I don’t know if this recipe is in any of his books, but I saw it many years ago on a tv show with Jacques Pepin. I have been making carrots this way ever since and they never fail to come out great.
Ingredients for Perfect Carrots:
Carrots
1 tbs sugar
3 tbs butter
Directions for Perfect Carrots
Peel the carrots and slice them into any shape you desire ( ie. wedges or coins) and place them in a 2 qt sauce pan. Fill the pot with water so that it just covers the carrots. Add the sugar and butter. Place a lid slightly ajar on top of the pan and bring to a boil. When most of the liquid is gone the carrots will be tender and done with a very nice glaze on them. For 5-6 large carrots coin sliced should take about 20 minutes total time. Pierce with a fork or tip of a knife to see if done.
For a truly unique twist, soak some raisins in brandy till they plump and when carrots are done, drain most of the liquid, add the raisins and about ½ a cup of heavy cream and bring up to heat . Reduce liquid by about half and you now have creamed carrots.
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Here’s a really delicious way to serve your chicken. This recipe should be enough for 4 persons
Ingredients for Chicken with Tarragon Sauce
2-4 Chicken pieces bone-in, thighs and breasts
2-4 tbs butter
2-4 tbs cooking oil
¾ cup chicken stock
1 large shallot diced
¾ cup white wine
1 cup sour cream
1½ tsp dried tarragon leaves
salt & pepper to taste
1 tbs lemon juice (optional)
Directions for Chicken with Tarragon Sauce
In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
When the chicken is cooked, remove from the pot and place on a platter in a warm oven to hold until sauce is done.
Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.
Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.
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In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
When the chicken is cooked remove from the pot and place on a platter in a warm oven to hold until sauce is done.
Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.
Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.
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Macaroni Salad with Cheddar Cheese and Green Bell Pepper
Macaroni Salad
What can be more American than macaroni and cheese, I thought? So it was a simple stretch to make a great picnic side dish Macaroni salad with cheddar cheese and diced bell pepper. Simple easy to make and will feed lots and lots of hungry BBQer’s.
Ingredients for Macaroni Salad:
1 lb. elbow macaroni cooked and cooled
4 cups sour cream
2 cup mayonnaise
3 tbs red wine vinegar
½ cup shredded cheddar cheese
1 bell pepper finely diced
salt & pepper to taste
Directions for Macaroni Salad:
Cook the macaroni and drain and let cool slightly.
In a large mixing bowl add the sour cream, mayonnaise, vinegar, cheese,bell pepper & salt & pepper. Add the slightly warm macaroni and mix completely. Taste and adjust seasoning if necessary. If making far in advance you may have to add a little bit of whole milk to keep it moist, as the sauce will be absorbed by the macaroni. Add the milk a little at a time until the macaroni is moist but not really wet as too much milk will dilute the sauce too much.
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Cook the macaroni and drain and let cool slightly.
In a large mixing bowl add the sour cream, mayonnaise, vinegar, cheese,bell pepper & salt & pepper. Add the slightly warm macaroni and mix completely. Taste and adjust seasoning if necessary.
Notes
Best to mix while macaroni slightly warm as it will absorb the flavors better. baut if making far in advance you will need to add more sauce before serving.
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