tag:blogger.com,1999:blog-74729649311556435992024-03-13T13:36:53.880-04:00The Chickenless KitchenDon't be a culinary wuss!The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7472964931155643599.post-20772629217930421612010-01-27T13:58:00.007-05:002010-01-27T16:28:22.635-05:00Ubergrun Chili<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g-J_4BchAnM/S2CpeiJx_hI/AAAAAAAAAkU/FrMWqpGLYnw/s1600-h/0127_veggies_for_green_tomato_chili.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g-J_4BchAnM/S2CpeA3T1VI/AAAAAAAAAkM/MbF26rE9Eds/s1600-h/0127_green_tomato_chili_in_bowl_with_cheddar_cheese_and_sour_cream_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_g-J_4BchAnM/S2CpeA3T1VI/AAAAAAAAAkM/MbF26rE9Eds/s320/0127_green_tomato_chili_in_bowl_with_cheddar_cheese_and_sour_cream_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431527483701974354" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div>One thing I love about the German language (and subsequently the English language, though we don't do it nearly so much these days) is that new words are incorporated all the time just by smashing some together that already exist. Here I've used the adjective "ubergrun" to mean "intensely green," referring to the fact that five out of the seven whole food ingredients in this chili are of that persuasion.<div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/S2CpeiJx_hI/AAAAAAAAAkU/FrMWqpGLYnw/s320/0127_veggies_for_green_tomato_chili.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431527492637818386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div></div><div><br /></div><div>While fighting off the cat in order to lick my bowl clean, I was uberpissed to learn from my husband- the <a href="http://www.orlandoweekly.com/">Orlando Weekly</a>'s calendar editor and social butterfly extraordinaire- that there will be a chili cook-off this weekend. Why pissed? Because just when I finally invent a chili I'm proud of, and just when a chili cook-off finally happens in my neck of the woods... we won't be in town. On Friday, we hop a plane to Colorado and pay an off-season visit to some of the farms at which we've applied to intern. (That, or sit around in the airport all weekend waiting for a plane that's been delayed by an uberblizzard up in Denver.) </div><div><br /></div><div>Joking aside, I'm ecstatic about this trip! If you'd like to read about the places we'll be touring, please pop on over to <a href="http://dovelandfarm.blogspot.com/">Doveland Farm</a> and peruse some of my husband's recent posts. </div><div><br /></div><div>I know, I know... enough with the blog plugging already. Bring on the uberdelicious chili recipe!</div><div><br /></div><div style="text-align: center;"><i>Ubergrun, Uberdelicious, Geez-I'd-Better-Stop-Saying-Uber-Before-I-Offend-a-Real-German Chili</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">2 Tbsp. olive oil</div><div style="text-align: left;">1 yellow onion, diced large</div><div style="text-align: left;">1 stalk celery, sliced</div><div style="text-align: left;">1 Anaheim chile pepper, diced small</div><div style="text-align: left;">2 large cloves of garlic (or 3-4 non-ubercloves as pictured... gah, there's just so many appropriate places to say uber!), chopped</div><div style="text-align: left;">3 tsp. dried cumin</div><div style="text-align: left;">1 3/4 c. broccoli florets</div><div style="text-align: left;">1/2 c. cilantro leaves, chopped</div><div style="text-align: left;">Salt 'n' pepper to taste</div><div style="text-align: left;">1 1/4 c. black beans, cooked</div><div style="text-align: left;">2 Tbsp. sherry vinegar</div><div style="text-align: left;">3 medium to large green tomatoes, diced (approximately... I used two big ones from the farmer's market and five little ones my <a href="http://bikeeatsleeprepeat.blogspot.com/">mom</a> gave me from her garden)</div><div style="text-align: left;">2 tsp. orange blossom honey</div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/S2CpdHxZl_I/AAAAAAAAAj8/EeKzevDINiM/s320/0127_green_tomato.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431527468376365042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div></span></span></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Heat the olive oil in a large saucepan on medium-high. Add the onion, celery, chile, garlic, and cumin. Saute 2 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the broccoli florets and saute a few minutes more, until the onion is translucent and the broccoli is tender. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the cilantro, salt, and pepper; seasoning to your preference as if you intend to eat it as is. (Yes, there are still some ingredients to add, but when the water contained in the vegetables evaporates, you will be left with perfectly salted chili). Saute one minute more, then stir in the black beans. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour in the sherry vinegar and deglaze the pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in the tomatoes, reduce the heat to medium-low, and cover the pan. Simmer 40 minutes. Add the honey and taste one more time to see if you need any more salt. Simmer, covered, 10 minutes more. Serves 3-4 (number of servings can be augmented to a solid 4 if you ladle it over rice, potatoes, cornbread, meat, etc.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: left; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/S2CpdjIZUTI/AAAAAAAAAkE/JDlPqTqg6is/s320/0127_green_tomato_chili_in_bowl_with_cheddar_cheese_and_sour_cream.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431527475720573234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Don't get me wrong, the flavor of this chili was amazing; but in case you hadn't noticed, it's quite mild. I got an ubercramp in my wrist from shaking hot sauce into my portion. If I were to enter it in the cook-off, I would add a couple jalapenos for heat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Okay, gonna stop saying uber now...</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dang, just said it again.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Okay... NOW!</div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Addendum:</i> Huh, looking back on this, I'm not sure what all I'm counting as a "whole food" ingredient here... I didn't count my black beans because they came from a can, but there were no salt or preservatives added, so... meh? What do you guys count as whole food?</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img src="http://static.delicious.com/img/delicious.small.gif" height="10" width="10" alt="Delicious" /><br /></span></span><a href="http://delicious.com/save" onclick="window.open('http://delicious.com/save?v=5&noui&jump=close&url='+encodeURIComponent(location.href)+'&title='+encodeURIComponent(document.title), 'delicious','toolbar=no,width=550,height=550'); return false;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Bookmark this on Delicious</span></span></a></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com13tag:blogger.com,1999:blog-7472964931155643599.post-63283407562386990092010-01-26T09:51:00.025-05:002010-01-28T10:43:18.486-05:00Renaissance Cook Challenge: A Three-Course Meal Inspired by Three Dynamite Ladies<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Last night I completed my own entry for the </span></span><a href="http://thechickenlesskitchen.blogspot.com/2010/01/renaissance-cook-challenge.html"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Renaissance Cook Challenge</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">. I had originally planned to base each course of the meal on a cherished piece from my own wardrobe, but then thought hey, why not spread a little love and plug some dynamite style bloggers instead?