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Category Archives: French
Instant Pot Vichyssoise and avocado toast. 9/7/22
I have to admit I much prefer making gazpacho on these seemingly endless days of temperatures well over 100F. With gazpacho I just drop a bunch of raw vegetables in a blender, whiz them up, adjust for salt and acid, … Continue reading
Posted in French, Hot weather meals, Instant Pot, Methods, Vegetables, Vegetarian
Tagged avocado toast, Vichyssoises
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(Chicken) Niçoise salad. 8/19/22
Early in the morning while it was still cool I blanched green beans, boiled potatoes until tender, and hard-boiled a couple of eggs. The rest of dinner was just assembly. I had some rotisserie chicken that I shredded and quite … Continue reading
Posted in Easy, Eggs, French, Hot weather meals, Methods, Poultry, Salad, Vegetables, Weeknight dinners
Tagged chicken
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Salmon salade Niçoise. 3/8/22
In addition to the salmon we had French green beans that were blanched, a hard boiled egg, kale, olives, and cherry tomatoes. I made a mustard sauce to dress the salad. It is about equal parts, horseradish mustard, whole grain … Continue reading
Posted in Easy, Eggs, Fish, French, Methods, pescatarian, Salad, Vegetables
Tagged salmon
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Salmon Salade Niçoise. 2/10/22
What do I love about this dish most? It’s the decision-making of what to eat next. Do I make a circuit around the plate again and again until everything is eaten? Do I eat the thing I like best entirely … Continue reading
Posted in Easy, Eggs, Fish, French, Kitchen tips, Mediterranean, pescatarian, Salad, Uncategorized, Vegetables
Tagged salmon
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Seared scallops by Jon. 2/4/22
This fabulous dinner was prepared by our son as a thank you for our week together here in Utah.
Posted in French, pescatarian, Shellfish, Vacation cuisine, Vegetables
Tagged scallops
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Hearty salmon Niçoise with mustard sauce. 1/15/22
Usually a Niçoise salad is made with canned tuna but we had some salmon to use so we decided that changing the seafood would be okay. I read afterwards that there is a lot of culinary controversy about making substitutions, … Continue reading
Scallops with beurre blanc, potatoes, and leeks. 8/19/21
This restaurant quality dinner was made by our son for us on the next to last day of our vacation. It was superb! My only contribution was to peel the potatoes and cut up the vegetables. He calls this his … Continue reading
Posted in American, French, Kitchen tips, pescatarian, Shellfish, Vegetables
Tagged scallops
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Scallops ala Oak City Grill. 3/1/21
Among his many admirable abilities, our son is also a good cook. Since we are on vacation together currently he offered to make a special dinner. The whole family used to enjoy going out to the now defunct Oak City … Continue reading
Kenwood shrimp. 2/26/21
This shrimp recipe comes from the now-defunct Kenwood Grill in Sonoma Wine Country. It was a lovely place to sit and have lunch and a glass of wine. The shrimp dish recipe which they were nice enough to give us … Continue reading
Chicken Marsala, mashed potatoes, broccoli. 1/25/21
To create our Marsala sauce I sautéed some mushrooms and John combined an ounce or two of Marsala with our leftover chicken gravy from last week. After adding the mushrooms and adjusting for seasoning, our sauce was ready. John sautéed … Continue reading
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