Jacques Pepin is My Hero
Well, not exactly my hero, but he is the reason I love to cook today. I watched every dexterous move of his fingers, and practiced making mine move the same way. They never have, mind you, but I keep trying. He made cooking an art form for me. He’s the king of the kitchen. But a hero? Webster’s Collegiate says a hero is, among other things, “an object of extreme admiration and devotion. Idol.” And idol is “a representation or symbol of an object of worship.”
I think we’ve been throwing those two words around a bit lightly these days. For me, Jacques’ kitchen quests are certainly admirable, but worthy of devotion? Give me a break. And all those underage wannabes who have loud, mostly on key voices and funny hair – worthy of worship? Maybe we ought to reorder some priorities here and change the name of that show to Next American Hot Body. It would be more honest. Why does Tom Brady become a hero instead of just a really good football player? What else has he done in life that is heroic besides toss that ball? (It looks like this year he isn’t even going to do that. What a drop in status!)
I’m re-thinking my heroes today. My Mom is a hero because she takes care of my Dad with Alzheimer’s every day. Not that she doesn’t ever complain, but I don’t think complaining about the hell that is Alzheimer’s keeps you from being a hero. My sister, Sarah, is my hero because she backs up my Mom and keeps her sane. I think most of the heroes out there are just everyday people who do extraordinary things that help others keep their lives livable.
Recipe of the day is Cilantro Chicken Breasts because I cooked them the other night and LJ called me his hero. Maybe he should re-think that.
Cilantro Chicken Breasts
4 chicken breasts, skinned and boned
1 tablespoon vegetable oil
salt and pepper
1/3 cup plain low-fat yogurt
2 tablespoons light cream
1 teaspoon corn starch mixed with 1 tablespoon water
¾ cup unsalted chicken stock
2 tablespoons fresh lemon juice
2 garlic cloves, finely chopped
2 tablespoons finely chopped shallot
1 small tomato, seeded and chopped
1/3 cup cilantro, coarsely chopped
Heat oil over medium-high heat in skillet. Season chicken breasts with salt and pepper and sauté until cooked through. Transfer to plate and keep warm.
In a small bowl, stir the yogurt and cream into the cornstarch mixture. Set aside.
Add garlic and shallot to skillet and sauté for 1 minute. Add stock and lemon juice to skillet, and stir to deglaze pan. Boil slowly for 3 to 4 minutes until liquid has reduced slightly. Remove from heat and stir in the tomato and yogurt mixture. Add cilantro.
Pour sauce over chicken and serve.