HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, November 10, 2016

Parmesan Crusted Rack of Lamb


Of all the things that you can rely on when you want to make dinner special, the rack of Lamb should be high on your list.  It’s astonishingly easy to cook and requires very little effort.  That’s especially true with this method of cooking from the New York Times Cookbook.  Basically, you sear the lamb in a cast iron skillet, slather the rack with mustard and top it with an aromatic and flavorful herb and parmesan breadcrumb mixture.  Into the oven it goes where it cooks for about 20 to 25 minutes and emerges as a perfect dinner party dish even if that dinner party is only for two.

Wednesday, November 9, 2016

Come aboard and sample the Cuisine on the World's # 1 Cruise Line. My latest article for The Daily Meal is here! Complete with a recipe for Seared Mahi Mahi from the Chef!


Cuisine on the World’s No. 1 Cruise Line


By


Staff Writer

Chef Anthony Mauboussin, Culinary Director of Viking Cruises, has a lot on his plate, including 42 new dishes this year alone.



Chef Anthony Mauboussin in Viking Star's Demo Kitchen
The cruise world has seen Viking Cruises take over top honors, first with Viking River Cruises popularized by Downton Abbey, and now with Viking Cruise’s two spanking-new, ocean-going ships Viking Star and Viking Sea. They’ve outscored every other line, including the top-rated Crystal Cruises, with passengers consistently praising everything from the design of the ships themselves to the culinary output on board. The dining experience’s high marks are a salute to the excellence of Viking’s galleys and certainly to the range of its menus.

The job of feeding some 350,000 passengers a year falls on the able shoulders of chef Anthony Mauboussin. The young French chef already presides over the 59 River Cruise ships’ kitchens, and will now expand his reach to include the newest additions of the company’s fleet – two 930-passenger ocean liners. As Viking’s ocean fleet continues to grow, Mauboussin is tasked with developing recipes that are unique to the ports of call for each ship. North American favorites like Beef Wellington and the Chairman's Poached Salmon run on a 14-day rotation, but every destination is represented by three fresh menu items: an appetizer, main course, and dessert. 

Monday, November 7, 2016

Weeknight Chicken Pot Pie

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Searching for a title this post proved to be quite a challenge.  I could have called it Chicken Pot Pie with 3 startling ingredients. Or Chicken and Sausage Pot Pie. Or Chicken Pot Pie with Butternut Squash.  But in the end, having discovered that I could make this exceptional version of one of my favorite comfort foods and have it on the table in a little over an hour, I stuck with a really pared down name.  I am sure it doesn’t do complete justice to this creamy, vegetable-rich, tender chicken and sweet sausage-filled pie.  I just hope that there are enough Chicken Pot Pie fans who will understand its allure.   If not, perhaps I can up the ante by telling you that you can go ahead and buy Pillsbury Pie Crusts or Pepperidge Farm Puff Pastry Sheets and cut even more time off the preparation.  And I should add that you make the filling in a cast-iron skillet that goes straight from stovetop to the oven which eliminates a lot of clean-up.  However, I draw the line with Bon Appetit's advice that you can use  Rotisserie Chicken because you’d miss what the sweet sausage does when cooked with the chicken.   And then there’s the matter of the third surprise ingredient….sauerkraut.  Yes, sauerkraut in a chicken pot pie.