Tuesday, December 30, 2008
Sunday, December 28, 2008
Pear Gingerbread, Pot Roast Pie & Stromboli
The more I watching cooking videos on YouTube, the more I realize that I could totally do that---
I think I should get me one of those Flip Camera and go for it.
Today I made this upside down pear molasses gingerbread. Freakishly good, if I do say so myself. WOW.
The catch to this recipe is this: Use good ginger. Iffen you use crappy ginger, you will know.
Also, I made a pot roast galette-of-sorts. Last weekend I made a pot roast in a sweet red spiced wine. Carrots, potatoes, the usual suspects. I took the leftovers today and sauteed them up in a pan. Whipped up a batch of biscuit mix (I make mine, but you can use Bisquick) and laid that out in a rectangle on some parchment paper. Spread the pot roast remnants all over and baked in the convection-mode-on oven at 375F for 20 minutes. Outstanding.
Now, I am making a stromboli. The dough is rising. In the meantime, I caramelized onions, roasted peppers, zucchini and carrots. The carrots I chopped into very tiny matchsticks. I added some italian spices. I then took the veggies out of the pot and put them into a bowl. I crumbled 1/2 a block of tomato-basil feta into it. I then took the meat off of two roasted-a-few-days-ago chicken breasts and chopped that up and mixed it in with veggies. Oh baby. I can't wait for the dough to rise a bit.
Actually, it's probably ready now.
Seriously, people. Never poach a chicken breast. In the same amount of time, you can coat the chicken breast with olive oil and spices and bake it on parchment paper in the oven. You get a succulent, moist chicken breast every time. Not some washed out, dried up, tasteless thing that doesn't even taste good when you chop it up. Just say no (to poaching).
I think I should get me one of those Flip Camera and go for it.
Today I made this upside down pear molasses gingerbread. Freakishly good, if I do say so myself. WOW.
The catch to this recipe is this: Use good ginger. Iffen you use crappy ginger, you will know.
Also, I made a pot roast galette-of-sorts. Last weekend I made a pot roast in a sweet red spiced wine. Carrots, potatoes, the usual suspects. I took the leftovers today and sauteed them up in a pan. Whipped up a batch of biscuit mix (I make mine, but you can use Bisquick) and laid that out in a rectangle on some parchment paper. Spread the pot roast remnants all over and baked in the convection-mode-on oven at 375F for 20 minutes. Outstanding.
Now, I am making a stromboli. The dough is rising. In the meantime, I caramelized onions, roasted peppers, zucchini and carrots. The carrots I chopped into very tiny matchsticks. I added some italian spices. I then took the veggies out of the pot and put them into a bowl. I crumbled 1/2 a block of tomato-basil feta into it. I then took the meat off of two roasted-a-few-days-ago chicken breasts and chopped that up and mixed it in with veggies. Oh baby. I can't wait for the dough to rise a bit.
Actually, it's probably ready now.
Seriously, people. Never poach a chicken breast. In the same amount of time, you can coat the chicken breast with olive oil and spices and bake it on parchment paper in the oven. You get a succulent, moist chicken breast every time. Not some washed out, dried up, tasteless thing that doesn't even taste good when you chop it up. Just say no (to poaching).
Wednesday, November 12, 2008
Sunday, October 19, 2008
Maple Cranberry Butter
Made this recipe this morning. Lovely, just lovely. I was concerned that it wasn't thick enough, so on Mom's suggestion I added cornstarch, but I did discover that it thickened nicely on its own once it cooled off. Couldn't find the vanilla, so I didn't include it.
It's a bit too tart for me, and I can't taste the maple. That said, my mother liked it. It has a lovely, balanced flavor for a cranberry-based mixture.
This will be absolutely perfect on toast - or biscuits. I would like to spoon it over some turkey, myself!
It's a bit too tart for me, and I can't taste the maple. That said, my mother liked it. It has a lovely, balanced flavor for a cranberry-based mixture.
This will be absolutely perfect on toast - or biscuits. I would like to spoon it over some turkey, myself!
Wednesday, October 15, 2008
Hamburger, Corn & Potatoes...
I didn't grow up calling it Shepherd's Pie. My Mom called it something French when she wasn't calling it "hamburger, corn and potatoes."
Tonight's version:
- browned ground beef, seasoned with a packet of Sazón.
