Thread: In a cooking mood today

On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
<[email protected]> wrote:

>Breakfast: Buttermilk pancakes; scallion omelets.
>
>Lunch: Went out to eat; I had a veggie burger and onion rings.
>
>Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it
>with asparagus (yeah, I know it's not the season, but James was in the
>mood, and it's the season in Chile)
>
>Also: Going to make another batch of the apple cake (I'm trying to
>simplify the recipe because my family wants to have it often); probably
>going to make a batch of chocolate-less chocolate-chip cookies (because
>the cookie part is my fave and I have all the other ingredients).
>
>What are you fixing today/tonight?
>
>Serene

Saturday is usually running errands and grocery shopping day.
I found some chicken legs and thighs on sale so when I got home I made
some chicken broth from some of them for a chicken green chile soup.
It's really, really good.
I have some Hatch green chiles in the freezer that are kick butt spicy
so it didn't take much to give the soup a little kick.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/30/10
Watkins natural spices
www.apinchofspices.com

koko <[email protected]> wrote:

>On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy

><[email protected]> wrote:

>>Breakfast: Buttermilk pancakes; scallion omelets.

>>Lunch: Went out to eat; I had a veggie burger and onion rings.

>>Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it
>>with asparagus (yeah, I know it's not the season, but James was in the
>>mood, and it's the season in Chile)

>>Also: Going to make another batch of the apple cake (I'm trying to
>>simplify the recipe because my family wants to have it often); probably
>>going to make a batch of chocolate-less chocolate-chip cookies (because
>>the cookie part is my fave and I have all the other ingredients).

>>What are you fixing today/tonight?

>Saturday is usually running errands and grocery shopping day.
>I found some chicken legs and thighs on sale so when I got home I made
>some chicken broth from some of them for a chicken green chile soup.
>It's really, really good.

That's quite a coincidence -- Mary's air-chilled chicken thighs
were on sale today, and there were plentiful local green chiles at the
farmers market, so I made a two-meal batch of chicken chile verde.

We're both sick. This sort of food helps.

Steve

On Sun, 31 Oct 2010 03:28:28 +0000 (UTC), [email protected]
(Steve Pope) wrote:

>koko <[email protected]> wrote:
>
>>On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
>
>><[email protected]> wrote:
>
>>>Breakfast: Buttermilk pancakes; scallion omelets.
>
>>>Lunch: Went out to eat; I had a veggie burger and onion rings.
>
>>>Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it
>>>with asparagus (yeah, I know it's not the season, but James was in the
>>>mood, and it's the season in Chile)
>
>>>Also: Going to make another batch of the apple cake (I'm trying to
>>>simplify the recipe because my family wants to have it often); probably
>>>going to make a batch of chocolate-less chocolate-chip cookies (because
>>>the cookie part is my fave and I have all the other ingredients).
>
>>>What are you fixing today/tonight?
>
>>Saturday is usually running errands and grocery shopping day.
>>I found some chicken legs and thighs on sale so when I got home I made
>>some chicken broth from some of them for a chicken green chile soup.
>>It's really, really good.
>
>That's quite a coincidence -- Mary's air-chilled chicken thighs
>were on sale today, and there were plentiful local green chiles at the
>farmers market, so I made a two-meal batch of chicken chile verde.
>
>We're both sick. This sort of food helps.
>
>Steve

Hope you feel better soon. The stew should help cure what ails you.

koko

--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/30/10
Watkins natural spices
www.apinchofspices.com

On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
<[email protected]> wrote:

> Also: Going to make another batch of the apple cake (I'm trying to
> simplify the recipe because my family wants to have it often);

I thought apple cake recipes were already simple, you're going to end
up with apples and no cake.

> probably
> going to make a batch of chocolate-less chocolate-chip cookies (because
> the cookie part is my fave and I have all the other ingredients).
>
> What are you fixing today/tonight?

Leftovers. My cooking day was earlier this week.

--

Never trust a dog to watch your food.

On Sun, 31 Oct 2010 03:28:28 +0000 (UTC), [email protected]
(Steve Pope) wrote:

> chicken chile verde.

I'm interested! Do you have a recipe to post that you think you
follow or do you just wing it from start to finish?

--

Never trust a dog to watch your food.

sf <[email protected]> wrote:

>On Sun, 31 Oct 2010 03:28:28 +0000 (UTC), [email protected]

>> chicken chile verde.

>I'm interested! Do you have a recipe to post that you think you
>follow or do you just wing it from start to finish?

