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Entries Tagged as 'Main Dishes'

French Cauliflower Soup with Bacon and Herb Garnish

February 1st, 2012 · 5 Comments · Main Dishes, Make Ahead, Recipes, Soups and Starters, Travel, Winter

The nice thing about being behind on things is that reminders can feel like discoveries. When editing my Paris photos, I found the pictures I took at a wonderful meal we ate in the Latin quarter at Bistro y Papilles. Located in a small wine store, with a different set menu every night, it was the kind of wonderful meals that makes you feel like you’re really in Paris. The menu that night started with a velvety cauliflower soup, served at the table in a big tureen. We were presented with shallow soup bowls that were garnished with a “salad” with lardons, croutons, cauliflower, herbs and creme fraiche, and the hot soup was ladled over the salad. All the garnishes brought a wonderful textural contrast to the soup, and it was one of the best things we ate that week.

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Toad in the Hole

January 16th, 2012 · 2 Comments · Beef, Pork, Lamb, Main Dishes, Recipes, Winter

So instead of salads and superfoods, I’ve been seeking out comfort. One of my favorite Friday night dinners is Toad-in-the-Hole — a British classic that’s basically a Yorkshire pudding with sausages. It’s not health food, but it IS comfort food, and it’s made from scratch (OK, I buy the sausages, but you COULD make them from scratch) and there’s a place for that, too.

Toad in the Hole

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Apple Cider Pulled Chicken Sandwiches with Apple Slaw {Sponsored Post}

September 6th, 2011 · 13 Comments · Main Dishes, Poultry, Recipes, Sponsored

When Kitchen Play and the U.S. Apple Association asked me to develop a healthy and family-friendly entree made with apples, I was thrilled. Apples are a great snack, sure, but their crunch and nice balance between tartness and acidity makes them a great addition to many savory foodstuffs too. I elected to make a barbecue pulled chicken recipe using apple cider and apple cider vinegar, paired in sandwiches with a crunchy coleslaw that’s brightened with chunks of sour sweet apples. The ones I had available were Gala apples, but this would be great with any firm and crunchy apple — my beloved empires, fuji apples, or even granny smith.

This is a great recipe to share with the family. The Nuni ate it up and pronounced it “yummy”, my husband loved it, and my mom asked for seconds. It comes together quickly, and makes great leftovers for brown bag lunches the next day.

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