I had never tasted chicken confit until a birthday dinner date at a little French bistro in Northeast Portland. Needless to say, my brain melted. I immediately began lobbying for an internship in that same kitchen. That summer, I got my foot in the door, and I came away with another notebook of wonderful recipes and a new appreciation for all things deliciously bitter. This recipe, however, is all about the slow-cooked, fatty goodness that generally comes to mind when one thinks of French cuisine.
I like my sweets to have a little tang to them. This particular ice cream is so rich from the egg yolks with just a little sour kick in each bite. It is absolutely delicious with stone fruits like pluots or apricots or summer berries, and killer when drizzled with a nice balsamic reduction and honey.
German pancakes, or Dutch babies, are the traditional Christmas morning breakfast from my childhood. While these take a little while to bake, you only need about three minutes, one bowl, and one whisk to throw together. Depending on what you top them with, they can go either sweet or savory.
This was instantly a house favorite! It’s savory and filling, and the prosciutto gives it crunch and the asparagus balances the otherwise heavy nature of the risotto. From start to finish, this dish only takes about 30 minutes to prepare, and comfortably serves two. Plus, you’ll have half a bottle of Prosecco just hanging around. As Giada says in her book, this is great for a romantic, cozy night in. Kids also love risotto, and this one is light on the butter and cheese and can be as heavy as you please on the asparagus!
I am a big fan of eating without cooking. The week gets busy, and it’s nice to have a giant batch of something that I can just eat straight out of the fridge or throw into a container to take out the door. Chicken salads are a summer favorite, especially when they are heavy on crunchy fresh vegetables and nuts, with some fresh and dried fruit to add a little sweetness.