Provencal Roast Chicken

“Poulet Farci au Persil”Recipe courtesy of Michele Guerard Ingredients2 Free Range chickens, 3 lbs each4 purple shallots finely chopped2 white shallots finely chopped6 mushrooms finely chopped8 oz unsliced smoked bacon, cut in pieces and pulsed…Continue Reading

Risotto with Beetroot and Pecatini

Recipe courtesy of La Terrazza del Chiostro, Pienza, Italy Serves 6 Ingredients 500 gr. Rice (3 1/2 cups) 500 gr. Beet (3 1/2 cups 70 gr. (1/2 cup) Peconzola (Pecorino blue cheese from Pienza)* 100 ml.…Continue Reading

Salvatore’s Eggplant Parmesan

Salavatore’s Eggplant Parmigiana differs from American versions as it doesn’t use egg or breadcrumbs on the eggplant and uses much less sauce and cheese. The simple ingredients combined with the dense texture of the layered…Continue Reading

Butternut Squash Lasagna

Ingredients: 1 tablespoon extra-virgin olive oil 1 (1 1/2 to 2-pound) butternut squash, seeded Salt and freshly ground black pepper 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Freshly grated nutmeg…Continue Reading

Coq au Vin (Chicken In Wine)

This recipe courtesy of Chanel 6 News in Lawrence, Kansas Serves 4 to 6 Fall is here and thoughts turn to comfort food. The ultimate French comfort food is Coq au Vin’ it turns an…Continue Reading