Cream Sauce is the New Black
My cooking (and therefore eating) habits could best be described as a "variable target obsessive-compulsive disorder".
I pick a food--or a style of cooking--and I use it for every meal for a couple of weeks. Then I find something else, and focus on that.
Yesterday, I wrote about the "recipe" for shrimp I came up with. The key to that dish was the mint & white wine cream sauce. Today I used chicken. The sauce turned out much better (though I should have fully browned the chicken, and I could have used a lot more mint; I think mine is too old and has lost its potency). For the next week or so, I expect to be making variations on the cream sauce for any meal I "really" cook (as opposed to boiling tortellini and adding peanut sauce). Then I'll try some other experiment and, if it works, use that for a week or two.
For those that care, tonight's meal was:
As I said, I really should have fully browned the chicken; it would have been much better. And I think it would have tasted much better over wild rice, but I didn't think of it until I'd already finished cooking it.
I pick a food--or a style of cooking--and I use it for every meal for a couple of weeks. Then I find something else, and focus on that.
Yesterday, I wrote about the "recipe" for shrimp I came up with. The key to that dish was the mint & white wine cream sauce. Today I used chicken. The sauce turned out much better (though I should have fully browned the chicken, and I could have used a lot more mint; I think mine is too old and has lost its potency). For the next week or so, I expect to be making variations on the cream sauce for any meal I "really" cook (as opposed to boiling tortellini and adding peanut sauce). Then I'll try some other experiment and, if it works, use that for a week or two.
For those that care, tonight's meal was:
- Olive & sesame oil in the wok
- Add mint, black pepper & chives
- Add the chicken and some cashews. Brown them.
- Add Ajwan
- Add white wine, cream, & a little corn starch (to thicken)
- Serve over ramen
As I said, I really should have fully browned the chicken; it would have been much better. And I think it would have tasted much better over wild rice, but I didn't think of it until I'd already finished cooking it.