Food Network is my favorite companion while on treadmill. I only burn my calories in exchange for the delightful promise of many more delicious - even if only visual - calories! Today I happened to catch the first few minutes of Giada's show (usually my favorite as much for the beautiful Tuscany vistas as for her dishes), as I finished my usual distance target. She was caramelizing the onions, with a drizzle of Balsamic vinegar.
Since I didn't know what she was planning to use them for, I started fantasizing a whole meal with them, on my way back from the gym. They would go great with grilled chicken breast. Not overly powerful, marinated in just a sprinkling of salt, dash of garlic powder, little oregano and olive oil and then grilled to perfection.
Bland you say? The taste would all come from the sauce I have in mind. What's in it? Details! To be worked out still... But surely it would be a fusion of the French and Spanish style... mostly French (who else can make divine sauces?), with all its creaminess and subtle tastes, borrowing the saffron influence from the Spanish. So imagine it will have mayonnaise, white wine, some Dijon mustard, flakes of saffron, salt and paprika... who knows what else!
Sides? Very creamy mashed potatoes. Steamed string beans and broccoli. Beans (you can substitute Asparagus if you like) should be same size, broccoli florets small and both soaked in water with salt and garlic powder for an hour before microwaving. A slice of butter on the steaming veggies, for the added flavor. Almond slivers are always welcome!
A smooth Cabernet (personally prefer Chateau St Michelle or Hess) to make a perfect meal!
Even dreaming up these recipes must consume calories; I am already hungry.
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