![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
100 Recipes - #72-73 Roasted Chicken Breasts and Simple Peas
In honor of Jason leaving tonight, I wanted to make something special and since I had fresh peas in the rotter, I decided to attempt a recreation of one of our favorite restaurant meals in London.
#72 Roasted Chicken Breasts It surprises me that I've never roasted chicken breasts before, but I usually just pan-fry boneless breasts. But to be true to my vision, it had to be roasted and following this recipe that turned out to be much easier than I had expected. The breasts took longer than the 15 minutes the recipe predicted--by about ten minutes--but were just lovely in the end. The skin was crispy and the meat tender and juicy. I will definitely be making these again, early and often!
#73 Simple PeasFor the peas, I went with the first recipe on this page and I don't know if my water wasn't boiling briskly enough, or what, but while they were just fine, more cooking would not have gone amiss.
I served this with mashed potatoes and was inspired by another recipe to add finely minced garlic to the cream and butter as I warmed them and the result was the best garlic mashed potatoes I've ever made. To be more precise, these were the first that transcended mashed-potatoes-with-some-garlic to actual garlic mash. At last, the secret is mine!
I also whipped up a tarragon-butter sauce according to this recipe, but I've done extremely similar things before, so I won't count it. It was very tasty, however, and pulled the whole plate together beautifully.
Now to figure out what I'll make for Jason's triumphant return!
#72 Roasted Chicken Breasts It surprises me that I've never roasted chicken breasts before, but I usually just pan-fry boneless breasts. But to be true to my vision, it had to be roasted and following this recipe that turned out to be much easier than I had expected. The breasts took longer than the 15 minutes the recipe predicted--by about ten minutes--but were just lovely in the end. The skin was crispy and the meat tender and juicy. I will definitely be making these again, early and often!
#73 Simple PeasFor the peas, I went with the first recipe on this page and I don't know if my water wasn't boiling briskly enough, or what, but while they were just fine, more cooking would not have gone amiss.
I served this with mashed potatoes and was inspired by another recipe to add finely minced garlic to the cream and butter as I warmed them and the result was the best garlic mashed potatoes I've ever made. To be more precise, these were the first that transcended mashed-potatoes-with-some-garlic to actual garlic mash. At last, the secret is mine!
I also whipped up a tarragon-butter sauce according to this recipe, but I've done extremely similar things before, so I won't count it. It was very tasty, however, and pulled the whole plate together beautifully.
Now to figure out what I'll make for Jason's triumphant return!
no subject
I seem to cook my peas for 2 or 3 minutes. But I think this may be connected to how impossible it is to get fresh peas that are supremely fresh unless you grow them.
Tasty with slivered mint, too.
(no subject)
no subject