I suppose the main reason I have never attempted to write a recipe is because of my cooking style. I do not measure anything. This is also why I do not bake. :-)
Instead, I use my intuition and research skills to guide me.
As with anything else in life, practicing makes you better, and researching new recipes expands your knowledge of food, flavor combinations, and technique. Believe me, I am no eponymous chef, but over the years I have become more confident in my ability. Not to mention learned a ton about my personal tastes.
I am thrilled that it is spring and looking forward to warmer weather, but I’m not quite ready to give up my favorite winter dishes yet. So, for dinner tonight I took my favorite sides from both winter and spring, and put them alongside chicken cutlets for a pretty healthy homemade meal.
Pan-Seared Chicken Cutlets with Whipped Golden Potatoes and Spicy Sautéed Asparagus
Okay, here is where it gets tricky. Since I cook intuitively and rely heavily on my senses instead of precise measurements, I am going to have to depend on my descriptive writing skills to guide you through to dinner.
This is also where your notes will come in handy!! Please send me a comment with your feedback and constructive criticisms.
Because of this, I cook just below medium to prevent the EVOO from smoking.
Every oil has a smoke point, the temperature at which it starts to burn. When oil burns it breaks down and releases free radicals, which can contribute to aging and cancer.
Practice with your cookware. You know your skillet is hot enough when a drop of water immediately begins to pop when it hits the oil.
The good thing about using golden or yellow potatoes instead of the traditional russet, is that they have a smooth, creamy texture and a just-buttered appearance that can allow for a lighter-than-usual whipped potato recipe.
Begin by smashing down the potatoes with the beater to make it easier to start mixing. Add about 1/3 cup of milk, some black pepper, and about 1/2 teaspoon of onion powder. Blend until smooth. Add an extra splash of milk if they seem too dry. Stir in salt to taste.
Finish off with a dollop of butter, if you prefer. Honestly, these potatoes are so smooth and delicious, you can probably get away without it. For extra extra delicious whipped potatoes, stir in the juices from the resting chicken..............secret ingredient ;-)