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A well trained amateur chef, I cook and enjoy many different cuisines. I can enjoy a great Chicago style hot dog or an Italian beef sandwich, or have equal pleasure from haut cuisine. The fun is getting it right, whether I make it or someone makes it for me. The big problem that I have with eating out is that I know too much about restaurants and I find it hard to ignore or forgive sloppy technique or bad ingredients. I pull no punches in my restaurant reviews! All my recipe postings are extensively tested by me unless I state otherwise (I will sometimes post a recipe that sounds like it should be good before I actually make it myself) and when I am not the originator they are correctly attributed to the source author, even if I have modified the recipe. Untested recipes that have been posted are revised once they have been made and evaluated in an effort to keep old posts accurate and current.
Monthly Archives: October 2015
Weeknight elegance in 3 hours
Years ago, I made a recipe from Jacques Pepin’s great cookbook, La Technique for a dinner party. It was chicken that was deboned and stuffed with a chicken forcemeat, and covered in aspic. Served slightly cold, it was a fantastic … Continue reading
Posted in Cooking, Recipe
Tagged chicken galantine, deboned chicken, elegant chicken, Jacques Pepin, Stuffed Chicken
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