One Pan Dinner

Not feeling like a lot of work to prepare dinner, try this.  1.5 lbs of boneless, skinless chicken thighs (breasts work too but tend to be less moist) Salt and pepper to taste 1 large shallot, peeled and chopped 5-6 garlic cloves, peeled and chopped .25 c of raw cashews roughly chopped (could also use

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Hollandaise Sauce

Hollandaise (Dutch sauce in French) Another sauce that has been around for hundreds of years according to Wikipedia. In French cuisine, it is considered one of the mother sauces.  Hollandaise is wonderful over poached eggs with a sprinkle of paprika, a slice of Canadian bacon, and an English muffin for Eggs Benedict. Also an excellent

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Beurre Blanc

While this might seem intimidating, a little experimenting might surprise you. It doesn’t take too long or have too many ingredients. Give it a go.  Ingredients: White wine Shallots Peppercorns Vinegar – plain distilled Lemon zest Butter, cold Cayenne pepper  Lemon juice A more contemporary French sauce called beurre blanc is a white butter sauce.

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