Christmas week is notorious for comfort
food and my kitchen wasn’t any different.
Cannelloni. It just oozes comfort with
béchamel, marinara and meat sauces topped with Asiago and Provolone cheeses and
served with toasted garlicky baguette slices.
Roasted Chicken Thighs with Orzo. The
thighs were roasted on a bed of carrots, onions, garlic and celery and served
with orzo, one of our favorite pasta shapes. So good!!!
Pork Tenderloin pockets with local Swiss
cheese. Tenderloin slices were pounded into a thin cutlet, seasoned with salt,
pepper and Herbes de Provence and then stuffed with cheese and folded into an
envelope shape. After shallow frying and then roasting in toaster oven I served
them on bed of Lecsó (roasted
peppers and onions).
Spaghettini with baby clams and cream
sauce. Very quick to make and very good.
Our traditional Christmas meal: Pan
roasted duck breast with red cabbage and bread dumplings. Duck breasts were
cooked medium rare and just melted in my mouth. As usual, I used cold pan
method where you start cooking the breast by placing breast skin side down in a
dry heavy bottomed frying pan.
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