Just a post about winter eating. Nothing fancy. Collard and mustard greens with some chard sauteed in garlic, pepper, salt and a squeeze of lemon; add some chicken stock to the pan after removing and cook your dumplings. Add some heavy cream and a dusting of flour to thicken. Maybe another splash of lemon, as I always do.
Brown some chicken breast with the same seasonings, douse with more lemon juice and zest, and you've got yourself a great weekend sports or award show meal. Nothing fancy like I said. Just good! Don't forget to open a Chardonnay and Enjoy your weekend!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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