19-7: Fresh and Dried Herbs has been a recipe-in-the-making for a few months. I mention frequently that I often write these entries months after I complete the actual recipe, but this one actually took me that long TO complete.
Usually, these Cooking School cards don’t have too much in the way of actual recipes–often times it’s more like the card above, more recommendation than actual recipe. I’m not going to restate what they’ve written here–it’s all good advice. Jump behind the cut for some herb blend recipes as well as a DIY vinegar challenge and BONUS limoncello recipe.
Here’s a pretty basic “chicken with sauce” type recipe that can be fancy or not-so-fancy. “Chicken Diable” or “Chicken a la Diable”, as evidenced by the name, is essentially “the Devil’s chicken”, evoking images of spices and fire. As Serious Eats notes in their version of the dish, the French have a very different idea of spiciness than some other cultures.
Everyone’s got their version of this dish–here’s Bon Appetit’s, and Google turns up many more results. Whether it’s actually spicy is up to you–if you actually like things spicy, prepare to have to add some heat to this one.
We start our journey in Book 1, Group 1: Appetizers & Starters with 2-34: Avocado-Parmesan Salad. Got that? It’s further broken down into subgroups, depending on different classifications. I see now where I get my classification aptitude.
We start here due to yesterday’s CSA box delivery brimming with already-ripe avocados (a rarity). As avocados are a fickle beast, it was imperative to consume them in the near future.