Chicken Fricassee- 1968

Chicken Fricassee, pasta, green beans

 

This dish is rich- not something that you'd want to have every day, but definitely something that is a good, homey, Sunday dinner kind of meal.  It was pretty easy to put together, I halved the recipe (since there were just two of us for dinner)  and since I couldn't find any 3lbs chickens that were already butchered I grabbed 3lbs of chicken thighs, which I think are the best part anyway.  The recipe worked really well. I think I was a little more organized this time, and had read through the recipe a bunch of times before I got into the kitchen.  I set up the mis-en-place before I started, which was good, because a bunch of ingredients to into the pot at once, then the lid is put on, and it goes into a 400 degree oven to braise.  

 

I pulled the pot out of the oven, and put it on the stove, took the lid off, and (all with potholders)  and began to skim of the fat that had collected at the top of the dish. I added half of the cream, and then went to put the lid over by the sink, and without realizing it, grabbed the handle on top of the lid with three fingers of my left hand. I yelled (really loudly- and scared the cat)  and immediately ran my fingers under cold water, kicking myself for being such an idiot.  You see, this is not the first time I've been burned in the kitchen. It is not even the first time in the last three weeks  I've burned myself in the kitchen.  A few weeks ago I was the recipient of first and second degree burns on my chest/front from boiling hot water (woo!)  Note to self: BE MORE CAREFUL.   After cooking the rest of the dinner one handed, with an ice cube wrapped in a paper towel, (thank goodness that most of the dinner was done at this point)

 

I was going to make Perfect Batch of Rice with this dinner, but realized once I got home that I only have one pot that can go from stovetop to oven.  So Perfect Rice will have to be another time.  I made some pasta to go with, and steamed some green beans.   As I began do dig into my dinner (one handed) to the dinner, I realized that the burning fingers were worth it. Creamy, and velvety, the tarragon stands out, and the hit of lemon at the end really rounds out the flavor.  It's not a meal I could make every day- that much cream would be extremely detrimental to my health- but for a sunday dinner, or special occasion, I think this dish really works. 

Beet Tzaziki- 2006

I love beets. It's not a surprise that this is one of the first recipes that I picked out of the cookbook, because it combines many things that I love: dill, greek yogurt, garlic.  The dip comes together pretty easily- The recipe instructs you to boil the beets or roast them, but I took the shortcut of the pre-packaged steamed beets from Trader Joe's because they are A) tasty and B) always in my fridge. I think the next time I make it though, I might cook the beets myself, because I think, in this dish, it would be okay if the beets were a little bit undercooked- with a bit of a crunch. With regular tzaziki, the cucumber is usually a little bit crisp, giving a foil to the creamy yogurt.  That wasn't so much the case here with the beets. 

It is really tasty. The beets give the dip a sweetness that is offset by the garlic and dill, and the lemon brightens it up.  My sister said that it would make a good spread for a sandwich, and I bet that she's right. (plus, imagine the look on your co-worker's faces when you pull out your hot pink sandwich!)

English Tea Cart Wafers-1992

I got my cookie mojo back with these tea cookies, but they require a little trial and error.  In the headnote of the recipe, Amanda (is it weird to say Amanda? Amanda Hesser seems very formal.) says that this recipe takes a few times to get the proportions of cookie right.  The recipe also calls for a cookie press, which I don't have, but says that you can substitute a pastry bag with a tip.

I mixed together the ingredients, and put half the dough into the piping bag, and began to pipe out what I assumed to be three inch sections (still needed for the project: a ruler)  and once I had piped them out, put them in the oven to bake.  They were pretty big, significantly bigger than the suggestion of making them finger sized,  so when they came out of the oven, I piped the next batch out, and then sliced them in half.  That, proportionally seemed to work a lot better than the whole logs.

Once the cookies came out of the oven and cooled, I put together the chocolate glaze (using Ghiradelli chips- which I recommend!)  and dipped half of the cookies in the glaze and set to dry.  I  spread the other cookies with homemade raspberry jam that my mom made , and then sandwiched the cookies together.  I think if I make these again, I would take the extra step to put the jam in a piping bag and pipe it  on, because the  spreading method caused the jam to come out of the sides of the cookies a little too much.

They are really, really delicious. I love raspberry and chocolate combination, and the shortbread style cookie was really good as well.  Of the two cookies I made yesterday, they were the hands down winners.

Chocolate Quakes- 2002

 This recipe did not want to work for me.  I was going to a tea party for my friend Michelle's birthday, a  potluck, so I decided to take two kinds of cookies, that I thought would go well with tea.


The first batch I made, I mixed it all up, and then when I put it into the fridge to chill, then went to clean up, I tasted the batter on the whisk attachment for my mixer, and it became instantly apparent that there was an excessive alcohol-y rancid taste. I sniffed my bottle of vanilla, and cursed loudly. It appears the vanilla had gone off. I didn't even know that could happen!


I dumped that batch, and began again, melting, mixing, and stirring, and thinking that it didn't seem to make that much batter.  I am used to making large batches of cookies (my chocolate chip make 5 or six dozen)  so I chalked it up to the recipe yielding less cookies.  I put it in the fridge to chill, and then went to do the dishes, and realized that instead of the half cup measure that THOUGHT I was using, I was in fact using the 1/3 cup scoop. Annoyed, I tried to measure out (by eye... )  the remaining amounts of sugar and flour that the recipe needed.  Leaving that in the fridge, I began to make the other cookies that I had planned for today.


