Fr. Z’s Kitchen: Variation on Suprêmes de Volaille aux Champignons

Sometimes I get tired of sandwiches and cans of soup and I have to make something adult for supper.

Julia ChildLast night I decided I wanted Julia Child’s Suprêmes de Volaille aux Champignons as in Mastering the Art of French Cooking. But… since I already had a roasted chicken from the grocer, I did a variation.

Earlier in the day I had assembled a salad at the salad bar. I picked out the mushrooms from the salad and started in.

Once they were sauteed, I started on the sauce.  Some green onion with chicken stock and port… to reduce.

Once reduced I added the cream … to reduce.

My photos were intermittent since I was watching the final version of Bladerunner, which I hadn’t see yet.  Not much difference that I could see, frankly.

And reduce it did!

I put the mushrooms in and let it simmer for a couple minutes.

And… instead of the sûpremes, I used the dark meat.
  

This was really good.  I felt like an adult again.

It is possible to do quite a bit with a hot plate and a few simple ingredients.

Afterward, since I had some port open, I cranked open the windows and enjoyed a cigar.

Cooking doesn’t have to be hard or expensive.  You just have to have some creativity and a sound grounding in the classics… like the rest of life.

 

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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9 Responses to Fr. Z’s Kitchen: Variation on Suprêmes de Volaille aux Champignons

  1. graytown says:

    Good Father

    Don’t smoke too many of those – we need you around.
    That’s what killed US Grant.
    How many is too many ?
    I don’t know

  2. Boniface says:

    Graytown,

    Since Grant is reputed (by one source I read) to have smoked 20 cigars a day, I think Fr. Z. is fairly safe.

    Also, the health “risks” of cigar smoking are typically much exaggerated (like Mark Twain – another cigar , and pipe smoker – once said reports of his death were).

  3. SpanishCatholic says:

    The sauce looks delicious! Rich, voluptuous and hearty; perfect for some cold weather feasting. I’m very intrigued by the use of port, I’ll have to try it next time.

  4. excalibur says:

    “Once reduced I added the cream … to reduce.”

    Ha Ha! You’ll never reduce by using cream.

    [Heh. Très drôle!]

  5. Geoffrey says:

    What kind of port did you have, Father? I’ve got a Graham’s 1997 vintage sitting in the rack, just waiting to hit the 20-year mark. Do you ever pair whiskey or cognac with a cigar? I have not. Yet.

    [It was an fairly economical port. Save the Wares for the cigars. And, yes, I usually do have something to sip with a cigar.]

  6. ckdexterhaven says:

    I see that your mushrooms are not crowded. Julia would approve.

    Would love to see you on Chopped. They are always doing stunt shows.

  7. pannw says:

    That looks DELICIOUS! Now I am starving.

  8. Siculum says:

    Yum, except for the cigar. Blech. I understand that Fr. Richard John Neuhaus liked his cigars too…. :(

  9. PostCatholic says:

    Ii was lucky to grow up near Paul & Julia Child’s home in Shady Hill, and to know them slightly. One of my treasures is my grandmother’s copy of “Mastering the Art of French Cooking, Volume 1” with a nice personal inscription from Mrs. Child to her (they were both active in a charity you wouldn’t like). It’s fun to look at the pages and see by the stains which are the dishes at which tried her hand. I commend you to the recipes in that book “Blanquette de Veau” and “Sole Bonne Femme,” both favorites we make here a few times a year.