Chicken Marbella

The Silver Palate Cookbook offers the most well known version of Chicken Marbella.  Regardless of this dish’s roots from Spain’s south coast, it is their recipe that has made the dish well known in North America.  I have always used the proportion of ingredients exactly as written, allowing for a change of amounts depending on…

Cassoulet (Ann’s North American version)

Cassoulet is the original pork and beans.  Each region in France seems to have their version, goose or duck and whichever sausage the region is known for.  My first taste of cassoulet was from Oyama Sausage.  It had confit of duck, their own sausage, and such a light tomato sauce.  We had it for Christmas…