Chez Rohrs consists of myself, my wonderful husband, and our orange cat. We enjoy good food and wine and would like to share and document our journey of learning new recipes. Some will be successes and some will be failures, but all in the name of education.

Please feel free to comment and share your experiences/tips.

Enjoy!

Theme by nostrich.

19th January 2014

Photoset

"Charleston Ice Cream" aka Carolina Gold rice from Anson Mills

7ounces (1 cup) Anson Mills Carolina Gold Rice
Fine sea salt
6cups spring or filtered water
2 to 3 tablespoons unsalted butter, cut into small pieces
½teaspoon freshly ground black pepper
Bring the water and 1 tablespoon of salt to a boil in a heavy-bottomed 3½-quart saucepan. Add the rice, stir once, and return to a boil. As soon as the water boils, reduce the heat. Simmer gently, uncovered, stirring occasionally, until the rice is just tender with no hard starch at its center, about 15 minutes. Drain the rice in a fine-holed footed colander and rinse well with cool water. Shake the colander to drain off excess water.
Heat the oven to 300 degrees. Evenly distribute the rice in a rimmed baking sheet. Place it in the oven to dry for about 5 minutes, gently turning the rice from time to time with a spatula. Dot with the butter and sprinkle with the pepper and salt to taste. Continue turning the rice until the butter has melted and the rice is hot, about 5 minutes more. Transfer to a warmed serving bowl and serve immediately.

Tagged: ricecarolinagoldcharlestonicecreammindofachef

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23rd July 2013

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I made brunch for my uncle’s 80th birthday- chilled corn soup with crab salad (August issue of Bon Appetit magazine) and Thomas Keller’s seared tuna Niçoise salad.

I made brunch for my uncle’s 80th birthday- chilled corn soup with crab salad (August issue of Bon Appetit magazine) and Thomas Keller’s seared tuna Niçoise salad.

Tagged: thomaskellerbonappetitbrunchchezrohrs

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31st March 2013

Photoset with 1 note

Early spring harvest for a yummy salad tonight. We have a French radish, arugula, butter lettuce and sugar snap peas.

Tagged: farmfreshsaladgarden

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18th March 2013

Photoset with 1 note

Sunday night treat…rack of lamb with basmati rice and PURPLE cauliflower!

From livestrong.com: ANTIOXIDANTS The purple hue of this vegetable is due to anthocyanins. Anthocyanins are antioxidant flavonoids that belong to the group of phenolic antioxidants. Anthocyanins are also found in red cabbage, red wine and blueberries. This flavonoid holds potential health benefits, including the ability to help stabilize capillary walls. Weak capillary walls allow toxic substances to permeate into cells, which can be detrimental to the entire body. VITAMINS AND MINERALS Purple cauliflower contains important vitamins and minerals for overall health. In 100 g of purple cauliflower, you receive over 100 percent of the recommended daily values, or DV, of vitamin C. In addition, you get 25 percent DV of vitamin K, 14 percent DV of folate and 11 percent DV of vitamin B6. Purple cauliflower also offers 12 percent DV of manganese and 9 percent DV of potassium.

Tagged: purplecauliflower

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5th March 2013

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Warm cauliflower barley salad

I made this vegetarian dish for dinner last night. It’s hearty an filling! Very flavorful from Bon Appetit magazine.

Ingredients
1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided
Preparation
Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.


Read More http://www.bonappetit.com/recipes/quick-recipes/2013/03/warm-cauliflower-and-herbed-barley-salad#ixzz2Mhsopqo7

Warm cauliflower barley salad

I made this vegetarian dish for dinner last night. It’s hearty an filling! Very flavorful from Bon Appetit magazine.

Ingredients
1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided
Preparation
Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.


Read More http://www.bonappetit.com/recipes/quick-recipes/2013/03/warm-cauliflower-and-herbed-barley-salad#ixzz2Mhsopqo7

Tagged: vegetarianbarleyhealthyfoodcauliflower

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4th March 2013

Photo with 1 note

Russian cucumbers with Meyer lemon juice and salt. So simple yet so delicious!

Russian cucumbers with Meyer lemon juice and salt. So simple yet so delicious!

Tagged: healthyfoodcucumbersmeyerlemons

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3rd March 2013

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Spinach butternut squash ricotta stuffed pasta shells with sage butter I made for dinner side dish. Yummy, vegetarian and easy to prepare ahead of time and pop in the oven when guests arrive.

Recipe:
http://www.keyingredient.com/recipes/13902230/butternut-squash-ricotta-spinach-stuffed-shells/

Spinach butternut squash ricotta stuffed pasta shells with sage butter I made for dinner side dish. Yummy, vegetarian and easy to prepare ahead of time and pop in the oven when guests arrive.

Recipe:
http://www.keyingredient.com/recipes/13902230/butternut-squash-ricotta-spinach-stuffed-shells/

Tagged: veggitareanhealthyfoodbutternutsquashpasta

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2nd March 2013

Photo with 2 notes

Made my very first lemon merengue pie!

http://m.allrecipes.com/recipe/15093/recipegrandmas-lemon-meringue-pie

Made my very first lemon merengue pie!

http://m.allrecipes.com/recipe/15093/recipegrandmas-lemon-meringue-pie

Tagged: lemonmeringuepie

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17th February 2013

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Dessert platter with kiwi, macaron, truffle and tea; birthday chocolate, canele in a cinnamon box. #saison #20coursemeal

Dessert platter with kiwi, macaron, truffle and tea; birthday chocolate, canele in a cinnamon box. #saison #20coursemeal

Tagged: 20coursemealsaison

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17th February 2013

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Beautiful brioche Saison gave us for breakfast the next morning. #saison

Beautiful brioche Saison gave us for breakfast the next morning. #saison

Tagged: saison

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