2:00PM Dorm Room
Shared my turkey dinner leftovers with my boyfriend for lunch. Hehe my boyfriend and I have a terrible time sharing anything involving food, so I had to keep an eagle eye on him to make sure he wasn't taking all the good bits. That's what happens when you date someone who loves food just as much as you do I guess :P
6:30PM Baker Dining
Chicken elegant with steamed carrots and risotto. Chicken elegant (I believe it's pronounced "el-lay-gahnt") is a dish that sounds deceptively simple, but tastes so fantastic you wonder why it's not more popularly served elsewhere. It is a chicken breast that is wrapped in puff pastry, with swiss cheese and Dijon mustard between the chicken and pastry, then baked to perfection. It's hard to convey the taste of it using just words, but the whole package just comes together really well. The puff pastry is crispy and buttery on top, and soggy on the bottom from the juices of the chicken. The chicken itself is not seasoned, but that is not a problem because the melted swiss cheese and the distinctive flavor of the Dijon mustard really come through and give each bite a burst of flavor. I wasn't expecting a whole lot from the risotto, which was kind of starchy, with very little liquid (I think the rice probably absorbed it all while it was sitting in the serving tray). But the flavor of the risotto was decent, not too bland but still subtle enough to complement the chicken elegant without distracting from it.
Dijon Chicken Elegant (serves 4)
4 chicken breasts (4 oz. each)
1/3 cup Grey Poupon Dijon mustard
1/4 lb Swiss cheese, sliced
2 sheets of frozen puff pastry, thawed
1 egg white
1 tbsp cold water
1. Preheat oven to 375 degrees.
2. Pound chicken breasts to 1/2 inch thickness.
3. Spread mustard onto chicken, covering all sides. Top each breast with slice of Swiss cheese, roll up.
4. Roll each pastry sheet into a 12 inch square, and cut into 4 squares (6 inches each). Beat egg white with water, brush edges of each square with this mixture.
5. Place 1 chicken breast diagonally on each square, join the 4 points of the pastry square over the chicken and seal the seams.
6. Place on an ungreased baking sheet, and brush with remaining egg white mixture. Baker for 30 minutes or until chicken is done. Enjoy!
11:00PM Dorm Room
Creme brulee (~ 4 oz.) dessert from Baker dining. Yeah… I couldn't resist, especially after the first one I had was so incredibly good. The second one didn't fail to impress me either, though I think I've had enough for a while now :)