X-Sender: bryn@po10.mit.edu
Mime-Version: 1.0
Date: Sat, 3 May 1997 17:15:28 -0700
To: mijven@ix.netcom.com
From: bryn@MIT.EDU (Bryn M. Oh)
Subject: Bamf & Bryn's Rigatoni, Brocolli, and Chicken Recipe
Cc: bamf@pobox.com, bryn@MIT.EDU


Hi!

I'll start with the recipe, since it will take me some time to put it
together; especially since I don't know how to make half of it.  :-)
David
usually does the chicken.

Basically, you mix marinated chicken, brocolli, and rigatoni in a
white
sauce.  This recipe serves a bamf and a bryn with leftovers.  We
doubled
the recipe to serve 7.  Here are the different steps:

white sauce:
---------
2 cups milk, heated
5 tbls butter
5 tbls flour
1/2 - 3/4 tsp. lemon juice
lots of sweet basil (I've never measured how much.  I'd guess
somewhere
between 1 tsp and 2 Tbl.  Feel free to experiment.)
freshly ground pepper
rosemary/parsley/etc.
(salt)

The trick in cooking it is to get it to thicken without burning the
sauce
or curdling the milk along the way.

Melt the butter in a heavy-bottomed saucepan.  Stir in the flour and
cook,
stirring constantly, until the paste cooks and bubbles a bit, but
don't let
it brown.  Add the hot milk (I usually nuke it in the microwave until
it's
about room temp, and that seems to work alright), continuing to stir
as the
sauce thickens.  Add lemon juice very slowly while stirring.  Add
pepper,
lots of sweet basil, and a pinch of whatever spices you feel like that
day.
I usually leave out the salt.  Bring to a boil, lower the heat, and
cook,
stirring, until sauce is thick.  Check taste and add seasoning as
necessary.  You can usually make the sauce pretty seasoned, otherwise
the
pasta and brocolli will try and drown it out.


chicken:
------
1/2 lb. boneless chicken breasts, cubed (well, stir-fry sized)
1-1/2 tbls sherry
1-1/2 tbls corn starch

Mix wine and corn starch in bowl.  Add chicken and mix until chicken
is
coated.
Stir fry chicken until cooked through.  While you are stir frying the
chicken add about 1/8 cup lemon juice and freshly ground pepper to the
chicken for seasoning.

brocolli:
------
1 or 1-1/2 heads of brocolli

Cut florettes from stem.  Steam florettes until bright green.  (Don't
leave
over heat once done, otherwise it goes limp.)


pasta:
-----
we usually use rigatoni

Boil two servings of rigatoni.


Add the chicken and brocolli to the pasta and mix.  Pour the sauce
over it
all, and mix.

I usually do the white sauce, and Dave does the rest.  If we start at
the
same time, we usually finish around the same time, which works out
well.
:-)

I'll email a copy to bamf to see if I described everything right.

Let me know how it turns out for you!

I send you more email later.

Bryn