Remember when I posted about the things I want to try this blustery winter season... well, the Roving Taster is a woman of her word. I've started making my way through the list. Some wonderful meals, deals, and steals I've been reading, eating, and writing about.

lavender/rosemary/candied ginger shortbread -

I got this recipe from a site called allrecipes.com. For years I have known them as a great reference library slash jumping off point slash inspiration board, especially of baking recipes. So I was not surprised to find this among one of the most highly used and reviewed off all the shortbread recipes I poured over.

I changed the rosemary it called for to some dried lavender I bought at Planet Organic when I was stocking up on spices the other day. I also used the lavender in a honey infusion that I basted a roast chicken with the other day. More to follow on that meal, my god...

molasses -

I use this in my sisters' sort of thrown together version

of ginger cookies. It changes pretty much every time I make them, but the same basic ingredients are there - molasses, butter, eggs, flour, powdered ginger, cinnamon, and cloves. Then I elaborate from there - usually Cognac, or vanilla, or other spices.

consommés -

As it turned out, a slow cooker I put on last Friday called for beef stock, and I had a trusty can of Campbell's Beef Consommé in the pantry so I used that in my Provencal Beef Stew. So good. Made a total bonehead mistake though. I grabbed cilantro instead of Italian flat leaf parsley so the stew was missing a little bit of something fresh to

pep it up at the end before serving. Might try to make my own consommé still.

Oh yes, and the slow cooker beef stew also called for a sliced bulb of fennel.

mulled fruit - I have yet to figure a way to include this into my cooking in the coming days. But I have a hunch it will likely involve mulled wine... Maybe, dear readers, if you're lucky, you'll be able to share some with me.

brulée-ing things -

I saw a kitchen blow torch for brulée-ing in the Lee Valley catalogue. A pilgrimage may be in order.

parsnip soup - was on the menu as the soup of the day at The Highlevel Diner today. I should have had it instead of the quiche of the day which was sadly uninspired but lacked any real flavour or texture. Boo quiche. Yay parsnip soup. I must make it myself to keep the cream and butter under control. I will try to keep it healthy yet delicious for the health-conscious among me with whom I plan to share this dish.

stuffed roast chicken -

I already mentioned that this bird was possibly the most delectable creature I've ever cooked. Seriously. And I cook with meat fairly often. For now, it must suffice to say that there was a lot of butter and honey involved. Oh yes, and it was lavender infused honey.

osso bucco -

I had this at another restaurant who's fault I don't think it was. But I was unhappy with it. It wasn't actually what I wanted. They were out of what I wanted (which was mussels...) so I ordered the braised lamb shank which was the osso bucco. But it just wasn't what I wanted. It wasn't what I felt like that night and it was a bad impulse. Don't you hate that? When you run out of time or have to change your order just before your turn because someone else at the table already ordered it... Maybe that's just me. I think if I try this then I will attempt a tomato base to cook the meat in after browning and then add olives as a feature flavour in the sauce. I think their saltiness will hold up to the robust flavour of the lamb.

Note to self: keep an eye out for osso bucco cuts at the market in the coming weeks. My hours have changed so now I can try to grocery shop for the week at the Saturday market.

homemade cannelloni -

I have a recipe in a copy of Cook's Illustrated I've got tucked away in a folder somewhere. I have discovered that I own more cookbooks that I have room to store them. New Year's resolution number 7: buy more shelves. Resolution number 8: learn to build IKEA shelves once ad for all.

chocolate and cheese soufflé (though not necessarily together) -

This one definitely should be photographed. Those who have expressed interest in photographing my cooking at home, this would be a very fun one to capture. Anyone interested?

lentils - I must learn my sister's recipe. She'll show me over the holiday, I'm sure.

flambé -

I should probably buy a fire extinguisher first. And know where it is in relation to my flambéing at all times.

something that when assembled spells my name -

I don't rightly know what made me put this in. Do-over. I don't really care if I eat or make something that required assembly in order to be a megalomaniac statement. If I suggested something with my name written on it, I think that would be just as interesting...

layer cake - maybe an apple crumb cake with caramel in between... or rootbeer icing... will commence my recipe research.

the joy of recipe swapping

I believe you already know how amazing Cook's Illustrated Magazine is. I believe you do because I told you so. If you do not, flip back and check out my other ravings about them. The April 2010 edition is, of course, my latest literary treat in culinary publications. The cover of this magazine is always so scintillating and inspiring. This month features some steamy, sexy broccoli. I suggest you pick it up and salivate over the delicious contents within its pages some time very soon.

One particular recipe that I've been meaning to try since I first read about it is their Better Pan-Seared Chicken Breasts. As always, the author goes through several trials to perfect the dish and make it easy for readers and home cooks to replicate with flawless results. I'm telling you, this magazine rocks. No recipe from it has ever failed me. The dish was simple to prepare. It required few ingredients, many of which I already had on hand like flour, butter, and fresh lemons. The things I had to go out for, like boneless, skinless chicken breasts, and shallots, were easy enough to find at any supermarket or grocery store.

4 boneless, skinless chicken breats (6-8 ounces each), trimmed of excess fat
2 Tbsp kosher salt or 1 tsp table salt
1 Tbsp vegetable oil
2 Tbsp melted unsalted butter
1 Tbsp all-purpose flour
1 tsp corn starch
1/2 tsp ground black pepper
1 recipe pan sauce ( recipe follows)

1. Preheat oven to 275 degrees. Using fork, poke thickest half of each breast 5 or 6 times; evenly sprinkle each breast with 1/2 tsp salt or 1/4 table salt. Place chicken, skinned side down, in 13 by 9 inch baking dish and cover tightly with goil. Bake until thickest part of breast registers 145 to 150 degrees - 30 to 40 minutes

2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3-4 minutes. While chicken browns, brush with the remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned and thickest part of breast reads 160 degrees on thermometer, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pan sauce.

Lemon and Chive Pan sauce
1 medium shallot, minced, about 3 Tbsp
1 tsp all-purpose flour
1 C low-sodium chicken broth
1 Tbsp juice from 1 lemon
1 Tbsp fresh chives
1 Tbsp unsalted butter, chilled
salt and pepper to taste

Add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to a simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 C, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, chives, and butter; season with salt and pepper. Spoon over chicken and serve immediately.

Et voila!

Just as the author had promised, the meat came out juicy and flavourful, with a fantastic crust from the quick pan-sear. What's even better, I did not have to fool around with it as it pre-cooked in a sealed roasting pan in the oven. As that happened, I prepared the ingredients for the sauce, helped my sister make an amazing shredded beet and mint salad, and sipped wine and hung out with my visiting family.

One or two people have already tried this recipe, based on my recommendation, and I suggest you do the same. But truly, do yourself a favour, and pick up the whole magazine. There are plenty of other wonderful recipes and tips that I can't wait to try out. Best Chewy Brownies, anyone?

One friend who made this recipe for her boyfriend tonight has offered to trade me for a tuna tartar recipe. It involves infusing olive oil with ginger. I'm very excited.
Say, I have an idea. Pick a friend (this friend could certainly be me if you choose) and arrange to swap recipes. Use something tried and tested; your go-to recipe for chocolate chip cookies, or lasagne, or apple muffins, or whatever. Let's help each other be better, healthier, more adventurous cooks!