Wednesday, March 7, 2007
Cooking in the snow
I cut up some onion and cremini mushrooms, sautéed them, then added peas and pearl onions. In another pan, I sizzled up three slices of bacon. Meanwhile, I flattened a couple slices of turkey breast with an old wine bottle; these were then salted, peppered and floured, then tossed into the bacon drippings. [Three fire alarms went off, which is standard operating procedure around here since the damned things are hair-triggered and internally wired.] When the turkey was done, I scooped them out of the pan, deglazed with a little chicken stock, added the mushrooms etc. and bacon (diced) and a slug of half and half, and let it bubble up. Laid the turkey back into the thickend sauce for a second or two or three. Put it all onto a bed of black rice. Ummmmm good.