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lillibet#17 Steak Frites with Shallot Pan Reduction I almost want to count this as two recipes, since I'd repeat the steak and sauce, but look for a better frites recipe. I was working from this recipe. The steak didn't generate as much (any) liquid as the recipe seemed to imply, so next time I'd add a little extra oil before putting the shallots in the pan, but otherwise it worked well and was very tasty. The frites were ok, but not crispy at all and a trifle bland.
#18 Potato Chicken Boulanger This is another recipe from Twist of the Wrist and I'm finding that everything I make from that book looks really pretty, as well as tasting good. I forgot to get jarred onions at the store, so I used shallots instead and ended up with too many of those. I couldn't find chicken demi-glace and there's no way I was making my own, so I used soup base mixed with wine and that worked well. I used Penzey's Mural of Flavor as the rub and the chicken turned out very nicely. I put the whole thing over steamed spinach and that was really wonderful. Jason found it on the salty side, but since the chicken didn't have any salt, I thought it was just about perfect. I'll try to find chicken demi-glace before I do this again, use fewer onions and more spinach--maybe more potatoes, too--but this is definitely one to repeat.
#18 Potato Chicken Boulanger This is another recipe from Twist of the Wrist and I'm finding that everything I make from that book looks really pretty, as well as tasting good. I forgot to get jarred onions at the store, so I used shallots instead and ended up with too many of those. I couldn't find chicken demi-glace and there's no way I was making my own, so I used soup base mixed with wine and that worked well. I used Penzey's Mural of Flavor as the rub and the chicken turned out very nicely. I put the whole thing over steamed spinach and that was really wonderful. Jason found it on the salty side, but since the chicken didn't have any salt, I thought it was just about perfect. I'll try to find chicken demi-glace before I do this again, use fewer onions and more spinach--maybe more potatoes, too--but this is definitely one to repeat.
