warning: Creating default object from empty value in /home/dgabriner/ on line 34.

Sauteed Chicken, Served Two Ways

Chicken is such a basic meat to cook with, that sometimes I forget that even the simplest ways of cooking it taste delicious. In the past few nights, I've made the chicken twice the same way, but have changed the sauce and sides to make it a completely new meal. To make the chicken, put salt and pepper on boneless skinless breasts (or any other piece), and then coat them in flour. To fry them, heat up some butter on medium-high (I used 1.5 tablespoons for 2 chicken breasts) until it starts to get a bit brown. Add in an equal amount of olive oil, and then throw the chicken on.

Cooking and Social Media

I am just now beginning to immerse myself into the online wealth of information and community there is surrounding cooking. I have always seen and heard about these tools before, but have never quite gotten how to use them, or how they would apply to me. On the other side, I have always tried to search around on Google for information about cooking, and have always ended up at the same few places: cooking, Epicurious,, etc.

Savoy Style Omelette

To start my morning off right, I decided to make a nice breakfast from my new Talisman Italian Cookbook. Saw a dish in there for "Savoy Style Omelette", but was partially dyslexic and thought it said "Savory Style" (yum). Heres the recipe: 2 tablespoons butter 2 small potatoes, diced fine 4 eggs 1/4 teaspon salt 1/8 teaspon pepper 1 tablesppon milk 1 tablespoon grated Parmesan cheese Melt butter in frying pan, add potatoes and brown. Beat eggs lightly, add salt, pepper, milk and cheese and add to potatoes. Cook over moderate fire 12 minutes on each side and serve.

The Talisman Italian Cookbook

My brother just lent me "The Talisman Italian Cookbook" by Ana Boni, and it is great. Â Described in the front cover as "It is to Italians what Joy of Cooking is to Americans", it seems like a pretty critical book for me (Joy of Cooking is my favorite book). The book is broken up into sections, Antipasto, Soups, Eggs, etc., but there is no discussion or storytelling; it is pure recipes. Â The first recipe in there looks good, so I'm already into it. I already have everything I need, other than the artichokes.

Pork Tenderloin

Pork tenderloin is one of the best cuts from the pig, and unlike pork shoulder, you can cook it extremely quickly. Last time I cooked it, I cut it into 1/2 inch medalions, salted and peppered them, and fried them in butter over medium-high heat for only 2-3 minutes each side. After taking them out of the pan I made a pan gravy by adding some rosemary and shallots and turning down the heat. After a minute or two, I added some homemade chicken stock and orange zest, and let it simmer on low. Finally, I made a roux in a seperate pan, and added the stock mixture into it to cook a few more
Syndicate content