After sauteing the carrots, celery, onions, garlic, and bay leaf the aroma in the apartment led my mother to open the front door and closed the bedroom door so that the neighbors can smell what I was cooking. When I deglaze the pan with Marsala wine and added the browned meat, vegetable mixture, sprig of thyme, and chicken stock the aroma coming from the pot was so delightful, I could actually smell all the ingredients come to life. Braising the dish in the oven for one hour and a half, the apartment smelled so good that the neighbors wanted to know what I was cooking when they saw me. The smell of slow cooked food has such an inviting aroma that you get a feeling that you are sitting at grandma’s kitchen.
I got ambitious this morning and decided to make Eggs Benedict with spinach instead of English muffin. Boy this really satisfied my craving for poached egg, it was so creamy I wished I had a piece of toast so that it would absorb the creamy egg yolk. I had leftover Hollandaise sauce and decided to purchase artichoke. I had forgotten how delicious and yummy Hollandaise sauce is with an artichoke. I always include the artichoke stem since the center piece is very good. I don’t like to waste anything .
I’m going to make this tonight and will cheat a bit since I did not have time to soak black beans. I will just purchase a couple of cans of Organic Black Beans from Trader Joe’s (I like their brand better than the other one’s available in the market) using the juice of the beans, jar of Salsa Verde, onions, bell pepper, garlic, tomatoes, and brown basmati rice. I never measure when I am cooking.
Mom’s idea of cooking is by purchasing prepared frozen food from Trader Joe’s, Rotisserie Chicken from Costco, or going out to dinner. I was so tempted to season the fish and all she would have to do is bread the fish, but I did not do that because I did not want to offend her. Mom tries her best and I know should give her a chance to explore her cooking skills.
After reading all the reviews, I wanted to try this dish and wanted to challenge myself. I took Trish’s advice by adding mushrooms. I changed the recipe a tiny bit. I used crimini mushrooms instead of button mushrooms. Sauteed the crimini in olive oil and butter. I added shallots, pepper flakes, capers, salt and pepper to taste.