Monday, December 15, 2014

Roast Chicken with Ricotta Stuffing, Marsala Sauce, served on Crisp Toast

Roast Chicken with Ricotta Stuffing, Marsala Sauce, served on Crisp Toast
Serves: 4
Difficulty Level: Gourmet
Roast Chicken with Ricotta Stuffing, Marsala Sauce, served on Crisp Toast
I love a great roast chicken. There are so very many variations available today. This one is quite unique. Tosca, one of top 10 restaurants in 2014 featured in Bon Appetit, serves this dish to admiring fans. It’s been 53 years since Tosca sealed off its kitchen, became only a bar, before reopening as a restaurant under the guidance of famed British chef April Bloomfield. While it does take some work, well, more work than just shoving the chicken into the oven, the results are transcendent from the drippings-soaked sourdough toasts to the glossy pan sauce. Roasting the chicken is pretty easy. The lemon and pine nuts in the ricotta stuffing are savory and a wonderful part of the sandwich – bread soaked in chicken drippings, ricotta stuffing, roast chicken and then all draped in the wonderful Marsala sauce. Don’t wait to try this one!

Monday, December 8, 2014

Green Salad with Apple Vinaigrette

For comments, please post below or email to cookingwithlarue@gmail.com

Green Salad with Apple Vinaigrette
Serves: 2
Difficulty: Easy

Green Salad with Apple Vinaigrette

Are you looking for a different green salad that is light yet with a special something – in this case an apple-y, slightly sweet, vinaigrette?  This goes great with the brined smoked salmon posted last week – but also with pork and any fish. 

Monday, December 1, 2014

Brined & Smoked Salmon

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Brined & Smoked Salmon
Serves: 2
Difficulty: Moderate
Plan ahead – overnight brine
Brined & Smoked Salmon
If you have never smoked fish – you are missing quite the taste treat.  Many grocers are now offering smoked fish, but it is easy and so much better if you do it yourself. There are a myriad of methods and foods to smoke– fish, meat, cheese, and vegetables – multiple opportunities to test your skills and enjoy the results. I have a stovetop smoker made by Cameron. But you can also use a BBQ, electric smokers or modify some foil pans for use on the stove or BBQ.  Give it a try – you will be happy you did! 
Stovetop smoker--don't forget to turn on the fan when you are done!

Monday, November 24, 2014

Avocado and Grapefruit Salad

Avocado and Grapefruit Salad

Serves: 4-6
Difficulty: Easy
Avocado and Grapefruit Salad 
I know, it sounds so weird…but really, intriguing. Right? I thought so…and especially terrific in the winter when the pink grapefruit are at their prime. I'm releasing this recipe right around Thanksgiving and just know you are feeling oh so tummy happy but a bit guilty too.  This should keep the tum so happy but really lessen the guilt. It is so very simple and clean - wonderful palate cleanser between courses. The hardest part is releasing the grapefruit segments. For that, there is Larue to the rescue with instructions and pictures!
The stars of the show! Unlikely pairing, but very tasty.

Monday, November 17, 2014

Roasted Fingerling Potatoes with Caviar & Crème Fraiche


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Roasted Fingerling Potatoes with Caviar & Crème Fraiche 
Serves 8-10
Difficulty: Easy
Roasted Fingerling Potatoes with Caviar & Crème Fraiche 
Presentation of Roasted Fingerling Potatoes with Caviar & Crème Fraiche  
This is a great appetizer or a side dish. It is really a go-to dish for most any occasion.  Easy to make, even easier to eat – and always to rave reviews. Fingerling potatoes are small, stubby, slightly knobby, finger-shaped type of potato which may be any heritage potato cultivars. They grow naturally small and narrow. Some people confuse this family with new potatoes, which are young potatoes harvested before they fully mature. Just as is the case with regular potatoes, fingerling farmers (love that name!) allow the green upper portion of the plant to die back before harvesting the tubers. When selecting fingerlings in the store, shoppers should look for specimens without obvious soft spots or mold. The unusual looking, flavorful potatoes can be used just like regular potatoes in an assortment of roasted, broiled, baked, grilled, or boiled dishes. They have a nutty, buttery, earthy taste. If you have not had them before, you are in for a treat!
Fingerling potatoes