When famous American chef/restaurateur Thomas Keller was in Toronto last year to address an auditorium packed with chefs, foodies and other ardent fans, he listed what he considers the keys to success in cooking: “Patience, persistence, practice.”
These three ‘P’s, it seems to me, go together. To persist, you need patience. It’s a case of constantly tweaking a dish – and practising it over and over again – until it’s close to perfect.
In this case, I’m talking about that iconic concoction called Chicken Marbella – one that’s been a crowd-pleaser at dinner parties since it appeared in that ground-breaking “Silver Palate Cookbook” by Manhattan caterers Sheila Lukins and Julee Rosso published in 1979. Read more…