perfectlyedible.com » Challenge http://perfectlyedible.com Mon, 14 Feb 2011 04:15:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 On With The Challenge http://perfectlyedible.com/2009/12/on-with-the-challenge/ http://perfectlyedible.com/2009/12/on-with-the-challenge/#comments Fri, 04 Dec 2009 10:00:56 +0000 minchito http://perfectlyedible.com/?p=752 Related Posts No related posts were found, so here's a consolation prize: Orecchiette with Pork, Tomatoes, and Arugula. ]]> So the readers have spoken and I’ve decided to tackle the following:

  1. Chicken Ballotine
  2. Cassoulet
  3. Bouillabaisse

No offense to the James Beard Dinner suggestion…. We’ll do that next time you come over!

I will endeavor to use the most authentic recipes available along with multiple pictures and video of the project. I know it will be hard to bring to the table your grandmother’s famous version of so and so, but that is not the point of this project. So open your minds and your palates and let me cook for you.

Bon Apetit

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No related posts were found, so here's a consolation prize: Spicy Pickled Carrot Sticks.

]]> http://perfectlyedible.com/2009/12/on-with-the-challenge/feed/ 0 What To Cook. You Tell Me! http://perfectlyedible.com/2009/11/what-to-cook-you-tell-me/ http://perfectlyedible.com/2009/11/what-to-cook-you-tell-me/#comments Mon, 23 Nov 2009 10:00:57 +0000 minchito http://perfectlyedible.com/?p=715 Related Posts No related posts were found, so here's a consolation prize: Miso Tomato Salsa. ]]> This weekend my wife and I had the opportunity to have a meal at La Folie. Everything was fantastic! The waitstaff, the chairs, the wine, the valet having your car ready when you step out the door, and the heavenly tasting perfectly seasoned food. Hell they even have a vegetarian tasting menu. All throughout the meal all I could think about was the effort and technique which were displayed in each and every dish.

So inevitably I asked myself if I could replicate these dishes or for that matter anything as intricate as the delicious sauteed pig feet and sweetbread terrine on a bed of thyme poached lentils. After leaving the restaurant and reflecting on the experience I decided to approach my next blog post with the following challenge:

Ask our readers what they want ME to cook. The more intricate and obscure the better.

Let me know by posting a comment.

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No related posts were found, so here's a consolation prize: Spaghetti with Swiss Chard and Toasted Garlic Breadcrumbs.

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