Epicurean Adventures: Parisian Stir-fry, Variation no.2
Begin with 2 parts boredom, 1 part avoidance of blogging. Now, enter kitchen and assess the situation. Gather:
Potatoes
Carrots
Onions
String beans
Chicken Breast
Slice chicken breast into strips. Thinly slice potatoes, as though scalloping them. Wash and cut carrots julienne style (think the approximate size of french fries, slightly thicker). Cut onions in thin slices. Wash string beans. Microwave carrots for 30 sec to a minute, and potatoes for 45 sec to 2 minutes. In a large pan, combine chicken and onions in oil. Sautee with salt, pepper, tarragon, rosemary, nutmeg and basil, to taste. Add potatoes and carrots. If there is clearly more than can fit in one pan, sautee chicken separately. Cook on low heat with cover to avoid burning. Either place string beans on top of mixture to steam, or braise/steam/boil separately. Allow to cook for 20 minutes, checking periodically.
Decide that you need to make a sauce. Open fridge. Gather:
Heavy cream/ Milk/ Half n' half/ Light cream
Cheddar/ Parmesan/ Emmental/ whatever you can grate
Butter
Flour
Make a very imprecise roux. Melt a tablespoon of butter at low temp in saucepan, gradually stirring in flour until thickish and fluffy. Begin adding cream in similar manner. Grate in cheese, always stirring vigorously. Use a wooden spoon or whisk. Continue until you have reached desired quantity and thickness. Remove from heat and pour over French stir-fry. Enjoy.
Mine came out slightly under done, owing to too much potato and not enough pan.
In other news, might be auditioning for an out-youth-theater-thing here in Boston. Could be fun. I think I need a monologue.
Thought of the day:
Why do I only want to read romance novels in a house filled with Vonnegut and Coelho?
Isha
julienne
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