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Friday, February 13, 2004

Last night I got around to cooking parmesan crusted chicken breasts with sage butter sauce.  Yowsa.  I’ll have to put it on the decadent list along with spaghetti a la carbonara.  Does a homemade breadcrumb and parmesan cheese-crusted  fried chicken cutlet really need a buttery cream sauce on top?  Noooo. . .it doesn’t, not really; I suppose a naked little grilled chicken breast would have been just fine, but the recipe as written was delicious and satisfying and fine consolation for my wretched lentils last week.  After all, there was no need to eat an entire chicken--just a few heavenly mouthfuls and lots of roasted asparagus.    Today I knew I would be abandoning the hearth all day long, so I planned ahead to make  beef stew with polenta.  I browned the meat, chopped all the vegetables, and cooked up the polenta last night.  This morning I just dumped all the stew ingredients into the crockpot along with a little fresh rosemary and was out the door.  It’s a new recipe, supposedly from the region of Switzerland that is near the Italian border.    I’m a little worried since the recipe called for red wine.  In the past, red wine and I have never gotten along--not when it comes to cooking. (Drinking is another story.)  I dumped in extra tomato paste just to try and quash the wine flavor.  I suppose Julia Child would be both aghast (at my treatment of the wine) and supportive (of my "what the hell" attitude). comment []3:17:06 PM

© Copyright 2004 L. L. Adams. Last update: 3/2/2004; 4:54:45 AM.