Thomas Keller’s Fried chicken is just the best fried chicken I’ve ever had. The last time the New York Times had an article about this legendary serving was in 2008 when it was lauded for its popularity among diners. The success of this recipe is achieved with planning and adherence to the directions, wholeheartedly. From…
Picky Palate Salad
A Refreshing Summer Salad
Breaded Chicken Breast with Parmesan and Marcella Hazan Tomato Sauce with Spaghetti
Tomato Sauce 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Wrap in a cooking gauze for easier removal Salt PREPARATION I used fresh Roma Tomatoes. Score the ends of the tomatoes with an “X”. Blanch the tomatoes in boiling…
Plum Tart
Plum Tart INGREDIENTS: 1 9-inch sweet pastry tart shell, fully baked (I used J.C.’s pate brisee sucree recipe), click on the link. 2 pounds/900 grams plums, pitted and cut in half if small Italian plums, cut into quarters if larger, I used the blue damson from Washington State 1/2 cup, bread crumbs or crumble topping or ground almond 3 tablespoons/45…
Tsukune Japanese Meatballs
Meatballs — a perfect summer dish!