Wednesday, September 30, 2009
Saturday, September 26, 2009
Posted by Rita Anne Smith at 9:35 AM
Friday, September 25, 2009
3 strips bacon
1/2 a head of cabbage (chopped)
2 potatoes (small cubes)
1 small onion
2 cloves garlic (smashed)
1 cup white wine
6 cups chicken broth
2 cups water
I fried the bacon and chopped it into little bits. In the bacon fat, I sauteed the onions and garlic until caramelized. Then I added the chopped cabbage and covered it all with the bacon goodness. Once the cabbage had wilted a bit, I added the potatoes and cup of white wine. Mixing it as it boiled, I added the chicken broth and water, brought it to a rapid boil, covered it and let it simmer for an hour.
Soup is not my favorite food; however, today was different. This soup hit a home run for me, and broke the ice between me and Mastering the Art of French Cooking.
Posted by Rita Anne Smith at 9:00 AM
Wednesday, September 23, 2009
6 chicken drumsticks (rubbed with salt)
2tsp of Chinese Five Spice
1tsp of Garam Massala
Minute Maid Orangeade (enough to make a spice paste)
1/2 tsp of crushed ginger
1/2 tsp of crushed garlic
I coated the drumsticks with the spice paste and stored them in a zippy bag, overnight. For dinner the next night, I spread them on sprayed cookie sheet and put them in a 400deg preheated oven for an hour. At the half hour mark, I took them out of the oven and basted them with a concoction of sesame oil, ponzu sauce, sweet chili sauce, and a teaspoon of Chinese Five Spice. We served these up with steamed broccolli, carrots, and cauliflower.
Posted by Rita Anne Smith at 4:07 PM
Posted by Rita Anne Smith at 1:33 PM
Thursday, September 10, 2009
My chicken curry journey began with my sauteing onion slices, crushed garlic and ginger, and half a green chili with some garam masala. Once the onions had caramelized and the kitchen air was thick with the aroma of curry, I added my chicken pieces. Nudging the chicken around in the pot until it was a rich golden brown, I then added my pantry accessories, half a can of chicken broth, and a Trader Joe's Massala Simmer Sauce. The pot was filled with golden pieces of chicken swimming in a rich, red, bubbling curry. I turned my stove off, let the pot cool, and put my pot-o-curry love in the fridge for a beauty rest.
The next morning the curry was transferred to my trusty Rival crockpot andset on the 6 hour-medium setting. Four hours into the simmering, I added cubed Yukon gold potatoes. An at the six hour mark, everything was tender, saucy, and fully cooked.
I personally served Great Aunt Maggie with some rice and curry, and later in the lunch, noticed her go for seconds. Lowly cook now has slightly inflated ego...gots to go...more recipes to try.
Posted by Rita Anne Smith at 10:27 AM