Rosemary-Chipotle Roasted Nuts

At Chez Wittmann, we like folks. We also like cocktails. We really like folks who like cocktails. Here is a little something to serve to your folks who like cocktails.

Rosemary-Chipotle Roasted Nuts
courtesy of Ina Gartner

QUICK NOTE TO START: All nuts in this recipe are unsalted and roasted to begin. Also, feel free to mix up the ratios however you would like – if cashews are your favourite but you are not a real almond fan, govern yourself accordingly.

  • 3 cups walnuts
  • 2 cups pecans
  • 2 cups almonds
  • 2 cups cashews
  • 1/4 neutral oil, canola is a good choice + some for baking sheets
  • 1/3 c. brown sugar, lightly packed
  • 1/4 maple syrup
  • 2 Tbsp fresh orange juice
  • 4 tsp salt (divided)
  • 2 Tbsp chipotle chili powder
  • 2 Tbsp chopped rosemary

Continue reading

Sunday Dinner – Chicken Bouillabaisse

I was feeling sort of French on Sunday. I think it was due to the fact that we finally made it to Pied-A-Terre, a beautiful restaurant down the street, the night before. So lovely….a sophisticated room with a menu to match.¬†Definitely¬†left me wanting more.
So there I was, Sunday, leafing through my cookbooks when I came across a recipe for Chicken Bouillabaisse. Chicken? Really? I had always associated this dish with fish. However Ina Gartner (aka the Barefoot Contessa) had a different take on it. Now, totally confused, I decided to do some research. According to Wikipedia, bouillabaisse is derived from the Provencal Occitan (a dialect spoken in south of France/Spain) words “Bolhir” (to boil) and “Abaissar” (to simmer). So, it seems as though the term references the cooking method, as opposed to the ingredients. Mystery solved – although in hindsight, I don’t think I had ever bothered to translate bouillabaisse any further than “yummy fish soup”….tres french, non?
Chicken Bouillabaisse
Adapted from Ina Garnter
  • 3 lbs chicken (I used thighs but you can mix it up with whatever parts you like)
  • 2 Tbsp olive oil
  • 1 Tbsp finely chopped rosemary
  • coarse salt and pepper
  • 1 head of garlic, separated into cloves and peeled
  • 1 Tbsp fennel seeds
  • 1 Tsp saffron threads
  • 1/8 c. pernod (I didn’t have any so I used cognac – equally as lovely, or you can skip it entirely)
  • 1 15 oz can of crushed tomatoes
  • 1 1/2 cups chicken stock
  • 1/2 cup white wine
  • 1 lb yellow fleshed potatoes (I like Yukon Gold, but that’s just me)