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Amazon Honor System What's your favorite meal? Perhaps you and your friends and/or family exchange recipes. I happen to be one of those who finds recipes in the newspaper, in magazines, etc. Any time I really enjoy a dish, I ask the cook/chef for their recipe. (they don't always want to share and SOME people actually give you the wrong measurements for ingredients! can you imagine?)
I'm not an exceptional cook but I've found some excellent recipes and resources. I decided to share them with you!
This part of my website will be growing. You'll find great bargains on a wide variety of cookbooks too! (Yes, I also own more cookbooks than are strictly necessary. I love James Beard. Who's your favorite cook?)
Enjoy yourself. Do try some of the recipes and check out the books. I'll add a form for suggestions and recipes (yes, you'll get credit for your contributions). For now, write to me. You might be interested in reading some of the requests I've had - click to see "We get Letters"!

I received a request for a recipe for Chicken Limonata. The requestor said that there is a sauce that is almost like a gel. This is one Lemon Chicken recipe that meets that criteria! However, I found a description of Chicken Limonata on the web:
"A sauteed chicken breast in a lemony, creamy white wine sauce"
I have a couple recipes that sound as if they would fit that description. If you are interested or if YOU have the recipe, write to me!
Recently, a visitor requested a recipe for bouillabaisse - gosh there are LOTS of those out there! Here is one that is especially yummy!
Note: Unfortunately, the requestor's email address was incorrect so I could not respond directly.
Do you have a recipe request? Write me now! Perhaps you have a favorite recipe for Bouillabaisse... send it now and you will get credit on this page!

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Chef Mark Goudeau's Bouillabaisse

1 TBSP olive oil
1/2 cup finely diced onion
1/4 cup leeks, white only, finely diced
1/2 cup fennel, julienned
1/4 cup sliced celery
4 roma tomatoes, concassed
1/2 tsp saffron threads
1 1/2 cups fish stock
1/4 cup dry white wine
1 bay leaf
1 sprig thyme
1 sprig oregano
salt and pepper to taste
1 lb red snapper fillet
1 lb mussels
3/4 lb shrimp, deveined
chopped parsley

Marinade:

3 TBSP olive oil
2 Tbsp garlic
pinch of saffron
2 TBSP water

Sauce Rouille:

1/2 fresh red chili pepper, seeded
6 cloves garlic
2 egg yolks
1/2 cup olive oil

METHOD: Place red snapper and shrimp in marinade for 30 minutes.

Heat olive oil in a large skillet; add the onion, leeks, fennel, and celery. Sautè until clear - do not brown. Add the tomatoes, saffron, fish stock, wine, bay leaf, thyme, and oregano. Simmer for 10 to 15 minutes; add salt and pepper to taste.

Add the mussels and the shrimp and simmer for 3 to 4 minutes; add the red snapper and simmer 6 to 8 minutes or until done. Remove the bay leaf and arrange the red snapper, shrimp and mussels evenly amongst four bowls. Ladle broth into bowls. Serve with croustades and Sauce Rouille.

Yield: 4 servings.

Recipe found at Love New Orleans.

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Once-a-month-cooking (OAMC) has been around for a long time. In fact, prior generations often HAD to plan for winter months. Many of us may have done some of it already. I know I often cook enough so that there are leftovers to make at least second meal for later in the week. The concept of OAMC is to spend a certain amount of time cooking, be it a day or two, but with an end result of having enough meals to last through the whole month. This requires some planning.

Not everything freezes well and sometimes you need to slightly undercook some foods so that they don't lose their texture in the process.

Here's a good reference site.

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Until I get an Asian recipes page, here are some great websites!!

Check out A2Z Recipes for some outstanding ideas:

Click here!