To Share, To Enjoy Life Together. Why not make the "Cooking Adventures" as part of family activities to share, explore, and appreciate the differences... Let's Rock together in the Home Kitchen Lab!
Sunday, April 17, 2011
Thursday, March 17, 2011
Coq au vin
Time flies. I forgot all about this delicious dish I tried in February. This is my first attempt with Coq au vin. I used the chicken, instead of the rooster.
Thursday, March 10, 2011
Produce and Pesticides: What You Need to Know
Tuesday, March 01, 2011
Shoestring French Fries and Hamburger Dinner
After following the simple recipe in the Bouchon cookbook on how to prepare french fries, I made shoestring French fries. I have so many different cuts of potatoes left from me practicing cutting the potato tourne, etc, etc, I thought it's a great idea. The length and width are bit irregular and would not meet the standard, but they turned out great for our dinner. We love the texture of crispiness of the shoestring French fries.
Sauteed Onion Glazed Chicken Breast with jus lie
I think by the end of March, I will be going through the Chickens as I have with pounds and pounds of flour for my baking adventure. The more I learn about this "European" cooking method, I like the idea of adding varieties to the dishes prepared for my family - and economically.
I was testing the Saute method to prepare the chicken breast slices. They were lightly powdered with seasoned flour, and sauteed in butter. I didn't have any recipe to follow. I decided to saute the onion slices afterward in the same sauteuse. Onions were sauteed till they are caramelized, then, smeared all over the chicken. I prepared the jus lie with the drippings left in the pan. Chardonnay + salt + fresh ground black peppers + sugar to taste. Thickened slightly with Potato Starch (Japanese HOKKAIDO Potato Starch).
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