Okay. I made two things tonight, one that looked beautiful*, and one that turned out...um, unattractive (the more accurate description involves terms that would be inappropriate when discussing items to be eaten). I was incredibly tempted to only post pictures of the element that looked nice. But, in the spirit of honesty, I've decided to post both. Also...while Mark enjoyed both, he did comment that I've made better sprouts and better chicken. I liked both, but I can't really say I disagree. I may try both again at some point, but for now? On to other experiments.
First, let's tackle the Brussels sprouts. I posted a few days ago about a Brussels sprouts recipe and I still had a lot of extras (I always overestimate), so I tried to find a recipe a little different from the ones I usually make a.k.a. that didn't involve pork products. I found one at Orangette. Now, let me just say, these were very tasty, and any deficiencies stem from my own lack of attention. Here is the list of ingredients:
- 1 ¼ lb. Brussels sprouts
- 3 Tbs unsalted butter
- ¼ tsp coarse sea salt
- 1 cup heavy cream
- 1 Tbs fresh lemon juice
- 1 3- to 4-pounds of chicken
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- About 40 large garlic cloves
- 1/2 cup dry white wine
- 1/2 cup chicken stock or canned broth
Next, I heated 2 tablespoons of olive oil with 2 tablespoons of unsalted butter over high heat, and browned the chicken in batches, about 5 minutes on each side.