01/28/2023
This past weekend, our culinary efforts were dedicated to one of our favorite chefs, Rick Stein, Sandbanks, Sandbanks, England.
Utilizing his book, "Rick Stein's Secret France," we had the pleasure of preparing a dish featured within its pages: "Chicken legs stuffed with mushrooms and Comté."
Due to the unavailability of Comté cheese in our region, we substituted with Le Gruyère, a delicious alternative.
All ingredients were sourced locally, with the exception of the olive oil and Le Gruyère, which were imported.
We were able to acquire all necessary components at a nearby Metro Ontario store.
The store itself was a unique experience, with its distinct culture of food evident in the decor, atmosphere, background music and presentation of food.
The ingredients utilized in the recipe included:
- Chicken legs, potatoes, butter, parsley, garlic, and onion sourced from a local Metro Ontario store.
- Spinach obtained from Harvest Fresh
- Mushrooms procured from Belle Grove Mushrooms
- Mascarpone sourced from Bella Casara
- Le Gruyère obtained from Lustenberger 1862
- Olive oil was sourced from OLIO COSTA D'ORO
Video is available on YouTube as well:
https://www.youtube.com/channel/UCUFslTP9whyhw-0Tphs-K2A