fate, he went hungry. It seems Napoleon wasn’t alone in this strange habit, others likewise believed that food could somehow change the course of history.
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Salade Mesclun – A Provencal Mixed Greens Salad
Now that Hubby and I are making a valiant effort toward a healthier lifestyle, salads are a big part of the supper table. It’s not that we had unhealthy eating habits before, but things such as salad and big plates of vegetables took a back seat to bowls of pasta and mounds of mashed potatoes. Healthy eating simply means keeping things in perspective – more veggies, less carbs and keep the meats lean.
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For the True Garlic Lovers – Awesome Garlic Chicken Thighs
Do you love garlic? I mean really love garlic? If the answer is yes, then oh are you in for a treat. One of my favorite dishes is French Country Forty-Clove Garlic Chicken. Leave it to the French to truly endulge!
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Roast Chicken with Cinnamon and Spice and Everything Nice
This is one of those recipes that had been on my menu planner several times, only to be removed, my head filling with second thoughts and fears. It was inspired by a quaint dish I had read about on Everyday French Chef. While I had yet to try a recipe from that site that I didn’t enjoy, the idea of Chicken with Cinnamon – I’ll admit it – I had my doubts. Finally, after much debate in my head, I decided to plunge forward and go for it. And go for it I did – daring to take the original recipe and go two steps further – doubling the amount of ground cinnamon while adding an entire cinnamon stick to the bird’s cavity.
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Red Wine French Beef Stew over Mashed Potatoes
What sets this French Beef Stew served over mashed potatoes apart from all the others? The wine – an entire bottle of your favorite wine! (And by that I don’t mean your favorite cooking wine, but the stuff you like to sip by the glassful). The whole house will smell like a winery as the stew simmers on the stove top.
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Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter
When Hubby and I were first married, back in the stone age, he was (and still is) a big fan of Porterhouse steak. I adored Filet Mignon. What Hubby didn’t realize was that his beloved “tender side” of a Porterhouse is, in reality, a small sampling of beef tenderloin. And steaks cut strictly from the tip of the tenderloin are sold as Filet Mignon.
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Haricots verts à l’étouffée (Stewed Green Beans)
A few years back, I was searching for a recipe for Green Beans with a French Twist. That’s when I came upon this recipe on easy-french-food.com. Since then, I’ve made one very small adjustment – the introduction of a clove of pressed garlic. I couldn’t resist. I love garlic in just about everything, especially with stewed or sautéed vegetables.
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I love asparagus, especially asparagus that are pan seared, roasted or grilled. When “charred” just a little, the asparagus takes on a whole new dimension of smoky flavor. I love cream based sauces – so rich and decadent. I adore the wonderful licorice flavor that tarragon imparts. You can see why this recipe was perfect – bringing all those marvelous flavors together in one sinfully yummy side dish.
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First off, this recipe came to me about four years ago from That Skinny Chick Can Bake; who adapted it from her friend over at Manu’s Menu. So I wanted to give credit where credit is due and thank you both for the superb inspiration. As always, I did a little tweaking of my own, and I hope you do the same. The original recipe was part of Manu’s Italian Christmas Menu. I mention this with good reason . . .
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French Country Forty-Clove Garlic Chicken
I’m thinking ahead to Sunday . . .
If it’s Sunday, it’s gotta be chicken! Sunday is just around the corner, and already my mouth is watering in anticipation.
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Welcome to Rosemarie's Kitchen 