Last week I never was able to upload my link to the squash and pear soup? This week I still don't see the post for that recipe? Anyway, on to this week...
I'm not a fan of lamb. I had all the good intentions of making a lamb and beef version and well, let's just say that didn't happen. I am going to redeem myself and make the recipe again with lamb next week at work.
I wasn't able to find Cardamon at my grocery store, so used a substitution of cinnamon and nutmeg. The smell of this dish cooking was delicious! I added some peas to the stew at the end of cooking and served over rice. The flavours in this recipe were great. I'll have to admit I rushed the braising of my beef to the cries of "are we ever going to eat dinner?" So the meat wasn't fall apart tender. Hopefully, it will be more of a hit with the lamb on Tuesday when I make it for the residents at the home where I work.
I haven't decided what I'm going to make next week, but it will probably be something sweet. I also have Dorie's Baking book so may choose something from there? I will be doing another stuffed pumpkin for my vegetarian sister inlaw for dinner.
I hope everyone has a wonderful Thanksgiving next week. We're going to a Thanksgiving service and dinner with other Americans that live in Guernsey on Thursday. And I'm cooking for 15 next Saturday... Yikes! Will be a wonderful week and in all the hurry and chaos that the holidays can bring, pause and give thanks!
Blessings to all of you and Happy Thanksgiving!
Robin
*Pictures sit on my camera and computer to download them sits at my husbands office.
November 18, 2011
November 11, 2011
FFwD: Spiced Squash, Fennel and Pear Soup
Like the Campbell's commercial use to go, soup is good food! I love soup, especially those that are easy to prepare like this week's recipe.
I like butternut squash but on it's own it can be a little bland. All the other ingredients in this soup really gave it a nice sweet flavor, especially the fennel, orange peel and spices.
This was a hit in our house tonight. My meat and potato husband is looking more forward to next weeks cardamon-curry lamb recipe.
Happy French Friday to Everyone!
Just perfect with some garlic bread! |
November 4, 2011
FFwD: Twenty-Minute Honey-Glazed Duck Breast
We have a winner! Tonight dinner my husband declared this as his favorite French Friday meal so far.
I've only eaten duck a few times and never cooked it. I had my pan a little too hot when I put the duck breast in because within minutes my kitchen was in a smokey cloud. After cooking for the amount of time stated in the recipe, mine was still a little rare. Just a few minutes under the grill solved that problem. The balsamic, honey and lime sauce was delicious and really complimented the duck and gave it a wonderful flavor.
This was a very tasty, quick and easy meal to prepare. I would make it again for a dinner party, but I can't say duck will be my new go to quick weeknight meal.
I've only eaten duck a few times and never cooked it. I had my pan a little too hot when I put the duck breast in because within minutes my kitchen was in a smokey cloud. After cooking for the amount of time stated in the recipe, mine was still a little rare. Just a few minutes under the grill solved that problem. The balsamic, honey and lime sauce was delicious and really complimented the duck and gave it a wonderful flavor.
This was a very tasty, quick and easy meal to prepare. I would make it again for a dinner party, but I can't say duck will be my new go to quick weeknight meal.
Duck for deux |
Duck fat cloud |
Dinner is served! |
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