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Sesame-lemon chicken

Today I cooked recipes from two different cookbooks! As you might have been expecting, I cooked sesame-lemon chicken from Chicken Breasts.

But I also cooked turnip casserole from The New York Times Cookbook - except that my edition is actually called The Original New York Times Cookbook by Craig Claiborne, and doesn't seem to have been modified since it's original publication in 1961. When I get to picking a batch of recipes from that cookbook, I'm tempted to pick a few hideously dated recipes, so you can see what I mean.

Anyway.... cooking was time-consuming, but worthwhile in the end. I didn't spend that much time fussing over the sesame-lemon chicken, but it does call for marinating in the sesame lemon marinade for at least an hour. I broiled it in the Pyrex with the marinade. Probably not what the recipe intended, but added for more great flavour.

The turnip casserole was a lot more fussy. First, I had to cook the turnips (I looked at another recipe, then peeled, cubed, and boiled them). Then I mashed them up with margarine, sugar, bread crumbs, and eggs - and finally, baked the mixture (topped with more breadcrumbs and melted butter). It was a surprisingly good side-dish for the chicken.

Comments

( 1 comment — Leave a comment )
kara_gnome
Jan. 2nd, 2010 11:49 am (UTC)
ooo, that sounds really good!
( 1 comment — Leave a comment )

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