</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"> </div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img src="http://farm5.static.flickr.com/4012/4270918143_6f5bb764cb_b.jpg" height="340" width="240" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"> </div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/S18gJnAhoeI/AAAAAAAAAj0/CMWD1UKARE8/s320/0126_Renaissance_cook_challenge_roasted_salsa_what_i_wore_jessica_schroeder.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431095025094205922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 340px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">The appetizer course was based on </span></span><a href="http://whatiwore.tumblr.com/post/332398770/what-i-wore-because-the-wind-is-high"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">this post</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> by Jessica Schroeder of </span></span><a href="http://whatiwore.tumblr.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">What I Wore</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">. Jessica's style appeals to me because, well... she IS me. She's in her mid-twenties (check), loves vintage clothing (check), believes that personal style should not be wholly governed by trends (check- check), and believes that one need not be uber-wealthy to be uber-classy (check-check-double-check). She suggested I invent "something spicy" based on the outfit pictured. I was happy to oblige, as it's one of my favorite combos of hers.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Roasted Tomato Salsa</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Inspired by Jessica Schroeder</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Ingredients</span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 large tomato, cut in half</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 thick slices of onion</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Salt, black pepper, and dried cayenne pepper to taste</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 head garlic</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 Tbsp. olive oil</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Juice of 1/2 a lime</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/2 c. cilantro leaves</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Splash sherry vinegar</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Directions</span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Heat the oven to 425.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Season the tomato halves and onion slices with salt, pepper, and cayenne. Peel the outer layer of skin from the garlic, leaving the cloves attached to the head. Arrange the tomato, onion, and garlic in a roasting pan and drizzle the olive oil over. Roast 30 minutes.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Remove pan from oven and allow to cool. Transfer the tomato and onion to a food processor or paddle blender. Add the pulp from the garlic cloves, discarding the skin. Add the lime juice, cilantro, and vinegar.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Pulse on medium speed about 3-5 times, or until the salsa has reached its desired chunkiness. Scrape the salsa into a container with a lid, seal tightly, and chill. I made mine a day in advance so that the flavors would have plenty of time to get to know one another, but a couple hours' chilling time would suffice. Serves 6-8 as an appetizer. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"> </div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><height="350" width="240"></height="350"></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img src="http://i643.photobucket.com/albums/uu155/theglamourai/glamourai_beckerman5.jpg" height="240" width="400" /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S18gJdU46hI/AAAAAAAAAjs/HH9CtF9mwkM/s320/0126_Renaissance_cook_challenge_stuffed_pork_loin_the_glamourai_kelly_framel.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431095022495263250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 240px; " /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">My entree took its color cues from </span></span><a href="http://theglamourai.com/2010/01/some-of-my-best-friends-are-bloggers.html"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">this "costume of the day"</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> posted by Kelly Framel, aka </span></span><a href="http://theglamourai.blogspot.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">The Glamourai.</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> When she's not working her day job as a stylist, Kelly breathes new life into vintage jewelry, which you can find for sale at </span></span><a href="http://www.shrimptoncouture.com/main/whats-new?page=shop.browse&category_id=190&vmcchk=1"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Shrimpton Couture</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> and </span></span><a href="http://www.etsy.com/shop/theglamourai"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">The Glamporium</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">. She did not have any special requests as far as what dish I made in honor of her, so I picked an outfit I loved and carried on with the Southwest-ish culinary theme.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Pork Loin Spirals With Corn and Black Beans</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Inspired by Kelly Framel</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Ingredients</span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 c. black beans, cooked</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 c. corn, fresh shucked or thawed frozen</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/4 c. olive oil, plus extra to baste</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 Tbsp. sherry vinegar, plus extra to de-glaze</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 Tbsp. cumin</span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 tsp. dijon mustard</span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/4 tsp. salt, plus extra to season the meat</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/4 tsp. pepper, plus extra to season the meat</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">6 large garlic cloves, minced</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Zest of 2 lemons, grated or minced</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Juice of 1/2 lemon</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">4 inches fresh ginger, grated</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 pork tenderloin fillets, weighing about 1 1/4 lbs each</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/2 c. Manchego cheese, diced small</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Directions</span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Mix all ingredients except the pork loin and Manchego in a container with a lid. Store in the fridge to marinate for 8-48 hours, stirring periodically. