Sunday, November 21, 2010

Orange-Roasted Pheasant with Gluten-free Cornbread and Chanterelle Mushroom Stuffing

In that the U.S. holiday of Thanksgiving is just around the corner, it seems only appropriate to offer a stuffing and roasted poultry recipe. I tend to shy away from “tradition” and generally find some ethnic-theme upon which to base my meal. However, I know many enjoy the comforts evoked by the memories of childhood holiday meals, remembering grandpa as he sliced the turkey, and mom raving about how wonderful her gravy turned out this year.

Wednesday, November 17, 2010

Potée Champenoise (French Stew) with Best-Ever Gluten-free Cornbread

We have a good friend who is quite skilled as a culinary artist. He regularly shares that the Italians are the ones who taught the French to cook. I was curious about this so I decided to do a little research of my own. I have never known Dr. Herb to be wrong on matters of the intellect, and here is another case in point. It turns out that the Italians did, in deed, have the highest level of influence upon French cuisine according to what is recorded.