| Real Life Recipes
Mother's Day Meal |
| Roasted Chicken with Fresh herbs 1 regular fresh chicken (2-3 lbs) 1/2 stick salted butter at room temperature A few sprigs each of fresh thyme and rosemary Salt and pepper Strip the herbs off the stems and mix into the butter. Rinse the bird off well and dry. Use a finger and separate the skin from the meat around the breasts and push the herb butter in. Rub the rest of the herb butter over the skin and then season aggressively. Roast in a 400F oven for about an hour and 10 minutes or until cooked. Pain Perdu 1/4 cup milk or heavy cream 1 tsp vanilla extract 3 slices baguette 3 eggs 2 Tbsps sugar 1 tbsp unsalted butter Directions: Beat together the milk, vanilla and , eggs with the sugar and pour onto a plate. Heat the butter in a skillet until sizzling. Take the bread from the milk, holding it above the bowl to drain slightly. Dip into the egg mixture to coat both sides, then drop into the sizzling butter and fry until golden brown, about 5 minutes per side. Sweet Pea Risotto Olive oil 1 chopped onion 4 ounces of rice per person if it is a main dish or 2 ounces per person if it is a side dish. 3 to 5 cups of canned or homemade chicken broth Baby Sweet peas In a frying pan, heat some little olive oil and/or butter. Add the onions and fry until the onion has a nice golden appearance. Add the rice and make sure that the rice has a nice olive oil coat. Stir and gently fry the rice for a few minutes. Slowly incorporate some chicken broth 1/3 cup at a time. The rice should stay wet but should never be completed covered by the broth. The rice will absorb the liquid and at that point you can repeat the process of adding more broth, so leave the stove at low/simmer heat and do not stop stirring. When the rice tastes cooked, add the parmesan cheese and stir to combine, then add the sweet peas, serve immediately. |