Dec 18, 2014
Here is a favorite of ours, served at our Christmas buffet with grapes and apple slices.
Baked Brie with Nuts
Nov 22, 2014
Jul 3, 2014
Jun 12, 2014
Feb 28, 2014
Feb 14, 2014
Feb 11, 2014
Your recipes don't look all that French actually so were you waiting to post some or get some? I am not a French cook but I tried to make French oven Poulet the other night and although it tasted great, it was not pretty.
When I when to brown the chicken it stuck to the pan. I used coconut oil but it still stuck. That said, I lifted out the chicken having failed to brown either side, and tossed in potatoes, carrots and celery, sprinkled some celery salt, covered it with tinfoil, put on the lid and put it on the lowest rack in the oven and back 1 1/2 hours at 250 degrees. In the last half hour I turned up the heat to 300. I think 350 degrees would have been better actually.
What did I do wrong?
Except for the skin problem, it was a hit.
I was told not to make it anymore though and that I should stick to American chicken. LOL
Next time I will probably braise a cut up chicken or roast in the usual manner.
I have to say, though, the flavor was great!
I Hope you get used to my longwinded comments. : )
Feb 2, 2014