So I stopped doing the foundry thing, temporary or permanent I don't know (well I'm still working via phone and email, consulting). I can't afford to go to the Culinary Institute of America (CIA) or the Art Institute of Atlanta but I did enroll in the local tech school's Culinary Arts program. This blog is about my trials in school, cooking at home and food in general. I may digress occasionally but hope to stick mainly to the topic.
Saturday, March 14, 2009
And More Chicken!
This will be a relatively short post as the writing of the recipe is already done. Last night we had White Chicken Cacciatore. My fellow Guzzisti, Danilo, posted this recipe and story on his website. The dish is on the oily side but olive oil is healthy, right? I don't see me making this too often but this is a great presentation dish. I'll be tweaking it a little. My big skillet wasn't big enough! Anyway, checkout As the Dude Abides and his recipe from the Old World.
It was really good! The oil was plentiful but it wasn't heavy, if that makes sense. The texture of it was there but I didn't really get an overwhelming taste of oil.
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