Lacquered Chicken with Noodle Salad

Lacquered Chicken with Noodle Salad

Impressions on just reading the title of the dish with lacquered brought many ideas. The chicken turned out very good. I like the spices that were used in the marinade. In the recipe stated to use the marinade before the chicken was suppose to be cooked. Because of very slight possibility of salmonella, I cooked the chicken in all of the marinade and then put the marinade on the noodles. The noodles were good. The next time I would use more vegetables.

chicken and spaghetti and master bath 001

Duck Breasts Grilled over Grapevines

Duck Breasts Grilled over Grapevines From Mimi Thorisson

I didn’t know if I would be able to find Duck Breasts. I found them after going to 5 different places. It was a little bit expensive. The duck turned out to be juicy with lots of flavor. Also, since I never ate duck before that this was going to be interesting. My son was the person who surprised me the most, he raved about it.

I didn’t have a grill so after I pan fried it I put in the oven with the broiler on. This worked out well. I come back to wondering if the grapevines would have added a different flavor to the duck breasts.

As for the peaches I think I would go with something different next time as a side.

peach and duck 005

Trao Mad with Peach Compote

Trao Mad with Peach Compote From  Daniel Boulud

The cookies had a wonderful taste. I like using the almonds flour in this, to me made the cookie have a better taste. I really didn’t know what to think of the Peach Compote when I read the recipe. But the Peach Compote went great with the cookie.  I would definitely make this again.

My husband said that the Peach Compote my made a good pie. I made need to try it.

peach and duck 003

Almond Gazpacho

Almond Gazpacho

This soup had quite a few flavors through out. Eating this soup on a day that was quite warm was nice though. This is another recipe that I’m not use to eating. It would be a very infrequently made.

soups, fish, etc 001

Boston Mackerel au Vin Blanc

Boston Mackerel au Vin Blanc

From Daniel Boulud

I have never made this type of dish before. So I was looking forward to it. Then reality of not finding Mackerel bummed me out. I knew that I had to buy a fatter type of fish and for it to be thin. I bought a very thin piece of salmon. The flavor was there, just not use to eating a dish like this.

soups, fish, etc 005

Mango, Kiwi, and Coconut Custard Tart

Mango, Kiwi, and Coconut Custard Tart by Daniel Boulud

I was impressed that I found unsweetened coconut in the store.

The custard base was wonderful. The Mango’s and Kiwi to me were not ripe enough. I didn’t know how to choose the ripe one’s. When I cut into the tart is ran quite a bit. Everything was easy to put together.

soups, fish, etc 004

Cherry Clafoutis

Cherry Clafoutis from Mimi Thorsisson

I like how easy this came together. I didn’t leave the cherry pits in. I cut the cherries in half. I forgot how messy this can be. When I went looking for Orange Flower Water I asked a person who worked at the store if they would have it. Or if they could direct me to the area. She stated that she never heard of it and that it was a big store. I know it is a big store, that is why I asked. Oh well, I found a place online that sells it.

The flavor was good and it was moist. I made another one with blueberries. This was a mistake. The berries kind of exploded and made it to wet. Still though the flavor was there.

bow tie pasta and cherry clafoutis and dorie 005

Bow Tie Pasta with Tomato, Arugula, and Mozzarella

Bow Tie Pasta with Tomato, Arugula, and Mozzarella

This had good flavor. I think more tomatoes would have been better.  The beefsteak tomatoes were not in yet, so I used a small type tomato.

The Basil infused oil was wonderful. I would use this infused oil on other dishes.

I did use the Arugula in the dish. It was a nice touch to add.

I used fresh Mozzarella. I love cheese so I added extra Mozzarella and Parmesan.

bow tie pasta and cherry clafoutis and dorie 004

Langostines with Armagnac

Langostines with Armagnac by Mimi Thorisson

With this recipe I used jumbo pawns, not with the heads on. All I can say about this recipe is OH MY how good it was.  Once I got into the recipe it was easy to do and the pawns where very tender and tasty.

minion cookies and Spring Pea Soup 004

Chilled Spring Pea Soup

illed Spring Pea Soup by Daniel Boulud

This was more time consuming than I thought it would be. The taste is sweet. Along with refreshing. Nice for the hot days that we have been having.

There is one thing though. Just because I was cooking the bacon that was for garnish and I turned away just for a little bit. I know it was just a little bit. Having the smoke and burnt bacon look up at me. Give off the smoke that had me coughing. No, I know it was only for a few seconds. That’s my story and I’m sticking to it.

The cream part didn’t out as well as it probably should. Here are two pictures, one with and without the cream.

minion cookies and Spring Pea Soup 006

minion cookies and Spring Pea Soup 008