Recent content by Giselle

I sent Tom the recipes privately because I too am new here and wasn't sure of the posting rules for copyrighted material. I'm sure they're in a link here somewhere but I just haven't read them all yet.

I like to cook mushrooms on high heat as quickly as possible so they get some colour and don't just steam. This is only possible with very dry mushrooms. The flavour is probably the same as wiped or brushed mushrooms though. I rub the peels between my hands to get all the dirt off, much rougher...

Put the tip of a small knife just under the mushroom cap by the stem and pull the thin layer covering the cap off. You will have to remove it a section at a time but it comes off easily. The washed peels are good cooked in broth but wouldn't be very good for duxelles, too flimsy. The chopped...

Hi Tom, I have a nice recipe for salmon filet wrapped with spinach in phyllo served with a lemony cream sauce. The salmon wraps can be made ahead and will only take 20 minutes to bake when you get home. I'm pretty sure the cream sauce can be made ahead and left in the fridge. You could make a...

I took a class from a French chef once and he taught us to always peel mushrooms. Then he showed us how to turn them. I don't bother with the turning but I do like to peel them, sounds fussy but it doesn't take long and it's kind of a patient and quiet thing to do -- unlike most kitchen...

Chicken Enchiladas My 14 year old nephew has been asking for Chicken Enchiladas for his birthday dish for several years now. We also had it for Christmas one year. I found the recipe in the February 1998 issue of Bon Appetit (still my favourite issue). I liked it and moved on from there to Rick...