Peaches have arrived in the market so I decided to make the first peach upside down cake of summer.
There was a time when I made bread on a regular basis.
Then a French bakery opened up near my home and then I started buying bread from them. It is truly outstanding.
This spring when I was in Napa Valley I had the most amazing bread from Bouchon. I already owned the Bouchon Bakery book so this week I decided to revisit the art of baking bread.
I made the demi-baguettes. It is a two day process, but not difficult if you own a Kitchenaid mixer.
The kitchen smells amazing.
I saw Ina Garten make these on the Barefoot Contessa and decided to give them a try. I have changed pecans for the walnuts simply because I like the flavor more. I also toasted the pecans for about five minutes in a 325 degree oven.
When I was at Ad Hoc in Napa Valley last spring with my daughter, Jacquie we had pork chops for dinner. I haven’t had made pork chops in years. Today they were on special at Whole Foods and I bought some.
I found this recipe and they are amazing and so fast and easy to make. Next time I will serve them with polenta. The vegetable I served with them was brocolli.
I have a small pork roast and I decided to serve it tonight.
I slivered some fresh garlic and made some slits in the roast and placed them in the cuts for extra flavor.
I peeled and sliced Yukon Gold potatoes and quartered an onion to place around the roast. I drizzled some olive oil on the vegetables, added salt and pepper to taste and threw in some fresh sprigs of thyme.
The roast took about an hour to cook.
I just made this recipe up on the spot.
2 boneless, skinless chicken breasts butterflied
4 oz room temperature goat cheese
3 sun-dried tomatoes in oil finely chopped
2 tbsp freshly chopped basil and parsley
Salt and pepper to taste
1 large egg lightly beaten
1 cup Panko crumbs
Butterfly the chicken breasts so they look like an open book.
Mix the goat cheese, tomatoes and herbs in a small bowl to combine. Spread mixture down center of chicken breasts and enclose to make a cylinder shape. Salt and pepper outside of chicken.
Place each chicken breast in the egg and coat well. Then transfer to panko crumbs and roll the breast around until it is fully covered.
Chill until ready to use.
Sauté in a non-stick pan with about an inch of vegetable or peanut oil, rotating as necessary over medium flame until nicely browned and the chicken is cooked thoroughly. Adjust the heat so that the chicken is done on the inside as well as the outside.