A mother-daughter conversation on food and cooking (mostly)

Wednesday, October 10, 2007

Baseball and Cold Supper

Last weekend we went to Grandma's to watch the final first-round playoff game between the Diamondbacks and the Cubs (we won). We collaborated on a perfect, mostly cold, supper for the occasion: Buttermilk Chicken; Italian scalloped potatoes with tomatoes and onions; homemade whole wheat bread; cold asparagus with curry mayonnaise; and chocolate cake.

I made the chocolate cake from a Gourmet recipe I found on the internet. I was specifically looking for a small, cocoa-based recipe because that's what I had on hand. It was pretty good fresh that night, but the next day I found it to be dry and tasting of baking powder.

Everything else was good, though. Here's the chicken recipe, which I used to make when you were living at home. It's from a heart-healthy cookbook, so the chicken is skinned.

Buttermilk Chicken

2 cups buttermilk
1 clove garlic, minced
1 teaspoon mixed Italian herbs
1/2 teaspoon pepper
salt, optional
6 half chicken breasts or thighs, skinned

Combine buttermilk, garlic, herbs, and pepper. Marinate chicken in buttermilk mixture about 8 hours. Drain and discard marinade.

1 cup bread crumbs
1/4 cup Parmesan cheese

Combine bread crumbs and Parmesan. Dredge chicken in crumbs. Bake on baking sheet covered with foil for about 45 minutes at 350°. (Thighs make take a little longer than breasts.)

1 comment:

Eva said...

We used to take this chicken to games at Coors Field back when we lived in Colorado, remember? I'm really glad to have this recipe. And I'm sorry to say I'll be watching my first baseball of the season this weekend...and rooting for the Rockies (against the D-backs).