Food blogging
My apartment smells really nice right now, and being bored, I thought I'd blog about why. I write on occasion about the stuff I cook, but I never post pictures. I have a few friends who do, and I actually find it interesting sometimes, and at others, appetizing.
Tonight? Whole chicken breast (both sides, with skin and bone) seared and then braised in mirepoix, minced garlic, tarragon, herbes de provence, basil, oregano, salt, and fresh ground pepper. For a braising liquid, I used a half bottle of 2006 Babich Sauvignon Blanc.
Here's what it looks like in the braising pot (my 5qt saute pan):
Once it's done, I'll reduce that sauce and strain the aromatics out. Should be good! If it's not, you'll probably never know about it :)
Tonight? Whole chicken breast (both sides, with skin and bone) seared and then braised in mirepoix, minced garlic, tarragon, herbes de provence, basil, oregano, salt, and fresh ground pepper. For a braising liquid, I used a half bottle of 2006 Babich Sauvignon Blanc.
Here's what it looks like in the braising pot (my 5qt saute pan):
Once it's done, I'll reduce that sauce and strain the aromatics out. Should be good! If it's not, you'll probably never know about it :)