Delicious recipes

Below are links to some delicious recipes that I would love to share with you! This site will be updated seasonally.

Chicken Bouillabaisse | Flirtini Cocktail

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Chicken Bouillabaisse
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A few years ago I attended a course in French Bistro Cuisine at Peter Kump's Cooking School in Manhattan. This wonderfully homey dish originally comes from Chez Tante Paulette in Lyons.
Yield: 8 servings

• 8 tomatoes. peeled, cored, seeded and chopped
• 4 large onions, quartered
• 8 garlic cloves, crushed
• 4-5 fennel bulbs with feathery leaves attached, coarsely chopped (save tops for garnish)
• 1/2 cup extra virgin olive oil
• 1/2 cup Pernod or other licorice flavored aperitif
• 1/2 teaspoon saffron threads
• scant 1/4 cup fresh thyme, destemmed and chopped
• 6 bay leaves
• 8 chicken legs with thighs attached, skin removed
• 4 chicken breasts, skin removed
• 2 lbs. boiling potatoed, quartered
• 1-1/2 qts. chicken stock
• salt and coarsely ground pepper, to taste

The day before you plan to serve this dish, combine all ingredients
except potatoes and chicken stock in a covered casserole.
Refrigerate overnight.

The next day, remove covered casserole from refrigerator 1 hour
before you begin to prepare the dish. Stew the chicken in its marinade
covered, over medium heat, for about 30 minutes, stirring occasionally.
Add potatoes and chicken stock and simmer until the potatoes are
cooked, about 45-50 minutes. Taste for seasoning. I like to remove the
chicken from bones, then chill and defat the stew before re ~ heating and
serving. Garnish with fronds of fennel. Serve in warmed shallow
soup bowls.

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Flirtini Cocktail
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• 1 oz vodka
• 2 oz champagne
• 2 oz pineapple juice
• chill
  

It's that easy!