Poirot Profile - Allrecipes.com (13245713)

cook's profile


Home Town: New Orleans, Louisiana, USA
Living In: Dfw, Texas, USA
Member Since: Apr. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Southern
Hobbies: Reading Books, Music
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About this Cook
Currently addicted to Bridge Playing
My favorite things to cook
Beef Vegetable soup with lots of cabbage -- quarts of soup in the freezer for many light dinners.
My favorite family cooking traditions
Thanksgiving dinner - Husband makes the turkey, and I make my grandmother's oyster stuffing (with french bread crumbs and lots of oysters)
My cooking triumphs
Discovering (years ago) that quiche was so easy and so good.
My cooking tragedies
I was so proud of my first attempt at making Arroz con Pollo as a newlywed. As I moved the CorningWare frypan to the table, it slipped from my hands and crashed to the floor -- I had Arroz con Pollo with broken glass, as the top shattered.
Recipe Reviews 65 reviews
Richard's Chicken Breasts
So easy, and so good. Changes I made weren't enough to peg it a star. Chicken needs a little salt and pepper before sprinkling with flour mixture. After pan frying the chicken, I added a dollop of butter and sautéed the onion/mushroom mixture before deglazing the pan with the wine. I also added about 1/2 cup of chicken broth before putting the breasts back in for the final cook period. Will make again.

0 users found this review helpful
Reviewed On: Nov. 6, 2014
Chicken Pot Pie IX
The seasonings were fine, only the method was slightly off. As others have noted don't boil the veggies in water - it's easiest to just sauté them in the butter until medium soft. I had previously simmered an entire chicken and deboned it .. Stored in the freezer for a later meal with the broth in another container. After sautéing the veggies, I added the flour and continued sautéing for 3 or 4 minutes. The only veggie addition I made was 8 oz of chunky chopped mushrooms to the veggie mixture. Add the cool broth and milk, and continue to cook until it's the thickness you want. You can also add a little Kitchen Bouquet if you want a little darker sauce. Since I was using an entire chicken, my pie was very meaty, but that's what my guys want it. I mixed about 1/2 the chicken in with the veggies, and spread the rest in the bottom of the pie pan. Then poured the mixture on top. It came out perfect. Hint: this is very similar to Chef John's chicken and biscuits recipe. You just make the chicken mixture and put biscuits on the top instead of using a double crust pie. Will certainly try this again ... Maybe even make my own crusts next time ;)

2 users found this review helpful
Reviewed On: Sep. 10, 2014
Authentic New Orleans Red Beans and Rice
I liked seasoning mix -- extremely close to what I currently use -- but I put the hot sauce on the table. Three suggestions: 1)The beans need to be soaked overnight to be thoroughly hydrated and cleaned - drain and refill the water after soaking. 2)Add the ham hock and cook for about 3 hours before adding the veggies and prefried/drained sausage. 3)While sauteing the veggies add a couple of large spoons of beans and mash into the veggie mixture. This flavors and slightly thickens the sauce.

8 users found this review helpful
Reviewed On: Aug. 5, 2014
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Cooking Level: Expert
About me: I've been married for 18 years and have two… MORE

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