• beurre blanc salmon
    Basics,  Dinner

    Rob’s Date Night: Beurre Blanc Sauce

    Something with a fancy French name, like Beurre Blanc, tends to be pretty intimidating to many people. I don’t really blame those people; the French for all of their contributions to the culinary world were not simple. Their flavors tend to be complex and their techniques to get those flavors are similarly involved (all of which I love). Amy routinely has to reign in some of my ingredient selections though and finds my love of tackling of some of these recipes funny, given my inability to multi-task in the kitchen. But, I figured I would take a run at teaching myself something new for a date night. Beurre Blanc sounds…

  • basil pesto pasta
    Lunch

    Classic Basil Pesto

    I have probably posted 2 or 3 different kinds of pesto on the blog now, but I have yet to post about simple classic Basil Pesto. Basil is pretty much the standard and produces a fresh, bright flavored pesto that is perfect for a summer day. Its light, pretty healthy and tasty, so what’s not to love? Our AeroGarden basil plants had started getting a little out of control; so Rob basically harvested every decent basil leaf from them to make the pesto. We ended up with a pretty big pile of leaves (which in reality isn’t all that much). The nice thing was we new the basil was fresh…

  • lemon mustard chicken
    Dinner

    Mustard-Lemon Braised Chicken

    Now that Memorial Day Weekend is in the past its time to start getting back to more of my classic cooking (don’t worry though, I will have more weekend/potluck/cookout recipes coming soon). I’m kicking off this return to normalcy with these Mustard-Lemon Braised Chicken Thighs. They were on the heartier side without being heavy really bringing some great summary flavors to one of my favorite winter dishes. The flavors in this one were a bit of a hodgepodge of ideas. Mustard and lemon form the backbone obviously and are pretty traditional flavors for us. I had actually gotten to the point where I stopped using mustard in recipes because it…

  • Lamb Mushroom Ragu
    Dinner

    Lamb-Wild Mushroom Ragu

    The fact that Rob was super excited about this Lamb-Wild Mushroom Ragu is really shocking. He HATES mushrooms more than any other food and he was a big player in creating this recipe and suggested the mushrooms. Ultimately, this recipe was the perfect winter date night in. It’s absolutely packed with flavor and pairs perfectly with a nice glass of red wine! The key to this recipe is the use of dried WILD mushrooms. I used a combination of Morel, Chantarelle, and Porcini mushrooms. These dried mushrooms have a woody, earthy scent and flavor that compliments lamb and tomato flavors. I also added a some red wine to the liquid…

  • Pan Sauce 5
    Dinner

    Cooking Technique: Pan Sauce

    If I had to choose one recipe to make without knowing who I was making it for or why I was making it it would be Chicken with a pan sauce.  Not only is it super easy to make and a crowdpleaser (even the pickiest of eaters will like it) but it is elegant on its own, you can serve it at a formal dinner party.   The other great thing?  Pan Sauce is a dish you can experiment with once you have the technique down.  You can vary it up with your favorite flavors.  I love adding dijon mustard, garlic or different herbs like thyme or rosemary to vary…