French Lemon Chicken with Couscous and Crispy Almond Filo Wrapped Asparagus

This recipe comes from Brasserie JO’s Executive Chef Nicholas Calias who knows a thing or deux about the French way of cooking and eating. Ingredients 4 Chicken Thighs .5 bottle White Wine .5 each Onion 1 Julienne Red Pepper 1 oz. Turmeric 1 oz. Garlic 3 sprigs Fresh Thyme 1 quart Chicken Stock Salt & […]

Classic French-style Fondue

Fondue Sundays are back at Beacon Hill Hotel & Bistro. During regular business hours every Sunday through the Spring we will be serving French-style Fondue that can be shared as an appetizer or enjoyed as an entree. Here is the recipe that uses Bergkäse, Emmentaler, and Gruyére cheeses. Ingredients 3 oz. dry white wine (we […]

Roasted Rib-Eye with Roquefort Cream Sauce

Steak frites are a simple classic that can be done a multitude of ways. Often the steak is served well seasoned without an accompanying sauce, other classic recipes tend to simply reduce the pan drippings with some butter and pour the resulting sauce over the finished steak. This preparation highlights a hearty sauce made from […]

Cauliflower Gratin

Cauliflower Gratin from Raymond Ost, chef and owner of Sandrine’s Bistro in Cambridge Ingredients one large head of cauliflower, broken into small florets, blanched al dente and drained ½ lb. emmenthal (swiss cheese), sliced thin ½ lb. smoked ham, sliced thin 4 oz. butter ½ cup flour 2 cups whole milk ½ tsp. nutmeg salt […]

Mussels Bouillabaisse

Mussels Bouillabaisse from Raymond Ost, chef and owner of Sandrine’s Bistro in Harvard Square in Cambridge. Ingredients: 3 P.E.I. Mussels 1/2 Pound Butter 6 Large Tomatoes (Quartered) 2 Green Peppers, julienne 2 Red Peppers, julienne 2 Fennel Bulbs, julienne 2 Spanish Onions, julienne 4 Cloves garlic, crushed 4 Cup Dry White Wine 2 Cup Tomato […]

Steak Frites, Oui!

Enjoy Steak Frites, Oui! a Bostonian spin on a French-inspired dish from Chef Rebecca Newell of The Beehive in the South End. Now you can make them on your own!