the shopping list from hell,
a recipe that reads quick but in reality takes hours,
too many stairs up to the tiny apartment,
starting (to cook) dinner at 9pm, eastern standard time ...
thus began "
the project".
julie powell took on the challenge, did what i could never do and inspired me to
at least try.just another ordinary week. just another ordinary dinner? wrong. tonight the family was going to enjoy a french meal. and not just any french meal. it would be le diner exceptionnel! (i apologize now for not being able to accent properly) how does 'supremes de volaille a blanc' sound? great, i thought. how about some good
risotto cooked in chicken broth? ok, bring it on.
the recipe doesnt look hard at all. i should be able to whip this right up, pay attention the risotto and even serve a veggie??? actually, yes. easier than first glance. and, i really wanted to 'be authentic' and true to the recipe so i did buy bone-in chicken breasts and de-boned according to instruction.
as i sipped on my (first) glass of 2005 bordeaux, i really enjoyed cooking the meal. prep the chicken errr, supremes, start the risotto and veggie. supremes into the oven, stir the risotto and veggie. supremes are ready, make the sauce, finish the risotto, grab the veggie off the stove. serve. yes,
that easy. the supremes were tender, moist and flavorful. the risotto, creamy. good. and the veggie combo of zucchini, yellow squash and corn added a lightness to the richness of the cream sauce.
actually, this is a good easy and classic french recipe. the flavors are wonderful - strong and rich . and, i resisted the urge to change the recipe too. for now. more wine please. so sure, go for it some evening after work.
supremes de volaille a blanc
with my notes added
4
supremes (
buy skinless, boneless)
1/2 tsp lemon juice
1/4 tsp salt
Big pinch of white pepper
A heavy, covered, fireproof casserole about 10-inches in diameter
A round of waxed paper 10-inches in diameter and buttered on one side (
i used parchment)
4 tb butter
Rub the
supremes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until foaming. Quickly roll the
supremes in butter, lay the buttered paper over them, cover casserole and place in hot oven. After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the
supremes to a warm platter and cover while making the sauce (2 to 3 minutes)
For the sauce:
1/4 cup white or brown stock or canned beef bullion
1/4 cup port, Madeira, or dry white vermouth
1 cup whipping cream
Salt and pepper
Lemon juice as needed
2 Tb fresh minced parsley
Pour the stock or bullion and wine into the casserole with the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning, and add drops of lemon juice to taste. Pour the sauce over the
supremes, sprinkle with parsley and serve at once.
another glass of wine for the cook, its dinner time!
so, julie powell, wherever you are, thank you. thank you for doing what i will never do but inspiring me to try. the fam was able to enjoy another good dinner.
***many thanks to lisa over at Champaign Taste for hosting the 3rd Annual Julia Child Birthday Celebration. my hope is that with more experience my picture-taking wont be so lame and my writing will improve; so, be gentle if you leave a comment. all hints and tips will be given serious consideration!***
bonne l'anniversaire, julia.
bon appetite!
a la votre!