Back to Brooklyn and back to cooking.
Last night I took on my Dad’s classic mustard chicken recipe. This was a big deal on many levels. First of all, it’s my dad’s recipe. He was French and a chef so what limited recipes he wrote down are pretty fucking stellar. And if I’m really taking on this cooking thing, I gotta do the man proud and attempt to do some of his dishes. Secondly, it’s chicken which for whatever reason intimidates me as I’m terrified of undercooking it. And thirdly, it involved a sauce. A very French, very heavy, very easy to fuck up sauce.
But amazingly I didn’t fuck it up. Hooray!
The photo above is the mustard chicken my Mom made for me when I was home so I could see how it was done. It seemed rather simple all things considered so I thought best to make it as soon as possible upon my return so I don’t lose my motivation. Gotta push past that stupid fear! Right? So last night despite being exhausted and despite having to do a mountain of dishes I rallied and gave it a go.
Look at me making something substantial!
Things I learned from cooking this dish:
1. Cooking chicken takes forever and getting a piece of chicken perfectly cooked is hard. I managed to not undercook it, and some parts of the breast were perfect, while one other part was pretty dry. So it’s tricky. Must practice.
2. Cooking sauce is actually not that hard. And by that I mean if you have a palette and know what something should taste like, it’s just a matter of tasting as you go and adding what you think it needs. Time to experiment more.
3. Adding cognac to a dish is fun…but I’m not fancy enough for the flames yet…perhaps in time.
So mission accomplished. I have finally made something my Dad used to make and it turned out really well for my first try. Hopefully with enough practice it can be one of my auto pilot dishes. Either way, it’s a perfect staple to have on my list of things to make given that fall is coming. Nothing better than a nice thick sauce to warm you up in cold weather.
For now, I’m not publishing the recipe, mainly cause I didn’t write it down. Once I’ve perfected my own version I’ll put it up.
Next big French undertaking – sole meuniere tonight…we shall see. And I’ve got my eyes set on this steak frites recipe straight out of Paris.
Go big or go home right?