I made chicken caesar and butternut squash risotto for dinner almost 4 years ago, and remembered it as a great dinner but a lot of work. When I revisited it last night, however, it went smoothly. Both recipes are from Cook's. The recipe calls for boneless skinless breasts, but I cut up a whole chicken and brined and broiled all the meat according to the recipe. We ate the dark on the salads and saved the white for Craig's lunches--it's a great way to cook chicken. I used the scraps to make one of the sauces for next weekend. The caesar dressing is really good, with just enough anchovy and garlic. The risotto, a standby recipe, was great. We drank a 2007 Sauvignon Blanc from Parducci, a carbon-neutral winery. A very nice wine, and it worked really well with the meal.
Sunday, February 8, 2009
Chicken Caesar and Squash Risotto
I made chicken caesar and butternut squash risotto for dinner almost 4 years ago, and remembered it as a great dinner but a lot of work. When I revisited it last night, however, it went smoothly. Both recipes are from Cook's. The recipe calls for boneless skinless breasts, but I cut up a whole chicken and brined and broiled all the meat according to the recipe. We ate the dark on the salads and saved the white for Craig's lunches--it's a great way to cook chicken. I used the scraps to make one of the sauces for next weekend. The caesar dressing is really good, with just enough anchovy and garlic. The risotto, a standby recipe, was great. We drank a 2007 Sauvignon Blanc from Parducci, a carbon-neutral winery. A very nice wine, and it worked really well with the meal.
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