Wikipedia defines "New American" as "combining flavors from America's melting pot with traditional techniques, New American cuisine includes ethnic twists on old standbys, Old World peasant dishes made from luxury American ingredients and molecular gastronomy." Let me reassure everyone that there will be NO molecular gastronomy taking place in my house any time soon. I can't even turn around in my kitchen - there is absolutely no room, even with the fold up table I bring out. Last night we broke a bowl (it had salad dressing I'd just made in it...) because we were just trying to do too damn much in too small a space (ps, a tomato press is an acceptable sub for a food mill but takes up a ton of room). Anyways...the kitchen size is not going to change. More about that in a bit.
So I have to say I was very pleased with the way things turned out. The three recipes I tried (Chicken with Tarragon, Puree of Garlic Potatoes and Garlic Confit) were the perfect first recipes to try out of this book on this cold winter night. I'm not a huge curry (which I associate primarily with Indian food) person...this is something I'm trying to be open to because I really want to like it. But I didn't grow up with it, and well, I think a lot of it smells like BO. I know, I know. I'm working on it. Anyways, I have to say that all of these flavors just came together so beautifully. And I didn't overcook my chicken (easy to do when it's that thin) and the pan sauce came out fantastic...oh I do love white wine sauces. I'm trying to pay attention to the heat of my pan when I load things in, the temperature of ingredients when they come together, the balance of acid to fat. This exercise I call being mindful in the kitchen. I'm secretly hoping this will transfer to other areas of my life, as I've heard does happen for a lot of chefs once they get it down. I am about the clumsiest person you'll ever meet - I have the bruises on my hips and legs to prove it! - so maybe being more "mindful" will help me also be more cognizant of my surroundings :)
The garlic confit and potatoes were soooo good. Thanks to Boy for putting that tomato press to work and for praising my efforts: "these are the best mashed potatoes I've ever had". Ahhh, music to my ears. Do I think they could have been better? Depends on how you (or I) qualify "better". They could have been richer, for sure. But I think something else I should learn through this is not to cloud or mask flavors. I have a tendency to overdo things and before I know it, I've killed a dish with too many ingredients, garnishes, seasonings, you name it. I want to learn to sharpen my palate and to let dishes be what they're meant to be. And sometimes this requires shockingly simple preparation...so I have to learn to stop myself.
Another word about the kitchen. I'm in it for another year, so I better make the most of it. This means I think I need to rearrange some things to make them a little more accessible. I think it's time for a trip to the home depot and container store.
So here is dinner - with a green salad mixed with a champagne & green tobasco vinaigrette I made up on the spot, which was quite good!:
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