Well, okay after reading the comments yesterday and seeing how many people have had trouble with the silicone bakers and soap, I'm not feeling so bad! The only other silicone baker I've used was the brownie pan I used for Brownie Disaster II — and I'm not saying the pan caused the disaster, just that I didn't get to taste the brownies to say if they tasted like soap because I'd already ruined them in so many ways, but they might've tasted like soap too, I don't know. Could be the type of soap we use. Someone suggested that the lemon juice could've reacted with the baking soda — that seems possible, too, if it happens when it's baking, because I tasted the batter before baking and it tasted delicious. My guess is that, since I washed the bakers in the dishwasher before using them, there was still soap left on them. So — if you are going to use these, it makes sense to wash them in very mild soap by hand, and rinse well. I didn't even think of that — but now that I do think of it, we always wash our Silpats by hand, as the directions indicate, and never have trouble with them. I forgot about those. I just thought that it says to wash by hand because they didn't want them getting whipped around in the dishwasher or something. But I think it's more because of the soap. Anyway, you get the picture. Silicone and soap = not so good.
These are Coq au Vin Rosettes, a variation on a recipe in an old magazine I have from 2002 called 100 Ideas: Comfort Cooking Recipes from Better Homes and Gardens Special Interest Publications. It seems like just the right fattening thing for Fat Tuesday. . . .
Coq au Vin Rosettes
1 lb. boneless skinless chicken breasts or thighs
3 c. sliced fresh mushrooms
1 medium diced onion
2 T. butter
1/2 c. white wine
1/2 t. pepper
1 t. salt
8 packaged dried lasagna noodles
1 c. chicken stock
4 oz. cream cheese
1/2 c. sour cream
2 T. flour
1/2 c. milk
1 c. shredded Gruyere cheese
1. Preheat oven to 325 degrees. Cut chicken into 1" pieces. In a large skillet, cook mushrooms and onion in hot butter over medium-high heat for about 8 minutes until tender, stirring occasionally (you want to leave them alone a bit to get some caramelization going). Add chicken, pepper, and salt and cook until chicken is no longer pink. Add wine and simmer until alcohol evaporates and you are left with just a few tablespoons of liquid in pan. Remove from heat.
2. Meanwhile, cook lasagna noodles in boiling salted water until almost done; drain. Return to pan and toss with a tablespoon of olive oil to keep noodles from sticking. Halve each noodle lengthwise. Curl each noodle half into a 2 1/2" diameter ring and place, cut side down, in an ungreased 3-quart rectangular baking dish. With a slotted spoon, spoon chicken mixture into center of lasagna rings, reserving liquid in skillet. Add the chicken stock to the liquid and heat until simmering. Add the cream cheese to the liquid and heat until cream cheese is just melted. Remove from heat.
3. In a small bowl, stir together sour cream and flour. Stir in milk. Add sour cream mixture to liquid in skillet. Cook and stir over medium heat until thickened and bubbly. Spoon sauce over pasta rings, covering noodle edges so they don't dry out. Sprinkle with shredded Gruyere.
4. Bake, covered, for about 35 minutes or until heated through.
These are super yummy, especially with a nice salad or perhaps some roasted veggies on the side. Make them if you didn't get enough pancakes for breakfast (since it is Pancake Day — and thanks Christine for this awesome pancake-making video and a response to it). It seems wrong that I didn't make pancakes this morning but I'm crazy like that.
Thank you so much for all the info on smocking, and pleating, and pleating machines! Wow cool! I have to say that I actually prefer the more rustic-looking hand-pleated version, and I don't actually even mind pleating the foundation by hand because I like that kinda thing, but it is very good to know that I should continue to do that down the length of things, which makes sense. I never did get out to get a smocking book last week but I really do need to run some errands today, so I will. I can put off the errands no longer. For some reason all I want to do is stay home and pleat and stitch and cook and embroider dishtowels (ooooooh, can't wait to show you — I'm on "Sunday" now, so almost done). I am just so loving having a little time to do this stuff, especially after all the editorial stuff (words words words, red pens, pages, Aleve, memos, sticky notes, more words, more Aleve). I swear I've started a half a dozen just-me projects (the chair pads, the papercuts, the smocked bag, the dishtowels, a cross-stitch pattern I'm finally finishing the chart for, I don't even know what else) in the past two weeks. But it's been so great. I was waiting a long time to get to make some things for myself and it's like, once set loose, I just exploded all over the craft supplies. Sobbing. "I've missed you guys! I love you guys!!!" Start one thing, start another, start another. Gathering them all up in my arms and collapsing in a satisfied, yarny-flossy-ginghamy heap of sobbing joy. Aaahhhh. Good. Doesn't take much to make me happy, I tell ya. I know I have to get back to making things for my web shop, but for now this feels so good. I'm taking my own advice for once. I can dish it out, just can't take it.