Saturday's dinner was a trial of two new recipes from "Orange Page's Fuyu ni Oishii kondate"
The first was chicken with a kinoko (mushroom) cream sauce.
2 thigh pieces of chicken (about 350 grams total)
1 package shimeji, cleaned and separated
1 eringi, sliced thinly
1/4 onion, thinly sliced
1/2 cup skim milk
2 teaspoons grainy mustard
Heat oil in pan and cook chicken, skin side down about 5 minutes
Flip and cook another 5 minutes
Remove from pan
Add onion and mushrooms to the pan and saute in the drippings
When almost cooked through, add the mustard and coat everything well
Salt and pepper to taste
Add the milk at the end, cook until just heated through.
Serve with your favorite roll or bread.
NOTES: This was easy and delicious. The original recipe called for cream, but I lightened it up by using skim milk. I think this mushroom cream sauce could be used on other things like fish.
Another dish I made was a lettuce and orange salad.
This recipe came from the same book.
5 leaves red leaf lettuce, cleaned
1.5 tablespoons olive oil
1/2 teaspoon grainy mustard
1/2 teaspoon white wine vinegar
grinds of pepper
Julienne the lettuce
Using a paring knife separate the orange from the pith
Combine the ingredients for the dressing and whisk
Pour over the salad and toss.
NOTES: this was refreshing. The hardest part was separating the orange from the pith. I threw everything into a ziploc container and shook it to toss.
Even though I used grainy mustard in both dishes, each had different flavors. I made the salad a couple of hours before dinner so that the dressing could soak in. The chicken was pretty easy to put together too.
Satoshi, who doesn't care much for chicken, enjoyed this dish especially the sauce.