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Potatoes with Bonnes Herbes Parisienne

Small honey gold potatoes, about 1 to 1½ inches in size, have a buttery sweet flavor with velvety golden flesh and delicate skin.
Bonnes Herbes Parisienne are a rich fragrant herb mix of chives, dill weed, basil, basil, French tarragon, chervil and white pepper. The combination of traditional French herbs makes this versatile blend both savory and sweet.
Photography by Heaven on Hearth

You will need:
1½ pounds of honey gold potatoes
1 tablespoon salt
2 tablespoons butter
1 heaping teaspoon Bonnes Herbes Parisienne

Wash potatoes properly. These potatoes are so small and are usually clean, but I like to give them a good wash before cooking. Fill a large pot with water; add 1 tablespoon salt, adding the potatoes to the water filled pot. I like to cover them with about 1 -2 inches of water. Boil over medium high heat for approximately 28 minutes or until cooked, however, this will vary depending on the size of the pot or even your stove. It may take less time or even a bit longer.

To test the potatoes, stick a knife in a potato. If it goes in easily it’s ready, if it doesn’t, it means it needs to be cooked a bit longer. The outer part of the potato may be cooked, but the middle may need a bit more time.

Once the potatoes are cooked, drain them, by pouring them into a colander. Using the same pot, over medium low heat, add 2 tablespoons butter and allow the butter to melt, add 1 heaping teaspoon Bonnes Herbes Parisien to the melted butter, then add the cooked potatoes and toss around a few times, so that the potatoes are covered with the herb butter mixture.

This serves 4. Voilà. Now, really…how easy was that?


Pumpkin Cornbread

Cornbread comes in many flavors, sweet, savory, spicy or a bit of each. When I think of cornbread, it always seems as if it’s served with something spicy, such as chili or sweet and tangy like being enjoyed at a barbecue.

As soon as Fall comes along, the season for pumpkin dishes is in high drive, so I have been trying many different pumpkin recipes, however this recipe has been my favorite. I decided to put a twist on my cornbread recipe by adding some creamy sweet pumpkin. This cornbread is light, not too sweet and can be had with a savory dish.
Photography by Robert Demetrius

Thanksgiving dishes always seem to have cornbread incorporated somehow on the menu. There are also so many recipes for cornbread stuffing, cornbread muffins, savory cornbread dressing and the list goes on.

You will be needing:
1 cup cornmeal
1 cup all purpose flour
½ cup dark brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon baking powder
½ teaspoon baking soda
2 large eggs, room temperature
¼ cup melted butter
1 cup pumpkin puree
½ cup milk

Preheat oven to 400° Fahrenheit.
Flour, Cornmeal, Dark Brown Sugar, Nutmeg, Cinnamon, Baking Powder and Baking Soda
In a bowl, mix 1 cup cornmeal, 1 cup all purpose flour, ½ cup dark brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon baking powder, ½ teaspoon baking soda together until well blended.
Butter, Eggs and Pumpkin Puree
In another bowl, whisk 2 large eggs and ¼ cup melted butter together, before adding 1 cup pumpkin puree until well incorporated, then whisk in ½ cup milk until you have a smooth creamy mixture. 
Wet and Dried Ingredients Mixed Together
Once all wet ingredients have been well blended, add to the dry ingredients and stir together.

Place in a buttered loaf pan and bake for 55 minutes or until done. You can check by sticking a wooden skewer or a knife in the loaf and when it comes out dry and clean then you know it’s ready.
Just 2 Slices Left!...
This serves 4. Voilà. It’s delicious when served warm with a pat of butter, drizzled with honey, or just on its own.


Grilled Cheese Sandwich with Chicken

Grilled cheese sandwiches remind me of my Mother. She always came up with the best grilled cheese sandwiches, packed with flavor and loaded with goodies underneath a blanket of melted cheese. She used spices and herbs, such as turmeric, oregano, basil, coriander, cumin, and marjoram or anything that she could find in her spice rack. When it came to toppings, she used chicken, fish, meat, and vegetables, anything she could find in the fridge. In Jamaica, we have bread that is quite dense in texture which we call “hardo bread”. When she makes her grilled cheese sandwich with a nice thick slice of “hardo bread”, with toppings, loaded with cheese and spices…you are set!
A crisp French baguette is also a the perfect canvas to build on.
Photography by Heaven on Hearth

