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