After asking 5 children 16 to 26 for their thoughts on dinner, I got chicken. And so did they. Doubling the recipe took a little extra time, but chicken piccata is a great weeknight option. I also only used one pan, cooking the chicken in batches and keeping it warm in the oven. At the end I threw it all back in the sauce with no one the wiser. No pressure, but I served it with pasta in vodka sauce. Recipe to come.
Click here for the chicken recipe, courtesy of Epicuriois.
Eat – B
Baby boy asked for pound cake (and I don't mean the dog). And because I'm cocooning, or stress cooking, I made it.
I've had this Gourmet recipe calling for browned butter in the file folder a few years. I'm not gifted in the pound cake department. Plus I have a vivid memory of my sister (now expert food writer) attempting a dismal version in a big hair decade. But I am determined to master it. This version is worth the struggle. (Click here for the recipe)
One cooking caveat – after browning the butter, 15 minutes in the freezer is supposed to solidify it for the mixer. Mine took at least half an hour, but it was worth the wait. And your freezer might be superior to mine.
Eat – B