Puerto Rican Roast Chicken

Puerto Rican Style Roast Chicken

Last week, after a late night at the office, I found myself scrambling to get to the supermarket on time to grab a rotisserie chicken.  At one of the grocery stores I shop at, if you get there after 8pm chances are you’ll find the chickens no one wanted – if you are lucky.  Burnt wings, torn skin, just sad looking chickens that have been sitting around for a while.  Although everyone needs a good standby place to go grab one, many publications and renowned chefs agree that learning to roast a chicken is an essential kitchen skill. Read More…

French Fridays with Dorie: Muenster Cheese Soufflés

If you would like to order the soufflé, please notify your server forty five minutes in advance.

Muenster Cheese Soufflé

Forty five minutes?  This restaurant maxim and looking at many golden Muenster cheese soufflés at the crack of dawn inspired me to step away from the computer and head to the kitchen at 6am.   Turns out I had a real French Friday in me today after all.   The forty-five minute estimate, however, only applies to restaurant kitchens with all their ingredients already set up and ready to go.  It took me about ten more to make the soufflé start to finish.  Today’s breakfast was a big departure from the cereal/coffee routine.
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