This evening we made Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous. The central elements were parsley and orange zest in the couscous, and horseradish and mustard in the cream sauce. Unfortunately they just didn’t work together at all. The couscous was overly salty from the chicken stock, which didn’t complement the orange zest and parsley flavours. The competing elements worked against, not with, each other.
The Horseradish Pan Sauce sounded like something that L would really enjoy. Again, unfortunately this wasn’t the case. Somewhere between the mustard, onions, horseradish, thyme, half and half and chicken stock, the end result tasted a little like acrid sludge. And again, it clashed with the orange zest; the whole meal was a big disappointment.
I have a new respect for people who cook real meals, every night. Our kitchen always smells of stale cooking odours. After long days, cooking seems relentless rather than relaxing. It seems impossible to ever catch up on the cleaning and washing up. I always thought it would be great to spend more time with food. To write about it, think about it, test new recipes. At the moment, two months into the process, the food preoccupation seems overwhelming. How nice would it be to just have a bowl of cereal tomorrow night, or maybe cheese and crackers? Instead, we begin the three day balsamic vinegar/ rice pilaf run with Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf. The day after it’s Balsamic-Glazed Chicken.