Weather in Michigan is beginning to turn crisp, and I cannot wait for Fall! I’m glad that I can make one-pot dishes like this one without overheating the house from the oven. The smell of the chicken roasting, combined with the onions and bacon is deeply satisfying. The flavors of the onions and bacon combine...
mastering the art of french cooking
Beef Sauté with Cream and Mushroom Sauce (Sauté de Beouf a La Parisienne)
I must say, I was pleasantly surprised how quickly this dish came together. I didn't time it exactly, but I was taking my time and it couldn't have taken more than 45 minutes. If you worked at Rachel Ray speed, I dare say you could pull it together in less than a half an hour,...
Quiche aux Champignons (Mushroom Quiche)
There's nothing like a Saturday morning brunch during a holiday weekend in northern Michigan. We very much enjoyed this quiche before a long day spent exploring little antique shops and walking around downtown Ludington this afternoon. The original recipe did not call for bacon, but we liked the added bit of saltiness that it brought...
Cookbook of the Week: Mastering the Art of French Cooking: Volume One by Julia Child, Louisette Bertholle, and Simone Beck
The first recipe I ever made from this book was Beouf Bourgignon, and it was a smashing success. So delicious, and not difficult as long as you take the time to read the recipe ahead of time and follow the techniques carefully. Anyone who ever watched the movie Julie and Julia probably wanted to give...
Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream)
This is the first in what is certain to be a recurring theme of Julia Child's recipes in my repertoire. I have made several of her recipes in the past, and plan to continue to do so. She knew her stuff, that's for sure! Last night for dinner, I made Julia's Chicken Breasts with Mushrooms...