March 31, 2004

Seo wynn gearwunge metes

The Joy of Cooking doesn’t always get the credit it deserves as a cookbook. In addition to being an invaluable reference book, The Joy of Cooking is also a good collection of basic (and some not-so-basic) recipes. On Sunday night we prepared sautéed boneless chicken breasts with tomatoes, capers, and basil:


First of all, we dredged the chicken breasts in flour, salt, and pepper, and then sautéed them in butter and olive oil. The chicken breasts were then removed from the pan and kept warm in the oven.

Next we sautéed minced shallots until softened, and then added vermouth to de-glaze the pan. Once the vermouth was mostly evaporated, we added tomatoes to the pan, along with garlic, capers, and basil. This sauce was then boiled until thickened.

As a side dish, we steamed some rapini and tossed it with some extra virgin olive oil (from Tuscany), garlic, and parmesan. This was then served with the chicken breasts and rice covered with the tomato, caper, and basil sauce.

And as usual on a weekend, the dinner preparations were accompanied by a pre-dinner cocktail. Since we were cooking with vermouth I had a gin martini, which I prefer to make with a 3 to 1 ratio of gin to vermouth, garnished with 3 olives:


Posted by Mark at March 31, 2004 05:20 PM

a rather beautiful, classic text, I mean dinner…

Posted by: Susan at April 2, 2004 08:49 PM