I also did a great deal of insisting. I have two weeks of vacation and have not put in for any time as of yet this year. Yesterday when I arrived at work, I promptly went in to see my boss to explain what was going on and how I would probably need some time off in the future. Then the plan developed. I could work a half day on Friday and then head to Sacramento. So last night I told my dad, "I have time available. Would it help you if I came up Friday afternoon?" He said that it would. So now I just have to let them know at work today.
And now to the other stuff. After crying and napping on Monday, I realized that there wasn't much cooked food around here. And Poulet was closed for the holiday. So I headed out for the nearby grocery store (Berkeley Bowl was also closed for the holiday.) -- the major chain, not the expensive local one. Although I should have stopped at the local one because I need more wet food for the other residents here. After VD, I found that I was totally addicted to the sauce for the mussel appetizer. I found myself thinking, "Who needs the mussels? I just want more of that sauce." And then I thought that if I tweaked it some, it would be perfectly fine on chicken. Of course, next time I probably shouldn't cook the chicken so long as it was almost falling apart when I removed it from the pan.
Both winter and being in a down mood can bring out the fatty food cravings. Thankfully I am genetically predisposed toward thinness. Because the foods that call to me? So not good. Oh, and I even have a recipe this time.
Saffron Cream Sauce
1/2 cup creme fraiche
4 egg yolks
2 tablespoons butter
2 large shallots, chopped
1 cup brown mushrooms, quartered
2 tablespoons brandy
Juice of 1/2 lemon
1 generous pinch of saffron
White wine from braised chicken (The chicken was braised in about 1-1/2 cups of white wine. This would be the liquid that was left.)
Whip creme fraiche and egg yolks in a bowl.
Melt butter in a skillet over medium heat and saute shallots and onions for approximately 3 minutes. Turn off heat and add brandy. Ignite and let flames burn down.
Whisk lemon and saffron into mixture in skillet. Add white wine "stock." Let simmer for 3-5 minutes.
Slowly add some of the shallot mixture to the creme fraiche mixture and whisk. Pour this mixture back into the skillet and whisk. Cook for an additional 3 minutes.
And because I'm all about comfort foods at this point, of course I had to pick up dessert on Monday.
And just when you thought that the feel good stuff was over, I bring you this. Thanks to the lovely folks at SFist, I discovered this little gem. It might just take the place of Pearl as my fave video.