This week at The Olenick House, we felt in the mood for some real comfort food dishes by doing a little epicurean traveling right in our own kitchen.
We started with a variation of an American southern classic. Seasoned, grilled chicken thighs over sour cream mashed potatoes with homemade sausage gravy.
Boy, did that hit the spot.
Next, we tried an easy lunch dish with a bit of a Mexicano flair. Homemade wheat and herb tortilla chips smothered in jalapeno laced chili, a sprinkling of southwestern queso and topped with a dollop of chilled sour cream to cool the palate.
Then, we traveled to the land of cuisine Francaise, with herb and butter roasted duck over noodles in a light cream sauce.
Oh la la…
Our final port of call was in search of a little Austrian jagerschnitzel. Breaded veal cutlets bathed in a thick and creamy mushroom sauce. All which cozied up with roasted red and golden potatoes and green and yellow string beans.
Wow! After all this travelling, I think I need a nap.
“…no one is born a great cook, one learns by doing.”
― Julia Child,