Couple of tidbits? Use one egg more than cups of flour in the pasta making process; When you make a hangaburger (hamburger/turkey/veggie burger) stick an ice cube in the center to keep the meat moist; when you are wrapping egg rolls keep the wrappers [...]
I love, love, love to pound a boneless, skinless chicken breast or piece of veal and stuff it! That’s what we do with Chicken Cordon Bleu Take a chicken breast. Put it between wax paper or plastic wrap (below and on top of). Take a pan or a pounder and pound it thin (I didn’t [...]
Here is a Polenta, Mushroom, Breadcrumbs with Bay Scallops dish, but I just can’t follow a recipe, so I really did not create or present it like Chef Suzanne Goin does. What I did follows her recipe, which I used simply as an ‘idea’ of what I might like to create. And I can tell you [...]
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