Category Archives: Alcohol

Sautéed Chicken Cutlets with Olives, Capers & Roasted Lemons

Posted on November 7, 2013 by Cat

By Cat, Dec 2007 (Photo, right from Wikimedia Commons) I’ve always been a soft touch for Piccata, traditionally made with veal cutlets and flavored with lemon, white wine and capers. I don’t eat much veal because commercial veal is a form of animal … Continue reading →

Posted in Alcohol, Bread, Capers, Citrus, Fat or oil, Herbs, Leafy Veggie, Olives, Pasta, Poultry, Pounded, Roasted, Sauteed, Steamed, Stock, broth | Tagged , , , , , , , , , , , | Leave a comment

Chicken Tarragon: 2 Recipes

Posted on November 6, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) Chicken with herbs and a wine sauce is one of my favorite dinners, and tarragon is one of my favorite herbs for its uniquely French flavor. I include two versions of Chicken Tarragon … Continue reading →

Posted in Alcohol, Brined, Dairy, Fat or oil, Herbs, Onion family, Poultry, Pounded, Sauteed | Tagged , , , , , , , | Leave a comment

Chicken Parmigiana

Posted on November 5, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) See also 1. Brining Chicken; 2. Preparing Chicken or Other Cutlets; 3. Eggplant Parmigiana; 4. Poultry & Fowl Main Course Menu Includes: 1. Chicken Parmigiana, Version 1; 2. Chicken Parmigiana, Version 2 (adapted from Eggplant Parmigiana); 3. Variation: Chicken … Continue reading →

Posted in Alcohol, Dairy, Eggs, Fat or oil, Onion family, Poultry, Stock, broth | Tagged , , , , , , , , , , | Leave a comment

Chicken Saltimbocca

Posted on November 5, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) See also Brining Chicken; Preparing Chicken or Other Cutlets;   You can find more  of my chicken cutlet recipes, as well as links to cutlet recipes on other sites, on the Poultry & Fowl Main Course Menu, … Continue reading →

Posted in Alcohol, Dairy, Fat or oil, Herbs, Pork, Poultry, Sauteed, Simmered, Stock, broth | Tagged , , , | Leave a comment

Roast Pork Tenderloin, with Apples

Posted on November 4, 2013 by Cat

by Cat, Nov 2013 (Image, right, from Wikimedia Commons) See also: Brining Pork; Danish Roast Pork (Svinesteg); Glazed Pork Roast with Yams, Parsnips & Pears; Home-rendered Lard; Chicken Normande (with Apples & Brandy); Chicken Cutlets with Apples in Cider Sauce While pork was a frequent item for the … Continue reading →

Posted in Alcohol, Apple, Pear, Brined, Dairy, Fat or oil, Herbs, Pork, Roasted, Sweetener | Tagged , , , , | Leave a comment

Danish Roast Loin of Pork (Svinesteg)

Posted on November 3, 2013 by Cat

by Cat, Nov 2013 (Image, right, from Wikimedia Commons) See also: Brining Pork; Glazed Pork Roast with Yams, Parsnips & Pears; Roast Pork Tenderloin with Apples Pork is very popular in Denmark, a low, flat country well suited for raising hogs. So, Mom being … Continue reading →

Posted in Alcohol, Dairy, Dried fruit, Fruit, Pork, Roasted | Tagged , , , , | Leave a comment

Rich Brown Gravy (from Dark Roux)

Posted on October 25, 2013 by Cat

by Cat, November 2011 (photo, right, from Wikimedia Commons) See also:  Roasting a Bird; Turkey Croquettes (2 versions); Sherry-Mushroom Gravy According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art.  So … Continue reading →

Posted in Alcohol, Dairy, Eggs, Fat or oil, Grain, Herbs, Poultry, Root Veggie, Simmered, Stock, broth | Tagged , , , , , , | Leave a comment

Sherry-Mushroom Gravy

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 See also: Rick Brown Gravy (from Dark Roux); Turkey Tetrazzini According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art.  So much so, that many … Continue reading →

Posted in Alcohol, Dairy, Fat or oil, Fungi, Grain, Herbs, Root Veggie, Simmered | Tagged , , , , , , | Leave a comment

Turkey Leftovers: Tetrazzini

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Croquettes (2 versions); Rick Brown Gravy (from Dark Roux); Sherry-Mushroom Gravy What to do with all those leftovers from a roast turkey, chicken or other large poultry? My favorites are … Continue reading →

Posted in Alcohol, Baked, Dairy, Fungi, Grain, Pasta, Poultry, Root Veggie, Stock, broth | Tagged , , , , , , , , | Leave a comment