Making food for Bjorn is simple, and actually quite boring. He likes chicken, meatballs, boiled potatoes, salad...and that's pretty much the range of it. And, of course, hamburgers and fries, but I don't make those very often.
I am constantly baffled at how often he eats peanut butter sandwiches (willingly), and how many foods he DOESN'T like. Example: pasta.
I am a huge pasta and potato fan. There are so many ways to prepare both that I find them a constant source of nourishment. And, as of recently, a learning experience. Currently, I am experimenting with pastas. While I made that delicious grilled chicken/potato/chef salad dinner that I was so proud of a few weeks ago, my pasta dishes have turned out far better - and more delicious.
The only problem: Bjorn won't eat them. Sure, he politely ate my first attempt at chicken alfredo, but I could tell he would have been far happier with his jar of "pindakaas". No matter how flavorful or creamy or cheesy the pasta is, he just can't - or won't - get into it.
So, I have been trying new ways to make chicken when I cook for the two of us (I'm running out of variations), and then experimenting with pastas on the weekends - when he eats sandwiches (because his family always did), and I make my own dinners.
A few weeks ago, I tried a new recipe I found online for chicken alfredo. It was a fairly simple recipe, calling for a white wine, cream-based sauce with herbs and cheese. The only difficulty was finding the right equivalents of the ingredients here in Dutch stores - particularly when it calls for parmesan cheese, and 99.99% of the cheese sold in stores here is Gouda.
Second challenge: whipping cream, or half and half. The only creams we could find were in the coffee aisles of the supermarket, so I simply looked for a cream without sugar or sweeteners and hoped it would work.
Unfortunately, that first attempt didn't go exactly as planned. It was a perfectly fine meal, but the sauce lacked the "wow" factor. The cream was not right, the wine was too sweet, and the ratios of the ingredients (I cut them in half since the original recipe was for 4 people) didn't exactly combine quite right.
I was determined to try that recipe again, however, and make a few small adjustments. I knew what to do differently: get a dry wine, find a better cream, and make the full recipe and just save the rest.
A week later, attempt #2 on a Saturday evening went absolutely flawless. I found something in one of the bigger supermarkets here that said "halfvolle met halfmelk", which I knew meant half fat (cream) and half milk...thus, essentially half and half. I bought a Chardonnay instead of a dry Riesling, and I made a full recipe so the proportions were more accurate.
And it was perfect - the sauce even looked better when simmering in the pan - and an hour later, I had a picture-perfect pan of chicken alfredo that made Katie beam with pride when I showed her on Facebook. ;)
Last night was another chance to make something new for myself, so while Bjorn munched on his bread, I found another pasta recipe that called for a white wine garlic sauce.
This one was oil based, and far more simple. I mixed oil, water, minced onion and garlic, and some herbs in a pan, and added white wine. Then, I let it simmer WITH the pieces of chicken in the mix for 15 minutes while I cooked the pasta.
Result: my favorite dish so far.
The chicken was to DIE FOR. Tender, juicy, and melt-in-your mouth, since it absorbed the oil, wine and herb flavors in the low heat. With other dishes I've made, the recipe has always called for the chicken to be cooked separately, but I found that simmering it in the sauce is a fantastic way to ensure moisture, tenderness, and full absorption of flavors. I'm sure more skilled cooks know this, but it was a lesson for me.
I used linguine (the recipe is really flexible with pasta, since it's more focused on the sauce), and added my own touch of parmesan cheese on top of the finished product - which I think gave it just the right boost.
Unfortunately, I was so excited with the intense flavors that I forgot to take a picture. :(
But if you're interested, I am providing the recipes (makes 2 servings) -- with my adjustments/notes in bold.
CHICKEN ALFREDO (with fettuccine noodles)
Ingredients:
1 lb. boneless, skinless chicken breasts
4 tbsp olive oil (divided in half)
1/2 cup onion (chopped and divided)
2 garlic cloves (chopped and divided)
1 tsp dried oregano
1 cup dry white wine (I used Chardonnay)
1/2 cup whipping cream (I used half and half)
1/2 cup +1 tsp grated parmesan cheese (I used 1 cup, but I like things cheesy)
1 lb fettuccine
1 tsp ground black pepper
2 tsp dried parsley flakes
Directions:
1. Bring 6 quarts of water to a boil and cook pasta until done (see step #2).
2. While water is coming to a boil, heat a large skillet over medium heat. Add 2 tbsp olive oil, 1/4 cup onion, and 1/2 of the garlic. Add chicken pieces to mixture and saute until done (about 5 minutes). Remove chicken.
3. Add remaining oil, onion and garlic to skillet and saute about 1 minute. Add white wine (take skillet off stove while adding the wine to prevent fire) and continue to cook over medium heat until reduced in half (about 5 minutes).
4. Lower heat to simmer and add cream (half and half) and 1/2 cup parmesan cheese. Stir until thickened (about 2 minutes). Add parsley flakes and stir.
5. Drain pasta and reserve 1 cup of pasta water. Add pasta to sauce (in the skillet) and mix. (If pasta is too thick at this point, add the reserved pasta water). Place all but a few pieces of chicken in the pasta.
6. Pour pasta into a serving bowl, place remaining chicken on top.
7. Sprinkle with remaining parmesan cheese and some parsley.
Total Time: 45 mins
Prep Time: 15 mins
Cook Time: 30 mins
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CHICKEN & PASTA IN WHITE WINE GARLIC SAUCE
Ingredients:
2 boneless skinless chicken breasts
1/8 cup water
1/4 cup dry white wine
1/8 cup extra virgin olive oil
1/4 cup finely chopped white onion
1/2 clove crushed or minced garlic
1/8 teaspoon oregano
1/8 teaspoon parsley
1/4 lb linguine or other pastas
Salt and pepper (to taste)
Optional ingredients (I didn't have these in stock, so I didn't use them)
1 (3.5 ounce) can diced tomatoes, drained
1 (1.5 ounce) can sliced mushrooms
1/8 teaspoon thyme
1/8 teaspoon rosemary
1/8 teaspoon basil
1/4 bay leaf
Directions:
1. Cut chicken breasts into bite-sized pieces.
2. Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
3. Cook until onion is tender.
4. Add tomatoes, wine, salt and pepper to taste.
5. Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
6. Drain pasta, place into serving dish and toss with olive oil.
7. Pour chicken mixture over pasta.
8. Sprinkle parmesan cheese over finished dish.
Total Time: 35 mins
Prep Time: 15 mins
Cook Time: 20 mins
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