Waffle Chicken with a Mushroom Cream Sauce
These days I’m adding items into my kitchen to make it a perfect for a visiting couple via AirBnB who are foodies. That will be my ‘hook’. My goal is to rent out the Storybook House during the Summer months so I can travel (when the heat and humidity is much like Florida) to cooler climates. I already have a cottage booked in Ireland for this Summer. Colonial Beach offers this opportunity, as the town books solid from May through September. This was why buying the Storybook House was a no-brainer. This is a beautiful house, a short walk to the beaches and the bars…and the kitchen will be fully stocked. So this week’s addition was a waffle iron. And, of course, I had to have some fun with it right out of the gate. I just made up this...
Bourbon Sweet Corn and Smoked Trout Chowder
Wednesday night’s dinner was simply divine. On a cool winter evening, I settled down in the Storybook House’s kitchen and made a delightful Bourbon Sweet Corn and Smoked Trout Chowder. We adapted a recipe from a cookbook called The National Parks Cookbook. This recipe celebrated Grand Teton National Park. FOR CHOWDER 3 tablespoons butter 1 yellow onion, diced 2 celery stalks, diced 1 cup corn kernels, thawed if frozen 1/2 cup bourbon 2 cups chicken broth 2 cups seafood stock (see below) 2 Yukon Gold potatoes, cut into 1/2-inch chunks 1/2 teaspoon ground black pepper, plus more as needed 1 cup (240 ml) heavy cream (we used light cream) 8 ounces smoked trout, crumbled 2 tablespoons minced fresh dill, plus more for garnishing For the seafood stock: I...
Roasted Sea Bass with Wholegrain Mustard Sauce
For our Valentines Dinner, Carolyn Flynn jetted across the country so we could be together. We prepared a Roasted Sea Bass with Wholegrain Mustard Sauce, served with roasted red beets topped with goat cheese. Our desert was strawberries dipped in chocolate. This recipe is from our favorite cookbook, My Wild Atlantic Kitchen. For the lack of sea bass, we used haddock. Surprisingly, the mustard sauce was very subtle. Ingredients Serves 4 Preheat the oven to 400°F • 4x 8oz sea bass fillets, skin on and descaled • Olive oil, to fry • Sea salt and cracked black pepper • Simple wholegrain mustard cream sauce (see below) Brush the sea bass fillets with the oil and season. We just used fresh cracked pepper. Heat an ovenproof frying pan over a medium-high heat and place...
Turkish Eggs
In my continuing Breakfast Series, I give you Turkish Eggs. This is an incredibly easy, very quick, yet absolutely delicious breakfast. 2 eggs3 tbsp thick yogurt (I used full 5 oz cup of Greek yogurt)PepperPaprikaRed chili flakesOlive oil1 tbsp butter1 tsp crushed green chili (I used a jalapeno)ParsleyFresh garlic paste (garlic powder would be fine)Green onion (optional)Slice of bread or crackers Start off my mixing the yogurt with the garlic, paprika and pepper. Spread it out on a plate so it comes to room temperature while you prepare the rest. Mix the olive oil with the green chili and parsley. Heat up the butter and mix in the paprika and red pepper flakes. Don’t cook until the butter turns brown. Pull it off the heat once everything is blended. Half...
Almond Flour Pizza
For our standing Saturday Night Dinner Date, wonderful co-chef and lady love Carolyn Flynn and I decided to go with home made low carb pizzas. She went with a cauliflower crust and I decided to make an almond flour, mozzarella crust I found on the interweb tubes. I made two small pizzas from the instructions below. Otherwise, this makes a nice medium sized pizza. The first one is my traditional pizza a tomato sauce with ham and black olives. The second was a pesto garlic chicken and goat cheese pizza. (https://goodpointofview.com/2023/02/04/garlic-honey-chicken/). I put mozzarella on top of both. The focus of this post is the wonderful almond flour crust. This recipe from Jackie Taylor is a keeper. I plan to make a batch of these crusts, vacuum seal them and put...