HOW TO EAT: Bread and Butter

Today I'm serving up another tutorial in our "how to eat" series.  This time it's for our beloved--or dare I say irresistible temptation--bread and butter.  Just thinking of this satiating duo brings a smile to my face and, no doubt, yours, too.  So whenever and however you choose to indulge, here's the "how to".  Happy Eating!

Eating Bread and Butter
Do not pull the roll in half.  Break off only one bite of your bread or roll at a time, then butter it with your butter spreader and eat.  Do the buttering on your plate, not in your hand.  When butter is passed, take a portion onto your butter plate with the butter server.  If pats are used, pick them up with a fork and place on your plate.

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In Season: The Best Way to Shop and Eat

There's something to be said for seasonal eats.  When it comes to the benefits, there are two major ones that will matter to everyone:  cost and taste.  Simply put, buying food in peak-season yields cheaper costs and ultimate flavor.

And it only makes sense.  To purchase tomatoes in the heart of winter is not the same experience as purchasing them during the summer months when the crop abounds.  Similarly, looking for a pumpkin in the heat of summer likely won't be your most satisfying, or tasty, experience.  So when the rubber meets the road, as we say in the South, you'll want to make sure you've covered your two main priorities:  good great food at the best prices.

If you're now thinking, "great, but where do I start?", I'm glad you asked.  I scoured this seasonal ingredient map on Epicurious.com which takes seasonal eating to the ultimate level by showing you what's in season in your state for each month of the year, along with recipes, tips and more.  I love it and plan on getting good use out of it as I shop and plan meals in the days to come.  I hope you'll also find it to be a great resource for the best in local, authentic, farm-to-table fare.

Happy (In Season) Eating!

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Elegant and Easy: Pan-Seared Chicken Breasts with Pan Jus

I love how food can be elegant and easy at the same time.  And my recipe for pan-seared chicken breasts with pan jus fits the bill perfectly.  A cinch to prepare, this dish takes our favorite white meat and elevates it to 'star' status.

The seared crust, flavored with herbs, along with the bright and fresh pan jus, renders a moist, succulent chicken breast, bite after bite.  I've served this for dinner parties and private dining, alike, and can tell you that although it's simple in preparation, you won't lack the wow appeal or flavor typically associated with more complicated fare.

So here's to elegant, easy--and delicious.  Happy Eating!

Pan-Seared Chicken Breasts with Pan Jus

Ingredients:

2 tablespoons cooking oil
1 pound, skinless, boneless chicken breasts
Salt and pepper to taste

Several sprigs fresh thyme
Herbs de provence or other dried herbs
1 "pat" of butter

3/4 cup chicken stock
Juice of one lemon

3/4 cup white wine
1 tablespoon of drained capers or fresh Italian parsley (optional)

Instructions:

Coat bottom of frying pan/skillet with oil and heat over medium-high heat, add in thyme sprigs
Season chicken liberally with salt, pepper and dried herbs and add to the pan (don't overcrowd the pan!) and allow to brown nicely on one side (about 4 minutes); flip over and allow to brown on the other side   

(Cook’s Note: you will know when it's time to flip the chicken when it naturally releases from the pan without sticking)
Remove chicken from the pan and set aside
Add chicken stock, lemon juice, wine and more black pepper and use to de-glaze the pan (i.e. scrape up browned bits from bottom of the pan); stir sauce and bring to a simmer
Stir in pat of butter and return chicken to the pan
Continue to cook chicken in sauce for another 4-5 minutes
Stir in capers or sprinkle fresh parsley at very end of cooking, if using
Serve chicken and drizzle with pan jus

  

HOW TO EAT: Oysters and Clams

Photo: France Ruffenach

Today's "how to eat" installation was inspired by a request from a DMRFF reader.  I love hearing from you, my readers--and fellow eaters--and once again am excited to share a tutorial on eating.  This time on fresh oysters and clams.


Enjoy & Happy Eating!


Eating (Fresh) Oysters and Clams:
Use an oyster fork for oysters and clams served on the half-shell.  Hold the shell with one hand and remove the oyster or clam whole with the fork.  Dip it in the sauce, and eat it in one mouthful.  Large oysters may be cut in half.
  

LADURÉE: My NYC Macaron Mission

World-renowned Parisian macaron house, Ladurée, recently opened its first store state-side, and I had the good fortune of taking it all in during my latest jaunt to NYC.

The traipse across town from an afternoon of shopping in Soho to the Upper East Side where Ladurée resides, plus the approximate two-hour investment of standing in line, coupled with waiting for my order to be taken, was well....worth it!  And given the line I encountered upon arrival--and the one that remained upon departure--I wasn't the only one excited to welcome Ladurée (or its perfectly scrumptious macarons, to be exact) to the NYC foodscape.

Beautifully decorated, the small storefront boasts exquisite window and interior displays of macarons and accompanying accessories.

When my time to order finally came around, I selected an assortment of pistachio, raspberry, coconut, salted caramel and lemon macarons for the ultimate sweet indulgence.

Word has it that plans for another location in NYC could be in the works--one that would include a tea salon and other special touches.  I'll be keeping my ears and eyes peeled, but for now I'm content to get my macarons counter-side when they're this good.

In closing, check out a short video with a look inside Ladurée on that busy, bustling afternoon.

Happy Eating!

HOW TO EAT: Watermelon

Juicy, sweet, refreshing (and figure-friendly).  Add these tags and more to the yumminess that we call watermelon.  As versatile as it is delectable, watermelon is one of my favorite fruits for everything from salads to drinks to plain 'ole snacking.


As the Labor Day weekend kicks off, you may already be thinking what I'm thinking:  bring on the melon!  So to give a boost to your eating on this front, check out my latest "how to eat" tutorial.


And as always, Happy Eating!




Eating Watermelon:

Eat with a fork unless cubed.  Eat with a spoon when cut into small pieces and served in a dish.  Use a fork and knife when served with the rind attached.  Drop seeds into your cupped hand and place them on the side of your plate.