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Around the same time you assemble the filling, cut into each pork loin lengthwise. Stop at least 1/4" short of cutting it in half. Make another incision from the center moving outward. Again, do not cut all the way through. Unfold. Each loin should now be about 4 times its original width.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Spread the meat on a hearty surface that can take a good pounding. Cover it in plastic wrap and bang it with a mallet until it's good and flat. Season with salt and pepper. Store in the fridge until ready to cook.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Heat the oven to 400.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Saute the marinated filling over medium heat until the garlic grows soft and flavors the other components. Deglaze with additional sherry vinegar if necessary. This will take about 5-7 minutes, but if you were a chickenless cook, you would taste as you go ;)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Spread the pork flat in an oiled baking pan. Allow the filling to cool a few minutes, then divide it evenly between the two fillets and spread it over, leaving a border of 3/4" to 1". Sprinkle on the cheese. Roll the loins up lengthwise and secure with 6 or more pieces of kitchen twine each. Baste each loin with a bit of olive oil. Roast about 1 hour. Remove the twine and cut into rounds from top to bottom. Serves 6-8.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img src="http://farm4.static.flickr.com/3246/2922133104_c8316385d7.jpg" height="340" width="240" /></span></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 20px;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 20px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); line-height: normal; -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S18gI6beeMI/AAAAAAAAAjk/hPO9f_b1Zkk/s320/0126_Renaissance_cook_challenge_blue_hawaiian_pina_colada_Fleur_de_guerre.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431095013127649474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 340px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Dessert was inspired by </span></span><a href="http://www.diaryofavintagegirl.com/2009/11/vi-buys-fabulous-hawaiian-fancies.html"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">this frock</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> posted by Fleur de Guerre of </span></span><a href="http://www.diaryofavintagegirl.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Diary of a Vintage Girl</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">. She, like Kelly, gave me free reign to choose from her oodles of fabulous photos. I imagine this one wouldn't have been her first pick; she's a self-described "part-time pinup girl and full-time Forties enthusiast," and this look is more 50s. But I'm sure she'll approve of the azure after-dinner cocktails I served in her honor.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Blue Hawaiian Pina Coladas</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Inspired by Fleur de Guerre</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Ingredients (Alcoholic Version)</span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">4 oz. rum</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 oz. blue curacao</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">6 oz. unsweetened coconut milk</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 c. fresh pineapple chunks</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 1/2 Tbsp. sugar or simple syrup</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">10 ice cubes</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Ingredients (Kid-Friendly Version)</span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">6 oz. whole milk</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">6 oz. unsweetened coconut milk</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 c. fresh pineapple chunks</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 Tbsp. sugar or simple syrup</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">A few drops blue food coloring</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">10 ice cubes</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Directions</span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Place all ingredients in a blender and run on high until smooth. Serves 4 (or 2 double-tall as pictured).</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Thanks to everyone who participated in this challenge! If you haven't participated yet and you live on my side of the globe, it's not too late. Your time isn't up until the day is over... </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Beat the eggs. Whip the cream. Show no mercy.</span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img src="http://static.delicious.com/img/delicious.small.gif" height="10" width="10" alt="Delicious" /><br /></span></span><a href="http://delicious.com/save" onclick="window.open('http://delicious.com/save?v=5&noui&jump=close&url='+encodeURIComponent(location.href)+'&title='+encodeURIComponent(document.title), 'delicious','toolbar=no,width=550,height=550'); return false;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Bookmark this on Delicious</span></span></a></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; "> </span></i></div><div style="text-align: center;"></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com11tag:blogger.com,1999:blog-7472964931155643599.post-38171864950996477402010-01-21T14:39:00.008-05:002010-01-26T17:08:18.097-05:00Cake Enthusiast Dave Spencer Takes the Renaissance Cook Challenge<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/S1iwjc90OiI/AAAAAAAAAjc/NUou4f38DMs/s1600-h/UFO+cake+by+Dave+Spencer.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_g-J_4BchAnM/S1iwjc90OiI/AAAAAAAAAjc/NUou4f38DMs/s320/UFO+cake+by+Dave+Spencer.jpg" alt="" id="BLOGGER_PHOTO_ID_5429283473912511010" border="0" /></a><br />If you have been reading along with me for awhile, you may remember <a href="http://thechickenlesskitchen.blogspot.com/2009/09/chickenless-cook-of-week-dave-spencer.html">Dave Spencer</a> as one of my <a href="http://thechickenlesskitchen.blogspot.com/search/label/Chickenless%20Cooks%20of%20the%20Week">Chickenless Cooks of the Week</a> (a feature I have since discontinued, as it seemed to spotlight fantastic accomplishments without inspiring the "real" people who read my blog). Dave has stepped up to my <a href="http://thechickenlesskitchen.blogspot.com/2010/01/renaissance-cook-challenge.html">Renaissance Cook Challenge</a> by posting <a href="http://mechanicalmashup.tv/episode-8/">this hilarious podcast</a>, starring his adorable family of superheroes! I could not be more tickled.<div><br /></div><div>Remember, the deadline for this challenge is Tuesday the 26th- less than a week away. So what's YOUR other hobby? Remember to leave a comment or write dontbeawuss@gmail.com so I don't accidentally miss your post.