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

Soup’s On…

This morning I was catching up on reading other blogs and came across a recipe for Kale & Roasted Vegetable Soup. I thought it was interesting but have family members who don’t like kale, and it was also a vegan recipe, and I think we all know how I feel about Vegans, (they should be […]

Fast Spinach Curry

Really easy curry, but with a note… I never use broth or coconut milk fast enough so I freeze them into ice cubes. I’m estimating approximately 1oz per cube* and converting back to ounces. 8 ounces (8 frozen cubes) of Vegetable Broth 4 ounces (4 frozen cubes) of coconut milk 1 Tablespoon red curry paste […]

Four Bean Salad

Needs to be made day ahead. Ingredients: 2 ounces of shallots (2 small) peeled and quartered 2 cloves of garlic peeled 2 teaspoons herbs de Provence 1/2 teaspoon fresh black pepper 1 teaspoon kosher salt 1 1/2 teaspoons dried oregano Dash of red pepper flakes (couple of shakes) 1/8 cup red wine vinegar 1/8 cup […]

Lazy end of Summer weekends

Had a lazy weekend, spent Saturday at my sister’s house lazing in the pool, and when it came time to cook it was strictly “What’s On Hand” We were not about to ruin this day, with a run to ANY store. Strictly what’s on hand Macaroni Salad 1lb tube or shaped pasta (elbow, ziti, rotini, […]

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 […]

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 […]

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 […]

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 […]

Heaven, in a churn…

Banana, Strawberry, Raspberry, & Vanilla Ice Cream 2 large, very ripe bananas 8 ounces hulled strawberries 8 ounces raspberries (frozen will do) 16 ounces heavy cream, 8 ounces milk 2 ounces honey 1 ounce extra special uber-good vanilla extract Blend until smooth in a high-powered blender, (or food processor). Pour mixture into a ice cream […]