Tarragon is one of my favorite herbs but, admittedly, it is not for everyone. Used sparingly it is delicious and goes well with poultry. Use too much and it can be overpowering. Its taste is something of a combination between sweet aniseed and mild vanilla.
Close relatives to escalopes, paillardes are pieces of meat pounded thin instead of sliced. Add a few capers, a little white wine, and fresh sage to the cooking pan for an “à la minute” sauce that transforms plain chicken into something special.
A classic French recipe for a special evening.
Skate Wing is usually found in restaurants and seldom cooked at home, though it is quite easy to prepare. Pound for pound, skate usually costs less than most other fish. Skate cooked in a pan can be strikingly beautiful and tender. In France, skate is often found on bistro …
This has long been one of my favorites and it is easy to prepare and inexpensive to serve to the weekend family gathering. You’ll get lots of compliments.
Chimichurri Sauce and Marinade This sauce is great with Grilled Skirt Steak
