Chef Patrick Henriroux combines one of the wonderful Bresse chickens, complete with its leg tag, with wine, Port, cognac, and truffle juice in a pork bladder, seals it, and lets it poach.
Added: 672 days ago by
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Melanie Lammers of Confectionately Yours leads us to the end of the rainbow showing us how to make a chocolate pot of gold by constructing a pot out of easy-to-make chocolate modeling clay, and gold coins out of milk chocolate and non perrells.
Added: 800 days ago by
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