</div><div><br /></div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com7tag:blogger.com,1999:blog-7472964931155643599.post-20451727222700877642010-01-21T11:53:00.005-05:002010-01-21T12:39:41.328-05:00Sweet Lentils Three Ways<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/S1iPEkJkNCI/AAAAAAAAAjU/o_23zeIXBMw/s1600-h/0108_Curried_lentil_salad_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_g-J_4BchAnM/S1iPEkJkNCI/AAAAAAAAAjU/o_23zeIXBMw/s320/0108_Curried_lentil_salad_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5429246659381179426" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/S1iPES9lZjI/AAAAAAAAAjM/0DceMBZF5mM/s1600-h/0108_Lentil_oatmeal_cookies_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_g-J_4BchAnM/S1iPES9lZjI/AAAAAAAAAjM/0DceMBZF5mM/s320/0108_Lentil_oatmeal_cookies_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5429246654767523378" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/S1iPD6OfL7I/AAAAAAAAAjE/j-W0UDCmL5A/s1600-h/0119_lentil_and_kumquat_soup.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_g-J_4BchAnM/S1iPD6OfL7I/AAAAAAAAAjE/j-W0UDCmL5A/s320/0119_lentil_and_kumquat_soup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5429246648127532978" /></a><br /><i><span class="Apple-style-span" style="font-size: x-small;">From top: </span></i><a href="http://thechickenlesskitchen.blogspot.com/2010/01/curry-spiced-lentil-salad-with-coconut.html"><i><span class="Apple-style-span" style="font-size: x-small;">Curry Spiced Lentil Salad With Coconut</span></i></a><i><span class="Apple-style-span" style="font-size: x-small;">, </span></i><a href="http://thechickenlesskitchen.blogspot.com/2010/01/lentil-cookies.html"><i><span class="Apple-style-span" style="font-size: x-small;">Lentil Cookies</span></i></a><i><span class="Apple-style-span" style="font-size: x-small;">, </span></i><a href="http://thechickenlesskitchen.blogspot.com/2010/01/got-leftover-kumquats.html"><i><span class="Apple-style-span" style="font-size: x-small;">Sweet 'n' Sour Lentil Stew With Poached Kumquats</span></i></a><div><br /></div><div>In less than two weeks' time, I served uncommonly sweet lentils three ways... four if you want to count the <a href="http://thechickenlesskitchen.blogspot.com/2010/01/pineapple-crisp-with-lentil-cookie.html">Pineapple Crisp</a> (I don't, given that it was a quick fix for Lentil Cookies gone awry). And the kicker is, I didn't realize I'd done it until this morning as I was reading back over my posts. Great inspiration if you happen to be as short on funds as I am, huh? Who needs three different sources of protein to keep meals interesting?<div><br /></div><div>I pondered the phenomenon and came up with the following advice for repeating a culinary theme several times within a short duration.</div><div><br /></div><div>1) If two ingredients pair commonly, such as lentils and rice, banish one of them for at least two out of three dishes.</div><div><br /></div><div><div>2) Consider that you have a wide range of different courses to work with... appetizer, entree, dessert... One doesn't often put lentils in cookies, but hey, it worked (kinda).</div><div><br /></div><div>3) Think different times of day. For example, I had my salad for lunch and my stew for dinner.</div><div><div><br /></div><div>4) Alter your serving temperatures. The central ingredient should be flexible enough to eat hot, chilled, or at room temp.</div><div></div></div><div><br /></div><div>5) Attempt different textures in each dish. Lentils are easy to mask, transitioning stealthily from a crunchy salad to a chewy cookie to a smooth stew; but you can even do this with a not-so-subtle ingredient like pork. Serve it grilled one night; braised, shredded, and wrapped in tortillas the next.</div><div><br /></div><div>Have you ever repeated a culinary theme subconsciously? If so, what kept said theme so fresh?<div><br /></div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><i><br /></i></div><div><i><br /></i></div></div></div></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com7tag:blogger.com,1999:blog-7472964931155643599.post-69409513033993749322010-01-19T14:25:00.004-05:002010-01-19T15:15:10.037-05:00Technology Doesn't Love Me<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/S1YSnWmeyjI/AAAAAAAAAi8/BO5NFZW_gPI/s1600-h/0113_self_portrait_with_Pepper.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 264px; height: 320px;" src="http://4.bp.blogspot.com/_g-J_4BchAnM/S1YSnWmeyjI/AAAAAAAAAi8/BO5NFZW_gPI/s320/0113_self_portrait_with_Pepper.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428546868132891186" /></a><br />As of today, The Chickenless Kitchen has 50 followers, which I am super psyched about!! I feel lucky to have so many readers who share my weird sense of humor and yet-weirder taste. Thank you all for visiting, and I look forward to sharing much more with you in the future.<div><br /></div><div>While I'm on the subject of followers and such...</div><div><br /></div><div>Technology doesn't love me as much as you guys apparently do (look at my blog template- just LOOK at it), but despite my dinosauristic tendencies, I have gotten around to some social networking recently:</div><div><br /></div><div>1) You may now become a fan of The Chickenless Kitchen on <a href="http://www.facebook.com/pages/The-Chickenless-Kitchen/267770447656?ref=nf">Facebook</a> </div><div><br /></div><div>2) You may now follow @Chickenless on <a href="http://twitter.com/Chickenless">Twitter</a></div><div><br /></div><div><a href="http://twitter.com/Chickenless"></a>3) You may now bookmark my recipes on Delicious by clicking the nifty icon that appears at the end</div><div><br /></div><div>Last but ABSOLUTELY not least, thanks again to <a href="http://cajunchefryan.rymocs.com/blog2/">Cajun Chef Ryan</a>, who recently granted me the privilege of a <a href="http://cajunchefryan.rymocs.com/blog2/recipes/burgers-blackened-barbeque-rub/">guest post</a> on his tasty-tastic blog!</div><div><br /></div><div>Now if I could pick all your brains for just a moment... What do you like about The Chickenless Kitchen so far? What could I improve? Please feel free to leave a comment or write dontbeawuss@gmail.com. Again, thank you so much for taking time out of your busy schedules to visit my little blog!</div><div><br /></div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com16tag:blogger.com,1999:blog-7472964931155643599.post-71594817774268727742010-01-19T11:01:00.006-05:002010-01-19T11:50:34.063-05:00Got Leftover Kumquats?<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/S1XeDtL_6aI/AAAAAAAAAi0/waBN7pUQGj8/s1600-h/0119_lentil_and_kumquat_soup.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_g-J_4BchAnM/S1XeDtL_6aI/AAAAAAAAAi0/waBN7pUQGj8/s320/0119_lentil_and_kumquat_soup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428489081115896226" /></a><br /><div style="text-align: left;">If not, that's all right- this recipe begs for substitutions. Try using different types of onions, different types of rice, a different lager, fennel in place of celery, or orange slices with their juice in place of kumquats with their poaching liquid.