As many of you have probably already noticed, I like to improve classics in some disgraceful manner. Why should I add 20 grams of cheese to a pasta dish, if 40 would make things so much better? Why should I stick to a tiny pat of butter in risotto, when I can add the entire pack? It’s open anyway. Not all of us are on diets here, so please don’t skimp on fat!
There’s this French method of cooking potatoes, called au gratin. And while I’m the greatest fan of sliced potatoes, and thus really like making them sometimes. One way to prepare potatoes this way is by bathing them in a sea of bechamel sauce, some cheese, and putting them in an oven. But I can never get enough calories and fat, so I increased the amount of sauce three times and added salami. I must admit – I had horrible nightmares that night, but it was totally worth it.
Poetic discourse: for some reason, I remembered the times when my husband lived in another city, and I was home alone with the dog. Yet, I still wanted to make the entire chicken instead of some drumstick, so my dog was very happy, because, frankly, the only reason I cook chicken is its salty and crunchy skin.
Long story short, one night, my dinner looked like this: I ate all the chicken skin, and, after taking the bones out, gave all the white meat to my lovely Cookie.
Originally published on 15min.lt