Looks wonderful to me.
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Why, thank you. Thatās not a new photo but my 3 braid is better than my 4-5-6! 
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I imagine the smaller the braid, the more practice is required.
Actually the round braid or the āsnailā round are my fallback. And it looks beautiful baked.
And Iām sure it tastes wonderful . . . which is what really counts.
Iām not a bread baker myself, but I always eagerly await a fresh loaf (or even a few slices) from my BIL.
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I really like the Natashaās Kitchen blog ā¦ I tried making Chicken Madeira, had nearly 3 lbs of chicken breasts from WF, butcher boned them and sliced and pounded. I asked for the tendon to be removed, was not. I donāt get the hang of how to do that.
I didnāt have a green vegetable, alas and I opted not to add the mozzarella ā¦ just felt it was unnecessary.
Anyway, I made some adjustments ā¦ I sauteed mushrooms separately because I like them crispy ā¦ use Serious Eats recipe, this time minus the thyme and garlic. For some reason, my sauce didnāt thicken much, maybe I added too much chicken broth. Tasty but it was too salty. The mashed potatoes I made were under salted so it sort of evened out.
Any suggestions on another favorite recipe to try for this or Chicken Marsala?
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Absolutely! My sister is the baker in our family. Iām just a foot soldier with a healthy appetite, an eager grocery/market shopper brain and I usually like a cooking challenge.
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Iām the āsweetsā baker of the familyāmostly chocolate. This thread has me eyeballing my collection of chocolate cookbooks on the shelf. I did just get a fresh shipment of cocoa and vanilla from Penzeyās and, of course, my AC is humming. Hmmm . . .
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WORD. I have pretty good knife skills and keep my Global sharp as a razor, but Iāve yet to figure out how to do it cleanly, and without too much loss of meat.
I wonder if anyone here has a good trick or technique?
ETA: I was curious and found these two.
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Sounds like the start of something very delicious!
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I followed this recipe some time back, I made this and the version sans wine; just a mushroom sauce (also on the same page, linked). Both were delicious. The fork method for removing the tenderloin works well IF the tenderloins arenāt smallish or that grainy torn flesh tender all too often found in markets lately. I opt for pounding the breasts in to thin cutlets and cutting off the tender for stir fry preps.
Maybe this recipe can assist.
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Several years ago, I bought this cookbook, probably because of something I read on Chowhound.
Never tried any of the recipes. Later on, I found another brand new copy on my bookshelf ā¦ wasnāt that dumb? I gave that copy to a library Page who thought he wanted to train to be a chef, weād talked about the cookbooks Iād check out. He is no longer at my branch ā¦ I wonder if heās ever cooked from it.
Has anyone here made any of these recipes?
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OK, so weāre having shrimp cocktail for our app tonight, and I keep hearing raves about Ina Gartenās recipe for roasting them. I canāt say for sure now whether Iāve tried it before (and if I did I clearly didnāt find it memorable or outstanding enough to repeat it), but I was gonna give it a go.
8-10 min in a 400ĖF oven seems a bit long, tho? These are wild-caught Argentinian red shrimp and Iād hate to ruin them. My usual MO is to bring salted water to a boil, drop the shrimp in and take the pot off the burner. They are usually done in under 2 minā¦
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Actually when @gaffk mentioned sweets, it reminded me that I bought a series of Alice Medrich books after getting deep into her brownie recipe, but I donāt think I ever baked from them.
This is the one I was going to pull out to read again this weekend:
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No. I canāt say that I have. But I am intrigued.
My problem lately has been that as a result of some leg and foot surgery Iām unable to stand for very long. And most good chocolate recipes require a lot of time. My sister brought me a bar stool so I can sit and reach the stove and counters, but I just havenāt gotten comfortable with it yet.
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I turned a friend on to this recipe and we make it all the time. Use your best judgment; I usually do 4 - 5 minutes on each side. You can taste test one earlier.
She has more than one cocktail sauce recipe, this is the one I use:
1 Ā¼ cups good mayonnaise, such as Best Foods
Ā½ cup Heinz chili sauce
Ā½ teaspoon grated lemon zest
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons bottled grated white horseradish, drained (I buy Fredās)
2 teaspoons Sriracha, some Tabasco too
1 teaspoon Worcestershire sauce
Ā¼ cup minced scallions (2 scallions), optional, minced chives good
2 Tablespoons capers, soaked in water, drained, dried with paper towels
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Sinfully and easy are two of my favorite dessert descriptors 
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Because I had a knee replacement, I canāt stand very long, have to keep taking breaks. I just donāt think a bar stool would be a solution to my problem ā¦ I need to keep moving around, rinse my hands, etc. Too much territory to cover!
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What I remember from previous reads is that the recipes mostly did seem relatively easy, which is the secret password I need to hook into a recipe!
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