- sweet niblet corn from a can with a green giant on the side
- mashed potatoes
For the mashed potatoes, I cut up some white-skinned generic taters. Left the skins on because my hands don't do the peeling thing. Boiled them.
Then, for seasoning: Kelp flakes w/cayenne. Cumin. Celtic Sea Salt. Ground black pepper. Whole Grain Dijon Mustard. Three chopped scallions. Yum! I like my mashed potatoes with flavor... and my folks don't like garlic, otherwise you'd see garlic in that list.
Preheated the oven to 375F.
Hamburger in the bottom of the casserole.
Corn next.
Mashed potatoes next.
Aluminum foil over all, into the oven for 30 minutes.
Tonight's version:
- browned ground beef, seasoned with a packet of Sazón.
- sweet niblet corn from a can with a green giant on the side
- mashed potatoes
For the mashed potatoes, I cut up some white-skinned generic taters. Left the skins on because my hands don't do the peeling thing. Boiled them.
Then, for seasoning: Kelp flakes w/cayenne. Cumin. Celtic Sea Salt. Ground black pepper. Whole Grain Dijon Mustard. Three chopped scallions. Yum! I like my mashed potatoes with flavor... and my folks don't like garlic, otherwise you'd see garlic in that list.
Preheated the oven to 375F.
Hamburger in the bottom of the casserole.
Corn next.
Mashed potatoes next.
Aluminum foil over all, into the oven for 30 minutes.
Tuesday, October 14, 2008
The Spam Dagwood
I know that Spam Dagwoods aren't particularly New Englander, but there's nothing that Dad likes better than fried Spam on a hamburger roll piled high with lettuce, tomato and sweet onion.
So, for dinner tonight, I will open up the can of Spam-n-cheese that Dad picked up last week.
There are tomatoes in the fridge; I bought lettuce & Empire onions last Friday. Dad's bringing home hamburger rolls.
Going to slice up some potatoes and make oven fries.
I'll slice up the Spam and sauté it in a frying pan. I may spray the pan in a light coating of oil first, before putting in the Spam.
Going to warm up the sliced rolls in the oven,
Spread a bit o' yellow mustard on them and then start piling.
So, for dinner tonight, I will open up the can of Spam-n-cheese that Dad picked up last week.
There are tomatoes in the fridge; I bought lettuce & Empire onions last Friday. Dad's bringing home hamburger rolls.
Going to slice up some potatoes and make oven fries.
I'll slice up the Spam and sauté it in a frying pan. I may spray the pan in a light coating of oil first, before putting in the Spam.
Going to warm up the sliced rolls in the oven,
Spread a bit o' yellow mustard on them and then start piling.
Baked Potatoes with Stilton and Cheddar
Wow.
I hadn't realized how much cooking a meal down here in my basement apartment would cheer my spirits. Wow. Now I see why my brother put up a sign that said "Mongo's Place."
I put six mini potatoes into my new toaster oven, set it to 400F and timed it to 40 minutes.
-- The potatoes smelled SO good while they were baking that my stomach started seriously growling. That was hilarious.
The timer dinged, I headed over and the tiny taters were done perfectly. Crunchy skins. Wow.
I took them into the kitchen, sliced them in half and put bits of stilton-and-cheddar over them. This place smells Amazing.
Today, today is the One Year Anniversary of my being back in Connecticut. On this morning, very early, Dad and I left Fredericksburg and drove north, through DC, through the Palisades, up the Merritt and on home.
So I figure that cooking my first meal down here is a fantastic way to celebrate.
I hadn't realized how much cooking a meal down here in my basement apartment would cheer my spirits. Wow. Now I see why my brother put up a sign that said "Mongo's Place."
I put six mini potatoes into my new toaster oven, set it to 400F and timed it to 40 minutes.
-- The potatoes smelled SO good while they were baking that my stomach started seriously growling. That was hilarious.
The timer dinged, I headed over and the tiny taters were done perfectly. Crunchy skins. Wow.
I took them into the kitchen, sliced them in half and put bits of stilton-and-cheddar over them. This place smells Amazing.
Today, today is the One Year Anniversary of my being back in Connecticut. On this morning, very early, Dad and I left Fredericksburg and drove north, through DC, through the Palisades, up the Merritt and on home.
So I figure that cooking my first meal down here is a fantastic way to celebrate.
Monday, October 13, 2008
Sunday, October 12, 2008
YouTube - Cookin' with Coolio #1: Coolio Caprese Salad
YouTube - Cookin' with Coolio #1: Coolio Caprese Salad
Love it. Brilliance. I'm going to have to buy his cookbook.
