Long day? Grab your meat mallet

   May 17, 2012 2:18 pm

 

I can't wait to go home and pound the crap out of a chicken breast at the behest of HuffPost Kitchen Daily.

To be honest, I’m writing about Mustard-Garlic Chicken Paillards with Spring Peas and Lemon because of the word “paillards.” This allows me to share Marnie Mead’s succinct definition of the fancy-sounding French word: “Basically it means you pound the crap out of something until it’s really thin.”
Awesome. I can do that. With gusto.
Of course the recipe itself looks fabulous. It was one of 50 chicken recipes recently gathered into a story for HuffPost Kitchen Daily, one of my new favorite e-mailed newsletters.
E-mailed newsletters are my favorite way to look at new recipes: They’re already vetted and caramelized by food people, creating a high concentration of great ideas.
They come to me, so I don’t have to go fishing in the vast Google sea. They help me keep up on trends and give me opportunity to join the fun or roll my eyes.
And it’s all free.
My favorites, besides Marnie's Make It Erie of course:
The Daily Meal (www.dailymeal.com)
Everyday Food (www.marthastewart.com)
Epicurious Recipe of the Day (www.epicurious.com)
Real Simple Weekly Tips (www.realsimple.com)

On this note, I’d like to invite any and all of my readers to join me in a story about how the Internet has changed the way we search for recipes, our relationship with food, and food trend obsessions.
Where do you get your ideas? How do you keep them? Has your system changed in recent years? Come one, come all. Please reply, or send an email to jennie.geisler@timesnews.com.

 

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