The Return of the Resolution Recipe

[madbaker]

I dunno, it just feels like a while since I did one. It hasn't, but my time sense is a bit screwy right now.

Herb Sauce

3 T butter
2 shallots, minced
2 oz minced mushrooms
2 T flour
1 cup chicken stock
1/2 cup white wine
1 T chopped chives
1 T tarragon
3 T parsley
salt and pepper

Melt the butter in a heavy saucepan over medium heat. Stir in the shallots and mushrooms, and saute for 5-6 minutes. Whisk in flour, then add stock and stir until smooth and silky. Simmer over low until thick, about 5 minutes. Add wine and herbs, simmer 5-10 minutes. Add salt and pepper to taste and serve.

Comments: not spectacular, but decent. I'd make it again (although I'm in no hurry). I served it over a roast chicken; I think it would also work well with poached eggs. The wife commented that it tasted "comforting".

This recipe is from a cookbook of sauces, which I picked up recently. The wife accuses me of cheating - because I bought this book in part for moderately easy Resolution Recipes. The whole point of the Resolution, of course, is to justify (or not) my existing cookbooks, not get new ones.

...but I claim that I bought this cookbook to dress up simple roasts and pretty up standard meals. Yeah. That's my story, and I'm sticking to it.

Comments

[finickynarcane.livejournal.com]

And once you've gone through your cookbooks you'll borrow from those of us who seem to collect cookbooks but don't do any cooking. Right? That way the rest of us can justify our collections.

[blkeagl.livejournal.com]

Sounds like a sauce that would go well with pork tenderloin as well.

I'm on a moratorium, yet I just picked up the new edition of On Food and Cooking: The Science and Lore of the Kitchen (http://www.amazon.com/exec/obidos/tg/detail/-/0684800012/qid=1105646582/sr=8-1/ref=pd_csp_1/104-2707152-4671942?v=glance&s=books&n=507846). It's heavily revised (after 20 years of more food science). I dunno if I'll dump my old copy yet as old editions are often of value. We'll see.