The Neophyte Cook - this segment in my blog will feature my cooking apprenticeship without the formal culinary lessons, shy of cooking standards, and is done out-of-passion in cooking. Recipes will vary from various cuisine's dishes as long as I can modestly prepare and my guts tell me to do so.
|The result of my kitchen hardwork|
Last weekend, I decided to cook my own apprentice version of "Chicken Cordon Bleu". It was supposed to be done last week but due to a limited time, my wife and I agreed that we'll do it next week. And so it was it. It's my third time and I still feel uneasy preparing it. When in fact I should have had mastered it already. Read the next paragraph as it explains the uneasiness in me.
The little dilemma added up when I realized I don't have a print-out recipe to look upon the procedure since I didn't bring my laptop going to my wife's place. (FYI - My wife and I don't live in the same roof everyday, I mean our jobs were the reason. I only go home during weekend, seldom on weekdays since I'm staying in a flat near my office. The distance of our place to each other is like close to two hours' drive). So I ended up collecting my thoughts to come up with the "how to" prepare one.
|Looks succulent and palatable isn't it?|
I don't know if you have prepared one for yourself already or had tried cooking it your own. But if you want be an apprentice like me too, I would share you the recipe link: Chicken Cordon Blue. To have the best tasting result, prepare it with complete ingredients as suggested. Preparing this one entails many variations. I mean -- there are lots of ways how to cook one and ingredients may vary as well.
Chicken Cordon Bleu is a French cuisine. The recipe is a huge classic. It is known that French supermarkets sell tons of frozen version everyday. It's one of the easiest recipes I know and the result is a big hit- at least for us...lols.
Until my next recipe. Watch out!