Love it. Brilliance. I'm going to have to buy his cookbook.
Sweet & Sour Kielbasa
okay, for today's Sunday afternoon dinner: Sweet & Sour Kielbasa
- I use smoked sausage instead of kielbasa because I like it more and the only kielbasa I really like is the homemade-by-a-Polish-grandmother kind...
Ingredients:
1.5lbs of smoked sausage (amount optional)
1 red pepper
1 yellow pepper
1 green pepper
1 orange pepper
1 Vidalia onion (or Empire, or Walla Walla, etc. SWEET.)
2 stalks of bok choy
2 stalks of celery
2 10oz jars of LaChoy Sweet & Sour sauce. Not making my own sauce today.
Warm oven to 350F.
Chop the veggies into bite-size pieces.
Slice the sausage into bite-size pieces.
a) boil smoked sausage until it's thoroughly warm
b) empty pot, set aside sausage in a casserole dish
c) in pot, put a bit of olive oil and all of the vegetables; saute until mostly cooked
d) combine veggies & sausage & sweet and sour sauce into casserole dish
e) bake @ 350F for 30 minutes or so
I have no pineapple today, otherwise I'd add that, too.
Got this recipe from a friend of mine at work. Most excellent.
- I use smoked sausage instead of kielbasa because I like it more and the only kielbasa I really like is the homemade-by-a-Polish-grandmother kind...
Ingredients:
1.5lbs of smoked sausage (amount optional)
1 red pepper
1 yellow pepper
1 green pepper
1 orange pepper
1 Vidalia onion (or Empire, or Walla Walla, etc. SWEET.)
2 stalks of bok choy
2 stalks of celery
2 10oz jars of LaChoy Sweet & Sour sauce. Not making my own sauce today.
Warm oven to 350F.
Chop the veggies into bite-size pieces.
Slice the sausage into bite-size pieces.
a) boil smoked sausage until it's thoroughly warm
b) empty pot, set aside sausage in a casserole dish
c) in pot, put a bit of olive oil and all of the vegetables; saute until mostly cooked
d) combine veggies & sausage & sweet and sour sauce into casserole dish
e) bake @ 350F for 30 minutes or so
I have no pineapple today, otherwise I'd add that, too.
Got this recipe from a friend of mine at work. Most excellent.
Friday, October 3, 2008
Wednesday, October 1, 2008
Tartiflette Recipe – French Potatoes with Bacon and Cheese
Tartiflette Recipe – French Potatoes with Bacon and Cheese
I still really really want to make this. Need to find a substitute fro Reblechon, as I'm not sure I can get this in the US without ordering it from France.
I still really really want to make this. Need to find a substitute fro Reblechon, as I'm not sure I can get this in the US without ordering it from France.
Sunday, September 21, 2008
Sunday, June 1, 2008
Deck Garden
In the spirit of fresh, local ingredients, I have my own burgeoning vegetable gardens. One on the back deck, one over at my uncle's house in the center of down.
I took pictures of the deck garden today and put them here.
I took pictures of the deck garden today and put them here.
The Ultimate Tomato Sauce
There are lots of ultimate tomato sauces. I make different varieties with the same core ingredients.
First, unless you're using fresh-grown tomatoes, ya gotta buy Muir Glen.
Today's sauce:
- 8oz sliced cremini mushrooms
- 8oz sliced shitake mushrooms
- a handful of chopped morel mushrooms
- 1 28oz can of Muir Glen Diced Fire Roasted tomatoes (the whole can)
- 1 28oz can of Muir Glen Crushed tomatoes with basil (the whole can)
- six chopped shallots
- 1 chopped Vidalia onion
Put a smidge o' extra virgin olive oil into your six quart saucier.
Pour in the shallots-n-onions.
I was forced to leave out garlic because my folks don't like it. Grr. So, I snuck it in via garlic powder. That came later.
Saute for a bit.
Pour in the mushrooms. Add a pat o' butter. Saute for a bit.
Add the tomatoes. Saute for a bit.
Let's see.
I went out to the deck garden and snipped off three marjoram twigs, two twigs of thyme and a handful of parsley. Put all of the leaves in and stirred them up. Added garlic powder. Added celtic sea salt and ground pepper. Added a small handful of sugar. Swirled a bit of balsamic vinegar in there just to be a showoff.
