So here it goes, I’ve got nothing to lose by doing this. Right?
…we shall see.
It may take me a while to find my ‘style’ and get in a rhythm, but I’ve decided that since I like writing, I love food, and I love love LOVE photography, this could be a good idea. Of course by no means am I claiming to be good at any of them, but I suppose the beauty of the web is that I can let everyone else be the judge of that. I in the mean time will just being doing the things that make me happy. Selfish of me, no?
I started off tonight a little ill prepared. I set up the blog this afternoon with the intents of starting tomorrow so I’m using that as my excuse. As for tonight? Well, I was hungry, threw together some dinner with Mel, and didn’t photograph a thing.
In my defense the kitchen has poor lighting, a small space, and we were too hungry to worry about the small details. I’m going to go ahead and share with you the results, even if there aren’t images involved.
On tonight’s menu, pasta. Now I know what you’re thinking, pasta is past right? Wrong. This was fresh pasta, the kind that only needs to be put in boiling water for a couple minutes and it’s ready. We’re off to a good start I think.
Next on the list:
– 3 large leeks, roughly chopped
– 1/4 each of red, orange & yellow bell pepper (also chopped)
– 3 garlic cloves crushed
– 1 chicken breast, washed & cubed
– 1 cup of thick bacon
– 1 cup white wine
– 1/2 cup of cream
– salt & pepper to taste
– ginger powder 1 tsp
– 1tsp paprika
– 1tsp mustard powder
– 2tsp tarragon
Proceed as follows:
– on low-medium heat, add the bacon & cook until the fat has rendered.
– turn heat up to high & continue to cook until bacon is crispy.
– turn heat down to medium, add the leeks, saute until soft & caramelized.
– add in the chicken, bell peppers & garlic. Continue to cook until chicken is done
– whilst the pan is still hot, de-glaze* it with the white wine
(* this is one of those magical moments where all the brown bits stuck to the bottom of the pan become liquified creating this beautiful sauce for the dish).
– add the spices.
– last but not least, add the cream, salt & pepper and lower the heat to medium. Continue on until the cream thickens just enough to be delicious.
– whilst the sauce is hot, add in the pasta that you were cooking in the other pan
– pile your plate, top with cheese & serve.
This recipe makes enough for around 5 people. Mel and I usually eat enough for 4. We have about half a portion left.
A nice touch is to pour yourself a glass of the white wine that you use to make the sauce. Mmmmm mmmmm MM!
I’ll have more tomorrow, hopefully pictures too! But none from tonight, like I said, I’m not that organized and tonight was a last second inspiration brought about by staring at the contents of the fridge.
….for more recipes from us, check out our archives here.