Unicorn (Unicorn@Indenial.com)
Mon, 02 Aug 1999 03:24:28 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Collin Ziemer knows there is nothing I like better than a
freshly baked, piping hot, true food funny.
When I was in college I worked for the dorm food service. During the
summer, the dorms would be rented out for a number of groups and one
that came every year was a group of Japanese exchange students. One
night, we were serving Chow Mien (industrial food service, steam
table--you can imagine the quality). One of the students took his
plate, looked down at the food, looked back up at us and said, "Not
like Momma made" and walked to the register. We laughed about that
the rest of the summer!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
What little cooking there is to be done in today's "Summertime and the
Cookin' is Easy" recipe can be done in advance, allowing busy cooks to
catch up on their summertime naps.
Cold Poached Chicken Breast with Watercress Sauce
1 medium onion, peeled and sliced
2 garlic cloves, crushed
1 sprig fresh rosemary, or 1 Tbs (15 ml) dried
4 to 6 skinless, boneless chicken breast halves
1+1/2 cups (375 ml) chopped watercress*
3/4 cups (180 ml) mayonnaise
3/4 cup (180 ml) sour cream
1 shallot, chopped
Salt and ground white pepper to taste
*You may substitute spinach, basil, parsley, arugula, sorrel, or any
combination of these.
Combine the onion, garlic, and the rosemary in a saucepan along with
enough water to cover the chicken breasts, and bring to a boil.
Simmer over low heat for 5 minutes, then add the chicken breasts.
Simmer for 5 minutes, then remove from the heat. Allow to sit in the
poaching liquid for 10 minutes, then place the pan in the
refrigerator, complete with the poaching liquid. Allow to chill for 2
to 3 hours.
For the sauce, combine the watercress, mayonnaise, sour cream,
shallot, salt, and pepper in a food processor or electric blender and
puree until smooth. To serve, remove the breasts from the poaching
liquid and drain on paper towels. Place a dollop of the sauce on top
of each breast, and put the rest of the sauce in a bowl for diners to
serve themselves. Serves 4 to 6.
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