Tuesday, March 13, 2012

Pittsburgh Glass Center


Debra and I went to the Pittsburgh Glass Center to see some glass blowing.


We missed the actual blowing but we did get to see a young man doing some refining in the kiln of a beautiful horse that he had blown.

Glass Horse

His sketch of the horse


a flame

fire in the hole

There were several glass exhibits

glass bridge (1 of 1)

Glass Panel 2

glass 4



I took this on the way into Pittsburgh. Who knew rusty old barges could be so beautiful.


I made something so delicious this week.

chicken cordon bleu puff pastry

Chicken Cordon Bleu with Puff Pastry
8 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
8 slices Swiss cheese
8 slices fully cooked ham
1 egg
1 tablespoon water

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter for 1-2 minutes on each side. Remove to paper towels to drain.
On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares (discard scraps). Place a chicken breast in the center of each square; top with a cheese and ham slice.
Whisk egg and water; lightly brush over pastry edges. Bring two sides of pastry over chicken, overlapping one over the other; press seams to seal. Pinch together ends and fold under.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; brush tops with egg mixture. Bake at 400° for 30-35 minutes or until chicken juices run clear. Yield: 8 servings.
Cream Sauce to pour over the finished cordon bleu
2 T butter
4 -- 5 mushrooms, sliced
1 can chicken broth
1/4 C white wine
Make sauce. In pan drippings, add 2 T margarine and mushrooms and fry until golden. Then add broth and wine and reduce some. Add flour to thicken. Serve warm sauce over each chicken piece.

David and I gobbled this up!

Books this week