Sweet Potato Succotash & Pear Glazed Pork Chops, another solo dinner at Chez Gypsy featuring autumn flavours. It's almost impossible not to make Looney Tunes references when motioning succotash "sweet sufferin' succotash!" It's not often I quote Sylvester the Cat.
Having a ball in the big shiny kitchen, in the last couple of weeks I've tied about five hundred of these adorable little vegetable bundles for weddings and swanky gala events. A great idea for easy entertaining.
Rosemary Apple Glazed Chicken with Dried Cranberries and Bacon Polenta. Perfect on a dark & stormy early autumn evening, as temperatures drop and comfort food comes to mind.
Fast and easy, recipe #67 on our list of things to do with leftover potatoes; Wild Mushroom Potato Hash. Perfect with anything fresh off the grill, steaks, chops or fish, and finishes in twenty minutes flat.
A quick green side for spring - Asparagus, Snap Pea, New Potato & Fiddlehead Sauteé. Serve warm or cold, a simple medley of spring produce.
Easter at Chez Gypsy, by Chef B: green salad topped with seared duck breast, truffled potatoes & mushrooms, sometimes it's the simplest of meals that make the most memorable moments.
A simple pasta soft, unripened cheese, lots of healthy grilled vegetables, a hint of garlic scape and a blast of balsamic reduction. Serve hot or cold, as a starter or a main for lunch or dinner. Grilled Vegetable Pasta with Bocconcini & Balsamic Reduction, as easy as one, two, three... four.
Braised Pork Belly, Roasted Beets & Parsnip Mash a late winter's meal, low and slow and comforting, because slow food is good food. As the last of the winter storms blew though; I dug to the back for the freezer for a succulent price of pork belly to be the star of a cold weather menu. Could be the last of the season, it sure looks like spring, Baby!
In celebration of St. Patrick's Day, a little taste of Ireland, straight from the rugged western shores and the storied medieval Ashford Castle, Chef Stefan Matz' Char Grilled Scallops with Bacon and Sweet Potato Lemon Thyme Champ. Comfort and complexity.
Roasted Vegetables with Garlic, Rosemary & Lemon, know at Chez Gypsy as the Ode to Tubers, is a household favorite. The oils from the olive, the lemon and rosemary are old friends; they bond in a familiar kinship to make this simple side dish look amazing, taste terrific and smell fantastic.
Certain members of the family won’t eat their veggies? Nothing a little olive oil, garlic and parmesan cheese won’t cure. Super simple, super easy, super cheesy, four ingredients. Here we've added brussles sprouts, yes, brussles spouts, tiny cabbages. Yum.
Fried Rice is typical vegetarian food in Thailand - packed with crisp vegetables, a hint of pineapple a dash of chili and topped with a fried egg. The yoke then spills into the rice making it creamy and rich, on top of all of that tangy, tasty, spicy rice.