I used the cheating approach, wherein this dish contained one
16 oz. jar of Carilla's "Salsa Verde Refresco", which is best
described as a tomatillo-based green salsa only with about 1/4 the
typical amount of sodium.

I sauteed two onions, four green California chiles, one
jalapeno, and then added the chicken (24 oz.), the above jar of salsa,
and about 2/3 cup of vegetable stock. This (it was in a dutch oven)
then went into a preheated 300 degree F oven for two hours.

The "non-cheating" approach would start with actual tomatillos,
would include maybe double the number of chiles, and some salt.

If making the dish with pork, it needs 3 hours at 300 F, but chicken
seems to only require 2 hours.

Optionally you may want to use a fat separator on the liquid phase
after it cooked, but I did not need to do that this time.

Note I did not brown the chicken, it went straight in. Another
expedient move.

This Carilla product is available at the grocery store across from
the DMV on Broderick, next to Nopalito's. I think the store is
called Faletti's (not certain). Some other stores may have
other Carilla products but usually not this particular product.

Steve

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> Breakfast: Buttermilk pancakes; scallion omelets.
>
> Lunch: Went out to eat; I had a veggie burger and onion rings.
>
> Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it with
> asparagus (yeah, I know it's not the season, but James was in the mood,
> and it's the season in Chile)
>
> Also: Going to make another batch of the apple cake (I'm trying to
> simplify the recipe because my family wants to have it often); probably
> going to make a batch of chocolate-less chocolate-chip cookies (because
> the cookie part is my fave and I have all the other ingredients).
>
> What are you fixing today/tonight?

I didn't cook. We were going to go out to eat but my husband and parents
were engrossed in whatever baseball game was on. It became clear to
daughter and I that nobody was going to eat until that was over. And I
can't stand to watch sports.

So the two of us went to PCC Natural Market. That's a local chain that
sells organic foods and foods for people with food allergies. They have
plenty of prepared things that we can eat.

We got grilled chicken breast (served cold), Mediterranean bean salad, vegan
coleslaw, marinated beets, roasted vegetables, falafel wrap sandwiches (I
cut them in small slices and we shared), tossed salad, deviled eggs,
cornichons, cornbread and gluten free lemon bread. Daughter also got a free
apple. Kids get a serving of their choice of a fruit or vegetable. She
usually gets a banana but they didn't look so great today.

Everyone loved the food but I bought too much. Parents have enough to have
a meal for tomorrow. We brought home a lot of the salad and I still have
one falafel wrap.

On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
<[email protected]> arranged random neurons and said:

<snip>


>Also: Going to make another batch of the apple cake (I'm trying to
>simplify the recipe because my family wants to have it often); probably
>going to make a batch of chocolate-less chocolate-chip cookies (because
>the cookie part is my fave and I have all the other ingredients).

Apple cake recipe, please? The one I have (and one Bill can tolerate)
tends to be a bit dry. Not good after a couple of days, IOW.

TIA,
Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sun, 31 Oct 2010 05:37:25 +0000 (UTC), [email protected]
(Steve Pope) wrote:

> sf <[email protected]> wrote:
>
> >On Sun, 31 Oct 2010 03:28:28 +0000 (UTC), [email protected]
>
> >> chicken chile verde.
>
> >I'm interested! Do you have a recipe to post that you think you
> >follow or do you just wing it from start to finish?
>
> I used the cheating approach, wherein this dish contained one
> 16 oz. jar of Carilla's "Salsa Verde Refresco", which is best
> described as a tomatillo-based green salsa only with about 1/4 the
> typical amount of sodium.
>
> I sauteed two onions, four green California chiles, one
> jalapeno, and then added the chicken (24 oz.), the above jar of salsa,
> and about 2/3 cup of vegetable stock. This (it was in a dutch oven)
> then went into a preheated 300 degree F oven for two hours.
>
> The "non-cheating" approach would start with actual tomatillos,
> would include maybe double the number of chiles, and some salt.
>
> If making the dish with pork, it needs 3 hours at 300 F, but chicken
> seems to only require 2 hours.
>
> Optionally you may want to use a fat separator on the liquid phase
> after it cooked, but I did not need to do that this time.
>
> Note I did not brown the chicken, it went straight in. Another
> expedient move.
>
> This Carilla product is available at the grocery store across from
> the DMV on Broderick, next to Nopalito's. I think the store is
> called Faletti's (not certain). Some other stores may have
> other Carilla products but usually not this particular product.
>
That sounds delicious, Steve... thanks! I'm not adverse to using a
tomatillo based salsa, nor am I adverse to using canned tomatillos -
so we'll see what transpires. I like Mexican style food and we eat a
*lot* of chicken. I have more than one fat separator, so I can put
one of them to use too.

