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A Bonus Gift!

My Favorite Cookbook, Too!


This is one sequel that's as wonderful as the original! The recipes are NEW and just as delicious as in my first book and all of the ingredients can be found in your local supermarket . Similar to my first, "My Favorite Cookbook, Too!" has a variety of CONTINENTAL recipes--French, Italian, Morrocan, Spanish and, of course, a sprinkling of Southwest to honor my state of New Mexico.

Please accept this delicious recipe as a gift for visiting our website:

It's the aroma. No, it's the taste. No, it's the presentation. Can you see the dilemma? This is an outstanding example of Provençe-style cooking, exquisite in all respects and very easy to prepare. The accompanying sauce is wonderful and adds to the specialness of this dish.

Mustard Vinegrette:
2 T. Dijon mustard 1/3 c. chopped shallots
1 1/2 T. white wine vinegar 1 T. chopped fresh rosemary
6 T. olive oil 1 T. chopped fresh sage

Mix the mustard and vinegar in a small bowl. Gradually whisk in the oil. Mix in the shallots and herbs. Season with salt and pepper, if desired.

For the Chicken:
1 roasting chicken 4 T. mustard vinegrette (above)
1 lg. shallot, quartered 1 T. chopped fresh rosemary
2 fresh rosemary sprigs 1 T. chopped fresh sage
2 fresh sprigs of sage

Preheat oven to 450°. Season the cavity of the chicken with salt and pepper. Place the quartered shallot and the rosemary and sage sprigs in the cavity. Slide your hand between the chicken skin and the meat over the breast, cutting the connecting skin over the breast bone with a sharp knife, to form a pocket. Spread 2 Tablespoons of the mustard vinegrette in the pocket. Tie the legs together with string to hold the shape. Place the chicken in a metal roasting pan and brush all over with 2 Tablespoons of the mustard vinegrette. Sprinkle with the chopped rosemary and sage. Roast for 20 minutes. Reduce temperature to 375° and continue roasting for about 1 hour and 20 minutes or until an instant read thermometer registers 170°. Using a baster so as not to disturb the chopped herbs, baste occasionally during the cooking process. Place the chicken on a platter and decorate with sprigs of rosemary and sage. Serve with the remaining vinegrette. (Note: you can make gravy from the drippings by adding a little chicken broth, about 1/4 cup of whipping cream and a splash of sweet Vermouth. Yum!)


° Ricotta Spinach Pie

° Gorgonzola Puffy Tarts

° Moroccan Mint Tea

° Tuscany Sausage and Potato Soup

° Vegetable & Goat Cheese Turnine

° Grilled Steak with Chimichurri Sauce

° Stuffed Kufta

° Chicken with Preserved Lemon

° Coulibiac of Salmon

° Coconut Shrimp with Marmalade Dijon Sauce

° Trout with Sage and Lemon

° Seafood Linguine with Asiago Cream Sauce

° Grilled Chicken over Linguini with Cream

° Blue Corn Pancakes with Pine Nuts

° Cannoli

° Laced Italian Cheesecake

° Ooey, Gooey, Chewy Wonders

° Triple Fruit Scones

° The Ultimate Cherry Cobbler

° Old World Walnut Bread

° Chocolate Almond Cranberry Biscotti

° Bailey's Truffle Nut Fudge

° Peach Pecan Chutney

The Enchanted Garden
Corrales, New Mexico