Iggy's Dinners
Sourcing and saucing
Hi, I just want to take a minute to tell you that I have a sponsor… me and my school. Well it’s not really a sponsor but it makes me feel professional so let me have my fun, but more on that later. Anyway, today was a really productive day, I did 4 recipes ( …
Pinch punch first of the month no returns! Happy december folks! the christmas season is officially upon us ! And with christmas, comes food. Today I made paprika chicken breasts (Supremes de volaille archiduc). I’m not gonna lie these were pretty dope! I also made parsleyed turnips but they were made in the same way …
Hi! welcome back to the family! Today I made 3 more recipes! I’m trying to do more these days, like at the beginning. Today I made Buttered rice, parsley carrots and creamed mushrooms. To start off, I blanched some rice until just tender. Then I drained, and placed in a pan with some butter. Then …
Hello ladies and gentlemen, tonight we will be flying on air Iggys Dinners. On the right, you can see one exit, and on the other, some steaming hot food. We will be arriving at our destination shortly. Enjoy your flight! Okay, jokes apart, I’m glad with what I cooked today. I made some turnip mash …
Hi! So today, I made a couple of dishes, nothing too fancy, very french of course. I made Escalope de Veau à la creme ( Veal scallops in a cream sauce) with Navets braisés (Braised turnips). To start off with, I blanched some quartered turnips for 5 minutes. Then, I placed them in a pan …
Sweet dude! I like what I made today! It was another chicken dish: ‘Fricassée de poulet au paprika’. It was made in the same sort of way as the Fricassée de poulet à l’ancienne. To start off with, I fried some celery , some onion and some carrot in , you guessed it, some butter! …