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FOOD FUNNY
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Thanks to Kerry Cameron in Buenos Aires for this true food funny:
When my daughter was quite small I made a steak and kidney pie.
She has always been adventurous in the food department (not
many 3-year-olds ask when we are having mushrooms or spinach!)
She obviously enjoyed it and a couple of days later asked when
were we going to have that snake and kill me pie again! I have to
say the new name has stuck in our family vocabulary.
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TODAY'S RECIPE
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All recipes this week are adapted from "The Microwave Gourmet"
by Barbara Kafka, available from The Cookbook Store at
http://www.wwrecipes.com/cookbooks.htm
The cool climate of Normandy is more hospitable to apples than
grapes, and apples are used in cooking in many forms, including
the famous apple brandy known as Calvados.
Chicken Breasts Normande
2 Tbs (30 ml) butter
1 lb (450 g) Granny Smith apples, peeled, cored and
cut into 2-inch (5 cm) pieces
2 Tbs (30 ml) cornstarch (cornflour)
1/4 cup (60 ml) apple juice
1 cup (250 ml) chicken stock
1/4 cup (60 ml) heavy cream
1 Tbs (15 ml) Calvados or other brandy
Salt and freshly ground pepper to taste
A pinch of cayenne pepper
4-6 skinless, boneless chicken breast halves
Melt the butter in a microwave-safe baking dish large enough
to hold the remaining ingredients. Add the apples and toss to
coat with the butter. Cook uncovered at 100% power for 3 minutes.
Stir the cornstarch into the apple juice and stir the mixture into
the apples. Stir in the remaining ingredients except the chicken
breasts and cook uncovered for 5 minutes. Place the chicken
breasts in the dish with their thick ends toward the outside of
the dish. Spoon the sauce over the chicken and cover with
microwave-safe plastic wrap. Cook at 100% power until the
chicken is cooked through, 5 to 6 minutes. Serves 4 to 6.
Received on Thu Jun 1 08:47:57 2006
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