Anna and Kristina are slightly intimidated by preparing dishes from "The Essential Pepin" because they consider Jacques Pepin one of the truly great chefs, plus the cookbook contains only his favorite recipes - all 700 of them. They are hoping that the DVD that comes along with the book will be an essential part of this cookbook's experience. They are preparing six dishes in four hours: cranberry bean and tuna salad, fine herbs omelet, chicken ballottine stuffed with red rice, beef tournedos in a red wine sauce, a cheese plate with apples and pecans, and Meme's apple tart. They are equally intimidated by their guest taster, Ned Bell, the executive chef at the Four Seasons Hotel in Vancouver, he who has a background in French cooking like Pepin. Chef Bell is skeptical that Anna and Kristina have the skills to pull off a French meal. They will have some assistance from the DVD in learning how to debone and truss a whole chicken for the ballottine, and from chef Julian Bond, who teaches ...
Did You Know?
"A ballottine is a whole chicken that has been boned and stuffed." I like to say deboned, not boned. I don't like to think about boning a chicken.
That was an image I did not need this early... or ever.