Found this recipe in a French cookbook. I haven't had a chance to try it yet, but it sounds scrumptious! The chicken gets great flavor from a six hour brine, so begin early or a day ahead. Per cookbook instructions.
If you're going to take the time to make fresh pasta, you want to know the dish is worth your while — and these ravioli definitely fit the bill. They're even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese.
Comes from Gourmet Magazine 2006
Beautiful, gourmet dessert. Worthy of the best palettes. Please enjoy. Éclairs can be baked (but not glazed or filled) 1 day ahead and kept, once cooled, in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven, about 5 minutes, then cool before glazing with caramel.
What I love about this dish is how versatile it is. It goes well with a fancy main dish or it can be served up with some grilled chicken drumsticks. it also comes from Bon Appetit magazine. I hope you enjoy it.
These crisp cookies are shaped into cones while they are still warm. They can be made ahead and stored in an airtight tin. Just before serving, fill them with whipped cream and fresh strawberries. They are from The Great Scandinavian Baking Book.