Yotan Ottolenghi is arguably one of the most influential chefs in the world. His latest cookbook “Ottolenghi Simple” (Ten Speed Press 2108) was just released in this country last week. Chef Ottolenghi has been a frequent presence on these pages and links to his other […]
Prosciutto-wrapped Chicken Breasts stuffed with Black Truffle Goat Cheese, with Shiitake Mushrooms in a Marsala Sauce. Whew!
No American producer of Goat Cheese is more responsible for its ever- increasing popularity than California’s Laura Chenel’s. Starting in the 1970s, Chenel’s became America’s first commercial producer of this extraordinarily healthful cheese. Everything from its calorie count – 30 to 40% lower than cow’s milk […]
I am sucker for about three things that are going on in this particular recipe. I am a fan of Italian sausage, cream sauces and pasta. Throw a little basil on it for color and I found it irresistible. And for these early Fall nights […]
I have to admit being completely charmed by my visit to Scandinavia. In the interests of full disclosure, I went to Denmark and Norway side-stepping Sweden, Finland and far distant Iceland on my 7 day Viking Homeland itinerary. But I felt completely immersed in Scandinavia […]
If you follow me on Instagram (@montemathews) you know that I have been in Scandinavia all last week. I boarded Viking Star in Germany and sailed to Denmark and Norway. As soon as I can cook them, I’ll be sharing some wonderful discoveries on my […]
After I published this post, I shared it on Jonell Galloway’s Facebook page “Culinary Travel by Jonell Galloway, The Rambling Epicure”. One of Jonell’s readers got involved when I mentioned the multiple spellings of “biryani” and Jonell asked whether it was the English spelling of […]
I won’t go into the dreary details of two nights spent in Frankfurt Airport where a freak storm stranded over 7000 passengers except to say that if a contest were held First Prize would be one night in Frankfurt Airport and Second Prize would be […]
I realize I am a bit late to this party. For a while I thought Martha Stewart had given up cooking any other way than by using a sheet pan. She created 17 sheet pan suppers for Pork alone. She made everything from Pizza to […]
I spend an inordinate amount of time seeking recipes for that workhorse of the weeknight meal, the boneless, skinless chicken breast. But let’s face it, we could all overdose on chicken breasts. In a writing class I took before launching Chewing The Fat, one of […]
When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself. “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce. It was very good and, because of its ingredients, more expensive than most […]
My latest Daily Meal Article has just been published! Read how this new product can cut your cooking time down to seconds!
D’Artagnan Adds Chicken Confit to Its Extraordinay Line-Up Jan 17, 2018 | 11:13 am By Monte Mathews Staff Writer Home cooks and Chefs alike will welcome this terrific new Chicken Confit Photos Courtesy of D’Artagnan Foods D’Artagnan’s new Chicken Confit comes in packages of 2 […]
Why on earth does Andrew Zimmern eat what he does when he has this waiting for him at home? Rishia Zimmern’s Chicken with Shallots
Are you familiar with Andrew Zimmern? He’s hard to miss. For the past 15 seasons, starting in 2005, “Bizaare Foods with Andrew Zimmern” has aired on The Travel Channel. In over 100 episodes, Zimmern has been to 34 countries and 14 states in search of, […]
How about some Zha Jiang Mian for dinner tonight? Well then, how about some Black Bean Noodles with Pork and Mushrooms?
Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes. Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing […]
I love “Milanese”, which is basically what this recipe is. Veal Milanese is its much more expensive cousin. In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef. In neighboring Chile it’s called Escalopa. In Mexico, it’s back to being […]