Tag Archives: Bon Appétit

2017 Cookery Project — Chicken Salad with Greens, Roasted Potatoes, and Shallots

Chicken Salad with Greens, Roasted Potatoes and Shallots

Chicken Salad with Greens, Roasted Potatoes and Shallots

The recipe for this meal of Chicken Salad with Greens, Roasted Potatoes, and Shallots comes from an old issue of Bon Appétit. I couldn’t find the recipe online, so there’s no link with this one. Sorry.

Putting it all together was a three-step process: prepping the vegetables, prepping the chicken, and prepping the vinaigrette.

For the vegetables, I peeled a couple of russet potatoes and cut them into bite-size cubes, sliced the shallots, put them on a baking dish, doused them with olive oil, and roasted them for half an hour. The chicken was dredged in flour and then pan-fried. The shallot and mustard vinaigrette included balsamic vinegar, olive oil, and fresh chopped thyme.

When everything was ready, I plated it on a bed of watercress, and served it hot.

The chicken and vegetables would have been good on their own, but the shallot and mustard vinaigrette was what put the dish over the top.

My rating. The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

2016 Cookery Project — Peach and Bleu Cheese Toasts

Peach and Bleu Cheese Toasts

Peach and Bleu Cheese Cheese Toasts

Lunch today came from a recipe in Bon Appétit.

A few years ago, if I’d read a recipe that told me to blanch and shock the peaches, I probably would have stared at the page for a few moments, before thumbing through the cookbook until I found something more within my comfort zone, like a recipe that began “Take one can of Campbell’s Cream of Mushroom Soup.” But now I know the things I know….

So I blanched and shocked the peaches, then peeled them over a bowl, to catch the peach juice. I added a little olive oil, fresh lemon juice, and honey. Meanwhile, I cut two thick slices of Country White bread and toasted them under the broiler. When they started to singe at the edges, I brushed them with olive oil, and scattered bleu cheese and watercress—my favourite green these days—on top of them. Then I topped that with the peaches and some of the sauce.

It sure beat Cream of Mushroom Soup.

2016 Cookery Project — Buttermilk Fried Chicken with Pan Gravy

Buttermilk Fried Chicken with Pan Gravy

Buttermilk Fried Chicken with Pan Gravy

Damn!  Aren’t they beautiful!  You can almost feel the crunch just by looking at them.

I got the recipe for these Buttermilk Fried Chicken Drumsticks (with Pan Gravy) from a new-to-me website called Life’s Ambrosia, which seems to have some connection with Bon Appetit and Epicurious.

The drumsticks were soaked overnight in a bath of buttermilk, onions, and garlic, then dredged in seasoned flour and fried in canola oil, and kept warm in the oven while I made the gravy.

I had two of the drumsticks for lunch today.  If I only eat two more for late night snacks, I might have one left for breakfast tomorrow, but they’re so good that I wouldn’t bet on any of them lasting the night.

2016 Cookery Project — Roast Pork Tenderloin with Carrot Romesco

Roast Pork Tenderloin with Carrot Romesco

Roast Pork Tenderloin with Carrot Romesco

Here’s the final meal from the first half of the 2016 Cookery Project.  I’ll be posting a project summary in a day or two.

I got this recipe for Roast Pork Tenderloin with Carrot Romesco from Bon Appétit, via Epicurious.   “Romesco” is a Spanish nut and red pepper-based sauce that can be used in the same ways that pesto can, although the two taste not at all alike.  In this meal, the Romesco was made with carrots, roasted pine nuts, olive oil, garlic, and red wine vinegar, and sits at the bottom of the plate.

The salad is made of roasted carrots and baby mustard, which I’ve never tried before.  The baby mustard has a sharp, spicy taste, and a texture sort of like kale.

I browned the pork tenderloin in a pan, then roasted it.

It makes for a colourful dish, doesn’t it?

2016 Cookery Project — Filet Mignon Belmont House

This made up for the mixed results I had a few days ago, when I made gazpacho and gorgonzola toast.  (Memorable gorgonzola toast, but forgettable…whatever the other thing was.  It slips my mind just now.)

I found the Filet Mignon Belmont House recipe, which was originally in Bon Appétit, on Epicurious.   It’s pretty straight forward.  Here’s what I did:

I cut the Russet potatoes in half, doused them with olive oil and seasonings, and baked them at 450 degrees.  After 25 minutes, I added some rather elderly heritage tomatoes I had lying around, turned the potatoes over, and baked them for 25 minutes more.

Meanwhile, back on the stove top,  I seasoned the filet and cooked it in butter for five minutes on each side.  Then I removed the steaks from the skillet, let the pan cool a bit, and added beef broth, brandy, and rosemary.  I scraped up the browned bits, and reduced it to half a cup.

The sauce and the vegetables were ready at the same time.  I plated everything, spooned the sauce over the beef, and crumbled bleu cheese on top of that.


2016 Cookery Project — Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore. Posted 4 May 2016

Here’s what I made for lunch today.  It’s Chicken Cacciatore, based on a recipe from Bon Appétit that I found on Epicurious.  The result was a version of the dish that was considerably more flavourful and exciting than the old dining hall standard of my (much) younger days.  Since the recipe is supposed to serve six, I have enough left over for dinner, breakfast, and probably a small weekend brunch with guests.

Today’s helpful kitchen hint:  If you leave an oven mitt lying on the stove top while you go to another room to check your email and maybe play a few rounds of Gummy Drop, make sure that all the burners are turned off.  Nosy neighbours sometimes over-react when they see smoke pouring out of your windows.

Toro Toro — Lunch on 18 August 2014

2014 Summer Restaurant Week Extended, Day 1

DC Summer Restaurant Week officially ended last weekend, but many places have decided to prolong the celebration.  I took advantage of that by making my first visit to Richard Sandoval’s newest restaurant, Toro Toro.   Sandoval is known for his creative take on Pan-Latin cooking.  He was Bon Appétit’s “Restaurateur of the Year” in 2006, and competed on the fifth season of  Top Chef Masters.

Toro Toro

Toro Toro

Oh, was this a surprise–and a v happy one, at that.  Toro Toro has something called an “Exec Express Lunch”, which is a “…lavish lunch buffet [that] features signature Toro Toro dishes as well as a rotating Chef’s Selection of salads, ceviche and carved meats”, and that was their RW special.

Just look at this plate!

Toro Plate

Toro Toro Plate

Wow!   Just…Wow!

I’m going to be a regular here.