Some time back, I made Angel Chicken Pasta from the Allrecipes site. It was really good! Through the years, I’ve modified the recipe somewhat – thus this Creamy Chicken and Mushrooms. It’s even better than the recipe from the Allrecipes site! Susan volunteered to be the photographer, making this blog significantly easier to put together!
While we were in Paris, we tried macarons from Ladurée, Pierre Hermé, and of all places – McDonalds. Susan brought some macarons back from Paris, which are long gone. Since then, she has been going through macaron withdrawal symptoms, so she decided to try her hand at making them.
One of the cooking techniques that I was introduced to in my Harvard Science and Cooking MOOC (Massive Open Online Course) was sous vide. This is a method of cooking whereby vacuum sealed food is cooked in a temperature controlled water bath. It actually works equally well with eggs that have not been vacuum sealed.
After making the Nutella Snowflake Bread, Susan and I thought that it would be fun to do a variation, using a cinnamon and sugar filling instead of Nutella. The result was amazing!
When Susan and I were in Paris, we attended a bread making class at “Cook’n with Class.” One of the breads that we made was brioche, with several different variations. One of the variations was called “snowflake” bread with a chocolate filling.
Tonight for dinner, I’m trying my hand at sous vide steak. The master taste tester requested coleslaw and baked potato to go along with the steak. I’ve been making this coleslaw for as long as I can remember, so I don’t know where I found the original recipe that I’ve adapted here.
For the past several months, Susan and I have been experimenting with making pizza. We thought that we had discovered the perfect pizza crust until we tried America’s Test Kitchen Thin Crust Pizza.
Several weeks ago, we had a Mexican dinner consisting of chicken enchiladas, Mexican rice and refried beans. All of the recipes were first-timers from the Allrecipes site, with some adaptations, of course! Everything was absolutely incredible. What stuck in my mind the most were the refried beans, which I decided to make again.
Dinner tonight was chicken schnitzel with mustard cream sauce. A perfect accompaniment is mushroom risotto. My job was taking care of the mise en place, or getting everything ready. Susan took over from there and actually made the risotto.
French Sablés, with their characteristic sandy texture and melt in your mouth delicious. They’re easy to make, and will WOW even your most picky eater!