by Max Brantley
The headline is from an old saying about trying to dress up something you wouldn't think particularly apt for finery.
Joel DiPippa tries it with the poor college student's friend -- ramen noodles -- and likes the results.
I realized that I had shared anything in a month or more from the reminder about Jennie in Alaska and the new Eat Arkansas contributor. I have a nice backlog I will try to share soon, but first a quick snack:
Fancied up Ramen noodles. A little butter and some onions and garlic went into a pot to which chicken stock was added. The ramen noodles came from the store and went quickly into the briskly boiling stock. The "flavor packet" went into a bag to be used later for a marinade or rub for a few pounds of beef or pork. In the three minutes I had while the noodles cooked, I got a boneless, skinless chicken breast I out of the fridge. It was cooked several days earlier and put in the fridge for just such a quick recipe. A quick splash of balsamic vinegar and the chicken went into the noodles. The chopped sage was the last touch to give it a bit more aroma and a little edge.
With the chicken precooked, this clocked in at less than 10 minutes of planning, prepping, cooking, and plating