Sunday 18 May
Yes, it was the aforementioned
chicken breasts, marinated in rosemary, parsley, lemon, and olive oil since
Friday, so that they were almost a seviche.
We simply pan-browned them, then smothered them with thyme-sautéed
mushrooms, while we drank our first glass of
Domaine
Horgelius Côtes de Gascogne, La vie en rose (well-titled).
For a side dish, Holt tackled
another knobbly celeriac root. This time
he did it according to Elizabeth David's advice in French Provincial Cooking.
You slice the root into thin julienne strips (wish we had our benriner),
and sauté in an ample amount of butter for about 10 minutes until tender; then
add salt, pepper, a dash of dijon mustard, and a dash of tarragon or wine
vinegar to taste. This is our favorite way with it so far.
So there was a different herb for
every part of the meal, and all were amazingly tasty.
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