My Cooking Blog

Lemon-Olive Chicken with Ras al-Hanout

Posted by in The Kitchen

After SO many roasted chickens, this recipe was perfect for a change of pace. Olives, lemon zest, ginger, garlic and shallots infuse a lovely subtle fragrance from the inside of the bird, while a warm, nutty spice blend adds bold flavor and crispness to the skin.

Porkography I

Posted by in The Coffee Shop

As most of you know, I have a pork fetish. Yes, my blog and Facebook pages are filled with photos and verse extolling the delicious goodness of pork. So, as my skillet, oven, grill, and plate connect with my camera, I will document my love of all things porcine. Think of it as little pork appetizers between main courses.

Seared Salmon Steak with Baby Bok Choy and Thai Basil

Posted by in The Kitchen

Fresh salmon steak, grilled to perfection, is paired with crisp baby bok choy for a delicious combination of textures. A bold drizzle of Asian-infused oils and soy suace adds a punch of flavor. Fresh Thai basil finishes the dish with a bright, herbaceous note. Seared Salmon Steak with Baby Bok Choy and Thai Basil 1 lb salmon steak coarse sea salt freshly ground black pepper 1 lg head baby bok choy, split, rinsed and drained 1/4 ts freshly grated lemon zest 1/2 ts freshly grated ginger 1 clove garlic, finely…read more

Boeuf Bourguignon

Posted by in The Kitchen

After seeing Julie & Julia last weekend, I was inspired to try this classic recipe. Was it as magical as portrayed in the film? Of course it was. Anything with this much pork fat can’t help but be magical!

Chicken Marbella

Posted by in The Kitchen

A classic recipe, new to me! I generally don’t like fruit with savory dishes, but this was a delicious surprise! The olives and prunes compliment each other beautifully and create a flavorful marinade and sauce. A dash of red pepper rounds out the flavor spectrum.