Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

The Greenmarket (again)…

This past Saturday I once again dragged myself into Manhattan to get myself some farm fresh, real ingredients for some healthy, wholesome meals. The result was a Provencal style chicken with vegetables. Ingredients: One quart* of baby fingerling potatoes, cut into bite size pieces 8 Golden beets (small to medium in size), cut into bite […]

Things are afoot, again!

Today, I booked two trips, one for next weekend, is the first of many to come, to Ithaca, NY where my dear friends Tom & Sue have relocated from San Antonio. The second trip was my purely selfish, and entirely needed solo getaway to Ixtapa/Zihuatenejo for Thanksgiving weekend. I’m so jazzed about these trips. And […]

The Baked Peach

Silly me, I forgot dessert. The Baked Peach 2 peaches 2 teaspoons good vanilla extract sugar to coat Vanilla Ice Cream (the best you can get) Preheat oven to 400F Halve the peaches and remove the stones (cut in the direction of the indentation) score the peaches with a paring knife being careful to not […]

Sunday’s Menu

Tonight’s dinner also came primarily from the Greenmarket. Lamb sausage sandwiches with roasted tomatoes and beet greens, recipe for the beet greens is below. Enjoy. Tweet

Sauteed Beet Greens

1 bunch beet greens – stems removed, chopped, washed thoroughly. 1 small shallot minced – about 2 tablespooons 3 cloves garlic – minced 2TB olive oil 1TB butter 1TB creamy horseradish 3TB heavy cream 1/2 cup water Salt & Pepper to taste Sautee the garlic and shallot in the olive oil and butter until golden […]

Saturday’s Menu

I’m back to eating! After this week’s scare* I’ve given up on Atkins, and I’m back to eating and eating well. I’m just going to be healthier about it, regardless of what these recipes may suggest… Saturday’s dinner was Whole Wheat Fettuccine with Pesto and Caramelized Beets the ingredients for which were mostly acquired at […]

Caramelized Beets

1 bunch of beets mandolined to 1/4 x 1/8 ” strips (no mandolin? lots of patience and careful slicing is needed). 3 TB olive oil 2 TB butter Salt & Pepper to taste. Heat a sautee pan over medium heat, add the oil and butter, when the butter is melted add the beets and cover. […]

My Pesto

5 ounces fresh basil leaves (approximately 4 cups PACKED) 4-6 cloves garlic (depending on taste) 3 ounces pine nuts 2 teaspoons herbs de Provence 2 ounces shredded Parmesan cheese 1 cup olive oil (the best you’ve got) juice 1/2 lemon (prevents browning and adds a zing) All but the oil and lemon go into the […]

Hey! Where did those posts go?

When I started this blog, the idea was to stick to food & travel, but given a platform my big mouth can’t stay out of the way and when I get riled, I go off, and off-topic for this blog. So some posts have been moved, not removed. They’re over here Now people who […]