Comments on: Chicken Paillard and Asian Pear and Cashew Salad

By: Naomi

Naomi — Tue, 17 Nov 2015 06:17:09 +0000

Check out “On Food and Cooking” by Howard McGee if you want to learn more about the science behind cooking. It’s my go-to gift for anyone that loves to cook.

By: Intolerant Cook

Intolerant Cook — Wed, 07 Jan 2015 12:03:02 +0000

Made for dinner this evening and thoroughly enjoyed – thank you! I used a whole mild red chilli finely chopped instead of jalapeño and the colour contrast was very pretty!

By: Francesca Spalluto

Francesca Spalluto — Tue, 02 Dec 2014 16:56:06 +0000

I’m a product of the French Culinary Institute. Already 10 years have passed since I graduated and eventually I didn’t pursue a culinary career but it was one the BEST years of my life. It changed my way of cooking forever. Now it’s much fancier and much more expensive!

By: Alissandra Maffucci

Alissandra Maffucci — Thu, 13 Nov 2014 12:48:53 +0000

In reply to Catherine. How fun! I'm glad your family is becoming Inspiralized!!

By: Catherine

Catherine — Thu, 13 Nov 2014 02:21:52 +0000

Made this tonight! It was great! I deconstructed it for my picky kids–they loved the spiraled pear and some celery sticks with peanut butter and the chicken by itself. I was worried that it wouldn’t be enough for dinner but everyone seemed satisfied! Thanks for the recipes. I’ve really enjoyed my spiralizer and all your posts–this was the first of 3 recipes I’m planning to make from your site this week!

By: Katherine C.

Katherine C. — Wed, 12 Nov 2014 14:15:33 +0000

If you want to learn more of the science behind cooking, you should check out Shirley O. Corriher’s book Cook Wise. I have also taught myself to cook and in addition to anything by America’s Test Kitchen (they are all amazing), the CIA Professional Chef cookbook and Shirley’s books are my favorites!

By: Ally James

Ally James — Tue, 11 Nov 2014 19:17:22 +0000

Hi Ali, I too am Ally, living in the Cotswolds near Oxford in England. I love your blog and I’m trying out lots of recipes and recommending you to lots of friends! I was trying to see if I could download your app but haven’t succeeded. Do you think this will be possible in UK?!?!

By: Hannah

Hannah — Tue, 11 Nov 2014 14:53:36 +0000

If you like America’s test kitchen they have a ton of online courses (I’m just starting) that are really great!

By: Claire

Claire — Tue, 11 Nov 2014 00:57:15 +0000

What a beautiful, vibrant meal! I think I have only had one Asian pear in my life, but this recipe seems worthy of increasing that number to 2!

I think it’s awesome that you want to learn all about the science and methods of cooking. And I certainly look forward to your future fancy recipes.

🙂

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 10 Nov 2014 21:25:52 +0000

In reply to Robi. I will now! Thanks, Robi!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 10 Nov 2014 21:25:36 +0000

In reply to Anonymous. Nope, they come right out as you spiralize them!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 10 Nov 2014 21:25:13 +0000

In reply to Barbara Cole. Barbara - you made my day!! Thank you so much for the kind words.

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 10 Nov 2014 21:24:51 +0000

In reply to jesusan. Thanks so much for the kind words - and the suggestion, I'll have to check that out!

By: jesusan

jesusan — Mon, 10 Nov 2014 20:21:32 +0000

This sounds wonderful, minus the celery. I’d have to find a substitute for that.

Gaining new skills is great, but you don’t have to cook like anyone other than yourself. (Truth be told, Mario Batali does not impress me in a positive way.) You do a great job with your recipes. I found a book that you might like: Cook’s Illustrated “The Science of Good Cooking”. I figure it’s never too late to learn that kind of stuff.

By: Barbara Cole

Barbara Cole — Mon, 10 Nov 2014 18:02:44 +0000

I think you are brilliant. I have the Inspiralized App and am amazed at how quickly I can reproduce one of your recipes. I constantly brag about your fabulous Pad Thai recipe. I am now going to have to shout from the roof tops about the Butternut Squash, Sausage, Kale Lasagna. Your recipes are full of interesting textures and a marriage of incredible spices. Love it!

By: katie @ RAR

katie @ RAR — Mon, 10 Nov 2014 17:41:09 +0000

I tried spiralizing a pear for your pear yogurt recipe but it was a little too old and a little too mushy oops! Lesson learned!

Katie @ http://www.runningaragnar.com