E and I have finally gotten together to cook again, and it seems like it’s been forever. You cook all the time for months and months, start a blog, and suddenly we’re both too busy to actually cook. Murphy’s Law? Eh.
E made stuffed chicken Marsala and French onion rice. In one of our simpatico moments, I also planned to make two dishes and the second was rice. But more on my stuff next time.
E used to work for a bakery/coffee shop where she would make big batches of caramelized onions for one of their dishes. She was schooling me on how much easier it is to caramelize in big batches because then onions don’t burn so easily. Unfortunately, we got distracted while we were chatting, and what started as beautiful onions ended up being a little crispier than normal.
I still liked the flavor, but you know how critical you can be when something you make doesn’t turn out perfect? E was not thrilled.
And that wasn’t our only onion problem. E started to cry while I was chopping scallions. It, naturally, got worse when she started cutting onions for the rice. Even more naturally, I made fun of her a bit. I mean, who cries over scallions? This is her “you just don’t understand” face. Which I got a lot that night.
It took a while, but we both got over that moment and got to the business of cooking. E got busy stuffing some chicken.
And maybe you can see it coming.
E’s stuffed chicken marsala didn’t exactly stay stuffed.
But between the cheesy stuffing falling all over the rice,
and the creamy mushroom marsala sauce,
everything tasted pretty amazing.
Maybe it’ll take us awhile to get back into the swing of things. Until then, you can find the recipes E used at:
Cooking Music: Paloma Faith