Shooting Thursday morning’s interview with RTL about Paula Sladewski. Such a sad story.
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Spooning white wine & mustard sauce over the chicken. It’s tangy, just the tiniest bit spicy, and good on lots and lots of things.
WHITE WINE & MUSTARD SAUCE
Just put two tablespoons of coarse-ground mustard (the kind where you can see the seeds) in a saucepan with a cup of white wine (try to use decent stuff) and cook it until it reduces down a bit and you can’t smell the alcohol any more. Then just stir in about half a cup of cream, season, and let simmer until the sauce thickens.
This could not possibly be easier or more delicious. I used to steam asparagus, but roasting makes them so much more flavorful; I’m never going back.
PERFECT ROASTED ASPARAGUS
First, remove the tough ends from the spears (just bend them to see where they naturally break off). Then, all you do is place them on a baking tray with good-quality olive oil, roll them around so they’re thoroughly coated, season well with sea salt & pepper, and roast at 400F for about 8-10 minutes. Just before serving, squeeze some lemon over the top.
Oh, delicious.
With Leslie, who’s an absolute joy to hang out with, and who mashes potatoes like it’s nobody’s business.
(For last night’s mashed potatoes, I just boiled halved new potatoes - skins on - until tender, then added a few glugs of milk, some heavy cream - please try using cream in mashed potatoes, it’s delicious - a huge pat of butter, and some salt, and mashed away. For like a minute, until I got tired and Leslie gallantly took over.)
Kendrick gazing adoringly at Colin in a puff-pastry induced haze.
