How many times have you made a recipe that called for one tablespoon of tomato paste, when you knew that the six-ounce can held a lot more than one tablespoon? I know that you can buy the tube tomato paste.
Today was a busy day, so I thought that I would make something in the slow cooker. I felt adventuresome, so I also wanted to try something new. I looked at the All Recipes site, and the featured recipe was Slow Cooker Italian Chicken Alfredo.
I received a text from Susan asking what was for dinner. I really hadn’t thought about it, so I asked for a suggestion. She immediately came back with Chicken Marsala and Mushroom Risotto. It sounded good to me! My recipe for Chicken Marsala is an adaptation of Emeril Lagasse’s recipe as shown on foodnetwork.com.
The other day, I made Duchess Potatoes that called for two egg yolks. Rather than throw the egg whites away, I decided to experiment with Meringue Shells, which I’ve been making for some time.
French for “windblown”, a vol-au-vent is a small, hollow case of puff pastry, with the top cut out to allow for a filling. For Chicken Vol-au-vents, the filling is a concoction of cubed chicken cooked in a savory gravy.
Initially, I had planned on serving either rice or mashed potatoes with the Swiss Steak, but changed my mind to Duchess Potatoes. Ever since I made the Hachis Parmentier, Chris has commented on how long it’s been since we’ve had Duchess Potatoes and how much he enjoys them.
It’s been a really long time since I’ve made Swiss Steak, so I thought it would be good for dinner tonight. The recipe that I use is an adaptation of Alton Brown’s Swiss Steak.
Light and flaky biscuits are a staple in the South. They’re delicious on their own with butter, sandwiched around a piece of ham, or a host of other options. In addition to being delicious, biscuits take only minutes to make. They’re perfect for not only your Easter dinner, but also your leftover ham!
I’m behind schedule with the French Fridays with Dorie since this recipe was featured on October 22, 2010. However, I had about a pound of deli roast beef that needed to be used, so I decided to try this recipe which appears on pages 258 and 259 of Around My French Table.