Saturday, November 20, 2004

Here is a great leftover dish my Mom used to call:
Chicken Tits and Worms
Pick over your roast chicken or turkey from the night before and chop the meat into small bits with your kitchen shears
Put a pot of water on to boil and cook your favorite pasta
Thats about where I end following dear old mummy's recipe and forge ahead on my own.
Depending on how much you are making, here is a wonderful Bechamel sauce recipe that works great every time. It makes about a cup, but you can double it if you feel the need
3/4 cup milk or half and half
3/4 cup chicken stock
(or conversely, you can use 1.5 cups of milk and a bouillon cube)
put liquid in a glass measuring cup with:
1/4 wedge yellow onion
whole peppercorns or fresh white pepper
dash of grated nutmeg
1 bayleaf
pinch of cayanne
two pinches crumbled rosemary.
put in microwave for 6 minutes on low to medium heat. Make sure the milk doesn't boil over
but be sure it gets warm.
melt 2 tablespoons butter
and two tablespoons flour in a pot. Constantly stir to cook, but do not brown.
Strain milk and pour over flour butter mixture. Discard onion bayleaf mess.
stir until thickened.
Add 1 cup grated cheese...chedder works best, or some leftover cocktail cheeses gouda and havarti or something. Stir stir stir and take off heat.
Combine chicken and pasta in an ovenproof bowl and pour cheese sauce overtop. Place in 350 degree oven until you can smell the nutmeg cooking and the sauce is bubbly.
Makes a bit of a mess, but its super easy.

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