Tonight our menu consisted of Poulet Sauté à la Grecque, Riz Pilaf, and Haricots Verts à la Vapeur. In other words, Greek-Style Sautéed Chicken, Rice Pilaff, and Steamed Green Beans. My recipes came from the recipe book 'Le Cordon Bleu At Home', and made for an interesting and delicious meal. The rice pilaf in particular was moist and intensely flavorful; it complemented the chicken, which was pan-seared and then cooked in the oven with onion, chili, chicken stock, and seasonings, to be topped later with a sauce that included currants and sultanas (golden raisins). The green beans, which were steamed yet still slightly firm, were a simple and healthy third part of the trio; they balanced out the complex flavors of the other two dishes perfectly.
All in all, this meal was thoroughly enjoyable and, while slightly time-consuming, not terribly difficult to pull off with the help of a few handy-dandy kitchen assistants (i.e. siblings, parents, or other innocent bystanders).
Recipes can be found in the posts below. Happy cooking!
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