Sometimes I get tired of sandwiches and cans of soup and I have to make something adult for supper.
Last 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.
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
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).
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.
“Once reduced I added the cream … to reduce.”
Ha Ha! You’ll never reduce by using cream.
[Heh. Très drôle!]
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.]
I see that your mushrooms are not crowded. Julia would approve.
Would love to see you on Chopped. They are always doing stunt shows.
That looks DELICIOUS! Now I am starving.
Yum, except for the cigar. Blech. I understand that Fr. Richard John Neuhaus liked his cigars too…. :(
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.