Monthly Archives: December 2011

Crispy roast chicken, haricot verts and gratin Dauphinois. Pan sauce.

Bell & Evans chicken roasted at high temp (500 degrees) for 15 minutes, then 350 for 40. Simple pan sauce with wine, stock and a touch of cream. Chardonnay 2005 Freemark Abbey. Meh… The funny thing is how the skin … Continue reading

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Gratin Dauphinois…

The simplest and most luxurious side dish is Gratin Dauphinois (pronounced doh-fin-woz).  Potatoes, garlic, cream, Gruyere cheese and a hint of nutmeg.  Simple and elegant.

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Pickle nirvana…

  Kings has McClure’s pickles on sale this week for $4.99! They were down to their last case. Originally I found McClure’s while on the hunt for a good Bloody Mary mix. McClure’s makes a Bloddy Mary mix out of … Continue reading

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Lobster Bisque

Waited ’til lobsters weren’t on sale to make bisque… Nice going, eh? Used an amalgam of recipes for this batch. Part Jacques Pepin from “A French Chef Cooks at Home”, a NY Times Mag piece by Mark Bittman and a … Continue reading

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I love spam*…

Note to spammers: All spammers will be repackaged into smaller cans and sent to an unpleasant place, such as Philadelphia, for political re-education. Otherwise, scroll down for the blog… *Actually, I really don’t care for it that much.  

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