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Emmanuel Duverneau

@emmanuel.duverneau

1.5M

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🕺🏾Cooking & dancing in the kitchen
📖 Approachable recipes
📍California & Rhode Island
[email protected]

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The new @jetblue Loft is the perfect tailgate spot before watching the @patriots by @emmanuel.duverneau

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a day ago

Creamy Shrimp and Tortellini with Calabrian Chili
Ingredients:
1 1/2 pounds large shrimp peeled, deveined, and tails removed
20 ounces refrigerated cheese tortellini
Old Bay seasoning or seasoning of your choice
1 tablespoon olive oil
2 medium shallots, finely chopped
6 garlic cloves, finely sliced
1/4 cup dry white wine (I used Holland House white cooking wine)
3 tablespoons unsalted butter
6 garlic cloves, minced
2 teaspoon all-purpose flour
2 cup chicken stock
1 1/4 cups heavy cream
1 teaspoon dried basil
1 teaspoon thyme
2 teaspoons Calabrian chili (optional)
1/2 cup freshly grated Parmesan
1 (14.5 ounce) can Fire Roasted Tomatoes
1/4 cup parsley, chopped by @emmanuel.duverneau

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6 days ago

Cozy up this fall season with this warm and hearty Beef Bourguignon paired with rustic mashed potatoes and broccolini. Recipe coming soon. by @emmanuel.duverneau

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13 days ago

Warm up with this classic Tomato Soup and Pesto Grilled Cheese bites made with @tillamook . The Sharp Cheddar and Swiss Farmstyle Slices deliver melted perfection and bold flavor in every bite! #TillamookPartner by @emmanuel.duverneau

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15 days ago

#ad Grilled chicken + Creamy Mushroom Caesar on warm grilled naan? Yes, please. I took the Fresh Express® Creamy Mushroom Caesar Chopped Salad Kit and turned it into an easy weeknight meal loaded with grilled chicken, crisp romaine, crunchy garlic croutons, Parmesan and that creamy mushroom Caesar dressing. Easy to make. Big on flavor. Check out the recipe and more at FreshExpress.com. @yourfreshexpresssalad #FreshExpress #ExpressYourself by @emmanuel.duverneau

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18 days ago

Preparing for the Nor’easter with this Beef Bouyon. by @emmanuel.duverneau

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22 days ago

My version of a Bacon, Egg, and Cheese Bagel by @emmanuel.duverneau

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25 days ago

Here’s everything we ate in New York City in 48 hours. by @emmanuel.duverneau

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a month ago

Crispy Skin Chicken Orzo Soup
Starting off the fall season with this chicken and orzo soup. It’s a new take on an old classic, chicken noodle soup. I used Calabrian chili in the broth for an extra kick and baked the chicken skin for an added crunch. The orzo gives it a lighter feel and the heavy cream brings richness without being overly creamy.

Recipe:
Chicken:
1 1/2 pounds chicken thighs
salt and pepper
avocado oil
-Generously season chicken on both sides with salt and pepper.
-In a cold medium pot, add avocado oil and place chicken skin side down. Turn heat to medium-high and cook for 8-10 minutes. Flip and cook for another 5 minutes. Remove chicken from the pot and remove the skin. Place skin on a baking sheet lined with parchment paper and cook in the oven for 8-10 minutes at 350°F. Set aside.

Soup:
3 tablespoons avocado oil
2 medium carrots, diced
2 celery stalks, diced
1 medium leek, diced
1 medium yellow onion, chopped
3 garlic cloves, minced
8 cups chicken broth
1 tablespoon Calabrian chili
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon dried dill
2 bay leaves
5 sprigs of thyme
3/4 cup orzo
1/4 cup heavy cream
3 cups baby spinach, packed
Salt and pepper to taste
Grated Parmesan cheese, for topping
-In the same pot over medium-high heat, add carrots, celery, leek, and onion. Season with salt (1 teaspoon at a time) and pepper and sauté until vegetables are tender, about 10 minutes.
-Add tomato paste, Calabrian chili, garlic, oregano, and dill. Cook, mixing for 3 minutes. Add the chicken broth, mix, and season with salt and pepper.
-Add the chicken back in with bay leaves and thyme. Bring to a simmer, cover, and cook for 10 minutes. Remove the chicken, shred it, and add it back to the pot.
-Add orzo and cook for 12 minutes, until fully cooked. Add heavy cream and mix to combine. Add spinach and mix until just wilted. Season to taste with salt and pepper. Serve with crispy chicken skin and Parmesan cheese. Enjoy!

#food by @emmanuel.duverneau

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a month ago

Whipped Ricotta and Dill Pesto served with Marinated Tomatoes and Parmesan Focaccia

Recipe:

Pesto:
1 cup fresh basil leaves, stems removed
1/4 cup dill
2 garlic cloves
1/4 cup pine nuts, toasted
1/4 cup olive oil
1 tablespoon lemon juice
zest of 1 lemon
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon kosher salt
-Toast pine nuts in a small pan on low heat until just about browned and fragrant. Let pine nuts cool completely. Add all ingredients to a food processor and process until smooth.

Whipped Ricotta:
15 ounces whole fat ricotta
1/2 teaspoon salt
-Add all ingredients to a food processor and blend until smooth.

Marinated tomatoes:
12 ounces cherry tomatoes, sliced
2 garlic cloves, grated
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chopped dill
2 teaspoons hot honey
salt and pepper to taste
-Add all ingredients to a bowl and mix to combine.

Focaccia:
1 loaf of focaccia
olive oil
parmesan cheese, grated
-Slice the focaccia and brush with olive oil on both sides. Add to a sheet pan with parchment paper and bake at 350°F until crispy and golden. Remove from the oven and top with grated Parmesan cheese. by @emmanuel.duverneau

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a month ago

One of my favorite dishes as we approach fall is this butternut squash orzo with chicken.

Recipe:
Chicken:
4 chicken thighs, skin on
1/2 lemon, juiced
1 tsp salt
1 tsp black pepper
1 tbsp dried parsley
1 tbsp oregano
1 tbsp garlic powder
1 tbsp dried thyme
3 tbsp olive oil
Vegetables and orzo:
2 cups butternut squash, diced
1 medium leek, diced
2 medium carrots, diced
1 red onion, diced
1 tsp salt, plus more to taste
1/4 tsp pepper, plus more to taste
6 garlic cloves, minced
1 (16oz) package of orzo
4 cups chicken stock
- �Preheat oven to 350°F.
- �In a bowl, add 3 tablespoons olive oil, lemon juice, and all chicken seasonings. Mix. Coat chicken thighs. Set aside to marinate for 20 minutes.
- �Add chicken, skin side down, to a cool sauté pan and turn heat to medium-high. Sear for about 8 minutes until skin is crispy and golden.
Flip and cook for an additional 6 minutes. Remove chicken and place on a pan with a baking rack. Continue to cook in the preheated oven until internal temperature reaches 165°F, about 12-15 minutes.
-Using the same sauté pan, turn heat to medium and add butternut squash and carrots. Cook, mixing occasionally until slightly softened, about 5 minutes. Then add leek and red onion. Mix and season with salt and pepper. Cook for 4 minutes. Add garlic and cook for an additional 3 minutes, until fragrant. Then add orzo and toast for 2 minutes while mixing. Add chicken stock. Mix and bring to a light boil. Drop to a simmer and mix occasionally for about 15 minutes. Add more salt and pepper to taste. Top with chicken and chives and enjoy! by @emmanuel.duverneau

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2 months ago

My type of Sunday dinner. by @emmanuel.duverneau

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2 months ago