Oui, Chef

Spatchcocked Chicken

2013-06-14T07:00:00-04:00

It's funny how some recipes come to be. This one started out as a means to finally use up a few heads of roasted garlic that had been meandering around the fridge for a while. Luckily they were sharing a shelf with my preserved lemons and had become friendly. A few sprigs of rosemary asked if they could join the...

Rhubarb and Ginger Buckle

2013-06-11T07:00:00-04:00

Here is yet another Genius recipe from Food52 that I had to share. I promise you are going to want to make this, so don't screw around and put this recipe on the bottom of your to-cook pile, stick it on the top and make it the next sweet treat you make. Remember, rhubarb won't be available in the markets...

Flank Steak with Soy Mustard Sauce

2013-06-07T07:00:00-04:00

Ask a bunch of friends what defines a really great restaurant meal and you're likely to hear all sorts of answers. For some it's the service, for some the ambiance of the space, for others the caché of securing a table at the latest outpost of a top chef. For many though, the answer will be that it's all about...

Middle Eastern Barley Salad

2013-06-04T07:00:00-04:00

This little ditty is something I whipped up with some leftover cooked barley from a Cooking Matters class I taught last week. It was the first class of a six week session and was all about healthy cooking basics, with a focus on the My Plate diet recommendations. Given that My Plate recommends a diet that leans heavily towards whole...

Triple Chocolate Threat

2013-05-31T07:00:00-04:00

So....guess who's birthday cake this was? HA....those of you who guessed Muppet, give yourself a gold star! Yes indeed, to celebrate our young chocoholic's 14th birthday (where does the time go?), and in keeping with our habit of crafting fairly non-traditional birthday cakes around here (remember this one, and this one?), we decided to get all fancy this year and...

Cod with Kale and Chorizo

2013-05-28T10:51:24-04:00

Up until this point the only unqualified success I've had in getting the kids to eat kale was with kale chips. Every other preparation, whether tossed with pasta, served up in a soup, or just sauteed with some garlic has met with tepid acceptance. I know that the fact they eat kale at all is cause for celebration, especially when...

Strawberry Rhubarb Crisp

2013-05-24T07:00:00-04:00

We've been going a bit crazy with rhubarb around here as of late. As the first true sign of spring produce we see in these parts we like to greet it's arrival with a bit of fanfare, thank you very much. So far we've used the lovely, tart red-green stalks in a knock-out Rhubarb Fool recipe we pinched from our...

Breakfast Quinoa

2013-05-21T07:00:00-04:00

Imagine my excitement when I found this recipe in the June issue of Cooking Light. It was the "Kid in the Kitchen" feature for the month, and as you all know, Oui, Chef is all about getting kids busy in the kitchen. We are all big fan's of quinoa here, but like Matisse Reid, the kid-chef who cooks this dish...

S'More Tarts

2013-05-17T07:00:00-04:00

I've had the thought of these little buggers marinating in the back of my brain for a while now. In fact, about 6 months ago I titled a post "S'more Tarts" as a placeholder and reminder that the concept seemed worthy of a little investigation and culinary creativity. Well, last week after having seen that empty post yet again, I...

Grilled Pork Chops with Clementine Marmalade

2013-05-14T07:00:00-04:00

I have a confession to make. I have never been to New Orleans. I have a number of friends who make an annual pilgrimage to the Big Easy; some for the food, some for the music, and all for the joie de vivre for which the city is so famous. As a lover of great food (and jazz), I'm embarrassed...