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.
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.