salad with pickled mustard seeds

Thanks to the April 2015 issue of Food and Wine magazine, and this salad attributed to the bistro L'Ami Louis in New York.  Watch for the surprise of the blue cheese gift on the bottom.
http://www.foodandwine.com/search?keyword=Frenchie%20Salad&f%5B0%5D=type%3Arecipe

chicken legs in red wine sauce

Chicken Legs Coq Au Vin

Serve 4.  I love the flavor in chicken legs and thighs so this recipe from the April 2015 issue of Food and Wine magazine really hit the spot.  Takes a bit over 2 hours to make it so I like to do it a day or two in advance of when I want to serve it.  Just keep it refrigerated; heat to serve, and the flavors get even deeper.

            8 chicken drumsticks (2 lbs.)

            kosher salt and fresh ground black pepper

            3 Tbs. flour

            2 Tbs. oil

            1 slice bacon, chopped

            ½ c. finely chopped carrot

            ½ c. finely chopped onion

            ½ c. finely chopped celery

            2 garlic cloves, thinly sliced

            ½ c. brandy

            1 Tbs. tomato paste

            1 bottle dry red wine

            1 c. chicken broth

            2 thyme sprigs, plus chopped thyme for garnish

Season chicken with salt and pepper and dust all over with 2 Tbs. of the flour.  Heat oil in a large heavy pot.  Add chicken and cook over moderately high heat, turning, until golden, about 5 minutes.  Transfer to a plate.

Add bacon to the pot and cook until crisp, 1 to 2 minutes.  Add carrot, onion, celery, and garlic and cook over moderate heat, stirring, until golden, about 5 minutes.  Stir in brandy and cook until reduced by half, 1 minute.  Stir in tomato paste and remaining 1 Tbs. flour until incorporated.  Add wine, broth, and thyme sprigs; bring to a boil.  Return chicken to the pot and bring to a simmer.  Cover and cook over low heat, turning chicken occasionally, until very tender, about 1¼ hours.  Transfer chicken to a plate. 

Simmer sauce until thickened and reduced by half, about 10 minutes.  Season sauce with salt and pepper and discard thyme sprigs.  Return chicken to the sauce and heat through.  Garnish with chopped thyme and serve. 

keeping leftover guacamole green

Yes, this works.  It is one of those life-altering tips (like, baking bacon instead of frying it) that I wish I'd known decades ago.  We don't often have leftover guacamole but when we do, it is just a dollop, and a PAIN to store to reuse.

A friend told us about this and we just tried it for Cinco de Mayo - it works and you will think it is really weird.  Take a look:  http://www.thekitchn.com/the-best-way-to-keep-guacamole-green-tips-from-the-kitchn-193462

cookies with no flour, no dairy (nuts, oats & chocolate, oh my)

These delicious treats came from Martha Stewart - if you buy gluten-free oats they can be both vegan and gluten-free.  http://www.marthastewart.com/1112225/pecan-oat-and-dark-chocolate-chunk-cookies

homemade gnocchi!

With an umami packed sauce.  You can't make just a few gnocchi - I did freeze some for later.  Thanks to Saveur magazine for this:  http://www.saveur.com/article/recipes/ricotta-and-egg-gnocchi-with-olives-capers-and-tomato-sauce

light fish dinner

Red Snapper with Arugula Salad

Serve 6.  Fast, easy, delicious and only 300 calories per serving, per the April 2015 issue of Cooking Light magazine.

            4 Tbs. olive oil, divided

            1 tsp. grated lemon rind

            1 Tbs. fresh lemon juice

            ½ tsp. minced garlic

            ¾ tsp. kosher salt, divided

            6 (6-oz.) red snapper fillets

            ¼ tsp. fresh ground black pepper

            5 oz. fresh baby arugula

            ¼ c. thinly sliced red onion

            2 oz. Pecorino Romano cheese, shaved

            6 lemon wedges

Combine 3 Tbs. oil, rind, juice, and garlic in a large bowl, stirring well with a whisk.  Stir in ¼ tsp. salt.

Sprinkle fish with remaining ½ tsp. salt and the ¼ tsp. pepper.  Heat a large nonstick skillet over medium-high heat.  Add 1½ tsp. oil to pan; swirl to coat.  Add 3 fillets, skin side down; reduce heat to medium, and cook 5 minutes or until skin is golden and crisp.  Turn fillets; cook 3 minutes or until done.  Remove fish from pan; keep warm.  Wipe pan clean; repeat procedure with remaining oil and remaining 3 fillets.

Add arugula to dressing in the large bowl; toss.  Top with onion and cheese.  Serve salad with fillets and lemon wedges. 

got carrots?

Carrot Honey Date Muffins

Makes 15.  I found this on Cooks.com when I was trying to figure out how to use up some of the excess carrots I’d bought for Easter.  Plus I had date crystals from our recent Palm Springs trip.  And, I love honey and I didn’t want something with nuts.

            ¼ c. butter

            ½ c. honey

            ½ c. milk

            2 eggs

            1 Tbs. finely grated orange peel

            1 c. flour

            1 Tbs. baking powder

            1 tsp. salt

            1 c. grated carrots

            1 c. diced, pitted dates

Heat oven to 425 degrees.  Line 15 regular size muffin cups with cupcake liners.  Melt butter with honey.  Remove from heat and stir in milk, then eggs, then orange peel.  Blend well and set aside.  In a bowl, combine dry ingredients and mix well.  Stir in butter mixture; mix well, then stir in carrots and dates.  Spoon into muffin tins and bake 15 to 20 minutes or until a toothpick inserted into center comes out clean.  Let stand 5 minutes before removing from pan.  Serve warm.