Welcome to The Simply Luxurious Kitchen and its first season and episode!
I am very excited to welcome you into my kitchen which has become a haven of curiosity and exploration for me over the years and share with you what I have learned to simplify and amplify the flavor in your everyday cooking excurions.
As I shared in the pilot episode, the ultimate goal of this new vodcast series is to help viewers discover how to enjoy the everyday cooking that will elevate the quality of our lives. In other words, enjoy stepping into the kitchen.
The first season is focused on simple everyday meals – with ideas for dinner and lunch as well as breakfast and of course a few desserts to enjoy as well. There will be eight episodes in our first season, and a new one will air first here on the blog (as well as on iTunes or wherever you download your podcasts/vodcasts) each Saturday morning through October 27th (and become available on Youtube within 24 hours).
Each episode will be accompanied with detailed show notes which will include the full recipe, links to anything that was mentioned, as well as kitchen tools and utentils that were used in the episode.
~Want a preview of the upcoming episodes for the first season? Subscribe to TSLL’s Weekly Newsletter which is delivered each Friday and shares exclusively with subscribers the subject of the upcoming episode which will go live the next day.
And now, to the first episode of The Simply Luxurious Kitchen! Discover how to make Sole Meunière, a side of Haricots Verts (green beans), clarified butter, a simple fresh green salad tossed with homemade vinaigrette paired with cheese – two courses of simple, flavorful food.
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed.
Links from the Episode:
- Lunch with Julia Child (so to speak) at La Couronne – Learn more about my dining experience this summer at La Couronne in Rouen, France – the destination for Julia Child’s first French meal where she enjoyed this classic fish dish.
- Discover the 34 must-Have Items to Stock Your épicerie (pantry) with to ensure you can prepare any meal no matter what the season.
- Shop TSLL Kitchen Store to find the items used in this episode and many more (below are the items from this episode):
- Fish Spatula (similar)
- Provence Moutardes – they are available to be shipped throughout Europe (unfortunately, not to the United States)
- Copper Fish Skillet (refurbished vintage French copper – from Rabbit Hill )
- Copper Sauce Pan – Part of a Graduated set of four, given to me by my mother who found them at a second-hand store for $50. On a couple of the handles, the text reads Turkey Ali’s Copper Shop Adana. They needed polishing, but have become a staple in my kitchen.
- Mason Cash Mixing Bowls
- White square dinner plates, Crate and Barrel (similar)
- Spider Strainer (used with Haricots Verts)
- Mesh Strainer (for clarified butter)
- Cheese Cloth
- Peugeot 9″ Natural Pepper Mill
- Oil Dispenser (used for homemade vinaigrette)
- Terracotta Wine Cooler
- E.Dehillerin 23″ Chef’s Knife
~View all episodes of The Simply Luxurious Kitchen here.
Sole Meunière & a Classic French Meal
- 2 fillets fresh sole 2-3 ounces each
- 1/4 cup flour
- 3 tablespoons unsalted clarified butter instructions below on how to make clarified butter (you can buy it as well, you also do not have to use clarified)
- 1 Tablespoon lemon zest
- 1/4 cup chicken stock
- 1-2 Tablespoons capers drain the water
- coarse sea salt & freshly ground black pepper
- 1 teaspoon flat-leaf parsley fresh and finely chopped
- 1 cup unsalted butter
- 2 handfuls fresh green beans stemmed and cleaned
- 2-3 Tablespoons unsalted butter
- coarse sea salt and freshly ground black pepper
Shannon's Vinaigrette & Green Salad
- 3 Tablespoons extra virgin olive oil best quality you can find - see Show Notes for recommendations
- 1 Tablespoon balsamic vinegar reduce to thicken if necessary
- 1/2 teaspoon Dijon mustard
- freshly ground black pepper 1-2 turns of the pepper grater
- 3-4 cups fresh greens include herbs as well such as celery leaf, flat leaf parsley, basil, etc.
- Place unsalted butter into a sauce pan over low heat and melt. Have patience, as this will take time as you are separating the milk solids from the butter fat. 15-20 minutes of slow cooking will pass and you should begin to see the beginning of white foam at the top, keep cooking, but do not let it brown. Cooking until there is a distinct white layer on the top.
- Remove the sauce pan from the heat and pour all of the liquid through a mesh strainer lined with cheese cloth into a small bowl. What is captured by the bowl is your clarified butter. You will use three tablespoons for the Sole Meunière and you may pour the rest into a glass or plastic bowl, seal with a lid and keep in the refrigerator for up to six months.
- The reason for clarifying butter is so that the butter may be used to cook items of food that are cooked at high heat, such as fish in this case. It will intensify the butter flavor and prevent the butter from burning when cooked at high temperatures.
- Combine flour with salt and pepper on a large shallow plate.
- Pat the sole dry with a paper towel and then sprinkle with coarse sea salt on one side.
- Heat up 3 tablespoons of unsalted clarified butter in a sauce pan over medium heat.
- Dredge fillets in the flour mixture until both sides are covered in the flour mixture. Shake off any excess.
- Place the fillets in the saucepan with the hot butter.
- Cook for 2-3 minutes on the first side until lightly brown.
- Flip onto the second side and sprinkle fillets with zest and lemon juice. Cook for 2-3 minutes.
- Remove the fillets from the pan and place on serving dish.
- Keep the skillet on the stovetop and the heat to simmer (low-medium). Add the chicken stock, capers and 1 tablespoon of lemon juice. Bring to a simmer and stir throughout, scraping the fish renderings left behind in the pan into the sauce for more flavor. At this time, you may add some white wine (about 2-3 tablespoons). Cook for about 3-5 minutes until the sauce has reduced by a 1/3. Remove from heat, add 1 tablespoon of butter, stir until incorporated. Pour over the fish.
- Serve immediately or cover with tin foil until remaining dishes for your menu are complete.
- Garnish with chopped Italian parsley and/or slices of lemon.
Haricots Verts (green beans)
- Bring a pot of water to boil - salt the water generously with coarse sea salt (1-2 tablespoons).
- Once the water is boiling, add the green beans to blanche. This should take about 2-3 minutes. They will become beautifully, brilliant green in color. During this time, place a skillet on the stove and bring to medium heat.
- Remove the beans from the boiling water and place immediately into the dry, but hot, skillet you have just prepared. Enable the water to evaportate and then place one tablespoon of unsalted butter into the pan. Using a wooden spoon, stir the beans until they are coated with the butter. The beans will begin to cook a bit more - the goal is al dente (or as tender as you prefer). Add salt and pepper to flavor throughout. Add juice from a slice of lemon. Stir for a 2-3 minutes more, add another tablespoon of butter if preferred, season with salt and pepper and then serve.
Tossed Green Salad with Vinaigrette
- Mix the extra virgin olive oil and balsamic vinegar with a whisk or small fork until combined (either in the bottom of the salad bowl (or if making a large batch of vinaigrette, in a bottle or jar). Add freshly ground black pepper - whisk to combine. Add the Dijon mustard, mix to emulsify.
- Place the salad greens on top of the salad dressing in the salad bowl. Toss until all greens are dusted with vinaigrette.
- Serve and enjoy with fresh cheese and a glass of wine.