If you haven’t signed up to join ChefSteps.com, I highly recommend it. They also have a great YouTube channel. ChefSteps provides an array of recipes ranging from easy to advanced, and when they say advanced, the complexity is up there with Iron Chef gods.
This chicken noodle soup recipe blew my mind. At first glance, it doesn’t look like anything special. However, the chicken IS the noodles, making this instructional video far from mundane.
I bought the frozen mushroom ravioli bag from Trader Joe’s. I love the ravioli but I’m not a huge fan of the sauce. Easy fix – discard the sauce and cook the ravioli in butter then baked with fresh grated parmesan cheese. I also added dry aromatics – ground sage and italian seasoning mix. The result: crispy edges, soft bits of the mushroom filling, and a subtle but nice sage and italian flavor.
If you haven’t roasted a whole bird before, I would highly recommend starting with cornish game hens. They’re quite small, only about 16 oz. each, they cost about the same price as cut chicken breasts, and they make a beautiful presentation. Cook time is a little under an hour but it looks like you worked on these all day. 1 cornish game hen per person is just right. Here, I served with steamed chinese broccoli for a simple, yet elegant plate.