Ingredients: 4 chicken cutlets 4 fresh whole sage leaves, plus 4 others, minced 8 slices of prosciutto 3/4 cup dry white wine 1/3 cup chicken stock 1/4 cup all-purpose flour 1 tbsp butter salt, pepper, olive oil 1. Lay 1 sage leaf lengthwise on each chicken cutlet, then wrap two prosciutto slices around each cutlet, ...
Ratatouîa, also known as ratatouille, is a traditional French vegetable stew of tomatoes, eggplant and bell peppers. Ingredients: 1 medium-sized eggplant, peeled and diced 2 zucchinis, green and yellow, diced 2 bell peppers, red and yellow, seeded and chopped 1 can of diced tomatoes 1 onion, roughly chopped 3 garlic cloves, minced 1 tsp dried ...
I love serving this salad because it’s so different from just a lazy bowl of mixed greens. Ingredients: 3 fresh portobello mushrooms, brushed off dirt using paper towel 1 leek, roughly chopped and thoroughly washed minus the hard green leaves a handful of baby spinach, roughly chopped goat cheese balsamic vinegar salt, pepper, olive oil ...
You can use olive oil to roast these potatoes but they would just be more evil if you use duck fat. Sometimes, potatoes call out to be more evil. Ingredients: 1 bag of small white potatoes, rinsed thoroughly, halved duck fat 1 bunch of flat-leaf parsley, roughly chopped salt, pepper 1. Put potatoes on roasting ...
Nigella Lawson suggested to serve this salad with roasted duck. I didn’t want to disappoint her so I followed her advice. Ingredients: Belgian endives, separated into leaves a bunch of watercress, thoroughly washed, patted dry with a paper towel 1/2 cup hazelnuts, shelled and crushed into smaller pieces 1 tsp grain mustard 2 tsps lime ...