In Cheddar, Cheese, Chili, Cilantro, Cream, Hors d'oeuvres, Recipe, Sausage, Snacks
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  Choriqueso wide - Blog 3740


There are as many variations on this queso dip as there are sports bars here in the States, and though I am late posting recipes to enjoy during this year's football season due to my inability to watch the Patriots SUCK in early season play; now that they have gotten their act together and are REALLY playing football I thought it high time to share this awesome game day treat.

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Chicken Paillards with Romaine Caesar Slaw

In Cheese, Chicken, Garlic, Greens, Lemon, Main Course, Parmesan, Recipe, Salads
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  Chicken romaine wide - Blog 3738


Leave it to my friends at Cooking Light Magazine to take the ubiquitous chicken caesar salad and turn it on it's head.  This delicious twist on the restaurant staple is a breeze to get on the table and relatively healthy due to a re-working of the traditional caesar dressing to make is so much healthier than the standard mayonnaise based ones that abound.

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Roasted Za'atar Lamb Chops with Mejadra

In Chefs, Cilantro, Cookbooks, Coriander, Herbs, Lamb, Lentil, Main Course, Middle Eastern, Onion, Recipe, Rice and Grains
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  Lamb with Mejhadra - Blog 3735


I made another batch of Mejadra (Mujadra) recently, the awesome middle eastern dish consisting of rice, lentils, gads of spices, and fried onions, and enjoyed it over the course of a week as a dinner side as well as a meatless lunchtime meal.  It's an easy, healthy, and super flavorful dish to keep on-hand to fill in the gaps of a given week's meal plan and it seems to get better with each reheating.  I served up my last left-over portion as a dinner side with some delicious double thick lamb chops that I had in the freezer.  Following the lead of my friends Clay and Zach over at The Bitten Word, I decided to marinate my lamb "post-grilling" as the meat rested in a bowl of za'atar and EVOO.....and it was SO GOOD I almost wept!

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Roasted Cauliflower with Curry and Red Vinegar

In Cauliflower, Chefs, Cilantro, Cookbooks, Coriander, Onion, Recipe, Side Dish, Vegetarian, Vinegar
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Curried Cauliflower - Blog 3735


Not a fan of cauliflower?

That is about to change....I promise you.

I've never had strong feelings one way or another about cauliflower, perhaps because it always just struck me as a not very exciting veg.  Rather bland to look at, not much better to taste, it seemed one of those "blank canvas" types of items that I never took the time to figure out how to dress up and make interesting.

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Man'oushe with Za'atar, Tomatoes and Olives

In Basil, Bread, EVOO, Herbs, Middle Eastern, Recipe, Thyme, Tomato
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Manoushe - Blog 3733

 When living in Paris I did most of my grocery shopping at the Marché Saxe-Bruteuil right around the corner from where I lived.  The marché was one of the many "pop-up" outdoor markets that can be found on various days throughout each of the 20 arrondissements in the city.  Every Thursday and Saturday I'd walk to the market carrying a pannier in which to collect my farm fresh goods while enjoying a not so distant view of the Eiffel Tower.  Talk about living the dream, huh?

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Blackberry Swirl Ice Cream

In Cookbooks, Cream, Dessert, Frozen Treats, Fruit, Ice Cream, Milk, Recipe, Sauces / Condiments, Snacks, Vanilla
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Raspberry swirl ice cream - Blog 3732
Forget the bowl, dig right into the tub and don't stop until it's all gone!


Not yet wanting to let go of summer I'm running around like a mad man consuming all the fresh corn and fruits I can get my hands on these days.  Even though the morning air has a bit of a chill this time of year, afternoons are still nice and warm and we've had such a nice stretch of cloud free days that I recently had a craving for one more batch of a fruit infused ice cream.

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Boursin Potatoes

In Butter, Cheese, Milk, Potatoes, Recipe, Side Dish
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  Boursin potatoes - Blog 3730


Growing up in Southern Vermont in the 70s and 80s cheese meant just one thing, glorious Vermont Cheddar.  Long before the artisanal cheese making boom that has swept the country over the past 15-20 years, Vermont's cheddar tradition even then was well established.  "Imported" cheeses whether from other regions of the US, or from other countries were something I rarely encountered as a kid.

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Devils on Horseback and Potato & Bacon Poppers

In Almond, Appetizer, Bacon, Cheese, Herbs, Hors d'oeuvres, Potatoes, Recipe, Sriracha
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Date with almonds cooked - Blog 3714


My mom asked me to bring a few hors d'oeuvres  to a family dinner we had a while back, and as I had some luscious Medjool dates and a bag of baby potatoes in the fridge, I decided to whip up a combo platter of two of my favorite hot nibbles.

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Gouda Grits with Chourico Kale and a Poached Egg

In Charcuterie, Cheese, Cornmeal, Eggs, Main Course, Milk, Onion, Pork, Recipe, Sausage
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  Grits with chorizo - Blog 3728


I found some fresh Mexican chourico (chorizo) at the market the other day and it immediately reminded me of a great restaurant dish I had a while back.  Not knowing when I would find fresh chourico again (around here we usually see the Spanish smoked and cured version of the spicy sausage), I bought a couple packs for freezing.  So glad I did, because this dish turned out so well that I know I'm going to want to make it again soon.

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Chicken with Spicy Chickpeas and Arugula

In Arugula, Beans, Braise, Chicken, Chili, Main Course, Oregano, Recipe, Sun Dried Tomato
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Chicken in pan - Blog 3701


Because I make so much hummus at home I tend to buy my chickpeas in bulk at BJ's and so I always have a few cans banging around in my pantry.  If you don't keep canned (or dry) garbanzos on hand then you should, you can use them in SO many ways.  When I saw the recipe that inspired this dish in a recent Bon Appetit I pulled it from the mag and made it straight away, that's how much I knew I was going to like it!

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"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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