Cook and cook and cook on low heat to your heart's content. If you have a newer stove that cycles on and cycles off, cook on medium-low heat. My parents have an old-style stove that can boil water on low if you don't watch the thing.
Today I added meatballs to the sauce. I used ground sirloin, some tomato sauce, breadcrumbs, chopped vidalias, salt, pepper, italian seasonings and a mite o' ketchup. Baked the balls in the oven to get them crispy and then added them to the sauce.
It was so good it was unreal.
First, unless you're using fresh-grown tomatoes, ya gotta buy Muir Glen.
Today's sauce:
- 8oz sliced cremini mushrooms
- 8oz sliced shitake mushrooms
- a handful of chopped morel mushrooms
- 1 28oz can of Muir Glen Diced Fire Roasted tomatoes (the whole can)
- 1 28oz can of Muir Glen Crushed tomatoes with basil (the whole can)
- six chopped shallots
- 1 chopped Vidalia onion
Put a smidge o' extra virgin olive oil into your six quart saucier.
Pour in the shallots-n-onions.
I was forced to leave out garlic because my folks don't like it. Grr. So, I snuck it in via garlic powder. That came later.
Saute for a bit.
Pour in the mushrooms. Add a pat o' butter. Saute for a bit.
Add the tomatoes. Saute for a bit.
Let's see.
I went out to the deck garden and snipped off three marjoram twigs, two twigs of thyme and a handful of parsley. Put all of the leaves in and stirred them up. Added garlic powder. Added celtic sea salt and ground pepper. Added a small handful of sugar. Swirled a bit of balsamic vinegar in there just to be a showoff.
Cook and cook and cook on low heat to your heart's content. If you have a newer stove that cycles on and cycles off, cook on medium-low heat. My parents have an old-style stove that can boil water on low if you don't watch the thing.
Today I added meatballs to the sauce. I used ground sirloin, some tomato sauce, breadcrumbs, chopped vidalias, salt, pepper, italian seasonings and a mite o' ketchup. Baked the balls in the oven to get them crispy and then added them to the sauce.
It was so good it was unreal.
Saturday, May 31, 2008
Grilled Cheese
Tonight I went to the deck garden and snipped off of a bunch of not-so-baby lettuce and a bunch of flat Italian parsley. Washed it up and dried it in a paper towel.
Mom cut up the big tomato-basil cheddar block into slices and we made grilled cheeses with the baby lettuces. Very, very good.
Mom cut up the big tomato-basil cheddar block into slices and we made grilled cheeses with the baby lettuces. Very, very good.
What's for Dinner?
I'm working on a customizable screen matrix that will give you recommendations for dinner (thank god) based on the options you choose...
Saturday, April 12, 2008
Lunch & Dinner, Part 2
Lunch - the mashed potatoes and meatloaf were great. The celery root was great but I didn't have enough of it to enhance the flavor. And the potatoes were smashed, not mashed. Came out awesome. The seasoning combination I used was such that the cold (s)mashed potatoes actually taste good and have flavor. Or maybe the celery root affected things more than I thought.
Dinner:
a) cut chicken breasts into strips
b) coated them in a basil pesto
c) coated them in breadcrumbs
d) baked them in the oven
I made a quick tomato sauce with Muir Glen Fire Roasted tomatoes with chopped Vidalia onions and a smoodge of tomato paste.
I didn't like the golden beets. They weren't as sweet as I would have liked. I didn't end up roasting them. But, my folks liked them.
Dessert was a blackberry and apple cobbler. My first attempt at making a cobbler. Fantastic flavor. Needed to cook it a bit more in the middle (this convection oven thing stymies me), but it was perfect otherwise. I want to do that with strawberries. Lots of strawberries.
Oh, and french bread.
So, I'm happy with it. And once my Dad got over the green chicken, he was good.
Dinner:
a) cut chicken breasts into strips
b) coated them in a basil pesto
c) coated them in breadcrumbs
d) baked them in the oven
I made a quick tomato sauce with Muir Glen Fire Roasted tomatoes with chopped Vidalia onions and a smoodge of tomato paste.
I didn't like the golden beets. They weren't as sweet as I would have liked. I didn't end up roasting them. But, my folks liked them.
Dessert was a blackberry and apple cobbler. My first attempt at making a cobbler. Fantastic flavor. Needed to cook it a bit more in the middle (this convection oven thing stymies me), but it was perfect otherwise. I want to do that with strawberries. Lots of strawberries.