--

Never trust a dog to watch your food.

On Sat, 30 Oct 2010 23:36:57 -0700, Terry Pulliam Burd
<[email protected]> wrote:

> Apple cake recipe, please? The one I have (and one Bill can tolerate)
> tends to be a bit dry. Not good after a couple of days, IOW.

Apple cake shouldn't be dry, every one I've made was plenty moist.
You could start altering your recipe by replacing the butter with
plain (or vanilla) yogurt cup for cup.

--

Never trust a dog to watch your food.

On Sun, 31 Oct 2010 00:56:04 -0700, sf <[email protected]> wrote:

>On Sat, 30 Oct 2010 23:36:57 -0700, Terry Pulliam Burd
><[email protected]> wrote:
>
>> Apple cake recipe, please? The one I have (and one Bill can tolerate)
>> tends to be a bit dry. Not good after a couple of days, IOW.
>
>Apple cake shouldn't be dry, every one I've made was plenty moist.
>You could start altering your recipe by replacing the butter with
>plain (or vanilla) yogurt cup for cup.

I think Bill has big issues with dairy products...

Christine
--
http://nightstirrings.blogspot.com

On Sat, 30 Oct 2010 22:52:49 -0700, Julie Bove wrote:

> So the two of us went to PCC Natural Market. That's a local chain that
> sells organic foods and foods for people with food allergies. They have
> plenty of prepared things that we can eat.
>
> We got grilled chicken breast (served cold), Mediterranean bean salad, vegan
> coleslaw,

what makes the coleslaw vegan? no mayonnaise?

your pal,
blake

On Sun, 31 Oct 2010 10:44:20 -0400, blake murphy
<[email protected]> wrote:

>On Sat, 30 Oct 2010 22:52:49 -0700, Julie Bove wrote:
>
>> So the two of us went to PCC Natural Market. That's a local chain that
>> sells organic foods and foods for people with food allergies. They have
>> plenty of prepared things that we can eat.
>>
>> We got grilled chicken breast (served cold), Mediterranean bean salad, vegan
>> coleslaw,
>
>what makes the coleslaw vegan? no mayonnaise?

Better question is what makes any slaw vegan when served with
chicken???

On 30-Oct-2010, Serene Vannoy <[email protected]> wrote:

> What are you fixing today/tonight?

Breakfast was influenced by all the PB&J, cream cheese and grape jelly talk.
I was reminded of an outstanding omelet I had at the Eden Roc or
Fountainbleu 30 years ago (I recall the timeframe because I was there during
the riots); grape jelly and cream cheese filled omelet. It sounded awful;
but, being adventurous, I tried it and liked it a lot. Having been reminded
by one of the threads here and having the ingredients on-hand, breakfast was
a cream cheese and grape jelly filled omelet.

Lunch is in the works now; Chicken in Vinegar (recipe below), mixed
vegetables, garden salad and a loaf of Fazio's (among STL's favorite Italian
bakeries) bread.

Dinner will be left-overs; pork piccata or pasta with kale and peppers.
----------------------------------------------------------
Chicken In Vinegar
Serves 4
Recipe By: Laura Calder - Sara Moulton
Published in: French Food at Home

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic -- broken into unpeeled cloves
1 cup red wine vinegar
1 pounds tomatoes -- roughly chopped
1 tablespoons tomato paste
4 sprig fresh thyme
4 sprig fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves -- as needed

Season the chicken with salt and pepper. Melt 2 tablespoons of the
butter in a large skillet until foaming, then, a few pieces at a
time, brown the chicken well on all sides. You're not cooking the
chicken here; just making the skin crisp and giving it color, so 5
minutes per side is about right. Remove the chicken to a plate.

Add the garlic to the pan and cook about 10 minutes. Deglaze the pan
with the vinegar and boil to reduce by half, 10 to 15 minutes. Return
the chicken to the pan. Add the tomatoes and tomato paste. Using a
piece of kitchen twine, tie together the thyme, parsley, and bay
leaf. Add the herb bundle to the chicken and simmer, uncovered, until
the meat falls from the bone, about 30 minutes. Transfer the chicken
to a dish, cover, and keep warm.

