Monthly Archives: August 2019

Fresh-off the cob corn chowder

This was a perfect recipe for August since the fresh corn is plentiful right now and it also gave us a chance to go to the farm stand.  The corn there is picked  a few times during the day so you know it is definitely fresh.  I also picked up some delicious tomatoes to make a tomato sandwich with mayo,  salt and pepper.  Nothing like it.

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For this recipe I prepped  all the vegetables and divided  them for the soup and cooked the first batch of veggies until soft, then added the herbs with the cobs and water.  The potatoes were added and cooked until soft and removing half  to be added in later. The cobs were discarded, but they certainly give a lot of flavor to the soup.

I sautéed the balance of the cut up vegetables,  and cooked the bacon until crisp.

Using an immersion blender, I tried to make the soup as smooth as possible before adding in the rest of the vegetables and the crisp bacon.

Surprisingly, even though it is summertime,  this was a light and delicious soup that is so perfect for this time of the year.

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Poulet à la moutarde aka chicken w/ mustard

The final recipe for “My Paris Kitchen”.

Using only chicken thighs, which I think are the best and most delicious part of a chicken, I prepared this with no exceptions.

After coating the chicken pieces in mustard, I browned them on both sides and added the white wine to scrape up the browned bits adding  to the flavor.  Returning  the cooked bacon and onions to the pan really enhances the whole dish.  As far as I am concerned, this is the point where you could stop and hold the dish while you prepare the rest of dinner and then add the creme and mustard sauce to finish the dish.

I served this  with David’s lentil and goat cheese salad which is served warm or at room temperature.  I also added a mixed green salad which complimented both the chicken and lentil dishes.

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While I was checking out my posts I realized that I had failed to make two recipes to complete the entire book.

So I put them both to good use when the family came to dinner.

IMG_3676The first recipe is the Artichoke tapenade with rosemary oil.  Both were so easy to prepare and turned into big winners all around.

The second recipe was the Lemon-pistachio Israeli couscous.  I didn’t think I would care for this particular recipe, but it turned out so well and everything blended perfectly. Another winner with the family.

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