Chicken Marsala is an incredible combination of golden pan-fried chicken and mushrooms in a creamy Marsala wine sauce. It’s a classic dish that is often featured at Italian restaurants. However, in less than 40 minutes, you can feast on this restaurant quality dish that’s easy enough to make for any occasion. I first blogged about this…
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.
Chicken Vol-au-Vents is a cooked puff pastry shell filled with chicken cooked in a savory gravy. It only takes 30 minutes to prepare from start to yummy finish. .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.
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.