First there was work stuff.. then there was school stuff.. then there was vacation/birthday stuff .. then there was stomach flu stuff.. so it’s been a while. I’d like to say that I was having a blast during my absence, but that would be a dirty dirty lie.
I woke up today feeling human after le stomach flu for the first day in a while. My first thought was like, ‘Just got a mandolin for my birthday (thanks self!) so GAME ON!!’
After a quick trip to the store, I settled on a fennel and green apple salad with a vinaigrette dressing.
1 part cranberry pear balsamic vinegar
2 parts light olive oil
1 part honey
a dash of salt
a smidge of pepper
1 bulb fennel
1 granny smith apple
a dozen seedless grapes (red for some color), halved
a few fronds (? are they fronds??) of curly leaf parsley, chopped
1 medium shallot, sliced thin
1/4 cup slivered almonds, toasted
So, now that I have all this awesome salad, what to do with it? I actually let the apple and fennel soak in water for about 35 minutes while I dealt with dinner so it didn’t oxidize. The soaking killed some of the fennel flavor, which is actually kind of good because .. I mean, I like licorice as much as the next person but .. yeah..
The main course was pan fried chicken thigh with a brandy and tomato cream sauce over perpetually boring and crappy cous cous. Keep in mind, folks, that this was a second try sauce. While I was draining the salad stuff, and dressing it, I managed to burn my first one.. which was a brandy, chicken stock, and cream sauce.. Well, it wasn’t burnt but I’ll say that it was REALLY reduced. Like.. a lot. Which is a damn shame because initially the brandy had reduced until it was almost caramel-ish and it was really a great flavor..
Since I managed to pretty much decimate the fond (rich pan goodness from the chicken), I needed something add some depth of flavor. So I ended up with a branette sauce through trial and error. It was really damn good.
1 shot brandy
1 tbsp tomato paste
1/4 cup cream
2 tbsp chicken stock
salt and pepper to taste
I’m telling you, for a screw up, this was awesome sauce. Until tomorrow, I bid you adieu!