03 November 2008

NaBloPoMo Day Three: Continuous Cooking

I find it amazingly difficult to complete an assignment, from start to finish, in one brutal sitting. Take, for instance, this gasbags homework. It's not that hard and it's almost completely from our notes, but instead I'm playing with garbanzo beans and updating my blog. Fortunately, I have a lot to write in the next week, so I'm using this as an excuse to get me started on the very mechanics of writing things, such that I am better able to talk about my experiences in the world of astronomy. The one downside is that I've been told that my personal statement reads like a cookbook, so I'm not quite sure that the food blogging is helping. ;)

The aforementioned farmers' market veggies sat sadly in my refrigerator, feeling abandoned yesterday. Instead of making the stir-fry I had planned, we went to Chuy's instead, and I had lackluster flautas and watery salsa. I felt that I had to make amends to my delicious veggies and so for dinner last night, I made chicken and veggies, cooked in parchment paper with roasted garlic mashed potatoes. The mashed potatoes will be making an appearance at Thanksgiving, so I wanted to practice a bit. I'm still working on perfecting the recipe, so more details to come on that later when I've decided that it's good enough.

Chicken in parchment
1 boneless, skinless chicken breast, halved into two congruent pieces
2 tbs olive oil
2 tbs butter
2 cloves garlic, minced
1 tbs basil
1 tsp tarragon
1/2 tsp red pepper flakes
broccoli florets, cut into small, uniform pieces
1 green pepper, cut into small slices
s+p
2 20in sheets of parchment paper, folded in half and then reopened

preheat the oven to 400. mix the olive oil, basil, tarragon, garlic, red pepper flakes and veggies. season chicken breast w/s+p. Set down 1/4 of the vegetable+herb mix on the fold of the parchment + 1/2 tbs of butter. place the chicken breast down on top of that and then place another 1/4 of the veggies and another 1/2 tbs of butter. Seal up the parchment paper to make a sac, much like making an empanada... out of paper that is infused with silicone... repeat. Place the two chicken sacs on a baking sheet and bake for 35+/-5m until it's done. Nom nom away.

3 comments:

Anonymous said...

i can't believe you! stealing cookthink recipes and passing them off as your own... for shame, woman.

jkru said...

Oops! I definitely didn't mean to do that!!! I'm usually good about crediting the source. Though, in my defense, I have a blog readership of about two people, only one of whom would ever consider cooking something I've posted, so my posts are mostly so I can dig up recipes I've cooked before. I'll most definitely be sure to include the citation and link in today's post. Thanks for keeping me on my toes!

Johnny Banana said...

Man, it's too bad no one ever thought of such a recipe before.