On Sunday I roasted a really big chicken and served it with steamed broccoli, wild rice and rolls. Yesterday I made stock from the chicken carcass and leftover skin. Then, I used some of the leftover meat and the stock … Continue reading →
Chicken Thighs with Lemon and Thyme Serves 2 Hints Onion and garlic par cooked along with the chicken provide a sauce base that can be turned into a myriad of sauces for the second cooking. Add more garlic, oregano or … Continue reading →
I really love to cook, and I spend part of every day reading or writing about food. I enjoy planning menus, inventing recipes and grocery shopping (most of the time). I go to farmers markets once or twice a week … Continue reading →
This glaze seals the pores of fish, meat or chicken during high heat cooking (roasting, grilling, or frying). The seal prevents loss of natural juices, and the Dijon herb combination adds delicious, basic flavor. I promise that this glaze will … Continue reading →