Oh, and french bread.
So, I'm happy with it. And once my Dad got over the green chicken, he was good.
Cinnamon Rolls, Part 2 & Lunch and Dinner plans
The cinnamon rolls came out great - I drizzled melted butter over them before they went into the oven, and I drizzled some homemade icing over them when they came out. Yeah!!
I want to make a cheese danish at some point.
Just went to Whole Paycheck. Took a right this time, at the front door. Explored the "restaurant" area. Saw the bakery. Walked to the back and discovered the cheese shop. Stopped there for a long while. Picked up a St Andres and a Wensleydale Cranberry (it had cranberries mixed into it) and block of Emmental. Having a cheese shop is NOT a good thing for my wallet.
Also picked up some basil pesto and an artichoke/parmesan spread. I should not take a right when I'm at the front door of Whole Paycheck, iffen I don't want to spend the whole paycheck. Got some golden beets, celeriac, fresh ginger and limes. I came *THIS* close to buying Chestnut Flour and caught myself.
Got home and make up a cheese course for me and Mom. Grapes, carmelized walnuts, the St Andres and the cranberry cheese, crackers. Really good. Note to self: next time, I want apricot jam.
Lunch today is meatloaf because I have to make that hamburger in the fridge. On the side: mashed potatoes made with russets and the celeriac! Woohoo! Very simple.
Instead of the red snapper I had planned tonight, I'm switching to chicken. I believe I will pound it flat, stuff it with the basil pesto and some cheese and maybe bacon (? not sure about basil and bacon) and roll it in bread crumbs and bake it in the oven. I'll roast the golden beets and we'll have a salad on the side. Good deal!
Dessert will be a blackberry fool sort of thing. Light and airy and just a touch of sweet.
Tomorrow, let's see. Breakfast is out. Lunch is out. Dinner, though, is going to be swiss chicken. That's why I picked up the Emmental, for a surprise.
I want to make a cheese danish at some point.
Just went to Whole Paycheck. Took a right this time, at the front door. Explored the "restaurant" area. Saw the bakery. Walked to the back and discovered the cheese shop. Stopped there for a long while. Picked up a St Andres and a Wensleydale Cranberry (it had cranberries mixed into it) and block of Emmental. Having a cheese shop is NOT a good thing for my wallet.
Also picked up some basil pesto and an artichoke/parmesan spread. I should not take a right when I'm at the front door of Whole Paycheck, iffen I don't want to spend the whole paycheck. Got some golden beets, celeriac, fresh ginger and limes. I came *THIS* close to buying Chestnut Flour and caught myself.
Got home and make up a cheese course for me and Mom. Grapes, carmelized walnuts, the St Andres and the cranberry cheese, crackers. Really good. Note to self: next time, I want apricot jam.
Lunch today is meatloaf because I have to make that hamburger in the fridge. On the side: mashed potatoes made with russets and the celeriac! Woohoo! Very simple.
Instead of the red snapper I had planned tonight, I'm switching to chicken. I believe I will pound it flat, stuff it with the basil pesto and some cheese and maybe bacon (? not sure about basil and bacon) and roll it in bread crumbs and bake it in the oven. I'll roast the golden beets and we'll have a salad on the side. Good deal!
Dessert will be a blackberry fool sort of thing. Light and airy and just a touch of sweet.
Tomorrow, let's see. Breakfast is out. Lunch is out. Dinner, though, is going to be swiss chicken. That's why I picked up the Emmental, for a surprise.
Cinnamon Rolls, Part 1
So, I picked up How to Cook Everything. Been wanting it a long time.
I like it.
This morning I headed up at about 6am to make the dough for cinnamon rolls. The dough is now rising in the warmed oven. At about 8:30am, I will head up and check it out. It's not perfect, but that's okay.
I would love to make more bread, as my folks love bread. I am not going to tackle the two or three loaves of sliced bread they go through each week, but dinner rolls and french breads and italian breads and breakfast breads and other yeasty goodness...that, I want to do. I have Mom's mixer. (I have mine, too, but it's still sitting in the living room where it was put in October.)
So, that dough is rising. I compromised with myself last night - if I went to bed at 10pm, I would get up early. I did, that's cool.
I intend to go grocery shopping today, so I am heading off to make some plans.
I like shopping each day to get fresh ingredients to eat.