This is what you will need:

½ loaf French bread
10 -12 small black olives, pitted and sliced
¼ red onion, finely sliced
4 anchovy filets
1 breast of chicken, grilled and sliced
2 tablespoons Basil Pesto
¼ cup four cheese Mexican blend (a blend of Monterey Jack, Cheddar, Asadero and Quesadilla cheeses)
1/8 teaspoon of black pepper
1/8 teaspoon of half sharp paprika
¼ teaspoon oregano
¼ teaspoon marjoram
¼ teaspoon cumin
¼ teaspoon coriander
pinch of red pepper flakes
Baguette Layered with Basil Pesto, Grilled Chicken, Red Onions, Anchovies and Olives
Cut half of a French baguette in half, lengthwise. Spread each side with 1 tablespoon of Basil Pesto. Then layer the baguette halves with slices of grilled chicken breast, ¼ of a red onion finely sliced, 4 anchovy filets, slices of black olives. 
Baguettes Topped Chicken, Vegetables and Four Cheese Mexican Blend
Top with ¼ cup of the four cheese blend and sprinkle with the spices.

Broil on high for 2½ to 3 minutes on the top shelf. Take out of the oven and enjoy. This serves 4. Serve with a tossed salad and a glass of white wine. Voilà. This is a wonderful lunch idea or the perfect light supper. 
Ready to be Enjoyed
A cup of soup will make it even more substantial. Try the sandwich with the Chilled Creamy Asparagus Soup with Parsley Cream or Creamy Cauliflower Soup with Caramelized Onions.


Turkey Tenderloin and Asparagus Skillet

After a weekend of indulgencies a light, healthy and flavorful dish was just what I needed. I rather like turkey tenderloin. It’s that long tender strip of meat hidden under the breast.
The meat in this dish remains moist and the full flavor of the dried savory leaves, offer a peppery, thyme and mint flavor that goes well with the turkey, asparagus and mushrooms. The sauce is flavorful and light while the asparagus still have a nice bite. This is a fresh clean dish.
Photography by Heaven on Hearth

1¼ pound of turkey tenderloin
2 tablespoons olive oil
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried savory
½ pound asparagus cut in 1inch pieces
4 ounces mushrooms, sliced
1 medium sweet onion, roughly diced
1 large garlic clove, chopped
3 stalks scallion, roughly sliced
1/3 cup of chicken broth
Turkey Tenderloin, Salt, Pepper, Savory Leaves and Red Pepper Flakes
Cut the tenderloin in 1 inch pieces, then season with 1 teaspoon salt
1/8 teaspoon black pepper, 1 teaspoon dried savory and ¼ teaspoon crushed red pepper flakes. 
Seasoned Turkey Tenderloin
Drizzle with 1 tablespoon of olive oil and mix well so that the turkey tenderloin pieces are evenly seasoned with the spices and covered with olive oil. Set aside, while preparing the other vegetables. The turkey tenderloin can be seasoned in advance and left covered and refrigerated until needed.
If you have chosen to season the turkey a few hours before, please do not forget to take the meat out of the fridge about 30 – 45 minutes before cooking.

Because this is a fairly quick dish, prepare the vegetables beforehand so all you need to do is toss them in the pan when ready. Dice and slice the vegetables in chunky pieces. The texture of the dish will be so much nicer when you have a few vegetable chunks to bite into. Dice 1 medium sweet onion, slice 4 ounces mushrooms and 3 stalks scallion. Cut ½ pound asparagus in 1inch pieces and roughly chop 1 large garlic clove.
Turkey Tenderloin Caramelizing
Use a large skillet, as it will be easier to toss everything together. Heat the skillet on medium low heat. Once well heated, add 1 tablespoon of olive oil, then add the seasoned tenderloin pieces. Sauté the turkey for 2½ minutes before adding onions and garlic and continue tossing for another 4 minutes until the turkey starts caramelizing and gets that beautiful brown color. 
Turkey with Onions and Asparagus
Add asparagus pieces and toss for another 2½ minutes. Then add mushroom slices, scallion and 1/3 cup of broth and allow to simmer for 4 minutes.
Turkey Tenderloin and Asparagus Skillet 
This serves 4. Voilà. The dish is now ready and can be served with rice, mashed potatoes, steamed vegetables or even mashed cauliflower. A crisp glass of sauvignon blanc would compliment the dish as well.

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