Supremes de Volaille a l'Ecossais

Tonight I made dinner for Mischa and Monica. Oh my GOD! I love French cooking. It's too heavy, there's too much butter, and too many calories but it is DEVINE. Tonight I did everything I planned on doing as far as cooking. My family is away on a long weekend Holiday, and I had the kitchen to myself all afternoon.

I made a huge batch of my special Avocado spread....yum! And then I had at pie-making with my new food processor. I will admit that the Chefscape does not "pulse" as efficiently as my grandmother's smaller Cuisinart. However, I must presume that such sacrifice is needed for an extra 5.5 cup capacity. The crust came out perfectly, and I made extra for Sylvie.

I started by making the pie. Chocolate Cream...! One bag of Milk Chocolate chips, some cream, coolwhip, Godiva Liquor, Orange extract, and Instant pudding mix, and a perfectly baked - homemade - crust. Mischa professed an orgasm upon eating it. Not the way I intended on causing people to have orgasms, but I'll take what I can get!

Next, I tackled my personal recipe for Bruschetta. Four tomatoes, 3 different colored peppers, fresh basil, romano, garlic and....Blackberries! I know it sounds crazy but it tasted so very yummie. I then pan fried French bread in E.V.O.O. and topped it with the Bruschetta. I did this, based entirely on Amy Adams portrayal of Julie Powell, in Julie and Julia. There is a scene where she makes bruschetta this way by frying the bread. I was dying to try it. The Blackberries were entirely my idea, for the record.

So, on to the Supremes. I followed the recipe to the ink. It came out perfect. Monica loved it...which was a blessed surprise. I was afraid she'd hate it. Mischa seemed quite impressed as well. I cut the breasts into smaller portions to make them fit better in the casserole dish. The onion, carrot, and celery were perfectly diced, and the breasts cooked longer than the recipe said, but I felt it necessary to make certain that my first attempt at French cooking didn't result in salmonella poisoning. Also, I feel quite firmly that the Madeira tasted and smelled better than the Vermouth so I chose the Madeira for the sauce. I made the right choice.

Also at my table was some Asparagus a La' Emeril, and a tossed salad with lemon juice for dressing. It was a terrific success. I think next I will tackle boeuf bourguignon.

Bless you Julia, Simca, and Louisette!