I contemplated making another batch of the cookies today, but I think I may try them again tomorrow night- My sister is coming over for dinner, and she can take the leftovers with her.


So I coated them in sugar, and baked them off, (I overbaked them, I think- the luck continues) and they look pretty nice.  I took them to the party, and people seemed to enjoy them, I think it went nicely with tea. 

The Book.

So up until this point, I have been using recipes from the book that I have found online, because my book was coming from Amazon. And because the USPS sucks on a regular basis (I think my apartment complex got a new mailperson, because they usually leave packages in the rental office, instead of driving me insane with the notes about delivery attempts. And having the most inconvenient branch hours ever. Okay, end rant about the USPS)

So, I got home today, and my book was waiting for me! VERY EXCITING. I have spent the evening on and off looking at it, flipping through the chapters, making notes to myself, and putting in post-its for things I want to cook right away.

Right off the bat, I know I want to make the Pumpkin Black Bean soup. I am excited about the Salad chapter, especially the Fennel and Blood Orange salad and the Rosemary and Feta Salad (plus any salad with beets. I looooove beets- and it appears Amanda Hesser does too, because there are a lot of delicious looking beet recipes in the book.

My love of soup is pretty legendary (I love to make it, and to eat it. but especially the making of soup- I find it familiar, and comforting.)  I can't wait to make the Carrot and Fennel soup, and Pho! ( I love pho, and would have never attempted making it before this.  plus, butternut squash and cider soup sounds amazing.

The vegetable chapters look great, and Shredded Brussels with Bacon and Pine Nuts is coming up first, and chilled sesame spinach, and Eggplant Involtini (I'm going to wait until my mom comes down to make that one, because she loves eggplant)  I love that there is a whole chapter devoted to potatoes, corn and Legumes, because as an Irish girl, I am very dedicated to my potatoes.  The chicken and seafood recipes look awesome, and I am looking forward to making brisket and short ribs.

And the appetizers! Oh, the appetizers.  Fried Olives, Spinach Dip with Chipotle and Lime,  Cheese Balls!  Plus Gougeres, and Scotch eggs,   I think that the Appetizer chapter may be my favorite.  The Cheese Straws that I've already made have definitely were fantastic.

There are too many desserts to count that I can't wait to make, and my family should get ready, because they are getting candies from the book in Christmas Baskets this year.

It is obvious that this book was put together with a lot of care and thought, as well as a great sense of humor. I like that there is a recipe index at the beginning of each chapter, and then when you get into the chapter, they are organized chronologically. I am already planning my decade themed dinners.  

 Having the book in front of me makes the project a seem a little more daunting than I originally thought, but I'm setting my course, and beginning this crazy journey.  Right now it's 12:20 am, and I need to stop flipping through the book, but I've got time tomorrow, and I'm going to formulate my plan.  First up this weekend:  An appetizer, a vegetable, a cocktail, and a Main Course for Sunday night dinner with my sister.

Those of you that have the book, any suggestions?

David Eyre's Oven Pancake- 1966

One of my friend Katie's favorite breakfast foods is a Dutch Baby, sometimes called an Oven Pancake, or a German Pancake.  She's talked about it a lot- her cousin makes them for her, and I kind of knew what she was talking about, but I didn't quite get the appeal. It's a pancake? That you cook in the oven?  Okay.... but I am still waiting for my book to come, (insert rant about the USPS and how they LIE about how they attempted to deliver my book because: NO BOOK AT MY HOUSE)  and I was looking for book recipes online that I could do.  I figured for Glee Tuesday (two friends come over to watch Glee every Tuesday Night. ) I'd make breakfast for dinner.  A little pancake, a little bacon, and If my friends were in the mood, some Gin Rickeys. 

My friends however, since it is a repeat night, made other plans. So I scrapped the cooking of the bacon, and made the pancake for myself.   It was delicious, and I am not sad at all that they weren't here, because I didn't have to share any of it.  Light, and crisp, and buttery, and eggy.  The sugar and lemon on it were great, and my second piece I had with some raspberry jam, and it was heavenly. 

My camera doesn't do it justice, but it looked so SO awesome in the cast iron skillet. 

I am hoping the leftovers will be tasty toasted a little in the morning.  I bet they will! 

Gin Rickey- 1958

Can I tell you how excited I am that this book has a comprehensive Collection list of cocktails?   I am VERY happy.  I think that will be helpful as I forge my way through the giant book. I always like to try new drinks, and sidestepping the fact that it could get expensive,  I am looking forward to this part of the book a lot.

Gin Rickey Ingredients (minus the simple syrup)

I knew from the beginning that I was going to like this drink.  My favorite drink is a Gin and Tonic, and that's my default order whenever I go anywhere.  I used New Amsterdam Gin, which is my go-to inexpensive gin (although I bet a Gin Rickey would be delicious with Bombay Sapphire) 

My juice glasses are these canning jars, which I love, and I thought it looked nice in the glass when it was all put together: 

I really liked the flavor of this drink. With a G&T, you get a lot of the taste of tonic, and while I like tonic, the simplicity of the gin, the lime and the seltzer with the slight sweetness from the simple syrup was delightful. 

I may have had two, on a work night. Time will tell if I regret that choice in the morning. (I'm kind of a lightweight when it comes to drinking)