3.17.2008

SIMPLE SUNDAY NIGHT




As I've mentioned, Meena was dealing with a fairly severe headache yesterday so I had the phone ringer off and I spent much of my time hanging in the kitchen while she tried to sleep it off.

I was a little bored so I just figured ... let's do some general kitchen stuff. I started with a mushroom chutney inspired by Jacques Pepin:
- crimini mushrooms
- tomato paste
- water
- mustard powder
- sugar
- sambal oelek
- raisins
- sea salt
- apple cider vinegar

Pretty simple. I'm finding most chutneys are. I suppose that's why Indian restaurants always give it to you for free. It's SO delicious though!

Then I did an olive tapenade with some extra olives I had:
- oil cured olives
- garlic
- olive oil
- basil
- rice vinegar
- crushed red pepper

Another simple one. I needed a little lemon and some white wine, but whatever. That seemed to be my theme yesterday. I'll get to that later.

For dinner, I threw together the two creations with some cheddar and a little mushroom brie, cornichons and bread. Nice little starter. Meena didn't love the tapenade (she hates olives, so that makes sense). I liked the chutney a lot.

For dinner I did take 34 on the old Tartine sauteed chicken. Still not the same. Needed more white wine, butter and lemon. But oh well. It was still pretty delicious (and fast) and it included:
- chicken
- bread crumbs
- olive oil
- salt
- garlic
- basil

Simple. I wanted to do a little flour dredge and get the bird crispy in the skillet but I ended up using bread crumbs and baking instead. Not bad for a simple Sunday night dinner.

Finally, I threw together a few more mushrooms for a side. They featured:
- crimini mushrooms
- scallions
- rice vinegar
- olive oil
- basil
- sea salt

And that, my friends, was Sunday night.

2 comments:

amy @ minimally invasive said...

Both of your mushroom dishes sound fantastic, the chutney especially! Do you have proportions for that one? I've never made a chutney, so I have no idea at all what the ratio of sugar to vinegar should be.

alec said...

hey amy! I'm so bad at proportions. I think that's why I'd be so terrible if I ever worked in a restaurant. I'm bad at consistency. And even worse at math ... which is why I'm bad at exact proportions, I guess. That's also why I can't bake to save my life. I just read a list of ingredients and then toss them in when I feel like it looks right. I didn't use all the stuff from the Pepin recipe but I'll look it up tonight and shoot it over your way. This sucker was SUPER easy and pretty delicious. It was like 5 total minutes of cooking and maybe another 5 of prep right before that.