Category Archives: French

Slit Pea Soup with Herbes Provencal

 

Split Pea Soup with Herbes Provencal

Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 8 hours
Total Time 16 hours 20 minutes
Servings 8
Calories 248 kcal

Ingredients

  • 3/4 lb bacon uncured
  • 1 onion, medium minced
  • 1 carrot minced
  • 1 celery stalk minced
  • 3 cups split peas
  • 4 cups chicken stock
  • 1 cup water
  • 1/2 cup white wine
  • 2 tsps organic Herbes Provencal
  • 2 tsps fine sea salt
  • 1 tsp organic ground black pepper

Instructions

  1. In a large saucepan, cook bacon over medium heat, remove from pan and dice into small pieces.

  2. Add onion, garlic, carrots, and celery to the pan an sauté for 4 minutes

  3. Add bacon and split peas and sauté for one more minute

  4. Combine all of the ingredients in a stockpot. Cook on low for 8 hours.

Recipe Notes

Steak au Poivre

This steak recipe will make you a culinary rock star. Here are my favorite quotes regarding the recipe: “I was thinking about becoming a vegetarian until I tried this steak.” “It is truely the best thing I have ever eaten.” “I dream about this steak.” It is so good, that we decided to ditch the turkey this thanksgiving and have steak instead. Don’t be dissuaded by the fancy French name, it is very easy to make.

Steak au Poivre

Course Main
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 New York strip steaks
  • 1 tsp coarse sea salt
  • 1 tbsp organic black peppercorns
  • 1 tbsp white peppercorns
  • 1/4 cup onion or shallot finely diced
  • 2 tbsp unsalted butter
  • 4 tbsp Jack Daniels
  • 6 tbsp heavy cream
  • dash black truffle sea salt

Instructions

  1. Preheat oven to 200°F.
  2. Crush peppercorns (place in bag and crack with hammer).
  3. Press salt and pepper into both sides of both steaks and let sit for 10 minutes.
  4. Pan sear steaks on medium heat for 3 minutes per side.
  5. Transfer steaks to oven.
  6. Saute onions in butter over medium-low heat for 5 minutes. (I also like to add some mushrooms, but as John does not favor them, we usually go fungi less.)
  7. Add Jack Daniels and simmer for 3 minutes
  8. Add heavy cream and simmer for 3 more minutes.
  9. Season with black truffle salt to taste (a little bit goes a long way).

Yummy Roasted Carrots

 

Yummy Roasted Carrots

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound carrots peeled and julienned
  • 1 tsp organic minced garlic
  • 2 tbsp olive oil
  • 2 tsp organic thyme dried
  • fine sea salt to taste
  • organic ground black pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Combine carrots, garlic, thyme and oil in large bowl; toss to coat.
  3. Season, to taste, with salt and pepper.
  4. Place sheet on oven rack. Roast 30 minutes, stirring occasionally.
  5. Transfer to bowl and serve.

Tebow “Lamb of God” Rub

Denver has a new faith, and Tebow is its new disciple.  I don’t think its followers are religious, but rather united in a common belief. Instead of crosses, they sport blue and orange jerseys. “We believe” signs are sprinkled throughout the city. Last week, on my way to the bookstore, I came upon eight people “tebowing”, while a total stranger took their picture. As I was waiting for the light to change, three more people joined the group.  Everyone was crawling around in the snow, squeezing closer together so that all 11 of them would fit in the frame. The photographer was on a scavenger hunt. One of the tasks was to get pictures of 24 “tebowers”. Now, I ask you, “What else would get total strangers to kneel down on a street corner in the middle of a snow storm?” Yesterday, in my yoga class, we paused at the end of our standing poses, for a modified “tree-bow” pose. The mood changed from self centered focus, to unified hope. “Could the Broncos do it again?” I once read about a study where a dozen meditating gurus joined together and meditated on a vat of water.  By uniting their intentions, they were able to raise the temperature of the water 1 degree Celsius. This blew my mind. The scientist in me responded “no way”. But as I get older, and realize that I really don’t know much about anything, I’ve changed my response to “could be”. So, as I look forward to the game this afternoon, even though the scientist in me says “no way”, my newly evolving spiritual side answers “could be”. I mean, what does one dozen meditating gurus have over 1 million faithful Broncos fans? I wonder how many Patriot fans are meditating today. This recipe is compliments of my nephew Corey. Though not an experienced cook, he has a great sense of humor. He sent me a text with the idea for the recipe and said … make sure to use “extra virgin olive oil.”

Tebow "Lamb of God" Rub

Course Main
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 rack of lamb
  • 1 tbsp olive oil extra virgin
  • 1 tbsp Dijon mustard
  • 1 tbsp organic Tarra·Cardamom Rub

Instructions

  1. Preheat oven to 425°F.
  2. Rub lamb with olive oil.
  3. Sear in skillet over medium high heat on all four sides.
  4. Set aside, let cool a little, then coat with dijon mustard and roll in Tarra·Cardamom Rub.
  5. Cover the bones with aluminum foil.
  6. Bake with bone side down for 12-18 minutes… until temperature taken with a meat thermometer is 5-10 degrees below target temperature (temperature will continue to rise after you remove it from the oven).
  7. Target temperatures are as follows:

Recipe Notes

Rare 125°-130° Medium rare 130°-140° Medium 140°-150°

Grilled Chicken with Herbes Provencal

While the contractors continued to rip apart our condo, we escaped the dust and rubble and spent three days in the mountains. Thursday was sunny and hot (I got a sunburn). The weather turned manic on Friday, dropped 30 degrees, and pummeled us with a spectacular spring storm, dropping more than a foot of snow in less than 12 hours. Saturday, the sun returned to reflect off the snow laden branches. A spectacular first day of spring! We returned to Denver on Sunday to find the circuit breaker thrown on our refrigerator and freezer. Everything inside was a bacterial cesspool and had to be tossed in the dumpster. Our stove has been disconnected, so we are now without a cook top and oven for the next few weeks. After an arduous trip to the grocery store to replace all of our chilled staples, we threw together a tasty meal, worthy of the first day of spring, grilled chicken with Herbes Provencal and spinach salad with grapefruit and walnuts.

Grilled Chicken with Herbes Provencal

Course Main
Cuisine French
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 2 -4

Ingredients

  • 2 chicken breasts
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 1 tsp organic Herbes Provencal

Instructions

  1. Directions
  2. Whisk together the mustard, vinegar, olive oil, and Herbes Provencal to make marinade.
  3. For best results, marinate chicken in plastic bag overnight—it will be exceptionally tender. If you are in a pinch, let the chicken sit for at least 30 minutes .
  4. Grill over medium heat until done.