Oct 18, 2011
Chicken Fines Herbs!
Sauteed chicken breast with the wing bone left in, finished in the oven, pan sauce made from sauteeing shallots and deglazing the fond with white wine, then reducing some loose chicken glace and fines herb stems, adding cream and finishing with butter and chopped fines herbs. (parsley chives tarragon chervil)
Fresh Pasta with beurre fondue and choped parsley
Batonnet Root Veg, parsnips, carrots, rutabega, blanched, and coated in beurre fondue
Blanched sugar snap peas in beurre fondue
Pasta was undercooked=/ but that's only because my water wasn't at a rolling boil that I cooked it in!