30 Minutes

I like to cook. Most nights I would rather stay home and cook dinner than go out. Even if going out didn't involve a 30 minute drive, I think I would prefer to cook (really??). Well, it does require the drive, and putting on something other than my barn wardrobe...so, I cook. And usually I can put together a good meal in 30 minutes. That may not include bake time, but it will surely include prep and hands-on time. Recipes that are involved and go on for over a page of instruction...huh-uh. I have a good selection of cookbooks. Not extensive. Most of these I refer to occasionally. My go-to-book is the vintage Better Homes. I have had this one for decades and use it, or at least refer to it, almost every time I cook something basic that isn't resident in my brain memory bank; like waffles, roasting poultry or meat, cakes, pies, etc. I like Barefoot Contessa, too, because there is no pretense in her recipes. She gives good instructions that produce good results. Now, Martha Stewart, on the other hand, is all about pretense. Still, I have made some good stuff out of her book. One book I've been using this summer is the Weber Big Book of Grilling for suggestions on great marinades and sauces for fish. OK, let's get down to last night.

So cookbooks are lifesavers, yes? But what I rely on more than any book is www.epicurious.com

I know most of you do, too. Last evening I had boneless skinless chicken breasts in the refrig. My usual for these is a stir fry or piccatta. Naw, didn't thrill me. So I found just the ticket at epicurious. I substituted from the recipe...as I often do...using a pouch of Bertolli Pasta Sauce in place of making the simple one described. I liberally seasoned the breasts, browned them on both sides in EVOO, removed to a plate in the oven, sauteed chopped onion and lots of garlic in a little butter added to the same skillet, deglazed with a splash of wine, the pouch of sauce, some fresh herbs, put the chicken back in and simmered, covered, for 10 minutes. Meanwhile I boiled some egg noodles. Plated chicken next to pasta and ladled over the sauce with a sprinkle of Parmesan. Green salad on the side. Glass of chardonnay. Delish.

ps the food pic is from Flickr.com and you know why