Chicken and Mushroom Crepes on October 31
Bruce had been asking me to make chicken crepes for a couple of months, so I decided this was the day he would get his request fulfilled. I roasted boneless chicken breasts at 350 F for 30 minutes, shredded the meat, then added it to sauteed mushrooms (scallop and yellow oyster), leek, green onion, parsley, black pepper, and tossed the mixture with some of the leftover lemon garlic cream sauce from September 20. I made beer batter crepes and a toasted garlic besciamella, added the remaining lemon garlic cream sauce, and some of Franny’s pepper paste to it. The besciamella was then poured over the crepes and topped with Parmesan cheese and homemade breadcrumbs and baked in the oven for 30 min at 350 F.
Bruce made sauteed beet greens and kale with garlic, lemon juice, and Franny’s pepper paste. However, he put a little too much of the pepper paste in the greens because we were both sweating!!! We drank a bottle of Cuneo Two Rivers Bordeaux style red wine 2004 to help ease our pain.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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