Thinking about cooking some pasta, not sure whether to opt for tomato and basil sauce or creamy mushroom. See I like both but i dont know which my heart would want me too choose.
Fry chicken ******* (strips) in olive oil, garlic, thyme (spices, s&p) then add finely diced onions (1/4 enough for 2 people) squeeze of lemon and a dash of good white win (sav blanc or chardonnay) leave to evaporate before removing from pan once cooked
add sliced portabellini mushrooms and a **** of butter with more thyme and garlic, fry until soft (add to chicken)
in a seperate pan, make a roux (butter/flour) add milk slowly, stir until all lumps removed (season with white pepper and salt) then add 2 heaped tbls of Dijon Mustard, 250 ml of fresh cream and a lot of grated parmesan and chopped chives
add everything to the sauce and leave to simmer for 5 minutes
serve with fresh (imported) tagliatelle, parmesan and chopped chives
you will not get a better pasta than that mate its my specialty!
Prefer the thicker/richer cream based sauces here... more so to do with the massive hurt box I dig myself into with Hockey or Cycling.
Sat should be another session where I end up spelunking in the pain cave and drop my flashlight. 3 hours climbing hills followed by another flat out hockey match in the evening. Will probably eat out the whole pantry that night. Rinse and repeat Sunday.
Sure you can... just not at home.
Best for me is still the single duck ravioli served during a degustation at Balzac's.
I still feel partly responsible for the mess it made in my pants.