Posts filed under: Relatively Easy

  Print Roast Pork Loin in Milk (Rôti de Porc au lait) Prep Time 15 mins Cook Time 1 hr 40 mins Total Time 1 hr 55 mins   Servings: 6 Author: Moody's Foodie Ingredients 3 lb Moody’s boneless pork...
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  Print Pork Normandy Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins   A classic French recipe for a special evening. Servings: 4 Author: Moody's Foodie Ingredients 1 ½ lbs Moody’s pork tenderloin 2...
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  Print Norman Chicken (Poulet Normand) Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins   Apples, pork and Calvados – the cooking staples of Normandy. Here is the chicken version using apples and their...
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  Print Mussels (Moules Marinières) Prep Time 10 mins Cook Time 20 mins Total Time 30 mins   I have fond memories of Moules Marinières and Steak Tartare in many a French bistro sipping a glass of local white wine...
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  Print Monkfish Bourride Prep Time 25 mins Cook Time 50 mins Total Time 1 hr 15 mins   This recipe originated on the Mediterranean coast. “Bourride” is a delicate fish soup made with monkfish and served with croutons topped...
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  Print Bistro Style Lamb Shanks Prep Time 1 hr Cook Time 3 hrs Total Time 4 hrs   Servings: 4 Author: Moody's Foodie Ingredients 4 Moody’s lamb shanks 12 oz dried beans navy or great northern 3 T olive...
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  Print Pork Rib Chops, My Way (Côte de Porc â la Charcutèrie) Prep Time 15 mins Cook Time 40 mins Total Time 55 mins   Servings: 4 Author: Moody's Foodie Ingredients 4 Moody’s bone-in pork chops about 10 ounces...
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  Print Chicken with Mushrooms (Poulet aux Champignons) Prep Time 15 mins Cook Time 1 hr 30 mins Total Time 1 hr 45 mins   The original recipe for this dish uses Morel mushrooms, an early spring delight. If you...
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  Print Chicken Tarragon (Poulet à L’Estragon) Prep Time 10 mins Cook Time 55 mins Total Time 1 hr 5 mins   Tarragon is one of my favorite herbs but, admittedly, it is not for everyone. Used sparingly it is...
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  Print Chicken Cutlets with Câpers Prep Time 10 mins Cook Time 15 mins Total Time 25 mins   Close relatives to escalopes, paillardes are pieces of meat pounded thin instead of sliced. Add a few capers, a little white...
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