Busy Body (Interesting Obits, Rissoto Balls, and Bread.)

I’m one of those nosey, morbid people that always reads the obituary section of any paper. So while browsing through the NY times on line today,I noticed two obits with a American Culinary angle. Two people passed this week that either reflected or influenced the way most Americans ate for a period. I wouldn’t say they are household names,but very significant. Both were near in age and attitude towards food. Peg Bracken wrote a book I never heard of, but seemed to be a sentiment of many woman called I Hate To Cook. Seems Peg was a modern woman and go getter in the advertising world who hated the expectation of domesticity. Ironically she wrote a tongue in cheek cook book for those who were like her. Kind of like the Sandra Lee (Semi Homemade) or Rachel Ray (30 Minute Meals)of her day. Love them or hate them,they make a impact. She’s the total antithesis of today’s trends. The other departed was man named Vincent De Domenico, the creator of Rice-A-Roni. Most Americans have had this leading processed convenient food at one time or another. It was interesting to read about his influence and activities in Napa as well. Peg and Vincent were quite in sync.

Well I love to cook, but don’t always have the time as I work a full time job and two part time.As well as take a class.I’m not adverse to leftover and convenience. Reading many blogs , I have discovered many things I want to try.Above are some my adventures this week. I give full credit to Deborah at Taste and Tell for inspiring me to make a risotto( but I added butternut squash puree purchased from Williams and Sonoma) and Rosa at rosas-yummy-yums for making a pumpkin challah( of which I didn’t take a photo, topped with Pepita’s, and devoured). They both turned out excellent and I served it alongside my improvised Coq Au Vin for dinner last night. Certain Someone and I gobbled it up.I then took the leftover risotto , rolled it in some leftover panko /pecan breading, and made fried rice balls.So good!See convenience, inspiration, and creativity.

Courtney’s Coq au Vin

Chicken Breasts

country bacon

sweet onions( I used a variety called Candy Onions)

Herbs de Provence

Bay leaf

1/2 bottle of red wine or more depending on amount of chicken( I used a cheap Merlot hanging around)

salt

pepper

garlic cloves

*I didn’t have mushroom, but they are a traditional component

Chicken Stock

Cut up bacon and brown in a heavy duty casserole. Drain most fat and add chopped onion, and spices, and herbs. Add chicken and brown the skin on all sides. The bottom of the pan should start to caramelize. De glaze with red wine. Add chicken stock and cover to simmer, stirring occasionally. This dish takes approx 45- 1 hour depending on cuts and amounts of the chicken. Cook till tender. I like to do this in a slow cooker as well. The chicken will fall of the bone.

What’s For Dinner Honey?

Today was on of those days. But all worked well. Certain Someone has been away on business and I’ve been all alone feeling isolated because of the car issue. Its hard to adapt to public transport when you drive everywhere for work. Then we had a false alarm with the security system . Having just landed and getting the call, he picked me up and we met the police officer in front of the house. Better safe than sorry, but that’s the third time that has happened in two years. Nevertheless the car is back in my hands and as I drove home , I pondered what to make my baby for dinner. I had a whole bunch of pecans left from my pie experiments, and a pecan crusted chicken breast came to mind. Served alongside some pasta with cream, Parmesan, and sun dried tomatoes. I quickly googled pecan crusted chicken and settled on Emerils recipe for chicken fingers. I chose to use breasts and substituted Panko for regular bread crumbs.I was surprised at how flavorful and tasty this was. A great alternative to fried chicken. Reminded me of my college friends oven baked cornflake chicken, except way more sophisticated and grown up. It was so tasty I forgot to serve the honey mustard sauce on the side. Didn’t need it at all.