Ingredients
1 tablespoon butter
4 ounces mushrooms, finely chopped
1 cup fresh white breadcrumbs
12 ounces chicken breasts, minced
2 eggs, separated
1/4 teaspoon nutmeg, grated
salt and pepper
2 tablespoons flour
3 teaspoons oil
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
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Melt butter in a pan; fry the mushrooms for 5 minutes until soft and all the juices have evaporated. Allow to cool. Mix the breadcrumbs, chicken, egg yolks, nutmeg, salt and pepper and mushrooms well. Whisk the egg whites until stiff; stir half into the chicken mixture; fold in the remainder. Shape the mixture into 12 even small cylinders, about 3 inches long and about 1 inch wide. Roll in the flour to coat. Heat the oil in a frying pan. Fry the bitkis for 10 minutes, turning until evenly golden brown and cooked through.