Eureka! What did you discover in the kitchen today?
I was making a fruit crisp, and found that my brown sugar had dried out, so I added some molasses to rejuvenate it. And then I found that molasses is a great way to moisten the topping (mostly rolled oats) without adding extra fat, so I added some more. After baking, I found that the molasses also added richness and depth, without being at all obvious about its presence.
What did you discover today?
Not sure if this is an "eureka" moment, but today I discovered that Williams Sonoma Provencal Slow-Cooking Sauce is excellent. We had it for dinner tonight. I cut up two skinless chicken breasts and browned them well. Added them to the sauce then into the oven for one hour. Served over Mantova organic spiral pasta (which was also very good). It's a rich sauce with a wonderful depth of flavor. We'll definitely have it again.
I walked into the kitchen today and, Eureka, found my beautiful wife preparing a braised beef tenderloin with carrots, potatoes and onions. Now, don't misunderstand me, I love to cook. But when my wife decides she's going to make that dish I just sit down with a good book until dinner is ready.
I made shortbread and am fed up with the dough getting under my nails so I put a ziplock over my hand and rubbed the butter into the flour through the bag. Brilliant. If I remember to bring home rubber gloves from work that's even better.
Foie, thanks for the molasses tip. I ran into this last week and tried heating the sugar in a mason jar set in a pan of hot water, which worked pretty well.