At Cafe de la Paz:
A stringy, overpriced smoothie.
Llapingachos (Ecuadorian potato cakes)--browned mashed potatoes stuffed with cheese, served with fried plantains and chile cream drizzled on.
Corn pancakes with chile cream and an almost puddinglike consistency.
Caramelized fried plantains with chile cream.
Grilled zucchini, red bell pepper, and onion.
Tuesday, December 16, 2003
Thursday, December 11, 2003
From Britt-Marie's:
Spinach salad with marinated red onions and feta.
Chicken breasts with a cream sauce, stuffed with sun-dried tomatoes and hazelnuts and served with rice and veggies.
Lemon mousse with whipped cream.
But the pork chops, oh, the pork chops...!
Pork chops with stewed apples, goat cheese, and walnuts, on garlic mashed potatoes, with lemony, crisp-tender carrots and broccoli.
Yum.
Spinach salad with marinated red onions and feta.
Chicken breasts with a cream sauce, stuffed with sun-dried tomatoes and hazelnuts and served with rice and veggies.
Lemon mousse with whipped cream.
But the pork chops, oh, the pork chops...!
Pork chops with stewed apples, goat cheese, and walnuts, on garlic mashed potatoes, with lemony, crisp-tender carrots and broccoli.
Yum.
Monday, December 08, 2003
I made turkey stock after cutting off bits of turkey for sandwiches:
Cover turkey carcass in stockpot with cold water.
Bring to a boil, turn down and simmer, skim off foam and "impurities."
Add a quartered, peeled white onion, one stick of celery cut into one-inch pieces, one carrot cut into one-inch pieces, and a bouquet garni (a spoonful of dried thyme, a bay leaf, and 8 or 10 sprigs of fresh Italian parsley tied together in a piece of cheesecloth). Simmer for 3 hours. I watched "The Core" on DVD while this was simmering. It has congealed into a gelatinous but tasty stock. I peeled the poached turkey meat (which still has some flavor) off the bones and then the next day made a turkey stew with them (canned Italian-style tomatoes, currants, cilantro, spices, a carrot and a potato and a bit of stock) which I served with a saffron-turmeric-cinnamon pilaf.
Cover turkey carcass in stockpot with cold water.
Bring to a boil, turn down and simmer, skim off foam and "impurities."
Add a quartered, peeled white onion, one stick of celery cut into one-inch pieces, one carrot cut into one-inch pieces, and a bouquet garni (a spoonful of dried thyme, a bay leaf, and 8 or 10 sprigs of fresh Italian parsley tied together in a piece of cheesecloth). Simmer for 3 hours. I watched "The Core" on DVD while this was simmering. It has congealed into a gelatinous but tasty stock. I peeled the poached turkey meat (which still has some flavor) off the bones and then the next day made a turkey stew with them (canned Italian-style tomatoes, currants, cilantro, spices, a carrot and a potato and a bit of stock) which I served with a saffron-turmeric-cinnamon pilaf.
Tuesday, December 02, 2003
Jamie Oliver's Chicken in Milk
1 chicken
1 pint of milk
1 stick (4oz) of butter
olive oil
Zest of 2 lemons
good handful of fresh sage leaves - picked
ten cloves of garlic skin on
Salt and pepper
Find a pot that will fit snugly around the chicken (I used a stockpot with the plastic handles removed so it would be oven safe)
Melt the butter in a dash of the olive oil in the pot. Season the chicken generously with s and p. Fry the chicken in the pot until all sides are golden brown. Discard or find another use for the oil and butter (I poured it over veg that had yet to be roasted carrots+parsnips in cumin)bearing in mind that it will need to be cooked thoroughly since it was used for an uncooked chicken. Do not scrape the bottom of the pot - there will be bits of brown goodness that you want for flavor. Put the chicken back in the pot and add the rest of the ingredients. What happens is the lemon and heat split the milk causing clumps of it to caramelize. Roast in the pot for about 11/2 hrs at 375. Pour over the juices and bits of caramelized milk and garlic when serving - yum!
http://forums.craigslist.org/?ID=10658557
1 chicken
1 pint of milk
1 stick (4oz) of butter
olive oil
Zest of 2 lemons
good handful of fresh sage leaves - picked
ten cloves of garlic skin on
Salt and pepper
Find a pot that will fit snugly around the chicken (I used a stockpot with the plastic handles removed so it would be oven safe)
Melt the butter in a dash of the olive oil in the pot. Season the chicken generously with s and p. Fry the chicken in the pot until all sides are golden brown. Discard or find another use for the oil and butter (I poured it over veg that had yet to be roasted carrots+parsnips in cumin)bearing in mind that it will need to be cooked thoroughly since it was used for an uncooked chicken. Do not scrape the bottom of the pot - there will be bits of brown goodness that you want for flavor. Put the chicken back in the pot and add the rest of the ingredients. What happens is the lemon and heat split the milk causing clumps of it to caramelize. Roast in the pot for about 11/2 hrs at 375. Pour over the juices and bits of caramelized milk and garlic when serving - yum!
http://forums.craigslist.org/?ID=10658557