GARDEN PAVILION NOTE BOOK – Cucumber Salad
A short recipe from the garden
Author: Frances
Reynard Social
Intriguing is the one word that describes the Reynard Social at 16th and Market. We visited the hidden treasure on the 6th floor of the Thompson Hotel Denver. During days leading to the holidays, this hidden gem was the perfect way to get into a […]
Travel Eats – October in DC at the Farmers Market
Travel in October to Washington DC the weather was mild and I enjoyed the the fall foliage. Explored the usual the National Mall, explored the Lincoln Monument and Library of Congress.
A favorite find – i explored while in DC was the farmers market. I checked into the Eastern Market with fresh produce and artesian goods. It was complete with a vibrant atmosphere. Autumn flavors are from pumpkins to apples .
Thankful English Breakfast
Home made breakfast. “what are your favorite cooked eggs?” plentiful and thankful (morning of Thanksgiving) eggs. Eggie Bread – of toads in the hole -with sizzling grilled tomatoes, eggs, sausage and baked beans is a great way to start the Tday … and what I […]
GARDEN PAVILION NOTE BOOK – Salmon and Radish Butter
A recipe from the garden. I like the idea of radish butter. if i can i will substitute radish sprouts for red radish. The Burre Blanch remains the same.
Travel Eats .. Breakfast at the Black Bear Diner
The saying is attributed to baseball pitcher Preacher Roe, After being taken out of a game in the second inning, Roe commented that, “Sometimes you eat the bear and sometimes the bear eats you.”
Traveling – there are good days and bad. Sometimes, on a good day you eat at the BlackBearDiner. The Black Bear dinner is a delight. The food is good and consistent across they times that I have visited. Consistency in dining is assurance as you work your way around the menu – or return to the same dish – that it will be as perfect as the last time savored. Reliability in cooking is to know exactly what to expect. Consistency in the café transforms the second time visit into a lasting relationship. As a traveler – it is not just the food but the experience.
Easy Dinner
Thought for today is inspired by the New York Times Recipe ‘ Easy Dinner’. October 19 2022 DenverPost Life&Culture continued with chicken being the star of easy dinner. What is meant is easy dinner at home and not easy – out. Good and healthy Quick […]
Thankful
This month of November is a month to reflect. I often am thankful for the gifts given and received. today we bought our turkey. My email is full of the “best recipes”. Simple recipes are best.
Garden Pavilion Note Book. Stirfry Chicken with Cashews and Vegetables
From the Garden NoteBook comes this classic.
Stirfry Chicken with Cashews and Vegetables
Equipment
- 2 large pan
- One large skillet
Ingredients
- 6 Oz Chicken Sliced
- 1 Oz Red Onion Sliced
- 2 Oz Pea Pods
- 1 Oz Shitake Mushroom Sliced
- 1/2 Oz Zucchini
- 1 Oz Bean Sprouts
- 1 Oz Bok Choy
- 1/4 Tsp Chopped garlic
- 2-3 Oz Soy Sauce
- 1/2 Cup Light Chicken stock
- 1 Tsp Corn starch mixed with Chicken Stock
- 2 Tbsp Sesame Oil
- 3 Tbsp Corn Oil
Instructions
- Place 2 large skillet pans on the fire to warm them up. Add in each skillet both oils.
- Set up all vegetables (one portion of all vegetables) onto a plate
- Carefully place the chicken into one pan and all vegetables into the other.
- Stir and swing pans alternately and quickly.
- Soon the chicken will take form and take color.
- Lightly salt and pepper. take out of the pan.
- Add Chicken Stock to the vegetables.
- Add soy Sauce. Add Corn Starch Slurry to the desired thickness.
- As soon as the cornstarch clears, add the chicken back into the stirfry vegetable mixture and serve
Garden Pavilion Note Book ‘Yogurt and Fresh Fruit Terrine’
ter·rine noun a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices. Hmm… Goggle did not help much. A terrine is a meat thing served cold. In […]