Secret Pop

Nov 4, 2006

Epicurean Exercises

I don't cook as often as I should. I really enjoy it. And I'm not bad. In recent weeks, I've played in the kitchen a few times. But tonight, I really went to town. I had shopped yesterday with the intention of making risotto, and I did that. But I also had some chicken breasts to cook, so I made something up for those, too. I didn't name my dishes; I'm not some affected egomaniac and/or professional chef. But I can tell you what I put in them, if you like.

The risotto contained crimini mushrooms, radicchio, and asparagus with parmigiano reggiano and a Dutch cheese called parrano. Onions, garlic, butter, salt, of course. And organic free range chicken broth. I used champagne instead of cooking wine, Italian cream instead of half and half. And I made far too much, which is something I do.

I cooked the chicken with onions, garlic, butter, olive oil, salt, a little bouillon, and balsamic vinegar. After cooking it all down to mostly caramelized, I added chopped tomatoes and crushed red pepper. I don't even know what I intend to do with the chicken dish, but I tasted it before putting it in plastic storage, and it was super great.

I sipped champagne while I was cooking; I didn't have an open bottle to use, and I don't endorse waste. The Fugitive was/is playing on the television, and I am happy to report that this film still holds up, if you ask me. And it's also a fine example of a successful feature film adaptation of a beloved (and good) television series. Which teaches me this: Not everything has to be ruined.

I haven't actually written much lately. Here anyway. Just a lot of list-making and filling in of blanks. Maybe I will write something tutti frutti before I turn in. I have a lot of champagne to drink.

P.S. I'm drinking Veuve Clicquot from the bottle. The only thing more ghetto would be drinking it with a crazy straw. And I don't have one.

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