FoodNuts!

Posts Tagged ‘dinner’

My daughter called me at the office, concerned that as her mother is feeling very poorly today with a classroom-petri-dish-induced cold, we needed to come up with something yummy for dinner to sooth her condition.

We’re going to make one of Roz’s favorites, an old formulation I believe comes from Karin Knight’s Baby Cookbook from forever ago: Lime-Dill Chicken.

Take chicken breast, slice it very thin (perhaps 1/8-1/4″). Roll in egg, and dip in italian bread crumbs to fry in a little olive oil until browned. The sauce is a combination of butter, lime juice, and dill weed (fresh if you have it).

We’re going to serve it with mashed potatoes (the lime-dill sauce is an excellent topping for the taters, as well, but then we’re huge lime fans around the Denny house) and perhaps a side of some sort of fresh green veg to be named later.

I’ll try to update this post with some pics during the production of dinner.

PS. She felt far too crappy to appreciate an actual meal, so we made her toast and oatmeal and suchlike; hopefully tomorrow night will render her able to enjoy the lime dill chicken. And yes, Becca, it’s made with actual butter, not just the leavings from the chicken pan. Michael needs to get with the program.

PSS. Sunday update: Megan and I decided to reprise the goat-cheese and sun dried tomato chicken, and potato salad a la Roslyn. The chicken turned out great; the tater salad turned out to be mashed potatoes instead, which was actually a great side for this dish.

Food in America is a LOT better than it was 50 years ago, asserts Jerry Weinberger:

In a 1769 letter to the naturalist John Bartram, Benjamin Franklin observed that while lots of people like accounts of old buildings and monuments, “I confess that if I could find in any Italian travels a receipt for making Parmesan cheese, it would give me more satisfaction than a transcript of any inscription from any old stone whatsoever.”

Had Old Ben written this letter 50 years ago, in 1959, it’s doubtful that many Americans would have agreed. Back then, a gourmet American dinner might have included tomato aspic (gelatin with canned tomato juice), crab casserole (canned crab with canned cream-of-mushroom soup and canned fried onions), and cherries jubilee (canned cherries heated in a chafing dish with brandy and sugar, “flambéed,” and poured over vanilla ice cream)…

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