I wanted to make something rich and flavorful to accompany this week’s French Fridays with Dorie recipe. I remembered this wonderful Chicken dish we’d made called Coq au Vino Bianco from The New Classics Cookbook. It’s perfect for winter – like a chicken stew infused with bacon, caramelized pearl onions, and white wine. And the vegetable gravy was perfect with the potatoes. I served them with steamed Green Beans.
I found fingerling potatoes at the Farmers’ Market this week. I cut them into wedges, rather than in half, so more surface was exposed to the broth they were cooked in. The Broth Braised Potatoes make a wonderful side dish for any number of entrees. They’re quick, flavorful, and delicious! We’re sure to enjoy these again, and again.
For dessert, I made Lemon Tarts with Dorie’s Sweet Tart Pastry (scroll down – I’ve made this Pear Tart, too, and it’s amazing!). For the filling, I used Clearbrook Farms Lemon Fruit Tart filling. It was as good as homemade.
|Sycamore Cove Beach, CA|