This recipe is adapted from Serious Eats and uses a technique called water velveting to keep the chicken soft and tender when cooked. The actual cooking is very quick, but it does take about 30 minutes for the chicken to marinade and for the dried mushrooms to rehydrate. This recipe is for two servings. For Read More …
Cassoulet is a French classic which is very much in vogue this winter. The NY Times Magazine had an article on it today, and my sister-in-law Patricia made it yesterday following a Cook’s Illustrated recipe. Here is the version I have now made three times, based on a recipe in Serious Eats. There are two Read More …
This is essentially an upscale version of “Beer Can Chicken” using a roasting stand from Sur La Table instead of precariously balancing the chicken on its drumsticks and a beer can. This is a good example of the low and slow school of barbequing. 1 chicken 1/4 cup of dry rub 1 cup of beer Read More …
This recipe is adapted from a Wall Street Journal article on a signature dish of Chez Hugon in Lyon The combination of cream and vinegar makes it exceptionally good. 2 Tbs. vegetable oil 3-4 lb. chicken, cut into 8 pieces 3 cloves garlic, chopped 2 shallots, chopped 1 large yellow onion, chopped 1 Tbs. flour Read More …
This style of cooking chicken originated in the former Soviet Republic of Georgia and was widely popular throughout the former Soviet Union. It is obvious why it was popular since it produces a very flavorful tender chicken This is a modification of a recipe in The Guardian newspaper in the UK, from a book entitled Mumushka: Read More …
When I returned to the US in the early 1980s after 3 years working in Thailand, one of the first things I bought was a Little Chief electric box smoker from Luhr-Jensen. The smoker came with a small recipe book, and one of these recipes has become a family favorite. The name of the recipe Read More …