Thursday, October 1st, 2009
Chicken in Pork Bladder Patrick Henriroux La Pyramide Vienne, France Chef Patrick Henriroux combines one of the wonderful Bresse chickens, complete with its leg tag, with wine, Port, cognac, and truffle juice in a pork bladder, seals it, and lets it poach. The bladder inflates, and this puffed balloon-like presentation is garnished with a blanched [...]
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Tags: Added Advantage, Black Truffles, Bouquet Garni, Chef Patrick, Chicken Stock, Cooking Basics, Cooking Pot, Cup Rice, Ground White Pepper, Kosher Salt, Meat Stores, Parchment Paper, Port Wine, Pyramide Vienne, Rice Pilaf, Silver Tray, Sprig, Traditional Presentation, Vienne France, White Wine
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Saturday, January 21st, 2012
… the simultaneous efforts of five sous chefs) . This book is touted to be his “accessible” cookbook so we’ll see how this pair of home cooks does. We started this week with Chicken Pot Pie. 11 – Thomas Keller’s Chicken Pot Pie …
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Tags: Ad Hoc, Chicken Pot Pie, Cookbook, Cooking Chicken, Cooking Pot, Good Appetite, Home Cooks, Simultaneous Efforts, Sous Chefs, Thomas Keller
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