So the other day we did our first meal out of The Cat Who…Cookbook. Now the cookbook presents to you two meals out of The Cat Who Could Read Backwards. You have the option of preparing the dinner Mountclemens makes for Qwill the first time they meet or the breakfast he prepares Qwill before he leaves for New York.
We chose to prepare the first meal. It consisted of lobster bisque, chicken in a dark and mysterious sauce, caesar salad, and chocolate mousse. We decided to not make the lobster bisque as lobster is expensive! Instead we substituted that portion of the meal with the chicken livers and bacon en brochette from the breakfast Mountclemens’ prepares. Unfortunately we were unable to prepare the mousse as we forgot to buy an important ingredient (oops!).
So what we did prepare (in case any of you are confused) is chicken livers and bacon en brochette, chicken in dark and mysterious sauce, and a caesar salad.
Chicken Livers and Bacon en Brochette
“Qwilleran had just experienced the first forkful of chicken livers rolled in bacon and seasoned with a touch of basil, and he rolled his eyes gratefully heavenward.” (pg. 98)
1/2 Pound of chicken livers
10 Slices of bacon
1 Teaspoon of dried basil
Pepper, to taste
Toothpicks or small skewers
Preheat the oven to 400°. Cut the chicken livers and bacon slices into halves. Wrap a half slice of bacon around each chicken liver half, securing bacon with toothpicks or small skewers. (If livers are small cut the bacon into thirds.) Season with basil and pepper. Bake uncovered on a rack or broiler pan for about 30 minutes or until bacon is crisp. Serves 4-6.
This is really good if you like chicken livers. Everyone in my family really enjoyed it.
Chicken in a Dark and Mysterious Sauce
“Mountclemens removed the soup plates and brought in a tureen of chicken in a dark and mysterious sauce.” (pg. 76)
4-6 Chicken Breasts or Thighs
All-Purpose flour to coat the chicken
3 Tablespoons of butter or margarine
2 Tablespoons of cooking oil
Salt and Pepper to taste
4 Tablespoons all-purpose flour
1/2 Teaspoon of cinnamon
2 141/2 ounce cans of chicken broth
1/4 Ounce melted unsweetened baking chocolate
1/3 Cup of chopped onion
3/4 Cup of chopped carrots
1/2 Cup of Raisins
1/2 Cup of sliced almonds for garnish
Preheat oven to 325°. Dredge chicken with flour until well-covered. Brown chicken in butter or margarine and oil; and season with salt and pepper. Remove chicken from pan and put in a baking dish. Add flour and cinnamon to drippings in the pan the chicken was browned in; mix thouroughly. Add chicken broth slowly, stirring over low heat until slightly thickened. Add chocolate, onion, carrots, and rasins. Pour sauce over chicken. Cover chicken and bake 35-45 minites or until chicken is tender. Garnish with almonds, if desired. Serves 4-6.
The recipe didn’t call for rice, but we added it as we felt dinner was missing a grain. Now I personally thought this dish was a little too sweet and had to add extra salt and pepper. The rest of my family loved it though just as it was.
“I will toss the salad…by the way I hope you like caesar salad,’ [Mounteclemens said]. It was a man’s salad, zesty and full of crunch.” (pg. 77-78)
3 Tablespoons of butter or margarine
2 Slices of bread, cut into 1/2 inch cubes
1 Small clove of garlic, minced
1 clove of garlic, cut in half
2 tablespoons of salad oil
2 Tablespoons of lemon juice
5 Cups of romaine lettuce, torn into pieces, washed and dried
1/4 cup of grated Parmesan cheese
Pepper to taste
Heat butter or margarine in skillet. Add bread cubes and minced garlic. Fry unil bread is crisp and golden. Remove from pan and put away for later use. Rub salad bowl with cut garlic; then add salad oil, a few dashes of Worcestershire sauce, and lemon juice. Mix ingredients. Then add lettuce and toss gently. Sprinkle with croutons, Parmesan cheese, and pepper. Serves 4-6.
This salad was SOOOO GOOD! It was all I really wanted to eat. My family and I actually fought over the last remaining leaves.
Herbed Eggs with Sour Cream
“Good morning, Mr. Qwilleran…I hope you’re not in a hurry. I have a ramekin of eggs with herbs and sour cream, ready to put in the oven, if you can wait.” (pg. 96)
6 Large Eggs
6 Tablespoons of Sour Cream
1 Tablespoon of All-Purpose Flour
1/4 Teaspoon of Salt
1/8 Teaspoon of Pepper
1/2 Teaspoon of Fresh Chives
Sour Cream and Chives for garnish (optional)
Preheat the oven at 400°. Whisk the eggs in a mixing bowl. Add in the sour cream, flour, salt, pepper, and chives. Whisk briskly. Pour into a 1-quart buttered baking ramekin (if you don’t have a ramekin use a 1-quart round dish that can be placed in the oven). Bake for 15-18 minutes or until eggs reach preferred degree of doneness. Garnish with a dollop of sour cream and extra sprinkle of chives if desired. Serves 2-4.
The egg was very good, we all enjoyed it as a breakfast or dinner food. It says it serves 2-4, but unless you have multiple side dishes it really serves 2. If you have more people, I would think of preparing two dishes or doubling the recipe. But very cheap and easy to make.
I hope you enjoyed this post. More to come!