Ever since I was a little girl I’ve always loved pouring over cookbooks, marveling at the gorgeous pictures, and wondering how each one would taste. I have vivid memories of leafing through a well worn edition of the Better Homes and Garden’s Cookbook at my grandmother’s house and I can’t express how excited I was last week when I found a reprint of that very book, complete with fabulous retro images of fondue parties, shish-kabobs, and diagrams detailing how to set a table. It totally makes me want to put on pearls and host a vintage dinner party. Can I offer you a mini gherkin?
Speaking of cookbooks, I used to really dislike the Everyday Food magazine. I remember picking it up on many occasions and thinking that all of the recipes were either ridiculous or disgusting. Now I’m not sure if the magazine has changed or if it’s my attitude, but presently it’s one of my favorite new recipe resources. I’m even a subscriber (thanks to Chris’s grandmother). This month’s theme is cooking light. Now I’m not sure what exactly is light about Chicken Braised in Red Wine, but it certainly tasted like a cold winter’s night…even though it was 60 degrees today. Don’t you just love global warming?! Please note: don’t add extra stock like I did. Just because you have extra broth left in the carton doesn’t mean you have to use it. The base is supposed to be thicker than it appears in the images below. Also, I think it’s only fair to warn you that the carrots in this dish are so going to rock your socks.
 A Spice Bouquet |
 What’s Up Doc?! |
 Mmm…Bacon |
 Mmm…Cooked Bacon |
 Brown, Turn, Brown, Turn |
 Set Aside |
 Carrots, Onions & Garlic |
 Tomato Paste to Thicken |
 Pour the Wine (and a Glass For Yourself) |
 “Sophisticated” Chicken, Anyone? |