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March 28, 2008



That sounds soooo good! Poule au pot always seemed boring to me, but your version is all bright and sparkly!


It's amazing how long we can go without eating fruits and vegetables, isn't it?


Oooooooo la la!
I was longing to know the secrets under the chef's toque for this recipe...
Et voila!
BIG MERCI for sharing everything but your finger (the piece de resistance bien sur)


Oh, Lord, that sounds so good. I've been eating hospital staff meals, which are somewhat similar to your staff meals. My body and my boyfriend thank you for suggesting an easy, healthy alternative!


It's torture when you see a great, easy recipe like this and then realize you have absolutely no time to make it.

Soon! It looks delicious.


Question: Is this really a poule (boiler hen) rather than a poulet?

I readily agree that they make good soup but I've never seen one in Calif.


Nice to see all of the asian ingredients. sounds delicious. I would have to say that it really isn't so surprising that your 3 star michelin staff dinners are so grim. It seems the same in all kitchens around the world. Perhaps California restaurants are more enlightened, at least in some of the more progressive restaurants.

Ms. Glaze

Pasticcera – I remember one restaurant I cooked at in SF, where you not only got anything on the menu you wanted for dinner, but got to taste everything new when something was added to the menu. And, we got a glass of wine at the end of the shift. And it was GOOD wine. Ah, those were the days. Well, we were only 8 people after all.

Stu – Funny isn't it that we really don't have the choice in California when it comes to chickens like we do here. I just used a poulet from Franprix for this recipe because it was available.

However, yes, traditionally a 'poule' is a fat hen (female) probably a year old or more. Because it is stewed, you want a chicken with lots of flavor. The sinewy meat tenderizes in the broth. Poule should not to be confused with a capon or 'chapon' which is a castrated male. Or a poularde which is a neutered female.

So confusing, huh? Nonetheless, for this recette, poulet works just fine


What, no video?


Okay, this confused me "Re-heat and add in vegetables". I thought the veggies were already added, in the third step.

Ms. Glaze

Bob – Don't tempt me with the video camera! And what I was really getting at with the "reheat" part was to add in any extra vegetables that require a short cooking time like bok choy or baby corns. Sorry for the confusion.

Susie Vereker

You are a star, Ms. Glaze. I love the oriental touch - we used to live in Thailand. We lived in Paris too, so I understand about a constant diet of rich French food. I ate for my country and it didn't do me any good!

Brilliant of you to keep posting these delicious recipes.


I've just discovered your wonderful blog. Good stuff.

I'm glad I'm not the only one who thinks of Lemon Pledge when sniffing Kaffir lime. My husband thought I was crazy.


I think you're great!!! I love the way you present the food & the procedures in which you present them. I only found your You-Tube videos a month ago & I had to look up your blog. You really would be a breath of fresh air on any "food network". I enjoy reading of your trials..... sorry, I know it sucks when they're happening... but, nontheless I do enjoy hearing of your triumps in a man's world as I also work in a man's world; not in the kitchen, but in construction, which is funny because the men I work with think a woman's place is in the kitchen. Anyway, hang in there, you're gonna do fine.

Hugs from NC

Ms. Glaze

Pam – Your comment gave me a good chuckle. Love the bit about "woman's place is in the kitchen". Hugs, to you too ;-)

Sara Goldrath

i definitely know how you feel about fresh veggies and fruits. it was a huge culture shock from california to philadelphia because 1) i am eating dorm food...gross and 2) because it is in philadelphia and they think cheese-steaks suffice as a meal


I am doing just about everything I can think of to get my bok choy seeds to grow -- begging, singing, praying to the garden gods...how I miss that vegetable! But, unless they take a super long time to germinate, I may have to settle for kailaan. Now those babies simply flew out of the soil (and would probably go really well in something like chicken in pot!)

btw, I stumbled upon your site by way of your cerveaux post. You made my day...and here I thought I wouldn't be able to find anyone in the food blogosphere to share a few thoughts on cooking brains!

Ms. Glaze

Sara – philly steaks are not food for vegetarians. Do they have tofu philly steaks?

Rowena – What is this kailaan you mentioned? Is it like kale? I'm definitely missing my California garden, it was my therapy in so many ways. And, are you cooking brains? Where do you live? I've never seen them in the States.


Kailaan is chinese broccoli (and to tell the truth I never heard of this vegetable but the english translation was underneath in smaller print). From the cover image it looks like the italian cime di rapa...aha! Wild broccoli!

As for the brains, I have been wanting to make these genovese breadcrumb-coated skewer things with brains and veggie chunks but my mother-in-law told me that I would never find them in the hotter months, therefore, I have been doing a lot of lurking at the supermarkets recently. Lurking for brains--oh dear!


I think the "starch, protein, fat, salt" approach to staff meals is pretty universal. Should you ever work at a restaurant in Hong Kong, you can probably expect a lot of stir-fried rice noodles with pork.

Kailaan is also known as "gai lan" (different dialect, alternate transliteration.) It has a fairly strong, bitter flavor, and I think it goes better with duck than chicken.

White On Rice Couple

Love the flavors of the kaffir lime and galanga! This soup just reminds me of home.
Your videos are fabulous and so educational and entertaining! Bravo to you, your blog and your cooking videos!


Huhu ça fait plaisir de voir que la nourriture française plaît (:

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