Hello Gourmaybe readers - it's been a "while" and there are no excuses - except for - I got married, went on a honeymoon to Chile (best trip ever) but have been neglecting my kitchen and my blog! So now, it's time to get back to business with a meal that is just amazing and with a little extra prep work, can be a snap for a weekend or even a weeknight. To get blogging again in top form - I was inspired by Thomas Keller's Bouchon cookbook - a favorite of mine, and a wedding gift. If I had my way - I'd eat french food on a daily basis - what's not to love? Butter? Cheese? Chives? Eggs? I love them all and all at once. I ended up with a great hearty salad - we don't eat "chick" salads in my house. A delicious pan seared red snapper was our protein, with sides of homemade gnocchi and potatoes all in a brown butter and parsley sauce. I did the gnocchi ahead, and prepped the potatoes, and the cooktime was literally 30 minutes when dinner rolled around. Here's how to do it! I have shortcuts, and easy explanations to take the mysteries out of the advanced french techniques. This is kind of a Meuniere scenario - but I feel that brown butter sounds easier. Get in le kitchen, after le jump!
