CHICKEN WITH TURNIPS, CARROTS AND CHANTERELLES
THIS CHICKEN DISH COULDN’T BE SIMPLER. THE CHICKEN THIGHS (OR WHOLE CHICKEN PIECES) ARE PAN COOKED IN OIL AND BUTTER. THE TURNIPS AND CARROTS ARE POACHED IN WATER [Read More]
More DetailsTHIS CHICKEN DISH COULDN’T BE SIMPLER. THE CHICKEN THIGHS (OR WHOLE CHICKEN PIECES) ARE PAN COOKED IN OIL AND BUTTER. THE TURNIPS AND CARROTS ARE POACHED IN WATER [Read More]
More DetailsBROWN CHICKEN STOCK IS THE MOST VERSATILE SINCE IT IS LIGHT ENOUGH TO USE FOR RISOTTOS, PILAFS AND SOUPS, YET SUBSTANTIAL ENOUGH FOR STEWS.
More DetailsIF YOU NEED A REASON TO BUY A MANDOLINE (NOT THE MUSICAL INSTRUMENT), THIS IS IT. IT WILL ENABLE YOU TO SLICE THE ORANGES AND FENNEL TO A [Read More]
More DetailsI LIKE MIXING FENNEL AND HOT SAUSAGES FOR THIS DISH, BUT FEEL FREE TO SUBSTITUTE YOUR FAVORITE, EVEN (GOD FORBID) TURKEY.
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