With fresh jalapeño, dried chilies and chili garlic sauce, this dish is definitely hot and spicy! If you prefer, de-seed the jalapeño and dried chili to cut the heat some. This dish really provides a kick to the classic protein of chicken breast, and the stir-fry cooking method means it comes together in a snap. Ingredients MARINADE: 1 lb (454 g) boneless, skinless chicken breasts 2 tsp (10 g) soy sauce 1 tsp (5 g) dark soy …
This salad’s name, pronounced “sah LAHD nee SWAHZ,” reflects its origin of Nice, France. The ingredients—particularly tomatoes, capers and olives—also harken back to the flavors of sunny Provence. Enjoy this hearty salad, substantial enough by itself for a lunch or light dinner, with a glass of chilled white wine and a crusty French epi or baguette. Ingredients VINAIGRETTE: 1½ T (23 g) shallots, minced 1 T (16 g) Dijon mustard ½ tsp (2.5 g) salt ½ …
Ciorba de Varza (pronounced “CHOR ba duh VAR zuh”) is a traditional cabbage soup with meatballs, very typical of the Bulgaria/Romania region, and uses both fresh and fermented cabbage (sauerkraut). Hearty and filling, this soup absorbs the richness of the beef meatballs as they cook in the chicken broth, developing complex flavors and depth. Ingredients 2 thick slices dry white bread 4 slices thick-cut bacon, diced 2 sm onions, chopped 2 med carrots, sliced 2 med …
Surprise your friends with this savory macaron, a twist on the traditionally sweet cookie with its mild crust and tangy center of feta, fresh tomatoes and basil. When you assemble them, be sure to spread the filling gently or even use a piping bag to prevent damaging the delicate meringue cookies. Ingredients COOKIE: ¾ C (64 g) almond meal ¾ C (98 g) confectioners’ sugar 2 lg egg whites ¾ C (177 ml) water ¾ C …
Elevate humble hot cocoa to a decadent indulgence! This recipe is a bit more work than a just opening a packet of instant cocoa, but so very worthwhile. Melt high-quality chocolate into the milk and top it with real whipped cream, creating “slow food” that will bring a touch of the elegant old world into your home. Ingredients 3 C (710 ml) low fat milk, divided 7 oz (198 g) premium dark chocolate, grated 1 T …
This fine, light cake is a favorite from one of our Dutch friends, who used to make it frequently and served it with coffee as an afternoon pick-me-up. Here we use a springform pan, but for a more elegant presentation it can also be baked in a shaped pan, such as a Bundt. Ingredients 8 T (115 g) unsalted butter, room temperature ¾ C (144 g) sugar 1 C (259 g) almond paste 3 lg eggs …
Looking for something different for dinner? This hearty, slow-cooking chicken entrée is easy to make and features an interesting blend of flavors. The recipe comes from the city of Alcobaça on Portugal’s west coast; traditionally it is prepared in a special clay pot called a púcara, but you can use any covered baking dish. Ingredients 6-8 lbs (2.7-3.6 kg) chicken, cut into 8 pieces 2 cloves garlic, crushed 2 T (31 g) Dijon mustard Pepper to …
I invite you to discover PONANT, a lovely French line, where luxury meets experiential. Warmly, Heidi Following are 7 reasons to book your next cruise on PONANT: 1. The French Experience- Relaxed and elegant. PONANT has perfected the “French Touch” – the French art of living through their accessible crew, French design, refined cuisine, fine wines, and discreet service. 2. Excellent gastronomy takes pride of place. Discover fragrant flavors, carefully selected cheeses and wines, delicious …
This Russian dish, often served on New Year’s Eve, and also known as Olivier Salad, was invented in the 1860s by Lucien Olivier, chef of Moscow’s celebrated Hermitage restaurant. It became the restaurant’s signature dish–a blend of vegetables, chicken and two popular Russian staples, sausage and sour cream. Doktorskaya (“doctor sausage”) is so named because of its exceptionally nutritious meat. Ingredients Dice the following ingredients to the size of peas: 4 oz (100 g) cooked chicken …
The sugar pumpkin called for in this recipe is a cooking variety; dense with meat, tender and perfect for cooking and baking, it is an excellent source of vitamin A. When you purée the soup, remove the center cap from the lid, covering the hole with a towel to allow steam to escape—this prevents the lid from popping off. Ingredients 1 4-lb (1.8-kg) baby sugar pumpkin, halved and seeded 1 T (13 g) olive oil Kosher …
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