A Great Meal

A couple of times per week, Carlos and I put together an elaborate meal to eat.


Last night, I was sitting outside on my side porch, listening to the radio, drinking a Blue Moon beer when he showed up with marked pages in two cookbooks - Julia Child's Mastering the Art of French Cooking, the one he uses the most these days, and Taste of Home: Most Requested Recipes. The recipes that he picked were some of the most delicious we have had in awhile - so I wanted to share them with you. We altered each recipe a bit, which is reflected in our listings.


Champignons Sautés à la Crème
[Creamed Mushrooms]

Ingredients:
1 lb Fresh Mushrooms
2 Tb Butter
1 Tb Olive Oil
2 Tb minced Green Onions or Shallots
1 tsp Flour
1 cup Whipping Cream
3 Tb White Wine*
Salt and Pepper to taste
2 Tb Softened Butter

* The original recipe called for Madeira, but Carlos wanted to use white instead of red wine. I think he sees red wine as an ingredient in French meat dishes such as Boeuf Bourguignon, which he loves to cook - and is quite good at cooking.


Directions:
Sauté the mushrooms in hot butter and oil for 5 to 6 minutes, but do not allow them to brown any more than necessary. Add the shallots or onions and toss over moderate heat for 2 minutes.

Stir in the flour and cook slowly for 2 minutes more, stirring.

Off heat, blend in the cream and seasonings. Then boil down rapidly until the cream has reduced and thickened. Add the wine, and boil for a moment to evaporate its alcohol. Correct seasoning. May be set aside and reheated later.

Off heat and just before serving, fold in the last 2 Tb butter.



Tasty Onion Chicken

Ingredients:
1/2 cup Butter, melted
1 Tb Worcestershire Sauce
1 tsp Ground Mustard
1 can (2.8 oz) French-Fried Onions, Crushed
4 Boneless Skinless Chicken Breast Halves


Directions:
In a shallow bowl, combine the melted butter, Worcestershire sauce and mustard. Place the onions in another shallow bowl. Dip the chicken in butter mixture, then coat with onions.

Place in a greased 11" x 7" baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20 to 25 minutes or until a meat thermometer reads 170°.

Bon Appétit!