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When planning for this evening's dinner, Pam suggested I turn to W.I.N.O.S. (Women in Need of Sanity) Cook With Wine, which she had picked up when she joined me for a conference in Quebec recently. This fun, out-of-print title is no longer available from the W.I.N.O.S. web site, and Amazon offers it only through a third-party seller, at a price that I think is a bit higher than what Pam paid at a small, independent bookshop in Sherbrooke.
The extreme whimsy of Jesseph's work -- from the title to the smiley face next to all of the wines listed as ingredients -- belies the quality of the work. The recipe I chose (above) is well-written (except for the lime-lemon confusion), succinct, and easy to prepare.
I chose the Vermouth Chicken Scallopine because we still had part of a bottle of vermouth in the fridge, with no gin nor any interest in martinis. At first glance, we thought this recipe might be an excuse (always welcome) to pick up scallops from the world-renowned scallopers in our neighborhood, but in this case the word simply means "thin slice" in Italian.
I followed the recipe as written, except that I was able to skip the malletting because the chicken I purchased was already thin -- either sliced or smashed, I am not sure which. Because the chicken breasts were already prepared and were thin enough to cook quickly, this dish took only about 20 minutes to prepare. Anticipating that it would be quick, I had put some diced potatoes and sweet potatoes -- tossed with olive oil and seasoned with Old Bay and other spices -- in the oven about a half hour ahead. The combination was quite pleasing, and as Pam noted, the presentation was quite nice.
We enjoyed these dishes with a Pinot Noir, rather than a vermouth-based drink.