Since most of you eat chicken a couple times a week, I thought I'd share a really basic slow cooker recipe that produces solid results.
This spiced carrot and chicken stew takes inspiration from the slow-braised tagines of North Africa, with flavors like cinnamon, cumin, cilantro, and golden raisins.
If you aren't crazy about chicken thighs, you can use chicken breasts. Serve over couscous or rice pilaf. Want the recipe? Then keep on reading.
Recently I had dinner at Grand Cafe, a great old-school French restaurant here in San Francisco. The meal was excellent and I ate far too much. One of the things I enjoyed is the dish pictured here. It's classic escargot baked with lots of butter, garlic, white wine, and breadcrumbs. It was so good I wanted to lick the gratin ramekin. While I understand that eating snails is not for everyone, I happen to love the delicacy. How do you feel about it? Would you eat Grand Cafe's escargot?
On Wednesday FabSugar and I hosted our Apples to Apples game night. The party was a total success, and we had a great time thanks in part to a conversation-stimulating cocktail. Although I had planned to make a vodka-based drink, Fab asked me to do something with whiskey, so in the end, I went with these apple spritzers. They are refreshing, easy to drink, and effervescent. Unlike some party drinks, this libation is not too sweet. To get the recipe, read more
Here in the City by the Bay, we were truly battling the Winter blues this week, especially following a 10-day rain streak. That's when we turned to our kitchens for some comforting home cooking: sausage and kale soup, spaghetti and meatballs, and apple pie bars. And, as usual, we stayed on top of the food news. Were you around to soak it all in? Find out when you take our quiz.
From Bon Appétit
Ingredients
5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream*
Chopped fresh chives
Directions
Serves 10.
*When I made this soup, I omitted the cream.
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