Archive for March, 2012

Mustard-Roast Chicken

Requiring a mere 30 minutes to roast to crisp-skinned perfection, this recipe is adapted from one by Jacques Pepin. Coating the chicken with a savory mix of mustard, herbs, spices, and wine, then roasting it quickly at high temperature produces a flavorful, juicy chicken, and delicious pan juices.

Ultimate Roast Potatoes

Crisp outside, fluffy inside, roast potatoes are a universal favorite. For superlatively flavorful and crunchy roast potatoes, rough up their exterior surfaces and toss them with a small quantity of flour before roasting, use duck fat as the cooking medium, and serve as soon as they are done — if they sit too long, they become soggy.

Strawberry Charlotte

Charlotte are a classic French desserts composed of a mold of liqueur-soaked ladyfingers surrounding a rich Bavarian cream or mousse filling. This one combines a suave kirsch-and strawberry spiked white chocolate mousse with fresh, ripe strawberries. You could think of this charlotte as a sort of strawberry shortcake… if strawberry shortcake spent a year in Paris and came back unrecognizably glamorous!