A Delicious Beginning to a Lost Weekend
When you spend your weekend leaving the house by 6:30 each morning, and driving 1.5 hours to sit at a soccer field for a good chunk of both days, it’s officially a lost weekend. We had no time for breakfast at home because it was too early to eat when we left, and so we caught breakfast and lunch, of the worst sort, on the road. There were doughy bagels from Dunkin Donuts and shriveled up hot dogs in mildew-smelling foil for lunch. We were lucky enough to be invited to a friend’s home for a barbecue on Saturday night – otherwise my numb fatigue from the day would have sent me freezer diving that night.
I did cook a surprisingly tasty dinner on Friday night, before I became a soccer mombie. I chose this recipe from Food Network Magazine because it sounded simple enough, although I altered it a bit from the original. For one thing, I was supposed to use turkey breast, but at $33(!!!!!!!) for one of those at Whole Foods, and no time to price it elsewhere, I decided that chicken breasts would do just fine. The breasts were sauteed in olive oil with a generous amount of chopped fresh garlic, fresh thyme (instead of the recommended marjoram which tastes just like soap to me), salt and pepper. Once they’ve become nicely browned in the skillet, I added halved green onions since I couldn’t find spring onions.
After a few more minutes I added the halved carrots and celery,
and finally a pound of mixed white and bella mushrooms, (a 1/4 pound more than required, but what would I do with the extras?).
I liberally salted the vegetables before throwing the whole pan (uncovered) into a hot oven for about 20 minutes, and was pleased to find a fragrant, juicy dinner when I took it out. The vegetables (especially the mushrooms) had released their juices over the chicken imbuing it with an irresistible fragrance, and even better flavor.
Joe’s only complaint was that the carrots weren’t tender enough. Sorry, dear, next time I’ll plan ahead and plant some carrot seeds a few weeks in advance so that I can pick them at the perfect diameter to cook at the same rate as the mushrooms.
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3 Responses to “A Delicious Beginning to a Lost Weekend”
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As my father always said: Nobody likes a smart aleck..
However, a great meal…and what lovely pictures…who took them??
I think the simplest way to add flavors and aromas to food is to use a three vegetable combination. Take for example the French mirepoix or the cajun trinity. (onions, celery, carrots and onions, celery, bell peppers respectively). If you are a beginning cook this is easy. Just cut up vegetables and cook them with the meat. I don’t think you can go wrong. Except for a tough carrot or two
Hah! Do I hear a little sympathizing with my husband coming from your corner?????