Roasted chicken with root vegetables and beer pan juices


This beautiful bird was served on Thanksgiving instead of the traditional turkey. I had no qualms about swapping poultry because turkeys are harder to find here in November and Jérôme isn’t a fan. And honestly, once I discovered this stellar recipe from Bon Appétit, I knew that it would be the perfect centerpiece to my overly ambitious Thanksgiving dinner. I cooked for four, and yet couldn’t bring myself to tone things down. Alongside the chicken there was celery root purée with hazelnuts, pommes Anna with fresh herbs, sausage and cornbread stuffing, green bean casserole, coconut cupcakes and deep dish pumpkin pie. Needless to say, we were swimming in leftovers for about a week afterwards even after sending our guests home with doggie bags and taking sweets to our neighbors. I’m not one to complain though… Continue reading


Silky mashed sunchokes


This is one of those recipes that couldn’t be more simple. Inspired by the amazing root vegetables that are all over the market this time of year and my recent internship at the Domaine de la Corniche where I learned that less is more, I bring you this silky, nutty, can’t-quite-put-your-finger-on-it purée that eats like a jazzed-up mashed potato. There’s something so intoxicating about the flavor of sunchokes and while I love to roast them in olive oil until they’re almost confit with beets and parsnips or sautée them in butter and herbs, the simplicity of this particular recipe was perfection. It’s just sunchokes, amplified by the addition of salt and pepper, milk and cream to get the fabulous, smooth texture that kinda made me want to forget mashed potatoes all together. If you can find sunchokes, or Jerusalem artichokes, in your area, I highly suggest making this minimalist dish. Continue reading

Roasted carrot and parsnip soup with coconut milk and parsley coulis


Who doesn’t love a good, warm, nourishing bowl of soup in the early winter months? It’s funny how suddenly my plans in the kitchen change from salads and marinated meats to soups and stews, all in a matter of days. You can just feel the change coming: the air gets cool and crisp, your body is in need of sustenance rather than just eating mostly for pleasure and you know that it’s time to break out your dutch oven and get cooking! Continue reading