- Ahh, look at those fresh ingredients. So, I'm pouring a glass of wine to ease the nerves of lighting a chicken on fire and I'm putting on my Tango music for ambience (ask young Emily what that means, she'll explain it to you along with symbioses). Here we go.
Ok, the flaming of the chicken wasn't nearly as um, explosive as I thought it would be. Strangely enough I think the butter and olive oil in the pan with it put out the flames. So I did it twice. And by the way, Cognac is not for straight drinking. At least not for me. Eesh!
My flamed chicken is now simmering in the cooking juices with a few sprigs of tarragon and I'm wisking eggs with creme fraiche, a French staple apparently along with butter and Cognac. My Tango music wasn't sultry enough for the flaming chicken so I've switched to Paulina Rubio.
The eggs and creme fraiche mix I blended into the cooking juices with the tarragon leaves and poured it over the chicken. It made a real rich sauce, I could learn to love French cooking. The sauce should be thicker but I didn't have any potato starch to thicken it. I don't think I've been eating enough vegetables lately so I heated up some broccoli with lemon and pepper. I don't do well with presentation, it doesn't look nearly as good as it tastes but it's absolutely fabulous.
I bet if I had some different music to cook to, perhaps some Mambo, things would go more smoothly. Whenever I get cooking, Dean Martin's "Mambo Italiano" comes to mind and I pop in the Tango Around the World, probably because the only thing I own that slightly resembles the mambo is Lou Bega's Mambo Number 5. More like pop music. It's not exaclty what I'm feeling, but it gets the creative cooking going. I'm not exactly sure why cultural music appeals to me while I'm cooking, but I think it adds a certain flair to it. Maybe more flavor. Hey mambo!
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