Discover Top Posts Tagged with #beetpuree

*Note: It is actually a very easy recipe to make…we just kept having issues!

We apologize for the delay in our post, but we hit major obstacles when we tried to film the Chicken Diable (Is the name to blame???) dish, with creamy and cheesy polenta and beet purée.

We had to film in two sittings because my mother got quite sick half way through, and then when we finally were able to finish the filming process, we had a mishap with the memory card saving – and then losing – all of our footage. (Mother dearest claims all responsibility for the losing bit!)…Does anyone else see a pattern?

Even with the obstacles, we happened to still produce amazing end dishes with two different plating designs- the first is the standard style of plating and the second is the free form style.

We weren’t able to give you a complete cooking video, but we can give you the message to not give up because despite any obstacles you may experience in the kitchen…you can still create a master piece! Trust us on this

Below is a direct link to where you can find the cooking book – Around My French Table by Doris Greenspan – with the complete Chicken Diable recipe and many more! I highly recommend the cookbook and have loved every recipe I have tried from this book!

https://doriegreenspan.com/book/around-my-french-table-more-than-300-recipes-from-my-home-to-yours-5/

Next is the link for the Beet Purée which is used in the plating and as decoration to the roasted carrots and beets:

https://www.bonappetit.com/recipe/pork-katsu-with-beet-puree

And directly below is the recipe for the Creamy and Cheesy Polenta:

4 Cups chicken broth

2 cups heavy whipping cream

2 cups cornmeal

1 cup (4 oz) shredded Parmesan cheese (I always add a bit more for extra cheesy flavor)

1/2 tsp salt

1/2 tsp freshly ground black pepper

4 Tbs of Butter

In a large sauce pan bring the chicken broth and whipping cream to a boil over medium high heat. Slowly whisk in the cornmeal and reduce heat to low. Continue to stir periodically for 7 – 10 minutes until the polenta has thickened. Remove from heat and stir in salt, pepper, and 4 Tablespoons of butter. Serve immediately.

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A Devil of a Recipe: No Pun Intended *Note: It is actually a very easy recipe to make...we just kept having issues! We apologize for the delay in our post, but we hit major obstacles when we tried to film the Chicken Diable (Is the name to blame???) dish, with creamy and cheesy polenta and beet purée.