Long day. This week we have been conducting vision and hearing exams on all the new students at school. Today it was the Kindergarten students turn. It was a task not unlike herding cats, or grocery shopping with toddlers, or, I don't know what. At least they are cute. Early on we scrapped the hearing portion of the exam as we could not collect any reliable results.
Me: You are going to hear some small sounds and I need to you raise your hand when you hear one.
Student: Okay
Me: (After conducting the test twice and the child not raising their hand once) Did you hear anything?
Student: Yes.
Me: Honey, you need to raise you hand when you hear the sound okay?
Student: No. I'm tired.
Me too.
Andy and I got home late today. The chicken breasts, or I should say, escalope poulet, were not defrosted and it was already looking like dinner at 8. I had made a good sauce the other day on the fly and thought I could recreate it and serve it with pasta.
It's a loose recipe.
Zucchini and Roasted Tomato Cream Sauce
Zucchini diced
Oven roasted tomatoes * see note
a big spoonful of prepared pesto
creme fraiche (they are crazy about it here, use sour cream or heavy cream if you have that on hand)
white wine
olive oil
salt and pepper
Heat olive oil in a heavy saute pan over medium high heat. Toss in some zucchini (I used about 5 small ones) let them get good and brown then dice up the tomatoes (about 8) and throw them in. Saute for about 3 minutes. Add the pesto and stir it around until it gets good and fragrant. Add the creme fraiche (maybe 1/2 cup) and wine (1cup). Bring to a simmer and season with salt and pepper.
Serve over pasta or pan fried chicken breasts.
Today because I was serving it over pasta I added more wine and an ingredient called L'Ben, lait fermente. I would say it was liquid creme fraiche. If you know what it really is I don't want to know. It worked, the sauce tasted good, and the word "fermente" is making me squeamish.
To roast tomatoes: Preheat the oven to 400 degrees. Slice Roma tomatoes in half and drizzle lightly with a little olive oil. Place them on a baking sheet lined with parchment or a silicone baking mat. Sprinkle evenly with sea salt. You can also choose to season them with home herbs at this time too. Roast them in the oven until they collapse and char a bit on the edges. Store them in an airtight container. They don't last long but they are tasty. I'm going to try to freeze some and see how they work later in the winter.
Me: You are going to hear some small sounds and I need to you raise your hand when you hear one.
Student: Okay
Me: (After conducting the test twice and the child not raising their hand once) Did you hear anything?
Student: Yes.
Me: Honey, you need to raise you hand when you hear the sound okay?
Student: No. I'm tired.
Me too.
Andy and I got home late today. The chicken breasts, or I should say, escalope poulet, were not defrosted and it was already looking like dinner at 8. I had made a good sauce the other day on the fly and thought I could recreate it and serve it with pasta.
It's a loose recipe.
Zucchini and Roasted Tomato Cream Sauce
Zucchini diced
Oven roasted tomatoes * see note
a big spoonful of prepared pesto
creme fraiche (they are crazy about it here, use sour cream or heavy cream if you have that on hand)
white wine
olive oil
salt and pepper
Heat olive oil in a heavy saute pan over medium high heat. Toss in some zucchini (I used about 5 small ones) let them get good and brown then dice up the tomatoes (about 8) and throw them in. Saute for about 3 minutes. Add the pesto and stir it around until it gets good and fragrant. Add the creme fraiche (maybe 1/2 cup) and wine (1cup). Bring to a simmer and season with salt and pepper.
Serve over pasta or pan fried chicken breasts.
Today because I was serving it over pasta I added more wine and an ingredient called L'Ben, lait fermente. I would say it was liquid creme fraiche. If you know what it really is I don't want to know. It worked, the sauce tasted good, and the word "fermente" is making me squeamish.
To roast tomatoes: Preheat the oven to 400 degrees. Slice Roma tomatoes in half and drizzle lightly with a little olive oil. Place them on a baking sheet lined with parchment or a silicone baking mat. Sprinkle evenly with sea salt. You can also choose to season them with home herbs at this time too. Roast them in the oven until they collapse and char a bit on the edges. Store them in an airtight container. They don't last long but they are tasty. I'm going to try to freeze some and see how they work later in the winter.
I need this idea; it sounds like comfort food and I've got a couple of pastas from Florence in the cupboard. I'll prep the tomatoes and zucchinis today. I haven't been brave enough to try the lait fermente, personally. Good on you. I'm sure it's just a more liquid brand of creme fraiche.
ReplyDeleteWell my dear you'll have this sauce tomorrow night. I'm going to layer it with some greens for a sort of pasta. You'll have to tell me what you think. It was an easy sauce for a weeknight dinner and versatile too, just what we need:)
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