mis en possible

More ventures into Fowl territory…

Just not trying to reinvent the wheel or do anything way out in left field.

I have to admit, begrudgingly, that the Food Network was primarily responsible for my renewed interest for cooking. Within a few months, however, the programming I enjoyed was beginning to fall to the wayside, replaced with shows about candy corn and pop rocks, travel shows, and Rachael Ray.

We have recently started recording two shows on FN, though: The Cooking Loft and Secrets of a Restaurant Chef. I cannot recommend them highly enough. The recipes have been beyond excellent and the instruction not really all that dumbed down. They’re not difficult, but they’re not 30 minute meals either.

Here’s a picture of a take on one of the recent recipes. Braised Chicken Thighs with an Almond and Applewood Smoked Bacon Sauce, over Saute of Haricot Verts: