Today on the Cooking in Sanity project I decided to make braised lettuce. When I first read this recipe I thought it meant braised cabbage, but nope! They meant real lettuce, like the kind you use in salads. Pretty weird, right?
I actually like boiled cabbage, especially with some simple seasoning like olive oil and salt, but braised lettuce was a bit too weird for me. It wasn’t particularly bad, but I think I’ll stick to boiled cabbage for now!
Today on the Cooking in Sanity project I made a quick
variation for shirred eggs: shirred eggs with cream.Julia seems to be a fan of adding cream to
almost anything, and I’ve certainly never heard of eggs with cream before!
Today on the Cooking in Sanity project I made chicken breasts sautéed in butter. I love chicken because it’s such a versatile meat and has a subtle flavor that goes with almost any seasoning. This recipe seemed like a super simple way to cook chicken breasts, and it ended up being really tasty!
This recipe was so easy to make, I was surprised how delicious it ended up being. I’ll definitely be making it again!
Today on the Cooking in Sanity project I made a deglazing
sauce with wine.Deglazing sauces are
really cool and delicious because they utilize all the tasty browned bits left
over from whatever meat or veggies you’ve been cooking with.They’re also super simple and don’t require
much seasoning because of the flavors still left in the pan.
This recipe was really easy and tasty – the wine cooked down
with the bits and flavors left over from my meat and made a super delicious
sauce.You can’t go wrong with a classic
Today on the Cooking in Sanity project I made clarified
butter.Clarified butter is commonly
featured in French sauces or simply used to cook meats in.Clarified butter is basically when you remove
the milk solids from butter, leaving only the true butter itself.
Making clarified butter was pretty easy; it was interesting
to see how the milk solids floated to the top and how easy it was to just skim
them off.I think everyone should know
how to make clarified butter because it’s so simple and is a popular ingredient
in sauces like hollandaise sauce.