I like it.
This morning I headed up at about 6am to make the dough for cinnamon rolls. The dough is now rising in the warmed oven. At about 8:30am, I will head up and check it out. It's not perfect, but that's okay.
I would love to make more bread, as my folks love bread. I am not going to tackle the two or three loaves of sliced bread they go through each week, but dinner rolls and french breads and italian breads and breakfast breads and other yeasty goodness...that, I want to do. I have Mom's mixer. (I have mine, too, but it's still sitting in the living room where it was put in October.)
So, that dough is rising. I compromised with myself last night - if I went to bed at 10pm, I would get up early. I did, that's cool.
I intend to go grocery shopping today, so I am heading off to make some plans.
I like shopping each day to get fresh ingredients to eat.
Friday, April 11, 2008
Chicken Francese, my style
Tonight I switched to a Chicken Francese. Made my own version of the sauce -- butter, olive oil, a touch of flour, a touch of tapioca, some wine, the juice of a lemon, a bit of sugar and a splash of balsamic vinegar. I also added in mushrooms and at the last minute, a chopped bunch of fresh parsley.
Seasoned the flour for the chicken with pepper and powdered coriander.
I steamed fresh broccoli in chicken broth seasoned with garlic and lemon and we had a red-lettuce salad on the side.
Outstanding. The sauce came out fantastic. Loved it. Fresh greens. Fresh herbs. Lovely. Just lovely.
Seasoned the flour for the chicken with pepper and powdered coriander.
I steamed fresh broccoli in chicken broth seasoned with garlic and lemon and we had a red-lettuce salad on the side.
Outstanding. The sauce came out fantastic. Loved it. Fresh greens. Fresh herbs. Lovely. Just lovely.
Monday, April 7, 2008
Sausage & Peppers
Tonight for dinner I picked up some garlic & onion chicken sausage. I'll saute that with Vidalia onions and three bell peppers cut into strips. This afternoon I'm going to pick up a red pepper, a yellow and a green.
We have some lettuce in house and a cucumber, so that'll go as well.
We have some lettuce in house and a cucumber, so that'll go as well.
Sunday, April 6, 2008
Chicken Salad Veronique
Today I made an Herbed Potato Salad and this Chicken Salad Veronique, which I got from FoodTV's Ina Garten (the Barefoot Contessa). The recipe was outstanding.
Below is the recipe as I altered it:
2 pkgs chicken tenderloins
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise (used Hellman's)
1 1/2 tablespoons chopped fresh tarragon leaves
1/2 one small Vidalia onion
1/2 bunch chives, chopped
1/2 bunch watercress, chopped
1/2 bunch chervil, chopped
1 cup green grapes, cut in 1/2
Preheat the oven to 350 degrees F.
Place chicken in a bowl, pour olive oil over it, season liberally with salt and pepper and pour out onto a cookie sheet.
Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until lukewarm.
Cut the chicken into bite-size pieces. Place the chicken in a bowl; add the mayonnaise, tarragon, chervil, watercress, onion, grapes.
Honestly, this was fabulous, and I do NOT like to experiment with chicken salad.
Below is the recipe as I altered it:
2 pkgs chicken tenderloins
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise (used Hellman's)
1 1/2 tablespoons chopped fresh tarragon leaves
1/2 one small Vidalia onion
1/2 bunch chives, chopped
1/2 bunch watercress, chopped
1/2 bunch chervil, chopped
1 cup green grapes, cut in 1/2
Preheat the oven to 350 degrees F.
Place chicken in a bowl, pour olive oil over it, season liberally with salt and pepper and pour out onto a cookie sheet.
Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until lukewarm.
Cut the chicken into bite-size pieces. Place the chicken in a bowl; add the mayonnaise, tarragon, chervil, watercress, onion, grapes.
Honestly, this was fabulous, and I do NOT like to experiment with chicken salad.
Herbed Potato Salad
This afternoon, for Sunday dinner, I made a Chicken Salad Veronique and an Herbed Potato Salad. I saw both of these on Ina Garten's Barefoot Contessa. I adapted the recipes...added a few things.
Below is the recipe as I made it. See FoodTV for the original recipe!
3 pounds Russian Banana fingerling potatoes (2 bags)
Celtic sea salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1 small Vidalia onion, finely minced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chervil
1 bunch of watercress, chopped
1 bunch of chives, chopped
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon, chives, watercress & chervil, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Below is the recipe as I made it. See FoodTV for the original recipe!
