I just learned that I'll be traveling again in 2 weeks. It's Saturday and I am going to relax!I'll worry about the details of my presentation on Monday.
Oh yeah...couch potato time with our giant screen, bag of skittles and my lovable Dorito's as I watch DUPLICITY today. You see, I got hooked up with Julia Robert's films since Pretty Woman (was that in 2000? ). It's the modern day Cinderella -rags to riches chick flick then- - and guess what - -I was one of those who sighed and drooled over Richard Geere (but where's that guy now anyway).
I liked Julia then so let's see if I will still like her now. That's why we are cooking lunch early ...and I am allowing left overs (for hubby's lunch next week).
Oh no, I forgot I have a block of Asiago cheese in my chiller - -waaaah, I hope it's still edible.
Okay, stop thinking about work ..focus on Julia
Mario Batali's version: Page 320
Maria Belinda's version
Yes! I know how to brine now. For this recipe, season the chicken with salt and place in a large bowl. Add cold water and set aside for 30 minutes. Another easy to make dish where you just let it cook on its own.
2 lb chicken
1 tbsp salt
2 sprigs rosemary
2 tbsp dried sage leaves
4 bay leaves
1 tbsp diced garlic
cloves
black peppercorn, crushed
1 small dried hot chile
2 thick slices of prosciutto
3/4 cup red wine
chopped italian parsley
HERE'S HOW:
What did you think of it? The dish, I mean;)? I am using his book and thoroughly enjoying it (perfect since we are living for a year in Florence!!!) And THIS particular recipe is en route... but the reviews on Food Network aren't great, guess we will see?
Posted by: janelle | 01/05/2010 at 09:05 AM
hi janelle -- thanks for dropping by! Florence? I love that place - -Lucky you! This is one of our favorites! I guess, the confusing part for me is the brining process - I followed it - -but personally, I think you can get away with it by just rubbing the chicken in salt and set it aside. Let it simmer until the sauce is reduced (love the tangy/vinegary-like taste here) - -ciao
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What did you think of it? The dish, I mean;)? I am using his book and thoroughly enjoying it (perfect since we are living for a year in Florence!!!) And THIS particular recipe is en route... but the reviews on Food Network aren't great, guess we will see?
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