J – Roasted chicken for 12, or more, can be a challenge … until now. This method lets you roast six petit poulet at one time in your oven. Enough for 12 petit, half-chicken servings. Even more for the light eaters. No fuss. No muss. Easy clean up, too. The … Continue reading
J – This is one of the coolest techniques I learned from Luke. … in addition to the spatchcock cut for chicken. Makes you feel like a pro. Once you get it, you can make it with just about any tasty combination of herbs and spices. Imagine just one step … Continue reading
J – I was not expecting such a dish from Anthony Bourdain. I got his Appetites cookbook as a gift over the holidays and finally had time to explore it. Beautiful book. Many recipes calling to me. Bold. Rich. Lots of cool ingredients. Need to set aside some time for … Continue reading
Update and Redux: C – Winter means lots of potatoes. Confit might be one of the richest ways to cook potatoes. If you want a different way to cook potatoes, this is a must try. I will warn you that this isn’t for the faint of heart. It’s not the … Continue reading
Update and Redux: J – This is a simple and unexpected way of doing beets. The resulting flavor is more complex and richer, without being overpowering. Smoking time is short and can be done on most any outdoor grill. You will be pleasantly surprised. C – Smoked beets? I wondered … Continue reading
Update and Redux: C – Winter vegetables can be cooked many ways. Using a sous vide machine might be one of the most extravagant. There isn’t really a need to do it. But, if you are thinking about buying one this year for Christmas, it might be worth a try … Continue reading
Update and Redux: C – Magic Brine? Yes! Turn your turkey into a really flavorful and juicy masterpiece. You will feel like you created something magical for your guests to enjoy. It’s worth a try at least once. Once is enough to get you hooked. It did for us. J – … Continue reading
J – France has laws regulating just about everything … even one prohibiting the landing of flying saucers in the vineyards in Provence. The making of baguettes is no exception. Not only are you required to use very specific ingredients, you cannot make them before 4:00am or after 10:00pm. Makes … Continue reading
Update and Redux: C – When I see a rillette on a French restaurant menu, I want to try it. But I am always scared I will waste my money because ours is so good. This recipe is amazing, addicting and changed my life for appetizers and dips. C – … Continue reading
Update and Redux: J – Ok, now that you’ve seen a few Tony Bourdain episodes on French food … and are hooked on Chef’s Table, it’s time to up your cooking game. Right? This is a recipe and technique that will change your life as a cook. It’s not just … Continue reading