Comments on: Chicken Breasts Saltimbocca

By: Grandy and Esme

Grandy and Esme — Wed, 21 Oct 2009 13:00:50 +0000

The Saltimbocca is fantastic! It was as easy as promised to make and was such a treat after a day of garden cleanup and a martini! I first tasted Saltimbocca in the 1960s at the Hotel Coolidge in White River Junction, VT, at the fabulous gourmet restaurant the hotel had at the time. It was an unforgettable treat that was filed away in the “Food We Love to Eat But Could Never Make Ourselves” section. This tasted even better than I remembered–and Saltimbocca has a new category! We will make this again and again. Thanks, Gillian!

By: Pamela Perry

Pamela Perry — Mon, 19 Oct 2009 01:15:51 +0000

I made the Brussels sprouts again for lunch today … with the leftover Thai soup from last night. I wouldn’t necessarily serve the two of them together at a dinner party, but man oh man. The Brussels sprouts were heavenly again and the soup … how do you spell drool sounds?

By: Gillian

Gillian — Sat, 10 Oct 2009 05:12:51 +0000

I’m so glad you enjoyed it! Too bad about the sage. You should grow some in your yard, somewhere Sparky can’t pee…Did you really make the brussels sprouts? Am I right? Are they not divine? I’m going to blog about them, but they really don’t take a very good picture.

By: Pamela Perry

Pamela Perry — Sat, 10 Oct 2009 03:01:59 +0000

Just finished a fabulous dinner. I didn’t have fresh sage and forgot to buy it today – dry didn’t add enough punch, but that only means I get to try it again.

The Brussels sprouts however, “were the best damn Brussels sprouts I ever ate.”

By: Gillian

Gillian — Fri, 09 Oct 2009 02:54:09 +0000

Yay! Wine suggestions? Wow. We drank pinot noir. But left to my own devices, I would drink pinot noir with everything. So I might not be the best person to ask…

And the brussels sprouts are just browned briefly in butter and salted, then cooked a looong time (30 minutes) covered, on very low heat, in cream. Heavy cream. I know. It sounds gross. But they were the best damn brussel sprouts I ever ate. Oh, and add a big squirt of lemon juice at the end. Something good happens in that pan. I can’t explain it, but it’s true.

By: Pamela Perry

Pamela Perry — Fri, 09 Oct 2009 01:19:13 +0000

This is dinner for tomorrow night. Any wine you suggest paired with it? A hint at the Brussels sprouts?