Protein-Eggs Fish Meat, Sides Cathy Flanagan Protein-Eggs Fish Meat, Sides Cathy Flanagan

Duck Breast with Braised Belgian Endive

Duck is a staple of French cooking. It is easy to cook, remarkably delicious, and as tender as beef tenderloin. Braised Belgian endive is amazing with the duck or cooked alone as a side to any meal. If you can get your hands on a few duck breasts, make this tonight or substitute your favorite red meat cooked rare as an accompaniment for the braised endive. It is one of my all time favorite meals for any time of the year.

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Protein-Eggs Fish Meat, Sides Cathy Flanagan Protein-Eggs Fish Meat, Sides Cathy Flanagan

Belgian Endive and Roquefort Salad

It is summer and it is hot. Cold and hearty salads are the perfect option for hot days. The crunch and slight bitterness of chilled Belgian endive tossed with French vinaigrette (heavy on the shallots) and Roquefort blue cheese make this a perfect summer affair for dinner or lunch. And, it doesn’t get much easier when it comes to cooking something delicious.

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Protein-Eggs Fish Meat Cathy Flanagan Protein-Eggs Fish Meat Cathy Flanagan

Rabbit Braised in White Wine and Tomato

In French this is Lapin au Vin Blanc and Tomate and it is one of my favorite things to make when I can get rabbit legs while in France. The rabbit is braised slowly (cooked slowly in liquid) in white wine, vegetable stock with tomato paste, and with a variety of aromatic vegetables and herbs. It is rich and savory. It is wonderful served with crispy bread (like a baguette) or over rustic polenta. You can substitute chicken thighs for rabbit, but if you can get your hands on rabbit give it a try. It is fantastic.

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