</div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Sweet 'n' Sour Lentil Stew With Poached Kumquats</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">2 Tbsp. olive oil</div><div style="text-align: left;">1 onion, diced large</div><div style="text-align: left;">2 cloves garlic, sliced</div><div style="text-align: left;">2 carrots, sliced</div><div style="text-align: left;">1 stalk celery, sliced</div><div style="text-align: left;">2 tsp. cumin</div><div style="text-align: left;">1 tsp. cinnamon</div><div style="text-align: left;">1/4 tsp. black pepper</div><div style="text-align: left;">Dried cayenne pepper to taste</div><div style="text-align: left;">1/2 c. fresh cilantro leaves, chopped</div><div style="text-align: left;">1 tsp. salt, divided</div><div style="text-align: left;">2 1/2 c. vegetable broth</div><div style="text-align: left;">1/2 c. Yuengling Lager</div><div style="text-align: left;">1 c. preserved tomatoes, diced (I really have got to get Pomi to advertise with me)</div><div style="text-align: left;">2 tsp. tomato paste</div><div style="text-align: left;">3/4 c. lentils, cooked</div><div style="text-align: left;">3/4 c. rice, cooked</div><div style="text-align: left;">1/2 of a poblano pepper; roasted, peeled, and chopped</div><div style="text-align: left;">1 c. <a href="http://thechickenlesskitchen.blogspot.com/2010/01/kumquat-shortcake.html">poached kumquats</a></div><div style="text-align: left;">2 Tbsp. kumquat poaching liquid</div><div style="text-align: left;">Juice of 1/4 lemon</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a stew pot, heat the olive oil over medium-high. Add the onion, garlic, carrots, celery, cumin, cinnamon, black pepper, and cayenne pepper. Saute until the onions are translucent, about five minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the cilantro and 1/2 tsp. of the salt. Saute one minute more.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the broth, beer, preserved tomatoes, and tomato paste. De-glaze the pot. Bring contents to a boil, then reduce heat and let simmer over medium-low for 15 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the lentils, rice, poblano pepper, kumquats, poaching liquid, and remaining salt. Simmer 15 minutes more. Remove from heat and stir in the lemon juice. Serves 4.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="http://static.delicious.com/img/delicious.small.gif" height="10" width="10" alt="Delicious" /><br /><a href="http://delicious.com/save" onclick="window.open('http://delicious.com/save?v=5&noui&jump=close&url='+encodeURIComponent(location.href)+'&title='+encodeURIComponent(document.title), 'delicious','toolbar=no,width=550,height=550'); return false;">Bookmark this on Delicious</a></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com9tag:blogger.com,1999:blog-7472964931155643599.post-5246333796890938152010-01-18T14:54:00.006-05:002010-01-19T10:36:44.232-05:00Kumquat Shortcake<div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/S1TGGerWFkI/AAAAAAAAAic/wOWU5UdqvuM/s320/0118_kumquat_shortcake_on_plate_with_whipped_cream_and_poblano_garnish_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428181265504671298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;"><br /></div>Last night, friends treated my husband and me to a smashing roast chicken dinner (thanks again, Paul and Alice!) I volunteered to bring dessert. In recent weeks, I've had a hankering for something fruity and chile-influenced, which led me to poach these kumquats with a poblano pepper and serve them over a Sara Lee pound cake.<div><br /></div><div>Oh, all <i>right</i>, you caught me. </div><div><br /></div><div>The Sara Lee pound cake was a last-minute save. Anti-corporate control freak that I am, I made a batch of biscuits; but for some reason they came out tasting like bitterness incarnate. Will have to play around with that recipe for a bit and post it at a later date.</div><div><br /></div><div>These kumquats, on the other hand, are to die for. Their tart-and-sweet flavor meshed excellently with the cinnamon, cloves, and chile. </div><div><br /></div><div style="text-align: center;"><i>Poached Kumquats With Poblano</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">2 pints kumquats</div><div style="text-align: left;">1/2 a poblano pepper</div><div style="text-align: left;">2 c. water</div><div style="text-align: left;">2/3 c. orange blossom honey</div><div style="text-align: left;">2/3 c. granulated sugar</div><div style="text-align: left;">3/4 tsp. cinnamon</div><div style="text-align: left;">1/8 tsp. ground cloves</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S1TGG35dL0I/AAAAAAAAAik/WnzqydJR21g/s320/0118_kumquats.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428181272274743106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Heat your broiler to the highest setting. Meanwhile, cut the kumquats into thirds horizontally (yes, you have to de-seed them, which is a pain; but it's not necessary to peel them.) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the pepper skin-side-up on an oiled baking sheet. Broil about five minutes, or until the skin is wrinkly and partially black on top. Remove and let cool. Peel off the skin.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine the water, honey, sugar, cinnamon, and cloves in a medium saucepan and bring to a boil. Add the kumquats and poblano, then reduce heat to medium-low. Simmer 20 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/S1TGHN_VE_I/AAAAAAAAAis/ParuNZGOODU/s320/0118_kumquats_in_pot_with_poblano_pepper.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428181278204957682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove the pan from the heat and let cool. Fish out the poblano, drain so that the poaching liquid runs back into the pan, and chop. Store the chopped poblano in a small container with a couple spoonfuls of poaching liquid to cover. Store the kumquats separately in the rest of the liquid. To serve, spoon the kumquats over any of the following (or something else that I haven't thought of):</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ice Cream</div><div style="text-align: left;">Cake</div><div style="text-align: left;">Biscuits</div><div style="text-align: left;">Sweet Cornbread</div><div style="text-align: left;">Corn Pudding</div><div style="text-align: left;">Bread Pudding</div><div style="text-align: left;">Fruit Salad</div><div style="text-align: left;">Pancakes</div><div style="text-align: left;">Crepes</div><div style="text-align: left;">Waffles</div><div style="text-align: left;">Cookies</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Garnish with the chopped poblano. (Optional: Beat 2 Tbsp. of poaching liquid from the kumquats with 1 c. heavy whipping cream.) Serves 4-5.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/S1TGGNIqUWI/AAAAAAAAAiU/yaEG4vBs9Yg/s320/0118_kumquat_shortcake_on_plate_with_whipped_cream_and_poblano_garnish_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428181260795793762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><img src="http://static.delicious.com/img/delicious.small.gif" height="10" width="10" alt="Delicious" /><br /><a href="http://delicious.com/save" onclick="window.open('http://delicious.com/save?v=5&noui&jump=close&url='+encodeURIComponent(location.href)+'&title='+encodeURIComponent(document.title), 'delicious','toolbar=no,width=550,height=550'); return false;"> Bookmark this on Delicious</a>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com10tag:blogger.com,1999:blog-7472964931155643599.post-35458375024988114722010-01-15T16:03:00.008-05:002010-01-19T10:37:13.866-05:00Broccoli Salad With Golden Raisins, Olives, and Pickled Mirepoix Relish<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/S1DmWyy9ZsI/AAAAAAAAAiM/eJHVFMwKi8E/s1600-h/0115_broccoli_salad_with_olives_golden_raisins_and_pickled_mire_poix.