The Simply Luxurious Kitchen - Seasonal Fare to Elevate the Everyday Meal

One of my favorite recipes that I make as a meal, but can also serve as a side salad, is my sweet potato, chicken and arugula salad. Marrying vegetables, crunchy healthy carbs and protein, this dish is a meal one evening and my lunch the next day. And what's even better is that it is simple to make. In today's episode of The Simply Luxurious Kitchen discover how to make a salad perfect for fall and winter (and really year-round), as well as learn what the actually difference is between sweet potatoes and yams. After all, Thanksgiving is just around the corner here in the states, and even the grocery stores have been labeling them incorrectly . . . sort of. I'll explain it all, and the history of how the shift of "misnaming" came to be common practice. I do hope you enjoy the episode. Click on the video below for episode #7 of the second season! Check out the Show Notes for the recipe - https://www.thesimplyluxuriouslife.com/vodcasts2e7

Simple weeknight dinners that provide a healthy balance of what we need as well as beautiful flavors are what I gravitate towards. Oh, and preferrably simple as well! One of my go-to week-night dinners was taken up a notch after I took a trip to San Fancisco this summer and enjoyed a lusciously slow baked King salmon at https://www.bouletteslarder.com/ in the Ferry Building. The depth of yum, as I describe it in this week’s episode, is elevated as the quality flavors included in the vinaigrette turn a simple dish into a luxurious weeknight meal. By incorporating the quality staples we have in https://www.thesimplyluxuriouslife.com/podcast109/ into our seasonal dishes, the improvement of flavor and thus our dining experience, can be tremendous. Let me show you how to take a basic salmon, vegetables and rice recipe to an entirely new level of delicous.  Visit the full show notes and find the recipes there as well - https://www.thesimplyluxuriouslife.com/vodcasts2e5

For some time there has been one skill in the kitchen that has been an unknown to me, but when I finally decided to explore it, my experience and flavors were taken to an entirely different level. The skill I was intimated to learn initially in the kitchen was how to make delicious sauces, inspired by French cuisine. Perhaps that is a lesson to apply to all arenas of our lives, and it is something we talk about often here on the blog. What we fear is often a road sign letting us know where we need to travel if we wish to grow, but also if we wish to step into the life we want to live. Our fear acts as sort of wise fortune teller who actually does have the map toward are dreams’ materialization. We’re not talking about having doubts, remember as shared before in https://www.thesimplyluxuriouslife.com/book-2/, the two are entirely different. What we fear is something we do not know, and thus it is curiosity and courage that will help us take the first step to learning and seeing what is around the corner. Discovering that sauces are absolutely a skill any one of us can master if only we have the proper teacher, cookbook or guide, was a game changer for me as I mentioned above. Every dish that was complemented with a sauce made of the renderings and finished with the right flavors from either wine, butter, stock, aromatics, acids such as lemon (but there are many more), and/or herbs took the entire dish to a new and delicious level. And it didn’t take all that much more time to do. I simply needed to learn how to do it. I have been exploring sauce-making for years (and making many mistakes along the way), watching other cooks whip them up effortlessly, but it was with the guidance of https://www.thesimplyluxuriouslife.com/susanhermannloomiscookingclasslouviers2019/ and the cookbook by James Peterson https://amzn.to/2mB3IFH that gave me the specific and direct skills to have the confidence and the success I was searching for. In today’s episode, to demonstrate just how simple a classic French sauce can be that will elevate any dish you wish to pair it with, I am making Citron Beurre Blanc, a version of the classic Beurre Blanc (I will demonstrate and share the recipes for both, as well as the history). Paired with a simple Herbed Trout recipe, a scrumptious dinner will be on the table and ready to enjoy in fewer than 20 minutes. As well, I will take you back with me to Louviers, France, and share with you the highlights of my cooking class with Susan Hermann-Loomis this summer. I do hope you enjoy this episode, and thank you for stopping by.

Fall is just about upon us and the apples are abundant at the market. What a wonderful way to welcome into our homes the new season by making a classic French dessert - Apple Tart Tatin! I have always been fascinated by this recipe, tried it a multitude of different times and ways, and it was over the summer that I discovered what worked best for me - smaller apple slices and keeping it simple. In this second season's third episode, discover how to make a dish that will delight your tastebuds and be surprisingly easy to make. While there is some patience involved as you wait for the caramel sauce to arrive at its beautiful luscious amber color and consistency, overall, the construction of the dish is easy. I will offer a few tips and tricks for elevating the flavor and having a successful flip and reveal. As well, I will be cooking and using my beloved copper and showing and sharing why I love it and how to clean it. ~View the Show Notes - https://www.thesimplyluxuriouslife.com/recipe/vodcasts2e3/

Weekly rituals infused into our everyday routines welcome anticipation with quick attainment, as we can look forward to them four or sometimes five times a month and experience the culmination in relatively a short amount of time. Such is the case for my Friday Nigh Lemon Butter Shrimp Pasta. For nearly 12 years and likely longer, I have enjoyed this recipe most Friday nights after a full week of teaching. Part of the reason this recipe is a go-to is because I have the recipe ingrained in my memory and create it unthinkingly all the while knowing full well it is abundant with flavor and a complete meal in one dish. As I will share in today's episode, there are many different variations on this recipe depending upon what you have in your épicerie. The dish can even be made without shrimp or substitute your favorite protein into the dish instead. As you can see below, while in today's video I make the dish with angel hair pasta, I have also frequently made it with linguini. The beauty of this dish is what is shared in the episode of where to begin but then play with it and make it your own. And delight in its flavors. The addition of tomatoes was when this dish fully came alive, and I think your appetite will be delighted with what you make.