Episode 204: Simple Sweet Notes
Jacques cuts the cooking time of a whole chicken in half with a pair of shears and a few slashes of his knife in this flavorful Roasted Split Chicken with Mustard Crust. Fluffy Mashed Potatoes make the perfect side dish. Pizza is made quicker and easier when you use a ready-made base, and Jacques personalizes it with an unusual twist when he crisps lavash to make Smoked Salmon Pizza garnished with capers, onion, and cilantro. He concludes with a no-frills concoction of Greek Yogurt, Walnuts, and Honey -- arguably one of his fastest desserts.
Minute Recipe: Beet, Stilton, Apple, and Nut Salad
Printer-friendly recipe [pdf]
This classic salad makes an elegant and tasty first course for a dinner or a great lunch main dish. I simplify the preparation by using sliced canned beets.
Drain the juice from a 1-pound can of sliced beets. Divide the slices among four plates, allotting 4 or 5 slices per plate. Mix together in a bowl 3/4 cup coarsely chopped white mushrooms, about 1 cup peeled and coarsely chopped apple, 1/2 cup broken walnut pieces, and 1/2 cup crumbled Stilton cheese. Add 3 tablespoons mayonnaise and salt and freshly ground black pepper to taste and mix well. Spoon a good dollop of the mixture into the middle of the sliced beets on the plates and sprinkle on 1 teaspoon of chopped fresh chives. Serve.