Perfect, since I won’t be dining out any time within the next five years.

Eventually Stolen Chicken

Were I forced to choose one meal to eat for the rest of my life, I would unhesitatingly name the Wild Mushroom and Chicken Ravioli from Burton’s Grill. The cremini and (I’m guessing) morel and oyster mushroom-filled round ravioli, the grilled knuckles of chicken breast, the perfectly cooked asparagus tips and the ungodly white wine cream sauce work together so flawlessly that it still tasted good during my recent bout of pregnancy. I’ve repeatedly requested the recipe, even implying a cash reward, but the kitchen staff remains infuriatingly tight-lipped.

Last night, my eyebrow shot up as I tasted the first bite of a new recipe I tried from Simply Recipes for Chicken Breasts with Mushroom Sage Sauce. I’ve found your secret cream sauce, Burton, and you’ll be hard pressed to get another $17.95 plus Diet Cokes out of me for quite a while. Though I only had Goya Cooking Wine on hand, and hadn’t thought to buy asparagus, I anticipate an even more transcendent product tomorrow when I make it again, but I was too excited to wait. I might use sherry instead of white wine for the third time, mainly as an excuse to purchase a nice fresh bottle of Harveys Bristol Cream, as I just remembered my ban on alcohol has been lifted.

Thank goodness that’s over with.

Triple-Chocolate Bullies

Two weeks after the extraction of my new minions and I’m back to my old self, though with a bit more on my plate. My second c-section was even more pleasant than the first, if that’s possible, and I took advantage of the hospital nursery during my stay this time, returning home delightfully rested and cheerfully perc’d. I’ve just made the switch over to Tylenol, bidding adieu to the two-week prescription party, and my taste buds have fully recovered. Billy the Kid and I celebrated the grand reopening of the oven last night with a brand new cookie that quickly took all the Peñas down a few pegs. A thin crisp shell immediately yields to a brownie-cake hybrid that keeps the sweetness understated and spotlights the saltiness sublimely.

1 C butter, room temperature
3/4 C sugar
3/4 brown sugar, packed
1 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla
2 C flour
1/2 C cocoa
2 oz unsweetened chocolate
12 oz chocolate chips

Set your oven to 375. Melt 1/2 stick of butter with the unsweetened chocolate over low heat. Cream together the remaining butter and sugar until fluffy, then blend in the brown sugar and mix until combined. Add the eggs and vanilla and beat vigorously until even. Stir in the melted chocolate and butter. Dump the dry ingredients in and mix the dough until everything’s incorporated, resulting in a rather unseemly dark brown, sticky mess. Finally, stir in the totally unnecessary chocolate chips. Drop the dough by rounded teaspoons onto sheets, and bake these bad boys one batch at a time for 9 minutes. Cool on wire racks, and impress the hell out of anyone who said you’d be too busy with babies to make any goddamn cookies.

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