March 28, 2011 § 4 Comments
We’re sitting on the cusp of changing seasons, which is messing with my wardrobe and messing with my menu plans. One day I will be dining on goats cheese salad and felafel on the outside terrace of 300 East with friends, and the next I am snuggled up in trackpants stirring pots of soup on the stove. In times like this you have to be prepared to change dinner plans, incase the morning sun belies a much cooler evening to come.
Last Thursday the temperature dropped from up in the 80s to 49 Fahrenheit, which made the poached egg and watercress salad I had been planning on suddenly seem wildly inappropriate. With a deadline looming for the magazine, dinner had to be thrown together with half a brain.
NB went out for lemons while I fried some chicken legs in a pan with onion, garlic, sundried tomatoes and mushrooms. I’m a fan of any meal that gives the excuse to open a bottle of pinot grigio, which I liberally splashed over the chicken with a few tablespoons of pesto and covered it on a low simmer for 10 minutes.
Served with mashed potatoes and crusty bread, this is cold night cooking at its best.