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_g-J_4BchAnM/S1DmWyy9ZsI/AAAAAAAAAiM/eJHVFMwKi8E/s320/0115_broccoli_salad_with_olives_golden_raisins_and_pickled_mire_poix.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427090830248470210" /></a><br />My leftover steamed broccoli inevitably ends up in a cold dish, as reheating can make it mushy. I had tossed these little trees with salt, pepper, olive oil, and lemon juice during their first lives; so to dress the salad, all I used was a bit of additional olive oil. <div><br /></div><div>Mirepoix refers to the French holy trinity of cuisine: onions, carrots, and celery. Tradition calls for two parts onion to one part each carrot and celery, a fact that I did not know when I made this pickled version. So if you're a publisher who has decided not to give me a cookbook deal based on that transgression, please keep in mind that, hey, now I know (though if you want an author who knows what the hells she's talking about, you're not the variety of publisher who would have given me a cookbook deal anyway).</div><div><br /></div><div>Salad isn't the only use for Pickled Mirepoix Relish. You can sprinkle it on deviled eggs, thick soups, hot dogs... Maybe even dessert? Worth a shot. I see Pickled Mirepoix Cookies in my near future.</div><div><div style="text-align: left;"><br /></div><div style="text-align: left;">As mentioned at its <a href="http://thechickenlesskitchen.blogspot.com/2009/11/acai-black-currant-pickled-okra.html">first appearance</a> on The Chickenless Kitchen, this brine recipe was adapted from the one for Fresh-Pickled Vegetables on page 220 of Alice Waters' <i>The Art of Simple Food.</i> </div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Pickled Mirepoix Relish</i></div><div><br /></div><div><i>Ingredients</i></div><div><i><br /></i></div><div>1/2 c. each carrot, celery, and onion, minced</div><div>1 batch of <a href="http://thechickenlesskitchen.blogspot.com/2009/11/acai-black-currant-pickled-okra.html">pickling brine</a>, subbing an equal amount of sugar for the acai black currant syrup</div><div><br /></div><div><i>Directions</i></div><div><br /></div><div>Combine the veggies in a heatproof container. Set aside.</div><div><br /></div><div>Bring the brine to a boil for five minutes. Pour the brine over the veggies. Strain immediately. Allow to cool, then store in the fridge for at least two hours before using. Makes 1 1/2 cups.</div><div><br /></div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div></div><img src="http://static.delicious.com/img/delicious.small.gif" height="10" width="10" alt="Delicious" /><br /><a href="http://delicious.com/save" onclick="window.open('http://delicious.com/save?v=5&noui&jump=close&url='+encodeURIComponent(location.href)+'&title='+encodeURIComponent(document.title), 'delicious','toolbar=no,width=550,height=550'); return false;"> Bookmark this on Delicious</a>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com10tag:blogger.com,1999:blog-7472964931155643599.post-60439560941842052942010-01-14T15:31:00.009-05:002010-01-15T14:12:07.228-05:00The Melting Pot Method<div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0-OrSGgy-I/AAAAAAAAAhs/6GwFOKswl3s/s320/0114_tortilla_crustless_quiche_in_pan.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426712950249409506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/S0-OrSGgy-I/AAAAAAAAAhs/6GwFOKswl3s/s1600-h/0114_tortilla_crustless_quiche_in_pan.JPG"></a>You may have heard of the Clean Out Your Fridge Method: Take all the ingredients you have that are on their last legs and dump them into an egg-based dish. <div><br /></div><div>The Melting Pot Method is a little different. While it can have the side benefit of cleaning out your fridge, the primary focus is getting foods that you associate with varying cultures to jive. This does not necessarily mean you need exotic imported ingredients; for instance, the pineapple in this recipe that I chose to associate with Hawaiian culture was locally grown here in Florida.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0-Os5swpvI/AAAAAAAAAiE/kiylpb24qNs/s320/0114_tortilla_crustless_quiche_on_plate_close-up_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426712978058684146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>What process can you use to employ the Melting Pot Method in your kitchen?</div><div><br /></div><div style="text-align: center;"><i>Step #1</i></div><div><br /></div><div>Choose from the variety of existent egg-based dishes. These include quiches, omelettes, frittatas, tortillas, skillets/scrambles, souffles... the list goes on. For this recipe, I started with the idea of making my egg-based dish a tortilla, which is Spanish in origin.</div><div><br /></div><div style="text-align: center;"><i>Step #2</i></div><div><br /></div><div>Pick another region and choose two ingredients that could be associated with that region's cuisine. They don't have to be exclusive; for instance, I could associate "eggplant and onions" with pretty much anywhere bordering the Mediterranean. </div><div><br /></div><div style="text-align: center;"><i>Step #3... Here's the trick:</i></div><div><br /></div><div>After you've come up with two ingredients other than eggs and the culture they represent in your recipe, put a twist on one of them. I chose a pig-and-pineapple combo that I associate with Hawaiian cuisine; but for my pig, I used Genoa salami rather than the traditional spit-roasted pork or... well, Spam. Going back to the eggplant-and-onion idea, let's say you choose to associate that with Italy. But if you use scallions instead of white onions, suddenly it's no longer strictly Italian-influenced. Get the idea?</div><div><br /></div><div style="text-align: center;"><i>Step #4</i></div><div style="text-align: center;"><br /></div><div>Add a coupla-few more ingredients based on the cultures you already have. At this juncture I added potatoes and onions, both of which appear frequently in traditional Spanish tortillas; and Parmesan cheese (Italian). </div><div><br /></div><div style="text-align: center;"><i>Step #5</i></div><div><br /></div><div>Think of two more cultures that you haven't incorporated so far. My next idea was to add extra eggs for a thicker layer, bringing to mind a crustless version of the French quiche even as I steadfastly refused to call it a crustless quiche. And finally I threw in some pepper jack cheese to honor the good old U.S. of A.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0-Orz4A5JI/AAAAAAAAAh0/zn_LxeuHl1A/s320/0114_tortilla_crustless_quiche_on_plate.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426712959315403922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>See? Nothing to it. All you need are some good free association skills and enough self-respect to stay your hand when you're about to come up with something school-cafeteria-esque.</div><div><br /></div><div style="text-align: center;"><i>The Chickenless Chick's Melting Pot Tortilla</i></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">5 eggs</div><div style="text-align: left;">1/3 c. pepper jack cheese, cubed</div><div style="text-align: left;">1/4 c. Parmesan cheese, grated</div><div style="text-align: left;">1/4 c. water</div><div style="text-align: left;">6 slices cold cut Genoa salami, shredded</div><div style="text-align: left;">1 Tbsp. olive oil</div><div style="text-align: left;">1/2 white onion, sliced thin</div><div style="text-align: left;">1 russet potato, sliced thin</div><div style="text-align: left;">1 tsp. dried thyme leaves</div><div style="text-align: left;">1/2 c. pineapple, chopped</div><div style="text-align: left;">1/2 c. fresh cilantro leaves, chopped</div><div style="text-align: left;">Salt 'n' pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Instructions</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the oven to 375.