Hello everyone, and happy holidays! It’s been about a month now since I’ve really been able to update Screw Your Diet with new recipes, but that doesn’t mean I have nothing to post. Quite the contrary, in fact – I’ve been so busy cooking and learning, that I’m backlogged with delicious recipes! For the next 2 weeks, I’ve got a well deserved break from school, and I’ll use that time to post up as many of the dishes I’ve been working on as possible (the dish above is roasted rack of lamb with creamy polenta and ratatouille, by the way).
Also, I will soon be adding a new page to the site called “The Basics”. Here you’ll find basic recipes and techniques to help you get started. Lessons on stock making, how to clarify butter, mother sauces, vinaigrette, pan reduction sauce, knife cuts, etc., just to name a few. A lot of the upcoming recipes feature these techniques, and rather than detailing them every time they’re needed, I felt it’d be easier to be able to simply refer to the basics page. It should be up and running before too long, so check back soon!
In the meantime, enjoy previews and descriptions of all the recipes you’ll be seeing here over the next 2 weeks! (Note: they will not necessarily appear on the site in the order they’re listed below.)
Sautéed chicken airline breast with mushroom risotto, sautéed asparagus, and pan reduction sauce
Grilled chicken breast de supreme with rice pilaf and glazed vegetables.
Crispy sauteed duck breast with cherry quinoa and cherry gastrique.
Duck poeler (special roast) with turnip tourne and sauce bigarade.
Sautéed branzini with sautéed spinach and glazed potato tourne.
St. Jacques Provincial seared scallops with tomato and onion.
Sole vin Blanc (Poached Filet of Sole with white wine), roasted red potatoes and sautéed mushrooms.
Juicy Lucy stuffed burgers with bacon, sautéed onions, and a fried egg on top.
Grilled prime rib with dauphinoise potatoes
Breaded veal cutlet with a poached egg, glazed potato tournes, and a brown butter lemon caper sauce.
Stewed veal chunks over rice pilaf, with sautéed mushrooms and pan reduction sauce.
Sautéed pork chop with mashed potatoes and sauce robert.
Grilled pork chop with hassleback potato and sauce charcutiere.
Roasted rack of lamb with creamy polenta, ratatouille, and pan reduction sauce.
Stewed lamb curry with cheesy orzo and pan reduction sauce.
Roasted rabbit tenderloin with sticky rice and honey soy sauce reduction.
Braised rabbit leg with fresh ravioli and pan reduction cream sauce.
Frisee salad with a tomato base, bacon vinaigrette, and a poached egg on top.