Last week, Chef O'Neill came twice to coach Oscar, my student who will be competing in the C-CAP Cooking Competition in two weeks. He gave him pointers on how to plate his crepe with pastry creme and chocolate sauce and also how to come up with a juicy chicken with mushroom-tomato-parsley sauce that had been flavored with fresh tarragon, just like how the French peasants, centuries ago, used to cook chicken. I thought I should try making the
recipe myself so yesterday I prepared for eight, complete with tourneed potatoes.
Last week, Chef O'Neill came twice to coach Oscar, my student who will be competing in the C-CAP Cooking Competition in two weeks. He gave him pointers on how to plate his crepe with pastry creme and chocolate sauce and also how to come up with a juicy chicken with mushroom-tomato-parsley sauce that had been flavored with fresh tarragon, just like how the French peasants, centuries ago, used to cook chicken. I thought I should try making the recipe myself so yesterday I prepared for eight, complete with tourneed potatoes.
2 comments:
Juicy chicken with mushroom-tomato-parsley sauce that had been flavored with fresh tarragon ... sounds heavenly.
It is, Rachel. Well, maybe more disco-ey. Jules can easily make it. I'll post the recipe.
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