Tuesday, December 14, 2010

The Nom Report - Episode 3, Garlic Cream Sauce

So on the previous Report, our lemon chicken was a bit over- lemoned as you may recall.  So the search for the perfect white wine sauce continued on Thursday.  The Nom Inspector returned to be experimented on once again, with no compaints.  The new recipe came from foodnetwork.com, courtesy of the Dinner Impossible Dude.  That is obviously not his real name, but Regina doesn't like the guy that much, so she just can't be arsed to look it up.

 The recipe was intended to be served on shrimp and scallops, but the chef wasn't in the mood for seafood.   So chicken it was to be.  Fortunately the Kami gave no objections, so we made the chicken itself the same way we made it for Lemon Chicken, and just made the new sauce with it.  We also remembered to make the rice this time.  Yey, us!

The Verdict?  Yum!  Regina prefers this sauce to the Uber-Lemon sauce, and the more we ate, the more we liked it.  We do think it needs a little something, so maybe we should add lemon, just not as much as was in the previous recipe. Or maybe add a little less cream than it calls for.   It was good with rice, and good over pasta when Regina reheated the leftover sauce the next day.  We would certainly make this again.  The Nom Inspector gave this her seal of approval as well.

Garlic Cream Sauce
  • 1/4 cup olive oil, plus 2 tablespoons
  • 5 cloves garlic, finely chopped
  • 4 cloves shallots, chopped (Shallots vary a lot in size, so we just did about 4 Tablespoons)
  • 2 cups white wine (We used Riesling...Regina always uses Riesling)
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
  • 1 teaspoon chopped thyme leaves
  • 2 cups heavy cream
  • 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment

In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness.

Next time on NOMS OF OUR LIVES: Regina contemplates trying yet another white wine sauce...Alton Brown's Beurre Blanc!  Will Kami tolerate another night of chicken?  Will she rebell and express her longing for a grapefruit?  Find out, on the next episode of...THE NOM REPORT.

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