To Cook For Kings

Today I make Fricassee de Volaille a L’anciennce, Riz Pilaf, or the English translation, Old-Style Chicken Fricassee with Rice Pilaf.   And I’m struck by the term l’ancienne.  “Old-style” for this American conjures up images of Grandma’s cooking from the early mid-century.  But what is “old-style” in the French culinary repertoire?  Maybe before the Revolution, […]

A Day at the Spa with Your Best Friend

 I’m not in the habit of eating friends, or even roasting them for fun, but today Chef tells us that roast chicken is our best friend.  We are also getting to the midpoint of the course and I think he’s giving hints that this may be our final exam dish.  Either way, I’m looking forward […]