mike245's Bookshelf

  • I made the Bismarck in a seasoned, cast iron skillet and reduced the butter to 1.5 tablespoons. It turned out well (and rose beautifully, almost like a souffle), but still had excess butter that I had to pour off after it cooked. I can't imagine how greasy it would have been with a whole stick. Next time, I'll use just enough butter to barely coat the pan before adding the batter.
    about Bismarcks from Silver Palate Gift Set (2 Volumes) added on December 04, 2012

  • I made the Bismarck in a seasoned, cast iron skillet and reduced the butter to 1.5 tablespoons. It turned out well (and rose beautifully, almost like a souffle), but still had excess butter that I had to pour off after it cooked. I can't imagine how greasy it would have been with a whole stick. Next time, I'll use just enough butter to barely coat the pan before adding the batter.
    about Bismarcks from Silver Palate Cookbook added on December 04, 2012

  • I just made this recipe, and it turned out wonderful. I halved the recipe, used 8 oz chicken breasts, chopped the mushrooms/onion in a food processor, substituted egg for milk to coat the chicken, used pre-made bread crumbs to save time, and baked for 24 minutes (to compensate for the larger pieces of meat). The chicken was just cooked through, and the mushroom filling helped keep the inside tender and juicy. I'll definitely be making it again.
    about Chicken supreme kiev-style from Jacques Pépin's Table added on December 04, 2012

  • I followed the instructions to the letter (cooking at medium heat for 18 minutes), but ended up with undercooked chicken with still-mushy skin. Next time, I'm going to make sure that the heat is strong enough to cook the chicken and crisp up the skin.

  • The patties were very easy to make and came out okay, but they were bit under-seasoned. Next time, I plan some cayenne and additional cumin and lemon juice, and maybe replace the parsley with cilantro.