"Specialization is for insects."
This is one of those dishes that didn’t evolve from another recipe, it was just improvised from what was on-hand one evening. The light presence of lemon on the chicken and more pronounced presence on the veggies gives it sort of a light, summer-dish feel.
Not much art or skill required, but the results have been very pleasing.
Recipe – Side dish – Roasted potatoes and broccoli in mild horseradish sauce (for two).
Basic Brats and Beer I served this with roasted cauliflower and broccoli on the side. That’s the usual thing, clean, chop, toss with olive oil, salt, pepper, 475 degree F oven for about 12-14 minutes, up to 20 minutes if
Basically it’s the bottled juice of unripe grapes, used in place of vinegar or citrus juice in recipes. One of the supposed advantages is that it doesn’t clash with wine. That typically applies for me only every few weeks (fewer if I’m cooking for myself, I’m likely to order wine with meals in restaurants) but I like it better than vinegar or citrus in general, it just seems to add a less jarring, or even harsh flavor note. I’m impressed.
From the “Proven Recipes” folder; When I was young I read (and re-read) a book called Last of the Mountain Men, which since seems to have been revealed as a bunch of romantic nonsense, but it certainly made an impression
From the “Proven Recipes” folder. I tweak these a little almost every time I make them; I’ll try to keep the copies here in sync, if there’s any interest – RtW Friggin’ Frittata Halfway between an omelet and a quiche,