3 pounds Russian Banana fingerling potatoes (2 bags)
Celtic sea salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1 small Vidalia onion, finely minced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chervil
1 bunch of watercress, chopped
1 bunch of chives, chopped
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon, chives, watercress & chervil, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Saturday, February 9, 2008
Chicken Pasta Tomato Casserole
Had cooked up some chicken breasts in the crockpot on Thursday, in some diced tomatoes. Tossed in a few dried herbs and left it.
So, I shredded up the leftover chicken tonight in the remainder tomato "sauce".
I boiled up some elbows.
I chopped up an onion and sauteed that in a small can of fire roasted tomatoes.
Added some tomato paste and garlic powder.
Cooked that up for a while...
Mixed the shredded chicken in with the "new" tomato & onion mixture.
Chopped up an 8oz block of sharp cheddar.
Then, I tossed the chicken mixture and the cheese with the elbows.
Covered it with a layer of shredded mozzarella.
Cooked it in the oven for 30 minutes at 350F degrees, covered in aluminum foil.
Uncovered it and then cooked another 10 minutes.
Added a salad and some garlic break and it was awesome!
So, I shredded up the leftover chicken tonight in the remainder tomato "sauce".
I boiled up some elbows.
I chopped up an onion and sauteed that in a small can of fire roasted tomatoes.
Added some tomato paste and garlic powder.
Cooked that up for a while...
Mixed the shredded chicken in with the "new" tomato & onion mixture.
Chopped up an 8oz block of sharp cheddar.
Then, I tossed the chicken mixture and the cheese with the elbows.
Covered it with a layer of shredded mozzarella.
Cooked it in the oven for 30 minutes at 350F degrees, covered in aluminum foil.
Uncovered it and then cooked another 10 minutes.
Added a salad and some garlic break and it was awesome!
Scalloped Mac & Cheese
Made a killer mac-n-cheese last night. I think this is because I was making a baked scallop casserole, and I only belated realized that it was mac-n-cheese with scallops. Perhaps this is the key. This is the first good mac-n-cheese that I have made in a very long time. So many batches ruined.
- 1 container bleu brie & peppercorn cheese spread from Highland Park
- milk to mix with the cheese spread to thin it out
- 1 block of extra sharp cheddar
- 1 box of pipette-shaped pasta (half shell, half elbow)
- 1 stack of Keebler crackers, crushed
- bits of butter
- 1/2 lb of bay scallops
I put the pasta on to boil and preheated the oven to 350F.
Then I put the cheese spread in a bowl, poured milk over it and whisked it until it was foamy and the cheese was relatively broken up.
Then I chopped up the cheese block into cubes.
Then I put the crackers into a ziploc bag and crushed them.
I took out a 9" x 13" casserole pan and sprayed it with olive oil.
Drained the pasta, put it into the pan.
Poured in the cheese liquid.
Put in the cheese blocks.
Turned and stirred and coated the pasta.
Drained and rinsed the scallops.
Put those into the pasta and turned and folded it.
Poured the crackers on top.
Dabbed with bits o' butter.
Put aluminum foil over the top & cooked for 20 minutes.
Took the foil off and cooked for 10 more minutes, broiled the last few to get crunchy bits on top.
- 1 container bleu brie & peppercorn cheese spread from Highland Park
- milk to mix with the cheese spread to thin it out
- 1 block of extra sharp cheddar
- 1 box of pipette-shaped pasta (half shell, half elbow)
- 1 stack of Keebler crackers, crushed
- bits of butter
- 1/2 lb of bay scallops
I put the pasta on to boil and preheated the oven to 350F.
Then I put the cheese spread in a bowl, poured milk over it and whisked it until it was foamy and the cheese was relatively broken up.
Then I chopped up the cheese block into cubes.
Then I put the crackers into a ziploc bag and crushed them.
I took out a 9" x 13" casserole pan and sprayed it with olive oil.
Drained the pasta, put it into the pan.
Poured in the cheese liquid.
Put in the cheese blocks.
Turned and stirred and coated the pasta.
Drained and rinsed the scallops.
Put those into the pasta and turned and folded it.
Poured the crackers on top.
Dabbed with bits o' butter.
Put aluminum foil over the top & cooked for 20 minutes.
Took the foil off and cooked for 10 more minutes, broiled the last few to get crunchy bits on top.
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