Wednesday, February 6, 2008

Fry, Deglaze, Reduce Mix

  • Chicken piccata, an old weeknight standby for me: get a couple of boneless chicken breasts, split them laterally, pound them to a thickness of 1/4", salt and pepper them, and dredge them in flour. Combine the juice of one lemon with 1/3 cup each of chicken stock and white wine. Saute the chicken in olive oil till it's golden brown, and remove the pieces to a plate. Pour off most of the oil in the pan, pour in the wine mixture, and stir to loosen and dissolve the brown gunk. Add a tablespoon or so of capers. Boil and reduce by half. Turn the heat down to low and swirl a tablespoon or two of butter into the sauce. Return the chicken to the pan and let it get acquainted with the sauce for a minute or two before serving. Sorry for the lack of photos. I ate it all before I could get across the room to where my camera was.

  • It's too late for you Super Tuesday people, but readers planning to vote in upcoming Democratic primaries should be aware of this heretofore-tragically-unknown candidate. Mr. Mercer believes the government "must regulate government sleepers and government regulations authorized thought, ideas, acts, actions, rights, wrongs, controversies, facts, issues and circumstantial evidence through intelligence research, law research, law enforcement research and criminal law research implementing ROTC communications research innovating education national and international." An inspirational message for our times, I must say. I think he may be computer-generated.

  • I'm once again heading to Orange County, California next week. Swimmin' pools, movie stars. Conference rooms. I'm looking forward to this trip a little more than usual, though, since I'll have a couple of free evenings, and we're staying in a hotel that looks like the velvet pillow on the lap of luxury.

5 comments:

T said...

Mmmmm. I might have to do that one soon.... And Orange County sounds pretty nice to me about now, sitting here with frozen feet and fingers. It's not that cold here, but the sun just went down, so....

An Briosca Mor said...

With no brush fires out in the OC now, how will you be roasting your marshmallows?

Rob said...

I feel a little absurd giving a recipe for something like that. It's a manifestation of a kind of ur-technique: panfry your meat, deglaze the pan with a liquid, reduce it, thicken it. You could replace the wine mixture in this with marsala wine and throw in some sliced white mushrooms instead of the capers, and you've got chicken marsala. Use white wine and shallots and more butter, and you've got beurre blanc, the most basic of the classic French sauces. Or to go in another direction: fry sausage, deglaze with milk, sprinkle in flour to thicken, salt and pepper with a sense of grim purpose, and make sure you have some hot biscuits handy. And so on.

An Briosca Mor said...

That's an interesting way to roast marshmallows. Who would have known?

Rob said...

Sure! Throw your marshmallows in the pan and brown them all over, deglaze with ruby port and beef stock, thicken with marzipan. I saw Rachael Ray do it once. Though I may have been hallucinating.