April 13, 2009 in chicken
Sorry about the lack of posts lately. I am STILL sick. I think we’re going on 3 weeks now and it seems to be getting worse. I haven’t really been cooking much but I did make shrimp with tomatoes and feta tonight but I couldn’t even be bothered to take a picture. It was very good though. I definitely recommend it.
And so this post isn’t without a picture, I made the garlic chicken farfalle again recently.
The recipe that I originally posted called for a cup of heavy cream but I’ve been trying different things each time I make it. I made a roux with 2% milk this time and it turned out much creamier that usual. Normally the heavy cream version kind of just sits on the noodles and then falls off when you move it, but this version was so creamy that it actually stuck to the noodles. I think this will be my go to from now.
I hope to be back to normal soon. *crosses fingers* I’ve also got 2 huge tests this week so maybe once that stress is off my shoulders I can get better. I hope everyone had a fabulous Easter!
Hi, Amanda, sorry to hear you’re sick again. Do you think when you’re feeling better you can explain how you did the roux? The heavy cream doesn’t sound like something we’d like, but a roux does…thanks!
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Hey,
I just melted 2 tablespoons of butter and then whisked in 2 tablespoons of flour. Let that cook for a minute or 2 and then whisked in the milk. It turned out so creamy and so much better than the heavy cream version. Not to mention healthier!
Let me know if you give it a try! :)
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Oh no, I hope you feel better soon! and hang on there, two tests and you’ll be DONE!
wow, I had no idea 2% milk would yield a creamier sauce than heavy cream. very interesting. I’ve got to test this for myself.
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I hope you get to feeling better soon. Three weeks is way too long to be sick. No fun. All of your dishes sound great, though, and this picture is absolutely mouth-watering!
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