What is Fond?

Truth be told, I'm quite fond of fond.  But what it is? Properly pronounced, the word is fahn, which is French for "base."  (Ask my wife and she will tell you that I butcher French pronunciations, but that's neither here nor there.)  But that fond - that base - is that beautiful brown stuff you … Continue reading What is Fond?

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Chicken Parmesan

This dish is an Italian-American classic, but is also unique because it utilizes two flavor profiles that are commonly considered opposed to one another:  Chicken and Marinara Sauce.  We usually think of Classic Marinara Sauce as a sauce that accompanies read meat - beef, sausage, meatballs.  In contrast, we usually think of chicken and seafood … Continue reading Chicken Parmesan

Linguine con le Vongole (Linguine with Clams)

This Italian classic is simple and delicious.  It's easy enough for a busy weeknight and elegant enough for a special dinner for two.  It is satisfying and filling, yet light on both the wallet and the stomach.  Also, it's guaranteed to keep the vampires away for a millennia or so.  What's not to love? Time: … Continue reading Linguine con le Vongole (Linguine with Clams)

How to Flambé

Flambéing, or igniting alcohol in a hot pan, is both a primal and thrilling experience as well a spectacular thing to behold.  While it isn't really a necessary step in most recipes, it does add a depth of flavor which can't otherwise be achieved.  Most recipes that call for a flambé will taste just fine if the … Continue reading How to Flambé

Chicken Dijonnaise with Brandy Mustard Cream Sauce (and Homemade Caesar Salad)

This tangy, zesty, creamy dish comes together in a little less than an hour.  It is simple enough to make on a weeknight (with a little hustle) and elegant enough for a dinner party.  I've also included a recipe here for homemade Caesar Salad, because the flavor profiles of the classic Caesar are the perfect … Continue reading Chicken Dijonnaise with Brandy Mustard Cream Sauce (and Homemade Caesar Salad)