Posted by Lisa Newman on Wednesday, December 22, 2010,
This recipe is adapted from Williams-Sonoma Cooking at Home. Their recipe calls for rosemary, thyme and russet potatoes. I used red potatoes and a turkey herb mixture. It lends itself well to flexibility. I'll be sharing what I did.
I used a free range chicken and it was delicious. My husband couldn't believe how moist and tender the chicken was the day after when we ate the leftovers. And my normally vegetarian 3 year old scarfed down two legs and a thigh. We might be making this dish more of... Continue reading ...
Posted by Lisa Newman on Monday, November 22, 2010,
Coq au Vin: The classic French dish the dutch oven was meant to make. I had so much fun repurposing the dutch oven to prep all the different elements. I loved that I was frying, sauteeing, soaking and baking in one pot. The smells that wafted up from the dutch oven throughout the prep were unlike anything that's come from my kitchen before. I could have just lingered there in between each step if I wasn't concerned with finishing before naptime for the kids!
I was thrown back to my travels thr...
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Posted by Lisa Newman on Monday, November 22, 2010,
I received this recipe via email from a dear friend and was instantly drawn to it for three reasons:
1. I love tortilla soups of almost any kind
2. She has three boys and is pregnant so probably doesn't have tons of time for cooking which means it's totally feasible for me to attempt making it and
3. You can use frozen chicken, which means you don't have to plan ahead a few days and defrost your chicken.
Although the recipe calls for four breasts, I happened to have two gigantic (read: 1 lb ea...
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