Just slather me in butter.

[gfrancie]

Last night for dinner I made Chicken Cordon Bleu. A dish that sounds fancy but when you think about it, it is really so simple it ought to be in a church cookbook.
You take boneless chicken breasts, lay a slice or two of ham, and then a slice of swiss cheese. (you make it fancy by using imported stuff and designer ham)
Then you roll it up, dip it in flour, egg, and fresh bread crumbs. I often stick toothpicks in the chicken to hold everything together.
You saute the chicken rolls in butter until they are golden and then place in a dish in the oven at 350 for about twenty five minutes.

It is absolutely bad for you and you will enjoy every moment.

Along with the chicken cordon bleu I steamed asparagus and put on tons of butter. I then made a hollandaise sauce. I had never done that before, but I found the easiest recipe in the world and it tasted so delicious I wanted to smother everything with it. (Disgusting I know)
You take three egg yolks and 2 tablespoons of cream, whip it in the blender until frothy. THEN you you want to melt down some butter in a pan, until it is golden, but not brown.
You slowly drizzle the butter into the blender (put it on blend) you don't want to cook the eggs. Then you add two tablespoons of lemon juice.

It is so freaking easy you may fall apart.
I was pleased.

Tonight I am marinating prawns in a concoction of white wine, lime juice, olive oil, minced garlic, fresh basil, and rosemary. Plus salt and pepper for flavor.
I am not entirely sure what I will do next, but I am looking through cookbooks and I am going for a Spanish influence.
Woopie!

So, I attempted to make eggs benedict this afternoon for lunch. *laughs* I completely failed the first time around. I ended up making egg drop soup, so it wasn't an entire failure. The second time around I got it right.
More ham and hollandaise sauce!

Comments

[sthira-sukha.livejournal.com]

You always post such interesting recipes! :) I want to learn how to cook this year--I'll definitely have to backtrack through your journal sometime and read up on your techniques (you make it look easy) :)

[gfrancie.livejournal.com]

Anyone can cook. Buy yourself a cookbook and go to town.

[yidrae.livejournal.com]

Cruel and unusual punishment! I am fasting for Tisha b'Av, and your entry makes me drool all over my keyboard at work, so now I'm super hungry and slightly damp, and it's all your fault!

[gfrancie.livejournal.com]

May I ask, what is Tisha b'Av?

Well don't read my journal silly.

[yidrae.livejournal.com]

Tisha b'Av is a Jewish holiday, essentially just the 9th day of the month Av, that commemorates a slew of not-so-pleasant things that have happened to the Jews all, coincidentally, on that day in history. Such events include the destruction of both the First and Second Temples, expulsion from the Iberian peninsula, and expulsion from the British Isles. It's a day of fasting and contemplation, like a mini-Yom Kippur, but without the repentance.

But now it's over, and I am totally making myself some hollandaise, thanks to your inspiration :)

[gfrancie.livejournal.com]

Well how about that.
I am Catholic so I am hip to the fasting thing, but still you learn something new now and then.

Glad I could help.

[noogienubs.livejournal.com]

k how much would you charge to be my personal chef?! hehe

[gfrancie.livejournal.com]

It would cost you quite a bit.