Olenick House Rules

A Little Epicurean Travelling

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.

A Little Epicurean Travelling - Relijen

Boy, did that hit the spot.

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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.

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 pallet.

Ole’!!

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Then, we traveled to the land of cuisine Francaise, with herb and butter roasted duck over noodles in a light cream sauce.

Next we traveled to the land of French cuisine, with herb and butter roasted duck over noodles in a light cream sauce. Oh la la...

Oh la la…

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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.

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, roasted potatoes and green and yellow string beans. Wow! After all this travelling, I think I need a nap. :)

Wow! After all this travelling, I think I need a nap.

“…no one is born a great cook, one learns by doing.”
Julia Child, My Life in France

 

 

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