Sheet Pan Mustard Chicken with potatoes, apples, and cranberries is an easy meal, ready in less than an hour, and so fragrant! What I love about this type of recipe is that you cook an entire meal in a single dish that you leave in the oven without worrying too much and cleaning it up…
Meat
Lamb Tagine in Granite Ware Roaster
While the weather is getting colder, I am back to making one of my favorite comfort foods, tagine, which I made previously here. This time I wanted to make a different recipe, Lamb Tagine in Granite Ware roaster (a great cooking method that I talked in this article), to see the difference. When trying this…
Chicken in Vinegar – Pressure Cooker
Chicken in Vinegar cooked with a pressure cooker is a rustic French dish really easy to make and perfect for a dinner during a busy week. The vinegar gives a tangy taste and the cream a nice velvety texture to the sauce which my family enjoys with rice and steamed green beans or peas on the…
Melted Red Pepper Chicken in Granite Ware Roaster
After 3 years of not seeing my family, I traveled to eastern (Metz) and southwestern (Bordeaux and Arcachon Bay) France this summer. I am back in the U.S.A. with my head full of memories and my palate satisfied with so much good food and drinks! Today I am writing about a cooking method that I…
Beef Bourguignon – Pressure cooker
Beef Bourguignon is a traditional dish of French gastronomy and more precisely of the Burgundy region. In the traditional Beef Bourguignon, the meat is marinated and cooked in red wine from Burgundy, with a garnish of mushrooms, carrots, small onions, and bacon to develop all the flavors. For this kind of recipe, I love to use…
Turkey Marengo Stew
Turkey Marengo stew is a classic French dish usually prepared with veal in a white wine tomato sauce with carrots and mushrooms. It is one of my favorite simmered comfort food and easy to make. For the little story, this recipe was invented by Napoleon’s cook, Dunand. He created this recipe to celebrate one of…
Ragu Bolognese
Ragu Bolognese is a popular, slow-cooked, meat-based sauce in Italian cooking which originates from the region Bologna in north-eastern Italy. In the traditional recipe, Ragu Bolognese is made from a base of onions, celery, and carrots (called soffritto in Italian, mirepoix in French), minced meat, pancetta, tomatoes, red or white wine, and milk or cream. In my Ragu…
Hachis Parmentier (French Cottage Pie)
Hachis Parmentier is the French version of Cottage Pie. The dish is made of ground beef or left over meat and top with mashed potatoes. As we are in fall, I substituted a part of potatoes with butternut squash. I love the vibrant color in my plate and the taste. In every case, a green…