Sauteed Chicken Cutlets With Vermouth, Leek, And Tarragon Pan Sauce

Prep Time: 20 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (September 2007)

This was a nice simple recipe. I may have finally learned the lesson of the importance of prepping ingredients before I start cooking. I have a bad habit of assuming I can prep ingredients while initial parts of recipe are cooking. It rarely turns out well for me. I end up rushed, mess things up and usually make a disaster of my kitchen. It may take me longer as well.

I looked at recipe and realized the chicken breasts cook in just minutes, since they are cutlets. So I did the "mise en place" today and cooking was a breeze.

The sauce in this is fairly light, just 1T of butter, and 2 t. of oil in terms of fat, which is pretty good for Cook's Illustrated. So for once, I didn't cut the fat. :-)

I like the sauce a lot and it was nice serving this chicken with rice. My picky eater liked this, even though I couldn't give him any of the leeks. It wasn't hard to serve him some sauce and avoid the leeks.

Garlic-Potato Soup

Prep Time: 25 minutes
Cook Time: 45 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2007)

Some of the prep time and cook time overlaps. You can't prep everything at once, because the potatoes don't go in the soup until after the garlic is almost completely cooked.

I made some bacon to put on top instead of the garlic chips. I think that is a better option for me, because it adds a different flavor, and it was easier. This is a nice hearty soup. However, I think I would up the ratio of red bliss potatoes to the russets actually. Just a little. Otherwise, it was about perfect.

Fettuccine with Leeks and Beans

Prep Time: 15 minutes
Cook Time: 15 minutes (some can overlap prep time)

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (April 2005)

This is a nice simple recipe that is quick to prepare and cook. It can be on the table in less than 30 minutes if you are efficient. I like that the sauce seems like it has more cream in than you'd think. The beans really thicken the sauce and the little bit of cream at the end smooths things out.

Veggie Burgers

Prep Time: 75 minutes
Cook Time: 10 minutes

Grade: A- (would be an A+, but too time consuming)

Make Again: Maybe, but not very often.

Recipe Source: Cook's Illustrated (July 2005)

This recipe makes 12 veggie burgers, which can be frozen. This fact does make the effort almost worth it, because these burgers were some of the best veggie burgers I've ever had. I used to be a vegetarian, and I have tried a lot in my day.

This recipe calls for a lot of ingredients: mushrooms, bulgar, leeks, onions, celery, lentils, panko and more. Luckily I had everything except the mushrooms. I used about half the called for mushrooms, because I am not a big mushroom fan, but you don't notice them at all, so I would probably use the full amount next time.