Used Sally Schneider's recipe from The Improvisational Cook for pie fruit as a base
- blueberries+plums+thyme works. Added almond essence instead of vanilla. This was edible, but not good.
- Divine with KG's premium vanilla ice cream, but what it's really good for is toning down the acidity - which this compote really was (because I made it with leftover tamarillo-lemon jam).
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Saturday, September 15, 2007
Tarragon-Nectarine Chicken with Sauvignon Blanc
- Sugar to sweeten sauce- Caramelised onion, no garlic
- Combination actually works, but I can't tell, because I've never liked tarragon much. Bitter of tarragon, sweet and sour of fruit and wine
- Surprised that nectarine worked so well with chicken, still ambivalent about tarragon working with chicken though.
- Mashed roast garlic in pumpkin with hazelnut oil. Roast garlic is such a great idea.
All cooked at medium to medium-low heat
*Carrot layered with the pumpkin mash is nice
- Don't know that I'd want all three in this combination this time, though each section worked in itself.
Asparagus might have worked better with the chicken.
- Combination actually works, but I can't tell, because I've never liked tarragon much. Bitter of tarragon, sweet and sour of fruit and wine
- Surprised that nectarine worked so well with chicken, still ambivalent about tarragon working with chicken though.
- Mashed roast garlic in pumpkin with hazelnut oil. Roast garlic is such a great idea.
All cooked at medium to medium-low heat
*Carrot layered with the pumpkin mash is nice
- Don't know that I'd want all three in this combination this time, though each section worked in itself.
Asparagus might have worked better with the chicken.
Then I tested pumpkin soup with butter-sauted mushrooms, and this was absolutely the most awesome combination. To die for.
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