Last week, I was concerned about the potential of the tropical system named Danny, so I started making meals that would be easy to reheat should the storm come our way and cause a loss of power. As it turned out, Danny fizzled out.
The plan for dinner was to have Chicken Cordon Bleu with mustard cream sauce, steamed broccoli and Betsy’s potatoes. Well, the plan changed, but not before I had done the prep for Betsy’s potatoes! The Chicken Cordon Bleu has been saved for another night, but full steam ahead for Betsy’s potatoes.
A couple of weeks ago, I blogged about Mushroom Risotto which I typically have with chicken schnitzel. Susan and I thought, why not blog about chicken schnitzel? What a good idea, especially since it meant having it for dinner!
I’ve been making chicken scallopini for some time now. It’s not only easy to make, but also incredibly delicious! Interestingly, I’ve not blogged about it in the past. Susan suggested that I really should blog about it. I said all right, if she would be the photographer! So here we go.
Some time back, I made Angel Chicken Pasta from the Allrecipes site. It was really good! Through the years, I’ve modified the recipe somewhat – thus this Creamy Chicken and Mushrooms. It’s even better than the recipe from the Allrecipes site! Susan volunteered to be the photographer, making this blog significantly easier to put together!
While we were in Paris, we tried macarons from Ladurée, Pierre Hermé, and of all places – McDonalds. Susan brought some macarons back from Paris, which are long gone. Since then, she has been going through macaron withdrawal symptoms, so she decided to try her hand at making them.
One of the cooking techniques that I was introduced to in my Harvard Science and Cooking MOOC (Massive Open Online Course) was sous vide. This is a method of cooking whereby vacuum sealed food is cooked in a temperature controlled water bath. It actually works equally well with eggs that have not been vacuum sealed.
After making the Nutella Snowflake Bread, Susan and I thought that it would be fun to do a variation, using a cinnamon and sugar filling instead of Nutella. The result was amazing!
When Susan and I were in Paris, we attended a bread making class at “Cook’n with Class.” One of the breads that we made was brioche, with several different variations. One of the variations was called “snowflake” bread with a chocolate filling.
Tonight for dinner, I’m trying my hand at sous vide steak. The master taste tester requested coleslaw and baked potato to go along with the steak. I’ve been making this coleslaw for as long as I can remember, so I don’t know where I found the original recipe that I’ve adapted here.