I’ve made this a while back, and haven’t in a long time. It’s good and hearty. Freezes well too. Make sure you brow the ribs well, otherwise they come out a really unattractive gray color. If you do the browning in batches it usually works better than trying to throw them all in at once. read more »
[Originally posted March 6, 2007]
This is actually really easy to make. It tastes incredible. Look how beautiful it is. It presents well, only takes a few minutes to make, so is perfect for “fancy” dinners. We made it for the caregroup valentines dinner and was a huge hit.
I tend to use more shallots than most, so you can cut down if you want. Also if the pepper crust is too strong for you, just dust off more of it before you put it in the pan. Piece of advice about steaks. Don’t cook them more than medium, or at worst medium well. If you can bear to eat it nice and pink in the center (I personally like it redder) you’ll enjoy it much more. We were in Quebec in a small restaurant and we overheard a nearby table ask their waiter for the steak to be prepared well-done. The waiter responded, “Well done as in slightly pink in the center or like the sole of my shoe?” Gives you a sense of how seriously the French take their food! read more »
[Originally posted August 9, 2006]
I saw this recipe in Gourmet. It’s really easy to make and multiplies really easily. I usually use wingettes, but sometimes you can’t find this in the store. If you can only get regular chicken wings, cut off the wing tip at the joint and discard. Then cut the wing in half at the elbow. Now you’ve got two nice little wingettes.
Gourmet lists this as an entree, but I always think of chicken wings as a side dish. So if you want to serve it as a main it’ll probably make four servings instead. In terms of tasting the sesame seeds. Toss them into a dry skillet over medium heat until the seeds get darker by a shade or two. read more »
[Originally posted June 6, 2006]
I’m still not entirely sure what to call this dish. I made it last night at a whim and I figured I’d just go ahead and post it. I served it with a side of rice, and the type of sausage I think you could change as you want. I had chorizo on hand so that’s what I threw in. It’s almost like a Chicken Madeira, but it’s not quite. If you think of something better let me know.
If you increase the amount of chicken, you probably don’t really need to increase the amount of chicken stock. But if you make more than 6 chicken breasts you’ll probably need another pan, at which point you might as well just double the whole recipe.
edit: ooo how about Braised Chicken and Garlic read more »