Archive for March, 2007

Italian Chicken rolls with a hint of duck

This is the Italian chicken rolls I’ve made many times before, but with a twist. Instead of prosciutto I substituted my homemade duck prosciutto. The results were very good. The rolls were finished with a Marsala and cremini mushroom sauce. The dish was also served with sautéed asparagus and mashed potatoes.


Medallions of Pork Tenderloin with Port Wine and Shallot sauce

 A seared pork tenderloin, finished and the oven, served as medallions with a port wine and shallot sauce. Accompanied with potatoes a la boulangere which are “bakers potatoes” or the lunch/breakfast French bakers would make in their baking ovens, and simple steamed broccoli.


Roasted Chicken Legs with Balsamic Vinegar and Rosemary

Simple roast leg of chicken marinated and basted with Balsamic vinegar along with rosemary, onions and garlic. The rest of the dinner was the usual fixings, mashed potatoes and boiled carrots. The legs were juicy and had a nice sweet/tart flavour from the vinegar.