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beat the eggs, cheeses, water, and salami together in a large mixing bowl. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the oil in a saute pan over medium high. Add the onions and saute two minutes. Add the potatoes and thyme leaves. Saute until the potatoes are soft, but not falling apart.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the pineapple, cilantro, salt, and pepper to the pan. Saute one minute more. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the contents of the pan to the egg mixture and stir well to incorporate. Pour into a greased 9" pie tin.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake at 375 for thirty minutes or until barely browned on top. Serves 6.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/S0-OsIrgCII/AAAAAAAAAh8/O9bSDFEfIW8/s320/0114_tortilla_crustless_quiche_on_plate_close-up_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426712964900063362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><img src="http://static.delicious.com/img/delicious.small.gif" height="10" width="10" alt="Delicious" /><br /><a href="http://delicious.com/save" onclick="window.open('http://delicious.com/save?v=5&noui&jump=close&url='+encodeURIComponent(location.href)+'&title='+encodeURIComponent(document.title), 'delicious','toolbar=no,width=550,height=550'); return false;"> Bookmark this on Delicious</a>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com15tag:blogger.com,1999:blog-7472964931155643599.post-67908888370737675712010-01-12T11:05:00.007-05:002010-01-13T11:44:19.350-05:00Renaissance Cook Challenge<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/S0ykkESAIqI/AAAAAAAAAhk/obf8TwExhyw/s1600-h/0112_the_chickenless_wardrobe.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0ykkESAIqI/AAAAAAAAAhk/obf8TwExhyw/s320/0112_the_chickenless_wardrobe.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425892590606099106" /></a><br />Don't get me wrong, cooking is the spin on my world. But I do have other hobbies. For instance, I unabashedly bookmark style blogs (yes, those folks who take pictures of what they're wearing every day) and am quite the amateur stylist myself. If I had a walk-in closet, I would easily spend as much time there as in the kitchen. Before my husband and I arranged to spend this June through December clad in our unglamorous farming duds, I was even planning to start another blog called The Chickenless Wardrobe.<div><br /></div><div>Now that you know my other hobby, I want to know yours. In the interest of well-roundedness, I hereby present to you my first Renaissance Cook Challenge! </div><div><br /></div><div style="text-align: center;"><i>Step #1</i></div><div style="text-align: center;"><i><br /></i></div><div>Pick a hobby other than cooking. </div><div><br /></div><div style="text-align: center;"><i>Step #2</i></div><div style="text-align: center;"><i><br /></i></div><div>Invent a dish inspired by said hobby. It can be a direct interpretation (example: frosting a cake to look like a soccer ball), or a loose one (example: arranging a dessert tray with all black-and-white foods).</div><div><br /></div><div style="text-align: center;"><i>Step #3</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">Post the results on your blog if you have one, or send pics to dontbeawuss@gmail.com so I can share them here.</div><div><br /></div><div>The deadline for the Renaissance Cook Challenge will be Tuesday, January 26th. That gives you two weeks to pick a hobby and make your dish.</div><div><br /></div><div>Have at it! Please feel free to post any questions you may have in the comments.</div><div><br /></div><div><i>Addendum: </i>My sharp-minded Foodbuzz buddy <a href="http://cajunchefryan.rymocs.com/blog2/">Ryan</a> has brought up an excellent question: Are you allowed to re-post about foods you've already cooked? Sorry guys, but this is The Chickenless Kitchen. The point of my challenges is to expand your culinary horizons. So I'm going to have to be a big jerk and say no to that one. However, you may create a different dish inspired by the same hobby. Thanks for the question, Ryan!</div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com32tag:blogger.com,1999:blog-7472964931155643599.post-26398267348236655512010-01-10T18:40:00.009-05:002010-01-15T11:43:39.671-05:00Pineapple Crisp With Lentil Cookie Topping<div style="text-align: center;"><div style="text-align: left;"><br /></div></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/S0pr3z1IDgI/AAAAAAAAAg0/0ixmFptx1N8/s320/0110_pineapple_cobbler_in_pan_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425267307671195138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;"><br /></div>I admit it: I've led you astray. Turns out those <a href="http://thechickenlesskitchen.blogspot.com/2010/01/lentil-cookies.html">lentil cookies</a> I told you about don't store well at all. The lentils in mine dried out forty-eight hours after they left the oven, and I imagine that in drier climates (read: anywhere but Florida) their lifespan would be even shorter.<div><br /></div><div>I advise that you either make these treats in small batches only or have some other use in mind. Since crisp topping is supposed to be crunchy anyway, I opted to crumble up my dried-out cookies, sprinkle them over a pan of juicy seasonal fruit, and bake. Dessert doesn't get any easier or tastier than this.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0pr5UqzVyI/AAAAAAAAAhM/tz68jhUBJl0/s320/0110_pineapple_cobbler_on_plate_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425267333666133794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Pineapple Crisp</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">1 1/2 pineapples, cut into chunks</div><div style="text-align: left;">1 Tbsp. flour</div><div style="text-align: left;">8-10 lentil cookies, crumbled</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Heat the oven to 375.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the pineapple chunks and flour. Put them in a 10" pie pan (bet you're jealous of the adorable one that my <a href="http://bikeeatsleeprepeat.blogspot.com/">mom</a> got me for Christmas).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0pr4m1MhpI/AAAAAAAAAg8/W1vcb4hpoA4/s320/0110_pineapple_cobbler_in_pan_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425267321361696402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake the pineapple chunks on their own for 20 minutes. Remove from the oven and sprinkle the cookie topping over. Bake until sufficiently browned on top, about 20-30 minutes more. If the topping browns too much before the pineapple is soft, cover with a sheet of foil for the remainder of the cooking time. Serves 6.