Monthly Archives: February 2019

Leeks with mustard-bacon vinaigrette

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Steamed leeks with a mustard-vinaigrette dressing was this week’s recipe choice for cookthebookfridays.

I only prepared half of the recipe as the original was calling for ingredients for approximately 4-6 persons.

I was lucky enough to find leeks that were cleaned and cut  which makes it so much easier to deal with then purchasing two large leeks (they do not sell just one) and throwing away the tops.

I steamed the leeks as directed and dried them on paper towel while I prepared the vinaigrette dressing.

The eggs  were chopped and scattered  over the leeks before adding the dressing and  then the bacon and parsley were added on top.

A delicious salad that I really enjoyed and will be making again.

French onion soup

French onion soup was a big favorite with my husband.   No matter where we travelled  in France, if he saw it on the menu he had to order it.   As a matter of fact, I truly dislike it.

The amazing thing is that I do love onions, especially caramelized with calves liver and bacon, or raw slices on a hamburger, etc. but there is something about onion soup that just does not  work for me.

That said, I made this week’s recipe in the smallest amount possible and used a ramekin for the results.

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Cooking the onions down to a paste took a very long time but they turned out nice and brown.  After adding the broth, I continued to cook it for 45 minutes on a very low simmer.

I toasted a slice of hearty country white and slathered it with fresh garlic, then topped it with grated Jarlsberg Swiss cheese.

After baking in the oven for 20 minutes, I used  the broiler to brown  the cheese.  The end result was pretty good, but I have no idea the taste of the soup, I just couldn’t try it.

Sweet chili chicken thighs

This recipe is definitely a meal that can be prepared for a week night supper.

After prepping and sautéing onion and garlic with minced ginger,  then browning the chicken thighs on all sides, you  add  in the  Thai sweet chili sauce, soy sauce and mustard with a touch of sriracha and cook on low heat for about 30 minutes or so.  The chicken comes out so tender when finished,  the sauce is so delicious,  and it goes so well  when served over rice.

Since we were planing to have Super Bowl festivities at my house, Tricia and I decided that we would work on this recipe together.  It was a team effort, including her hubby, and when it was done we sampled it and declared it a definite winner.

The flavor of the Thai sweet chili sauce, when added to the other ingredients was perfect and very tasty.

Topping the dish with thinly sliced scallions give it a special touch.

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After taste testing, we went on to enjoy our usual super bowl assortment of  wings, pigs in a blanket, chips and dip.  An enjoyable and fun evening.