This recipe for tasty chicken roll-ups is a snap to make and looks impressive enough to serve at a dinner party.
This Thai inspired chicken dish combines the golden color of turmeric with coconut milk and tangy lime. The result is spectacular. Jasmine Rice with Shredded Coconut and Cilantro is a good accompaniment.
In the South of France this dish is known as Poulet à la Barthelasse, named after the island in the Rhône near Avignon. It’s one for garlic and parsley lovers.
A popular Chicken & Vegetable Stew from Spain. The term Chilindrón has its origin in the Provinces of Aragon and Rioja in Spain: a meat or chicken stew made with tomatoes, peppers, onions and garlic and cooked in olive oil.
Codornices en Escabeche is the Spanish name for a traditional Catalan dish often used for tapas. In Catalan it is called Guatlles amb Vinagreta. Instead of quails you can also use Rock Cornish hens (Poussins).
Escabeche is an age old technique used to preserve food. Fish, mussels, poultry or game are poached or fried in olive oil. Then they are marinated for at least 24 hours in garlic, herbs and vinegar and served at room temperature.
An easy to prepare recipe from Italy, Petto di Pollo alla Parmigiana. When you need a real picker-upper, real soul food a la Italia, give this dish a go.
The finished dish appears more complicated than the sum of all three. At the same time you bake the chicken, prepare the couscous salad. The yogurt pesto is easily done while chicken and couscous salad are cooling off. Voila – an aromatic dish with two refreshing companions done in 45 minutes or less. An ideal summer meal with little kitchen heat.
This recipe uses chicken, smoked ham or chorizos (optional), onions, green and red peppers, peas and black olives. A favorite recipe from Galicia, the Northwestern corner of Spain.
A hearty dish, serve it with a side of roasted potatoes, green vegetables or a nice crunchy bread to mop up the sauces.
A Piedmontese Christmas tradition with veal, called Vitello Tonnato, is equally good with chicken. Tonnato from the Italian word ‘tonno’, means ‘made with tuna’.
Quickly prepared with the bonus of advance preparation. Great for summer parties. A crusty bread to mop up the sauce and a glass of wine is all you need.
Petti di Pollo Ripieno di Spinaci makes for a stylish main course for a dinner party. Don’t be discouraged by the several stages involved in the preparation. The dish can be made ahead giving you time to enjoy your guests and get the “bravo” at dinner time.
Poulet Grillé aux Herbes de Provence is is a very popular dish in France. Easy, tasty and liked by everyone. It is sold in Provençal markets with roasted potatoes – the French version of fast food. You can serve it with any vegetable in season or a Ratatouille. It is great for picnics and goes well with a glass of rosé.
Anchovies are not exactly the type of ingredient found too often in the American cuisine.
Anchovies used at pizza joints are the cheapest available, besides the hot pizza ovens dry them out increasing the salty taste. My conclusion is that good quality anchovies are hard to come by unless you are willing to spend some money. Try to buy anchovies in a jar, you will be surprised how different they taste.
Magret de Canard avec Sauce aux Câpres a classical dish from France. A good duck breast really needs nothing more than a quick sear and a slice.
This recipe is from a restaurant in a small village near Uzès, the fabulous historic town in the Gard Provençal. The duck breasts were tender, very lean and the port wine & caper sauce gave it a very pleasant note.
It is best served with creamy polenta.
The Poulet à la Provençale recipe is quite simple to prepare and is a hit at family dinners. Fresh tomatoes, garlic, olive oil, parsley – a glorious dish!
This popular recipe from Morocco is a favorite of mine. The dish is cooked over low heat so flavors can develop, preserved lemons give it a delicate flavor.