Okay, maybe I’m not at “master” status quite yet. But I think I’m actually getting the hang of making sauces! Tonight I made Chicken with Sun-Dried Tomato Basil Sauce, which made me nervous from the start because the “sauce” is so important it’s in the name of the recipe. Against my nature, I took my time when getting the ingredients together. I situated them neatly next to the stove and double, triple, and quadruple-checked them before I even thought about turning on the burner. Another noteworthy feat: I read the recipe close to ten times between preparing my mise en place and starting to cook. I’ve never felt so prepared to cook a meal!
Tonight also marked my first time cooking with sun-dried tomatoes. I love sun-dried tomatoes, but I’ve never cooked with them because I felt they were–silly as it sounds–out of my league. They have always seemed to me an ingredient that only appears in “real” dishes prepared by “real” cooks. I don’t know why. Though I haven’t come far, I do feel I’ve come far enough in my cooking journey to use sun-dried tomatoes without feeling like a fraud.