Normally, I’m happy giving recipes here, understanding that if I put the directions in my own words and since I usually adjust the ingredients a bit, I’m okay with the copyright conventions and laws. But I just cooked two different recipes from the same book and they both came out totally fantastic so I’m feeling a bit at odds. I’ve already blogged about the pork tenderloin recipe, although actually I combined a great marinade with her cooking suggestions. And one of the best recipes for smaller turkeys comes from here as well. And I like my regular chicken pot pie recipe, but we all agreed hers was best when I cooked it the other night. I usually start with leftover cooked chicken, which might be key, as she has ha you poach boneless skinless chicken breasts in chicken stock (although I used turkey because hey, we just had Thanksgiving so the freezer is full of turkey stock!).
I’m talking about CookSmart: Perfect Recipes for Every Day. I also like her The Perfect Recipe and How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart. I know some people get obsessed with Rachel Ray. I think I could get obsessed with Pamela Anderson.
Two nights ago I followed her directions for the perfect pot roast and oh my was it good! Browning the pot roast, then cooking up onions, then adding red wine, return the chuck roast to the pan and cover with foil, bring back to a simmer, then pop in the oven at a high temperature. Mmmmm!
I made up some cooked carrots and mashed potatoes to go with. A big hit of a dinner.