Another Chef John success! I was going to do the bread from scratch, but was prepping to host a bday party and was too short on time. So we used store bought rolls.These turned out SO WELL. There were 9 of us and we all loved them. I could have spread the cream cheese mixture out a bit more through the buns (it was a bit clumped in the middle - my bad, I was rushed). Otherwise, perfection!I still plan to try this recipe by making the bread from scratch, and will update my review when I do that.I served these with Tatyana's borscht (do a google search for the recipe - best borscht I've tried!), with a side of grilled asparagus. Excellent meal. One of my guests ate a whole bun (they were big), and snuck another one while she was doing the dishes! So beware... as Chef John says, these are addictive!
This stew is fantastic. Though I can't find a therapist who will help with the trauma I endured from peeling all those shallots. Worth it though - their flavour is great, and I love having them whole.If I could knock off half a star I would, as both my partner and I found the dish too salty. I highly recommend cutting the salt in half, and then seeing later if you need to add more. You can't take it back! Besides the saltiness, the flavour and consistency is divine, hence the 5 star review.As always, I love your videos, Chef John! Can't wait to try another of your recipes.
Thank you, Chef John, for making me feel like a pro once again. This pizza turned out amazingly. I made the recipe as is, except I used salami instead of pepperoni. The dough came together beautifully - I did not need to add water nor flour (just gave it some time kneading). It lifted easily off my surface and onto the pan. The cornmeal dusting on the bottom of the pan was brilliant. What a great touch.I made it using Chef John's pizza sauce recipe, which was also perfect.The crust came out nice. I was worried it would be soggy or flimsy, but it was just the right amount of firm. I don't see the temperature in the recipe write-up, but it's in the video. He says hot 500 degree oven for 15 minutes, which is what I did. I also impatiently waited while it cooled a bit on a wire rack - I recommend the wait, I think the crust turns out better.I only used one half of the dough, and put the other in the fridge. Not sure if it will work out the same after it's sat 24 hours... guess I will find out tomorrow, and I will let y'all know. I'm also going to throw on a few more toppings - not too many - and see how that works out.This recipe is a keeper! Super easy, super yummy. What more could you ask for?UPDATE: I baked the 2nd half of the dough 24 hours later. Put a little more sauce on, salami, chopped anchovy fillets and sliced black olives. It was SO GOOD. Crust turned out great! Photo is of this one.
OMG this recipe is so delicious. A keeper for sure. I made the recipe as is, except I used skinless, bone-in chicken thighs. I thought I had bought boneless, oh well. Cooked it at 425 for 35 minutes. It came out perfect, and the flavour from the bone-in dark meat was to die for. My husband prefers breast, but he really loved this! I can't imagine chicken breast tasting better, but I suppose I'll have to try it at some point. However, I would say you could make this with any cut of chicken. Save your money, buy something cheaper than boneless, skinless breast, and get all the oils and flavour! I think I will try it with skin-on next tim, as I love a crispy skin.Edit: I've also made this with pork, and it works out well.Both times I've made the recipe I've messed up on the "glue" because the chicken broth is listed in the ingredients for the glue section. Hoping Chef John can move that, because it is NOT part of the glue. My bad, but moving it out of the ingredient list of the glue would be helpful, as this recipe is a little chaotic with all the things going on.WONDERFUL RECIPE. a keeper.
Chef John makes me feel like a pro. This recipe is amazing! We made the recipe exactly as is, and served over hot white rice. we like our curries with a lot of flavour, so the only change we will try making next time is to do at least 1.5 times the amount of the non-heat spices (heat spice was perfect). Will update after we try that.Oh, edit: I bought the ginger for the recipe, but somehow missed adding it. The recipe was fantastic without it, can't wait to try it with the ginger!!Chef John - thank you for your video recipes. You make learning new recipes super fun!
Made the recipe exactly as is. This is a wonderful dish! Exotic describes it perfectly. We loved the flavouring of both the chicken and the rice. This was the first time I've bought saffron... I'm not sure how much of the rice flavour comes from being cooked with chicken broth, or the saffron, or being baked with the chicken, but oh my - the rice was heavenly!this recipe is a keeper, along with all of the others I have tried from Chef John so far. Also, A++++ for his videos. Love listening to his voice cadence and his jokes!
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