Hello friends! It's been awhile but I'm finally doing another I try food from books segment . I bet you all thought there wasn't going to be another one ! Turns out it was just that it took the book awhile to get to my library. This one is a double segment because I decided to review two dishes.
These dishes came from the book Last Dinner On The Titanic: Menus and Recipes From The Great Liner by Rick Archbold and Dana McCauley. Lets start with the main dish. For my main dish I chose Chicken Lyonnaise.
Ingredients:
1/3 cup of all purpose flour
2 tbsp fresh chopped thyme
1/2 tsp each salt and pepper
6 boneless chicken breasts
1 egg beaten
3 tbsp Vegetable Oil
2 Onions thinly sliced
1 clove garlic minced
1/3 cup white wine
1 cup chicken stock
2 tsp tomato paste
Pinch of granulated sugar
Directions:
1. Pour flour, 1 tbsp thyme, salt and pepper into bag and shake it together.
2. Doing one at a time place the chicken breasts into the egg and coat and then put the breast into the flour and shake.
3. Get a large deep skillet and drop in two tbsp over the vegetable oil . Heat over medium high heat.
4. Place chicken skin side down in the pan.
5. Turning once cook the chicken for 10 mins. or until golden brown .
6. Place the chicken in the oven at 225 degrees and turn skillet to medium heat.
7. Put the rest of the oil in the skillet. Add the onions , garlic , and remaining thyme. Cook for five minutes stirring often or until onions are translucent. Increase the heat to medium high and cook for 5 more minutes.
8. Next add the wine to the skillet. Cook for 1 minute or until reduced by half.
9. After that, pour in the chicken stock, tomato paste & sugar. Boil for 2 minutes or until beginning to thicken.
10. Return the chicken to the pan . Cook for 5 minutes turning the chicken to coat it.
My thoughts on the dish: I did not like the dish at all really! It was a lot of work and it tasted kind of bland to me . Also, mine was a bit soggy for some reason.
I'm disappointed in this dish because, it was a first class dish according to the book. I know that was in 1912 but still, the dish was a lot of work and it turned out bland and soggy. For those reasons I'm giving this dish 1 star. Now onto the side !
Chateau Potatoes
Ingredients:
6 medium potatoes
2tbsp unsalted butter
1tbsp Vegetable Oil
1tbsp finely chopped Rosemary
1/2 tsp both salt and pepper
Directions:
1. Cut up the potatoes.
2. Place butter , oil and rosemary in a large baking dish and place in the oven at 425 degrees for 2-3 minutes or until butter is sizzling.
3. Pat potatoes dry and place them in the pan.
4. Stir potatoes to coat with butter. Bake at 425 for 35-40 minutes stirring occasionally . Season with salt and pepper.
My thoughts on the dish: Loved this one ! The potatoes were easy to make and they tasted great! They were way better than the chicken.
I'm not surprised this one was also a 1st class dish. The potatoes were very flavorful and kind of crispy. I'm giving this recipe 5 stars! It was awesome!
That's it for this update. If you have tried these foods please leave your thoughts in the comments . Also, if you like my content please subscribe to my blog! I will be back with a book review for The Last Dinner on The Titanic. I hope you all enjoy the rest of your day.
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