I cannot expect what I cannot expect. You know what I mean? Let’s extrapolate this to a circumstance you are facing at this time (I.E.) the friend you don’t think will betray you – and then does. You were invested, honest, open and kind. What caused this catfish-like behavior?
Or perhaps you are dealing with the disappointment of seamlessly inevitable trials with work – only to open up your email to find you are nominated “employee of the month!” What??? Very confusing.
These aforementioned, subconscious assumptions are dangerous. And yet it is with pragmatic vigilance you poignantly cope and reassess these situational endeavors.
I, for one, do not appreciate being ambushed by an attack riffle from my own team.
Maybe we should lower our standards? Didn’t expect me to go there did you? Me neither.
Whatever the case, dumbfounded or a state of bewilderment, these ‘expectations’ can hold great weight. The gravitational pull is top heavy as we fall back into these mindless, nimble notions time and time again. I assume it’s human nature. (See what I did there?)
I can’t advise you (or me) what is ok to expect. And I can’t help with the ensuing awe or chagrin that may come from an incongruous belief. What I CAN do is promise this…
I promise you can expect me to be consistently inconsistent.
And beyond that, go ahead and make this Humboldt Fog & Pear Risotto with Chardonnay Chicken – a Thanksgiving lovers dream. I making a very brash assumption – you won’t be let down.
Feeds 6; Takes 2 hrs; Stop complaining, it’s risotto and it’s worth it
Ingredients and Method for Chardonnay Chicken
- 3-4 chicken breasts, trimmed of excess fat and cut into large chunks
- 2 lemons, zest & juice
- 1 1/2 cups good, oaky chardonnay
- 1/3 cup fruity olive oil
- 1 cup Chicken Stock
- Salt & pepper
The night before, combine all above ingredients except chicken stock in a bowl or bag and mix well.
Cover and refrigerate over night.
2.5 hrs prior to eating, turn oven to 250F.
Place the chicken and all the marinade in a baking dish and add stock. Re-salt. Bake for 1 hour and then flip the chicken pieces. Set timer for another hour and begin the risotto.
After this next hour the chicken will be fork tender.
Ingredients for Humboldt Fog and Pear Risotto
- 1 cup dry arborio rice
- 1 1/2 cups good, oaky chardonnay
- 1 medium sweet, white onion, small dice
- 2 large garlic cloves, minced
- 4 sprigs thyme, left whole
- 2 tbsp bacon fat or salted butter + 1 additional tbsp butter
- 1/2 cup room temperature mascarpone cheese
- 2 tbsp Humboldt Fog cheese, exterior rind removed
- 4 tbsp goat cheese
- 1 bosc pear, diced
- 5 cups chicken stock, warmed
- 4 slices prosciutto, fried until crispy and then roughly chopped
- Salt & pepper
Method for Risotto
Sweat onion in leftover bacon fat or 2 tbsp butter with a bit of salt in a large dutch oven.
Once golden, turn down the heat to med low and add thyme and garlic. Cook for about a minute and stir.
Add rice and additional tbsp of butter. Stir briefly but allow the rice to crisp just slightly ~ 2 min. Add salt and pepper, liberally.
Once rice is slightly golden, add wine. Drink wine also. Yum.
This mixture should be on medium/low heat and take approx 4-5 min for the rice to absorb the liquid. Just as it looks like it’s mostly absorbed, add about a cup of the warmed stock. Continue this process for about 25 minutes (1 cup stock/5 min), stirring often.
At this point the rice should look done, plump and juicy. Taste and adjust seasoning. Remove the thyme sprigs and add mascarpone and goat cheese. Stir until well incorporated.
Turn off the heat and add the pear. This mixture should stay warm until your chicken is done.
Once ready to eat, assemble the risotto in a dish and top with additional cheese, thyme and prosciutto pieces. Nestle in the chicken. Top with dollops of Humboldt Fog.
Expect to be wowed:)
*Humboldt Fog is a goats milk cheese with an edible layer of ash running through the middle. It is also quite tangy and resembles a blue cheese. It’s not.
Autumn Recipes to put on the list…
- Lex’s (that’s me) Brown Butter Chex
- Butternut Squash Bisque with Pistachios and Lemon Crema
- Not Aunt Cathy’s Green Bean Casserole
- Personal Chicken Pot Pies
- Homemade Chicken Stock
