So this here is a delghtful Cosmo with frozen cranberries. It and two of its friends are responsable for my Supremes De Volialle a l'Ecossaise ended up being Supremes de Volaille ala Blanc. In other words Chicken Breasts with Diced Aromatic Vegetables and Cream ended up being Chicken Breasts with Cream. As the French gives away this is more of my adventures with Mastering the Art of French Cooking. Let me start at the beginning. Hef's Dad's parents were coming over for supper on Sunday. So I decided to make some French Cooking recipes. I found the Chicken w/ Aromatic Vegetables and all I needed was an onion so I was pretty happy with that recipe. On Saturday I had seen Jacques Pippin make a gratin with yukon golds so I combined what I remembered with the Mastering Recipe, we'll get back to that. We were about to set out to the store when Hef's grandparents call. They don't want to wait that long for dinner so they are eating before coming. I convince Hef's dad to go to the store anyway where I pick up some Cranberry Juice. First thing I cooked up was a pitcher of Cosmo's which I planned to share with Hef's grandma but she wasn't interested so I was on my own. Then I started dinner. Chicken Breasts with Cream was the master recipe and with the aromatic veggies was an after note. I was cooking away and was ready to put the chicken in the oven when I realized, now when am I supposed to add the veggies? Apparently before I had added the chicken but it was almost 8pm so I just went with it. Good, but a little boring. In sucessful news I made a Gratin Dauhpinois with yukon gold potatoes. This is just heavenly, I am dying to eat more. A simple dish, boil the potatoes, peel them after boiling, which is easy but time consuming since it clogs your peeler. Slice them, I used my lovely new mandolin, arrange half in the dish top with s&p, and swiss cheese, add the rest of the potatoes, s&p, swiss cheese, and pour with a good amount of milk, about a cup. Bake til bubbly. YUM!