Panettone French Toast With Honey, From My Honey

Panettone. It’s sort of the Italian version of fruitcake. But whether you dig fruitcake or not, it doesn’t get much better when you use the last bit of panettone to make French Toast.

And SBG did an OUTSTANDING job this morning. Drizzled with some local Italian honey and paired with a cup of hot coffee — just delicious!

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“Sushi?” Asks She. “Um, Yes,” Says Me.

We’re still snowed in. We are slightly rationing the propane because although we have a couple of weeks worth, we’re not sure when the tanker will be able to make it down the driveway. We had an earthquake this morning. The dogs are restless. So am I.

And in the midst of all of that, Sweet Baby G asks a simple question: “How about I make us some sushi for lunch?”

Why, yes. What a great idea. FAN. TAS. TIC.

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B’Stilla My Heart!

We woke up this morning to 5 – 6 inches of snow on the ground, and made it our mission to clear as much of our 300 yard, very steep uphill driveway as possible. Five hours later, another 8 or so inches had fallen, and although it’s slowing down, we’ll probably wind up with a couple more inches of snow.

And in the middle of all of this heavy lifting, Sweet Baby G snuck inside to make a most amazing dish: Chicken B’Stilla. (I hadn’t heard of it either.)

This is a really delicious Moroccan dish… think chicken pot pie but with a philo crust and exotic spices. A little sweet, a little savory… and a fantastic way to refill the tank after a day’s work leaves you exhausted.

Sweet Baby G also managed to whip up some olive all’ ascolana (olives stuffed with meat and bechamel sauce, coated in an egg wash and flour, and then fried) as our appetizer… always delicious.

You’ll find the b’stilla recipe – which is a little involved but not too tricky – in Dorie Greenspan’s 100% reliable Around My French Table.

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Chicken Tostadas with Chickpea Refritos

After a long walk with the dogs down at the sea, Sweet Baby G and I pulled together a really tasty lunch: chicken tostadas with refried chickpeas, topped with mimolette, greens, and chopped tomatoes.

The tortillas are handmade and then quickly fried. The “beans” are mashed chickpeas spiked with garlic, gently fried bits of pancetta, and some other spices. The chicken is cooked then shredded, and then reheated in some of Sweet Baby G’s special sauce.

These were ABSOLUTELY delicious!

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LUNCH: Chicken Enchiladas & Blood Orange Margaritas

It’s a snowy day here on the farm… so the conditions are right to try something new: enchiladas from scratch!

These are built from the ground up using handmade tortillas, enchilada sauce from scratch, gently shredded chicken, and a nifty orange French cheese (mimolette). On the side was a lightly dressed salad of cabbage and cherry tomatoes.

Because they were made by hand, the tortillas are a little thick, making the center of our meal a tasty cross between enchiladas and tamales… enchimales, maybe? Whatever, because they had just the right amount of sauce to let the chicken shine. Perfect.

And to drink? Blood orange spiked margaritas.  Maybe the snow shoveling can wait until after our post-lunch nap!

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Sunday Happy Hour!

Sweet Baby TOTALLY rocked it at happy hour tonight: handmade tostadas with white bean refritos and olive all’ ascolana (fried stuffed olives).

The tostadas were made from handmade tortillas, then topped with refried cannellini beans – spiked with garlic, chili powder and red pepper flakes. And that cheese isn’t cheddar; it’s mimolette, a delicious French cheese that we only get here around the holidays.

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