Tag Archives: technique

brown-sugar squash and brussels sprouts en papillote

The whole en papillote thing has never really worked for me. Which is not to say that I don’t like foods cooked with this method, but that foods which I try to cook using this method, never actually seem to … Continue reading

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mussels and chorizo

For the longest time I was afraid to make mussels at home. I was scared off by the fact that just one little bad guy in a pot of otherwise fresh and tasty mussels could wreak such havoc, and I … Continue reading

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honey-glazed duck breasts

Late last year I met up with some old friends in Paris and attended a cooking class led by the delightful Paule Caillat at Promenades Gourmandes. It was an unforgettable experience and I think fondly of Paule every time we … Continue reading

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olive oil cornish hens

Some recipes are more about technique than ingredients and this week’s French Fridays with Dorie recipe, Olive Oil Cornish Hens, was a prime example. The list of ingredients was short and, aside from the hens themselves, consisted of basic pantry … Continue reading

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how to spatchcock a chicken

For my fellow French Friday with Dorie cooks (or at least those of you who have never spatchcocked a chicken before) I found this you tube video to be very helpful for this week’s recipe. He cuts his chicken in … Continue reading

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