Sunday, March 15, 2009

Date night

He looked deep into my eyes and said, you know that I'm your biggest fan, and that you don't ever have to worry about my love for you.

I love creating in the kitchen with mr.amazing. We work together well...our strengths and weaknesses compliment each other. We had Pandora radio on. The children were watching The Secret Garden. Katie just checked out a copy of the book at the library with beautiful illustrations. We chatted, chopped, crushed, sauteed, frosted. Then enjoyed our delicious meal together.


Parmesan Thyme crackers
French Farmhouse Garlic chicken, Better Homes and Gardens 75 years of all-time favorites
Brussel sprouts Lardons
Banana cake with Mrs. Millman's chocolate frosting

We have always encouraged the children in the kitchen. Last Sunday Katie wanted to make something. We had some leftover thyme from the coq au vin, so they made the dough for the crackers and we baked them yesterday. This recipe was really good! The kids really liked the crackers as well. It is really important that you use good parmesan. I sprinkled a little fleur de sel on them after baking. This would be an easy starter for company, because you can make the dough ahead of time and just take it out and bake it before your guests arrive.

I haven't made this chicken dish in quite some time. As I was looking for ideas on Thursday, this book kept popping up in my mind. I finally picked it up, and remembered this recipe. I will post it at the bottom.

These brussel sprouts are our favorite, I have made them many times and even the kids will eat them. I make this dish a little different than Ina. I don't use the olive oil, you really don't need it when you are cooking bacon in my opinion. I only use 2-3 slices of bacon, to cut back on the fat. I have also used salami, and ham. I make sure that pan is big enough so the sprouts can each lay down on their cut side. This way, they get some nice carmelization on the bottom. It really brings out the flavor. The raisins add a nice sweetness, and cut some of the bitterness that brussel sprouts have. I would really encourage to try this recipe! It is a great way to introduce a "good for you" vegetable.

The banana cake was the same one that I made from the Cake Bible a few weeks ago. I froze half of the cake and frosted it with this delicious chocolate frosting. It was so easy to make, and very yummy. Even Brian loved it! He really doesn't like cake, let alone frosting. He kept going on and on about it. He said it was really smooth and creamy like a truffle. He even suggested that I make some cupcakes, so we could use up the rest of the frosting. What! Were is my husband and what have you done with him! :)

We sipped our wine and cleaned up. By the warm glow of the light in our room, I tried on a few tops that I had purchased that day. He like them both. Then we curled up in our warm bed...sleep well my love.


French Farmhouse Garlic Chicken

4 boneless, skinless chicken breasts
1 tbs. olive oil
40 cloves crushed and peeled garlic
1/2 cup white wine, chicken broth, or water
1/2 cup "
1 tsp. real lemon juice
2 teaspoons Italian seasoning
4 teaspoons all- purpose flour
2 tbs. water

Rinse chicken; pat dry with paper towels. Season with salt and pepper. In a large skillet heat oil over medium high heat. Add garlic cloves, and cook until light brown. Remove garlic. Add more oil if needed, cook chicken for 2-3 mins on each side or just until brown, turning once. Slowly add 1/2 cup wine, and the other 1/2 cup of liquid, the lemon juice, and Italian seasoning. Cover and simmer for 6-8 minutes or until chicken is tender and no longer pink. Remove to a plate and keep warm. In a small bowl stir together the flour and the 2 tbs. water. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute. Spoon over chicken.

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