Pour the stock into the pan juices and boil until thickened, about 10
minutes. Strain into a saucepan, and if it's still not concentrated
enough for you liking, boil it down a little more. Whisk in the
remaining tablespoon of butter. Season, and pour over the chicken.
Serve with chopped parsley, sprinkled over, and with a bowl of
roasted or mashed potatoes on the side.


Cook Time: 1 hour 30 minutes
Yield: 4 servings

Recipe Notes

From the cookbook author Anne Willan, I learned her version of this
classic recipe during my stay at her home in Burgundy. To tell the
truth, I like it even better than sauteed chicken in wine, because
the extra acid and lack of cream makes a tangier, less cloying dish.

--
Change Cujo to Juno in email address.

If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.

Unfortunately, NOT in a cooking mood today and I need to make some kind
of crock-pottable thing either today or tomorrow for Tuesday, election day.

We are working as polling judges from 6AM until around 8PM (the polls
close at 7 but we have a lot of official stuff to do before we put away
the machines.

Before we began to work at the election sites, out traditional Nov.
election meal was beef stew. Lately we have had 3 or 4 precincts at
our site and many of the workers bring food or snacks to share. I think
this year I'm going to make white chicken chili with some of my frozen
Hatch chiles. Can't make it too hot--most of these older volunteers are
wimps.

The school where we vote provides big urns of coffee and water for tea
for the voters and volunteers. Someone usually brings donuts. I think
leftover Halloween candy, a bag of kettle corn, and cheese and crackers
will be our donation.

Gotta go thaw some chicken.

gloria p

sf <[email protected]> wrote:

>That sounds delicious, Steve... thanks! I'm not adverse to using a
>tomatillo based salsa, nor am I adverse to using canned tomatillos -
>so we'll see what transpires. I like Mexican style food and we eat a
>*lot* of chicken. I have more than one fat separator, so I can put
>one of them to use too.

All I can say is look at the sodium content before choosing any
canned tomatillo product... some of them are sky-high.

Other than that, you pretty much can't go wrong combining tomatillos,
green chiles and chicken.

Steve

On 10/30/2010 08:17 PM, koko wrote:

> Saturday is usually running errands and grocery shopping day.
> I found some chicken legs and thighs on sale so when I got home I made
> some chicken broth from some of them for a chicken green chile soup.
> It's really, really good.
> I have some Hatch green chiles in the freezer that are kick butt spicy
> so it didn't take much to give the soup a little kick.

Sounds yummy! They got hatches in at my grocery, but I didn't pick up
any; I don't cook spicy food that often.

Serene

--
http://www.momfoodproject.com
New post: Dorie's apple cake, revisited

Serene Vannoy <[email protected]> wrote:

>Sounds yummy! They got hatches in at my grocery, but I didn't pick up
>any; I don't cook spicy food that often.

Wait.. where did you see Hatches?


Steve

On 10/30/2010 11:36 PM, Terry Pulliam Burd wrote:
> On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
> <[email protected]> arranged random neurons and said:
>
> <snip>
>
>
>> Also: Going to make another batch of the apple cake (I'm trying to
>> simplify the recipe because my family wants to have it often); probably
>> going to make a batch of chocolate-less chocolate-chip cookies (because
>> the cookie part is my fave and I have all the other ingredients).
>
> Apple cake recipe, please?

Sure! Here are the ingredients:

1 cup flour
1 tsp. baking powder
pinch of salt
5-6 large apples (I had 5 large and one small, so that’s what I used)
3 large eggs
1 cup sugar
1 teaspoon vanilla
11 tablespoons butter, melted, then cooled

Mix together dry ingredients in a small bowl. Core/peel/chop apples. In
medium bowl, whisk eggs until frothy. Add sugar and whisk until
combined. Add vanilla. Add half the flour mixture and whisk gently
until combined. Do the same with half the butter, then the other half of
the flour, then the other half of the butter. You'll get a thick batter.
Use a rubber spatula to mix in the apples and coat them with batter.
Bake at 350F for about an hour and a quarter, until it passes the knife
test and looks roughly liek the one in this photo:
http://www.momfoodproject.com/2010/1...ake-revisited/

Really good chilled the next day, if you have any left. I think it would
also be good with a scoop of good vanilla ice cream. The original recipe
had a few tablespoons of rum in it, but I left it out.

Serene
--
http://www.momfoodproject.com
New post: Dorie's apple cake, revisited