Cook's Illustrated Crispy Chicken Breasts">Cook's Illustrated Crispy Chicken Breasts

By: chefenvy | 0 Comments | On: February 26, 2015 | Category : Recipes

I watched the show on TV and then found the recipe here: https://myyearwithchris.wordpress.com/?s=crispy+chicken+breasts When I made the sauce, I didn't have a small amount of chicken broth so I just used dry vermouth, shallots, fresh lemon juice, butter salt and some capers. I forgot how salty capers are (I didn't rinse them)...

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]">What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

By: chefenvy | 0 Comments | On: February 26, 2015 | Category : Recipes

Mine is a mess, too. I should clean it now while it's relatively empty. Reading More May Cause Envy...

Bowien's Pastrami Recipe">Bowien's Pastrami Recipe

By: chefenvy | 0 Comments | On: February 26, 2015 | Category : Recipes

I saw the Bittman/Bowien video and the NY Times recipe and I'm dying to make it for an upcoming family birthday celebration. Has anyone actually followed the recipe and made this? How did it turn out? Any hints?? I searched for a thread about it here but didn't find...

Flour Weight">Flour Weight

By: chefenvy | 0 Comments | On: February 26, 2015 | Category : Recipes

My granddaughter and I made this cake using a scant cup of cake flour (as a guess) and a cup of sugar. It worked and was delicious! Reading More May Cause Envy...

Vietnamese garlic noodles">Vietnamese garlic noodles

By: chefenvy | 0 Comments | On: February 26, 2015 | Category : Recipes

I made Andrea Nyguen's version tonight, never having the dish before. Why do people lose their shit over this? To me it's noodles, butter, garlic & salt in the form of Maggie Seasoning sauce....not a revelation. What am I missing? Reading More May Cause Envy...

What's for Dinner #351: the Wishing & Hoping Edition">What's for Dinner #351: the Wishing & Hoping Edition

By: chefenvy | 0 Comments | On: February 26, 2015 | Category : Recipes

And so it's not HUMONGOUS on the initial post, here are some Spring flowers to cheer everyone up. And if you don't need any cheering up - just enjoy! ;-) Reading More May Cause Envy...

200lb pig">200lb pig

By: chefenvy | 0 Comments | On: February 26, 2015 | Category : Recipes

Hello all, I am roasting a 200lb pig, last year I was not very successful and this year I am going to try it again. I am planning on using charcoal and wood, a pit, which is just improvisation to burying it. What I need to know is how much...

Events and Gatherings: Buttercream Icing">Events and Gatherings: Buttercream Icing

By: chefenvy | 0 Comments | On: February 26, 2015 | Category : Recipes

4.51 / 5 Stars | 972 Reviews

by Sharon Gerstman

"This egg-free buttercream frosting recipe uses just five ingredients to achieve the traditional flavor you love. It's perfect for decorating cookies and cupcakes."

View Complete Recipe Details and...

pissaladierre">pissaladierre

By: chefenvy | 0 Comments | On: February 25, 2015 | Category : Recipes

Google is your friend. http://www.winespectator.com/webfeature/show/id/42994 Reading More May Cause Envy...

Tin of Foie Gras">Tin of Foie Gras

By: chefenvy | 0 Comments | On: February 25, 2015 | Category : Recipes

Keep in mind while reading this that I have only worked with foie gras three times, and thus am no expert. My personal favorite way to prepare foie gras is by pan searing it for about 30 seconds per side and serving it with a peach- balsamic gastrique. Use a tart...