Julia Child’s Supremes de Volaille aux Champignons

Don’t let the name of this recipe the deter you, this dish is surprisingly easy and will soon end up in your permanente rotation of favorite dishes. Try pairing with this Collector’s Series Luca G Lot Tupungato Mendoza Chardonnay 2013.


  • supremes-de-volaille-aux-champignons4 supremes (boneless, skinless chicken breasts)
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Big pinch white pepper
  • 5 tablespoons butter
  • 1 tablespoon minced shallot or green onion
  • 1/4 pound diced or sliced fresh mushrooms
  • 1/8 teaspoon salt
For the sauce:
  • 1/4 cup white or brown stock or canned beef bouillon
  • 1/4 cup port, Madeira or dry white vermouth
  • 1 cup whipping cream
  • Salt and pepper
  • 2 tablespoons freshly minced parsley


  1. Preheat oven to 400 degrees
  2. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
  3. Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. (I ran out of wax paper, so I skipped that step and simply covered the pot…worked fine for me.) After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Julia’s recipe was originally written using small chicken cutlets. For average sized supermarket chicken breasts, I found the cook time to be 30-35 minutes.)
  4. Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
  5. To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Recipe by Julia Child, Simone Beck, and Louisette Bertholle from Mastering the Art of French Cooking, Volume 1 and photo and recipe courtesy www.KitchenJoy.com.

Creamy Lobster Linguine

Creamy Lobster LinguineIngredients:

  • 3 tablespoons extra-virgin olive oil
  • 2 slices bacon, chopped
  • 3 shallots, minced
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 2 cups tomato puree
  • 1/4 cup cream
  • 1 pound linguine
  • 1/4 cup freshly grated Parmesan, plus more for serving
  • 1 cup baby arugula, roughly chopped
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh tarragon leaves, roughly chopped
  • 1 cup frozen peas, thawed
  • Two 1 1/2-pound lobsters, steamed, meat removed


  1. Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
  2. Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

Recipe and photo courtesy of Giada De Laurentiis from www.foodnetwork.com

Crockpot BBQ Beer Pulled Pork Tacos with Crispy Onion Straws and Mango Salsa

Crockpot BBQ Beer Pulled Pork Tacos with Crispy Onion Straws and Mango Salsa 3Ingredients:

  • 1 (3.5-pound) pork shoulder roast (mine was bone-in)
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounces of beer
  • 32 ounces of barbecue sauce + additional for drizzling
  • 12 small flour or corn tortillas
  • 4-6 ounces freshly grated cheddar cheese
  • 1 batch of crispy onion straws

Mango Salsa:

  • 1 mango, peeled and chopped
  • 1/4 red onion, finely diced
  • 1/2 jalapeño, finely diced
  • 1 bunch of cilantro, chopped
  • the juice of 1 lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.
  2. Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.
  3. I made the mango salsa about 2 hours before serving and the crispy onion straws about 1 hour before. To assemble tacos, place pork in the center of the tortilla and top with a drizzle of barbecue sauce if desired. Add on cheddar, then onion straws and then a big spoonful of mango salsa. Eat up!

Mango Salsa:

Combine all ingredients in a large bowl and toss well to mix. Can be stored in the fridge for 2-3 days, is best when sits for a few hours so the flavors marry.

Recipe & photo by Jessica Merchant from www.howsweeteats.com

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella


  • 3 tablespoons olive oil, plus extra for greasing grill pan
  • 4 large portobello mushrooms (about 5 inches in diameter), stemmed
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 2 cloves garlic, minced
  • 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
  • 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh basil leaves


Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Recipe courtesy of Giada De Laurentiis from www.foodnetwork.com

Mussel and White Bean Stew


  • 2 pounds mussels, scrubbed
  • 3/4 cup dry sherry
  • 3/4 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 Thai or other small red chile, minced
  • Two 14-ounce cans cannellini beans, drained and rinsed
  • Salt
  • 3 tablespoons chopped parsley
  • Crusty bread, for serving


  1. In a deep skillet, combine the mussels, sherry and wine. Bring to a simmer, cover and cook over moderate heat until the mussels open, 3 minutes. Remove the mussels from their shells. Strain the broth; reserve 1 cup.
  2. Wipe out the skillet and heat the olive oil in it. Add the garlic and chile and cook over moderate heat for 1 minute. Stir in the beans. Add the broth, season with salt and bring to a boil. Add the mussels and the parsley and heat through. Serve the stew with crusty bread.

Recipe contributed by Alex Raij courtesy of www.foodandwine.com.