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).
1 comment:
Thanks for linking back to my recipe! I'm really glad that you enjoyed it - and you are right about the ginger...the good stuff makes it really good :)
My vote is that if you think you can, you can - I'd get the flip camera and go for it!
Happy New Year!
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