Monday, January 26, 2015

Scalloped Yukon Potatoes with Sun-dried Tomato Pesto & Cheese

If you received this by email please click on the website (cookingwithlarue.blogspot.com) so that the visit can count for site statistics. Thanks! Larue
For comments, please post below or email to cookingwithlarue@gmail.com

Scalloped Yukon Potatoes with Sun-dried Tomato Pesto & Cheese
Serves: 8 
Difficulty: Moderate
Vegetarian option

Scalloped Yukon Potatoes with Sun-dried Tomato Pesto & Cheese
Before you say “Ack! Too fattening!” and move on – these are relatively healthy scalloped potatoes made with broth, no cream or milk, and get extra flavor from the sun-dried tomato pesto. Take the chill off any blustery day and make something special to accompany meat entrees.  They are a fabulous side dish to serve with roast chicken, grilled pork chops or lamb chops. Unlike some other potato varietals, the Yukon Gold can stand up to both dry heat and wet heat-cooking methods. Its moist flesh and sweet flavor make it ideal for boiling, baking and frying but these potatoes will also withstand grilling, pan frying, and roasting.

Monday, January 19, 2015

Cedar Planked Salmon with Vinaigrette


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

Cedar Planked Salmon with Vinaigrette 
Serves: 4-6
Difficulty: Easy
 
Cedar Planked Salmon with Vinaigrette 
How many times have you walked by those cedar planks at the grocer, but then hesitated.  Next time grab the planks and give it a go  I have posted many fish recipes, many salmon recipes and many methods: grilled, poached, baked, sautéed and smoked.  This is a classic BBQ method maximizing the smoky sweetness of the cedar into the fish.  It will become a classic in your home as well.

Monday, January 12, 2015

Edamame, Corn & Tomato Sauté with Cilantro & Cumin

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

Edamame, Corn & Tomato Sauté with Cilantro & Cumin
Serves: 6 as side dish
Difficulty Level: Easy
Edamame, Corn & Tomato Sauté with Cilantro & Cumin 
Yes, another easy side dish – colorful and delicious - reminiscent of succotash. This is wonderful as is or topped with grilled shrimp, salmon or chicken as an entrée. It can prepared in a pinch by keeping frozen corn and edamame handy in the freezer. If fresh edamame and corn are handy – by all means use them. 

Monday, January 5, 2015

End of Winter Hiatus!! Persimmon Salad with Arugula

For comments, please post below or email to cookingwithlarue@gmail.com
Persimmon Salad with Arugula
Serves: 4
Difficulty: Easy
Persimmon Salad with Arugula 
If you have not discovered persimmons…this is the time. This salad cannot get any simpler, but of course that means the ingredients have to be spot-on. Between the two most widely available persimmon varieties, Fuyu is what you want for this recipe; not Hachiya. There is a world of difference between them.  The ruby-red, teardrop shaped Hachiya is unpalatable if it’s anything but completely ripe. When it reaches this stage, is almost soupy and best eaten with a spoon or used in purees and puddings.  The squat, orange Fuyu, has silky flesh that similar to a mango, though its flavor is considerably less acidic. Available October through February, persimmons are sometimes compared to apricots or plums in flavor and texture, and when fully ripe have cinnamon, clove and sweet undertones.
 
Fuyu Persimmons & a lemon

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!