Okay, I learned the hard way to use more fresh rosemary. I probably got as close to using to much as I'm likely to get without falling in. The pack claims three quarters of an ounce, though that includes stems I don't use.
I didn't go entirely purist this time in terms of fresh ingredients. I forgot to buy mushrooms at the store, and decided to go ahead and use a 26 oz. can of condensed soup. I cut this with a cup of skim milk, far less than the 1:1 dilution they recommend.
I diced for the saute: four shallots and two smallish white onions.
I did stick with fresh chicken breast for the meat. I seared it a bit in olive oil before adding a cup each of red wine garlic vinegar and white wine vinegar, which in retrospect was too much vinegar.
I did have fresh asparagus, which I cut into about 2-inch lengths.
I went with shredded mozzarella for the cheese this time, which is fairly blah and neutral, but it works. I did season the gravy part with about 1/4 cup paprika, maybe two tablespoons of minced garlic...
Yeah, and a bunch of crushed red pepper. And quite a bit of black pepper, come to think of it.
Is the fresh asparagus any good yet? I'm kind of a snob when it comes to my green stalks (and coffee), and usually wait until late Spring to start buying any so they're not too tough or bitter.
ReplyDeleteI was surprised to find good asparagus myself. Seems like it's usually late March/early April when it gets cheap and good. I don't know if California is having some sort of bumper crop or what, but it was like $2 a bundle and it was the thin, tender young stuff.
ReplyDeleteCheap, young, thin & tender, hey!
I like my asparagus like I like my women...
Well, I like my women to have boobs and hips, so maybe that line doesn't work...