One of my chefs at Le Cordon Bleu once said, "If you can make an omelet, you'll never be hungry." So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it's typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an … [Read more...] about Recipe: How to Make an Omelet (video lesson)
Recipes
Chicken Piccata or How to Pan-Fry Chicken Breasts
This is a great, basic recipe that will teach you a terrific fundamental - how to pan-fry breaded chicken breast cutlets. My friend Chef John demonstrates the technique in the video above. If you're using smaller breasts, you don't necessarily need to pound them thin. You can … [Read more...] about Chicken Piccata or How to Pan-Fry Chicken Breasts
Chicken Cordon Bleu with Mornay Sauce
Let’s set the record straight: The Paris-based cooking school has nothing to do with this dish. The specific origins remain a bit of a mystery, but the original (with veal) is likely a cousin in Germany’s schnitzel family, and may have originated in Austria. Taste the ham and … [Read more...] about Chicken Cordon Bleu with Mornay Sauce
How to Roast a Chicken
You don’t need a fancy roasting pan, just any kind of oven-proof pan, skillet or sauté pan with sides one inch or higher in which the chicken fits comfortably will work. A rack is nice, but you can just roughly chop up carrots, onion and potatoes to spread them across the bottom … [Read more...] about How to Roast a Chicken
Recipe: Chicken braised in mustard
Inexpensive and easy, this is arguably the most popular recipe from The Sharper Your Knife, the Less You Cry. You can make this dish with a whole cut-up chicken, but it’s well suited to bone-in chicken thighs. This dish pairs nicely with simple green beans. In cold weather, I … [Read more...] about Recipe: Chicken braised in mustard
