Chicken and mushroom marsala. This is one of those recipes that I have had bookmarked, and, well forgot about it… on purpose.
I passed it over because I was scared of chicken after having a run-in with a butcher experience that left my newly married, meat virgin status shaky and tormented, having recurring nightmares of exposed rib cages and raw meat; and then, well, why would you want boring old chicken when there were pulled pork sandwiches and tender pot roasts to be had? But when I did finally make this, I kicked myself in the shin and gave myself a long time-out. You see, I was afraid. Afraid of chicken, afraid I was going to be disappointed by bland, saw-dust tasting meat, and boy have I never been so happy to be wrong. I swapped out white meat for dark meat, as a just-in-case-this-goes-south-I-at-least-have-dark-meat but I don’t think it was necessary. One Year Ago: Tomato Sauce with Butter and Onion Chicken and Mushroom Marsala Adapted from Gourmet Serves 6 Pat chicken dry and season with salt and pepper.
Say 'Yes' to Pesto. San francisco garlic fries. Well folks, not much going on this week.
I’m still 800 million degrees, which I guess is normal if you’re a human incubator. I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. (Seriously, they need to make jeans this comfortable for non-knocked up folks.) The weather has suddenly de-humidified itself and is now safe for this 800 million degree gal to go outside and actually enjoy it. And I had my first untamed, uncontrolled, almost explosive fire in the kitchen.
Ummm, uhhhhh. Thankfully the flour explosion that played out in my mind was not needed as a few huffs and puffs calmed the fire and eventually put it out. The bad: I am now squeamish around my oven. Glad that is over. One Year Ago: Thyme and Gruyere Crackers San Francisco Garlic Fries Adapted from Bon Appetit, August 2011 Serves 4 Preheat oven to 450-degrees.
Roast chicken with dijon and meyer lemon. I have decided it’s time to face some fears in order to be more self sufficient and more cost effective in the kitchen.
My first begrudging task was chicken. I’m not a big chicken eater, I much prefer a steak, especially one with a red wine jus, but chicken is cheaper than most of the fillet mignon I stare down at the butcher hoping my laser eye force will somehow knock ten dollars off the price, but alas I still need to hone that skill, as it has yet to work. So chicken. It’s cheaper, it’s healthier, and frankly you can’t really bag on dark meat, it’s always good. So in order to get more bang for my buck I decided to drop my chicken hatred flag. But I had to look on the bright side: I would master a new skill, I could make homemade stock, saving a little more money, I would have more chicken and more variety of chicken pieces to choose from than if I bought a four pack of breasts. So that’s what I did. One Year Ago: Mushroom Bourguignon Preheat oven to 375-degrees.
Creamy Carrot Casserole Recipe. Difficulty:Easy | Total Time: | Active Time: | Makes:4 to 6 servings Carrots star in this simple, flavorful casserole.
Topped with crunchy brown-butter-and-garlic-infused breadcrumbs, they’ve never been so irresistible. What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores. Game plan: The breadcrumb topping can be made up to a day ahead and kept in an airtight container at room temperature. The carrots can be chopped up to a day ahead, covered with a moist paper towel, and stored in a resealable plastic bag. This recipe was featured as part of our Thanksgiving for Six menu. 4 tablespoons unsalted butter (1/2 stick)2 pounds carrots, cut on the bias into 1/4-inch-thick pieces1 tablespoon kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon all-purpose flour1 1/2 cups heavy cream3 medium garlic cloves, smashed1 1/2 cups panko breadcrumbs Heat the oven to 350°F and arrange a rack in the middle.