French

Rotisserie Chicken

Submitted by admin on

Rotisserie Chicken

This is an adapted version of Rotisserie Chicken from food.com. We've tried many-a-rotisserie-chickens and were always wary of the "chicken spices" because of all of the chemicals and artificial flavors. Use salt and pepper and get a bland chicken.

Tags

chicken
rotisserie

White Sauce for Pasta

Submitted by admin on

Easy quick recipe to make any type of white sauce. Add your favorite ingredients.

In saucepan melt butter. Stir in flour, salt and dash pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Make basic white sauce thin or medium. Add the other ingredients. Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well. Add to white sauce seafood or veggies and serve over pasta (linguine).

Tags

white sauce

Raspberry Tart

Submitted by Emilio Castellanos on

This is one of our favorite tarts - tart meaning not too sweet. And that is where the lavender honey comes in, in case you want it a little sweeter. Such a refreshing treat. Enjoy!

Roasted Beets

Submitted by admin on

Roasted beets are delicious and easy to make. They go well with salads, meat, and alone as a quick snack. Just add a little olive oil, salt and a squeeze of lemon.

Roasted Beets

Olive Oil Poached Halibut with Roasted Beets and Blood Oranges

Submitted by admin on

Poaching fish in olive oil gives it a luxe texture. Don't think the fish is going to be oily or greasy as a result because it's not. In fact, poaching --the gentlest form of cooking-- gives the fish a terrific, clean flavor. Halibut is fairly bland, so it needs the flavor intensity that the beets and blood oranges supply.

Halibut Fillet
Subscribe to French