After that we pretty much just curled up at watched a bunch of TLC. We had breakfast in the lounge the following day, went hot tubbing, and had lunch at 301. The rest of that day we spent playing games and chatting, it was so nice when our lives have been so stressful and chaotic these past few weeks!
The rest of this week has been frustrating, busy, fun, etc... Lots of rehearsals and commitments going on at the moment! Tomorrow I work and we both have some rehearsals to do, Sunday we work and then leave town to visit some family of mine :) Next week is equally full of many appointments, duties and rehearsals.
Jesse just applied for a new job which is fantastic! I'm excited for him because it's something he can do with his degree, which I know he has been wanting for awhile now. We've done some chatting about where to go when the summer is over and our lease expires. It doesn't sound like he is too taken with Chicago anymore, so we are looking at other school possibilities or maybe just move to Colorado for awhile like we have been talking about doing for a long time now. Life will be pretty tight money-wise for awhile, but I think we both need out of the state for awhile.
Well, I suppose I should get some sleep before work tomorrow-- night all!
Recipe of the day:
Poulet au Porto
[Roast Chicken Steeped with Port Wine, Cream, and Mushrooms]
Chicken, cream, and mushrooms occur again and again, as it is one of the great combinations. This perfectly delicious recipe is not difficult, but it cannot be prepared ahead of time or the chicken will lose its fresh and juicy quality. The chicien is roasted, then carved, flamed in cognac, and allowed to steep for several minutes with cream, mushrooms, and port wine. It is the kind of idsh to do when you are entertaining a few good, food-loving friends whom you can receive in your kitchen.
VEGETABLE SUGGESTIONS
Nothing should interfere with these special flavors. It would be best to serve only potatoes sauteed in butter, page 526, or a perfectly seasoned risotto, page 532. Peas, or asparagus tips, or braised onions, page 481, could be added if you feel the necessity for more vegetables.
WINE SUGGESTIONS
Serve very good, chilled, white Burgundy such as a Meursault or Montrachet, or an excellent, chateau-bottled white Graves.
For 4 people
A 3-lb., ready-to-cook, roasting or frying chicken
Roast the chicken as described in the master recipe on page 240. Be sure not to overcook it.
1 lb. fresh mushrooms
Meanwhile, trim and wash the mushrooms. Quarter them if large, leave them whole if small.
A 2 1/2-quart enameled or stainless steel saucepan
1/4 cup water
1/2 Tb butter
1/2 tsp lemon juice
1/4 tsp salt
Bring the water to boil in the saucepan with the butter, lemon, and salt. Toss in the mushrooms, cover, and boil slowly for 8 minutes. Pour out the cooking liquid and reserve.
1 cup whipping cream
1/2 Tb cornstarch blended with 1 Tb of the cream
Salt and pepper
Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.
When the chicken is done, remove it to a carving board and let it rest at room temperature while completing the sauce.
1/2 Tb minced shallots or green onions
1/3 cup medium-dry port
The mushroom cooking liquid
The mushrooms in cream
Salt and pepper
Drops of lemon juice
Remove all but 2 tablespoons of fat from the roasting pan. Stir in the shallots or onions and cook slowly for 1 minute. Add the port and the mushroom juice, and boil down rapidly, scraping up coagulated roasting juices, until liquid has reduced to about 1/4 cup. Add the mushrooms and cream and simmer for 2 to 3 minutes, allowing the liquid to thicken slightly. Correct seasoning and add lemon juice to taste.
A fireproof casserole or a chafing dish
1 Tb butter
1/8 tsp salt
Smear the inside of the casserole or chafing dish with butter. Rapidly carve the chicken into serving pieces. Sprinkle lightly with salt, and arrange in the casserole or chafing dish.
1/4 cognac
Set over moderate heat or an alcohol flame until you hear the chicken begin to sizzle. Then pour the cognac over it. Avert your face, and ignite the cognac with a lighted match. Shake the casserole slowly until the flames have subsided. The pour in the mushroom mixture, tilting the casserole and basting the chicken. Cover and steep for 5 minutes without allowing the sauce to boil. Serve.
(*) Chicken may remain in its casserole over barely simmering water or in the turned-off hot oven with its door ajar, for 10 to 15 minutes, but the sooner it is served, the better it will be.
(I have been wanting to try this for awhile-- hopefully it tastes as good as it sounds!! With Julia's recipe, I think it will :)
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