Hi Judi, I did not realize you posted the recipe, sorry. In reading your recipe, you said one tbl of butter. Is that what you use?
I went back to look at my pictures and I used one cup to a whole pack of pasta. I sauteed the garlic and onions in the butter, so it reduced a bit, then added the wine.
Oh and, I like the idea of adding mushrooms, wish I would have thought of that myself.
I used to make a bordelaise similar to this. I have adapted it and prefer this version (sorry but I don't measure so I'll give guesstimates). I make it in the wave in a 4C measuring cup. Olive oil (not extra virgin) maybe 1/2-3/4C, about same amount or a bit more of chicken stock, 3T butter, a lot of fresh pressed garlic, crushed red pepper seeds. Boil till fragrant. I pour this over the pasta and cover till almost all absorbed. The oil prevents it from sticking together. Toss with chopped Italian parsley, salt. I also add a combo of black, white and red pepper since we like everything spicy. This is enough to sauce about 1/2 pkg. capellini.
This recipe sounds absolutely delicious. I know good cooks never measure, but could you give some "guesstimates" on quantities for the chicken grande recipe. Thanks in advance.
Yvette... I know your original recipe called for a cup of butter, and that's how I have the recipe saved. I don't use that much though.... now, if I had YOUR figure.... (Ihateyourguts).... heehee....
Also, in our original discussion... which was probably a couple of years ago now!!...Casper, regarding amounts...
I know this sounds crazy, for the Chicken Grande, if you're doing approximately one whole chicken, then you use TWO HEADS of crushed garlic.
Yeah... two heads. The whole head.
When my husband gets out of his car in the evenings, he has to push through a crowd of neighbors who are standing around drooling at the delicious odors wafting up the street....
And Rosemary... if you're buying one of those plastic packs in the grocery, use at least half of it. Leave it on the stem.
As you can tell from the pictures, I was making it for 6 people. I used tons and tons of garlic, and the entire pack of rosemary, maybe even more.
As far as the pasta bordelaise, I thought the idea was to have that buttery taste, so don't know where I came up with the cup from, but that is the way I made it.
Plant some rosemary in your yard. It grows like a weed (which it essentially is). It grows all year. We also have marjoram, thyme,(both year round) basil,(summer) Italian parsley,(cool months) scallions all year ( cut off the root end from the ones you buy and stick them in the ground, again, they grow like weeds, cut them low when you need them and they will grow again. Same with arugula and leaf lettuce. We also have perennial chili peppers. You can also plant individual garlic cloves which will yield a head. This takes about 9 months. I can't believe what stores charge for fresh weeds/herbs.
Ginger, too. Buy a pack a the store and cut it into pieces where the nodes branch. Plant them spaced apart from eachother, laid flat, and not deeper than about 2" deep in a good organic soil mix. You'll never buy ginger again.
"I find the pastrami to be the most sensual of all the salted cured meats. Hungry?"
jodyrah wrote:Plant some rosemary in your yard. It grows like a weed (which it essentially is). It grows all year. We also have marjoram, thyme,(both year round) basil,(summer) Italian parsley,(cool months) scallions all year ( cut off the root end from the ones you buy and stick them in the ground, again, they grow like weeds, cut them low when you need them and they will grow again. Same with arugula and leaf lettuce. We also have perennial chili peppers. You can also plant individual garlic cloves which will yield a head. This takes about 9 months. I can't believe what stores charge for fresh weeds/herbs.
I'm thinking I just need to figure out where you live....
