Simple Gravy, Secrets to Searing + Chef Carole Peck

Faith and the gang make a simple gravy with chicken stock, bourbon, and bacon. And every home cook should know how to make classic Chicken Picatta: slightly crisp cutlets in a lemony sauce topped with salty capers. We made the dish in our studio kitchen and asked Susan Volland, author of Searing Inspiration to walk us through the process of perfectly searing meat and vegetables and whipping up a fabulous pan sauce. Do NOT be afraid to try this at home! Susan shares her tips and techniques for cooking steak and fish as well. Also this week, we’re celebrating Carole Peck and Good News Restaurant & Bar’s 25th anniversary. Carole shares two tasty recipes from the menu. Local author Mary-Lou Weisman joins the party as well. Her memoir is Playing House in Provence. Find out what happens when a Connecticut couple decide to become “a little bit French.” Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.