As most of you know, I am not a cook. But as time passes, I am becoming more daring in the kitchen. Cooking is truly a learning experience. I've spent years watching a very good cook, but never doing much by way of assistance with the main meals. Rather, I came in for dessert duty. Slowly I am moving away from just baking and into actual cooking.
Last night I decided to throw together Quorn “chicken” (a meat alternative which is also soy free), in a lemon, white wine, tarragon sauce, sautéed spinach and garlic and roasted rosemary potatoes. I whipped up this little meal sans recipe.
Chicken, in a lemon, white wine, tarragon sauce
Package of Quorn cutlets (can substitute in actual chicken if you so choose)
5 cloves of garlic (sliced)
3 sprigs of tarragon (whole)
“No Chicken” or vegetable broth (2 cups)
white wine (approx 1 cup or so)
1 whole lemon (cut in half. One half will be used to cut slices of lemon to place on top of cutlets)
1 tsp butter
1 tsp corn starch
Sauteed Spinach with garlic
1 package of spinach (fresh)
4 cloves of garlic
Roasted Rosemary Potatoes
4 Yukon gold potatoes
2 tablespoons dried rosemary (or 2 fresh sprigs)
1 tsp of dried garlic
Salt and pepper to taste
Pulling the meal together:
Begin with the potatoes. Preheat the oven to 425°. Cut potatoes into cubes (leave skin). In a 9 inch baking dish drizzle oil and then toss in potatoes to coat with oil. Sprinkle garlic, rosemary, salt and pepper. Toss again to cover all pieces and place in the oven for about 45 minutes- making sure to turn them every 15 or so minutes to avoid burning.
While the potatoes are baking, heat deep skillet pan, place olive oil (about 1 tablespoon) and butter. Then sauté the garlic slices. Place the cutlets in pan next (carefully to avoid splatter). Once these are slightly browned, add the (about 1 cup) white wine, broth, tarragon, bay leaf, salt, pepper and lemon juice. Place lemon slices in the sauce. Allow to simmer for about 20 minutes to release the flavors into the sauce. You can cover it to keep in the moisture. Within the last 5 minutes or so, mix in the corn starch to thicken the sauce a bit.
While the chicken and the potatoes are cooking, go ahead and start the spinach. Heat wok (the wok is easiest way to fit all the greens in while the leaves are still firm). Once heated, place about 1-2 tablespoons of olive oil in wok and sauté the garlic. Before the garlic turns brown add the spinach and sauté until the spinach is wilted, but still whole.
At this point you are ready to plate and serve. I would suggest a nice white wine to go with this meal- maybe Evolution (an Oregon wine). It is a heartier wine (e.g. it also can hold up to many meat dishes too). Or, you can always go with a good standby from Trader Joe's.