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0pr48Ux0RI/AAAAAAAAAhE/BAppUT3uE_E/s320/0110_pineapple_cobbler_on_plate_3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425267327131308306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I attempted to make pineapple whipped cream, but it came out tasting an awful lot like regular whipped cream. In case you want to play around with the recipe, here it is. By all means, please contact me if you find a better way!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/S0psEbZ6aAI/AAAAAAAAAhc/MZvvJcy9CU4/s320/0110_pineapple_cobbler_on_plate_4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425267524452902914" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Pineapple Whipped Cream</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3/4 c. heavy whipping cream</div><div style="text-align: left;">2 Tbsp. pineapple juice</div><div style="text-align: left;">1 Tbsp. sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk or beat all ingredients with an electric mixer until stiff. Makes about 1 1/2 c. whipped cream.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/S0pr5umTyOI/AAAAAAAAAhU/khCbjQpEQiM/s320/0110_pineapple_cobbler_on_plate_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425267340626610402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><img src="http://static.delicious.com/img/delicious.small.gif" height="10" width="10" alt="Delicious" /><br /><a href="http://delicious.com/save" onclick="window.open('http://delicious.com/save?v=5&noui&jump=close&url='+encodeURIComponent(location.href)+'&title='+encodeURIComponent(document.title), 'delicious','toolbar=no,width=550,height=550'); return false;"> Bookmark this on Delicious</a>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com15tag:blogger.com,1999:blog-7472964931155643599.post-74301551195032305422010-01-09T08:49:00.004-05:002010-01-09T09:34:34.176-05:00Lentil Cookies<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/S0iTQvjL__I/AAAAAAAAAgs/Vx_dFQK-xys/s1600-h/0108_Lentil_oatmeal_cookies_4.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_g-J_4BchAnM/S0iTQvjL__I/AAAAAAAAAgs/Vx_dFQK-xys/s320/0108_Lentil_oatmeal_cookies_4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424747667019005938" /></a><div style="text-align: left;"><br /></div>You probably get bombarded with lies on this subject every day: "Don't worry, it's healthy but you still feel satisfied." "Tastes just like the real thing!" "Your kids will never know the difference if you substitute spinach for sugar." But the fact is, most diet desserts suck. And they will ultimately lead to a breakdown during which you will shovel too many un-diet desserts into your deprived piehole at one sitting.<div><br /></div><div>All that said, PLEASE GIVE THESE COOKIES A CHANCE. </div><div><br /></div><div>I know they sound like the Valium-fueled concoction of a 1970s ex-hippie supermom, but THEY REALLY DO TASTE GOOD. And if you are among my many vegetarian readers, you're sure to appreciate the extra protein that comes from combining lentils with oatmeal.<div><br /></div><div>I adapted this recipe from the one underneath the lid of the Quaker Oats canister. The original is called Vanishing Oatmeal Raisin Cookies, a longtime favorite in my house. In addition to subbing lentils for 1/3 of the oats, I threw in some dried ginger and cloves, which I thought would complement the other flavors nicely and help disguise the lentils. And of course, you can use anything you'd like in place of the raisins. This time I went half and half with golden raisins and chocolate chips. On my list to try are dried apricot chunks, dried cranberries, dried blueberries, and candied ginger (preferably chocolate-covered).</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0iTP_ZlBFI/AAAAAAAAAgc/c3T0X8pcaOU/s320/0108_Lentil_oatmeal_cookies_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424747654093800530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Lentil Cookies</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">2 sticks butter (salted if desired), softened</div><div style="text-align: left;">1 c. firmly packed brown sugar</div><div style="text-align: left;">1/2 c. granulated sugar</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">1 tsp. vanilla</div><div style="text-align: left;">1 1/2 c. all-purpose flour</div><div style="text-align: left;">1 tsp. baking soda</div><div style="text-align: left;">1 tsp. cinnamon</div><div style="text-align: left;">1 tsp. dried ginger</div><div style="text-align: left;">1/8 tsp. dried cloves</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">2 c. oats (I used Quaker)</div><div style="text-align: left;">1 c. cooked lentils</div><div style="text-align: left;">1/2 c. chocolate chips</div><div style="text-align: left;">1/2 c. golden raisins</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0iTQIagBrI/AAAAAAAAAgk/FBoFOYN2QhA/s320/0108_Lentil_oatmeal_cookies_3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424747656513586866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Heat the oven to 350.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beat butter, sugars, eggs, and vanilla in a mixing bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl, then incorporate this mixture into the wet ingredients.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in oats and lentils.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in chocolate chips and raisins.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drop rounded tablespoons of dough onto an ungreased cookie sheet.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake 10-12 minutes at 350. Makes 4 dozen.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/S0iTPTuCCCI/AAAAAAAAAgU/jjCXK2yM17U/s320/0108_Lentil_oatmeal_cookies_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424747642368428066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com22tag:blogger.com,1999:blog-7472964931155643599.post-92155381880610188402010-01-08T19:42:00.007-05:002010-01-19T10:37:43.276-05:00Curry Spiced Lentil Salad With Coconut<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/S0fa9-aYb0I/AAAAAAAAAgM/oPTlBBgUm5o/s1600-h/0108_Curried_lentil_salad_4.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0fa9-aYb0I/AAAAAAAAAgM/oPTlBBgUm5o/s320/0108_Curried_lentil_salad_4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424545034451578690" /></a><div style="text-align: center;"><div style="text-align: left;"><br /></div></div>I'm calling this Kelly and Casey's Salad, in honor of my good friends who would hate it. Kelly hates peas, Casey hates curry, and I can't imagine I got through composing the rest of the ingredients list without stepping on their picky toes.<div><br /></div><div style="text-align: center;"><i>Kelly and Casey's Salad</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">5 carrots, peeled and sliced</div><div style="text-align: left;">3 large boiling potatoes, parboiled and diced large</div><div style="text-align: left;">2/3 c. lentils, cooked until just tender</div><div style="text-align: left;">2/3 c. split peas, cooked cooked until just tender</div><div style="text-align: left;">2/3 c. black olives, chopped</div><div style="text-align: left;">1/3 c. olive oil</div><div style="text-align: left;">Juice of 1/2 a lemon</div><div style="text-align: left;">2 cloves garlic, pressed or minced</div><div style="text-align: left;">1 inch piece of fresh ginger, grated</div><div style="text-align: left;">2 tsp. dried cumin</div><div style="text-align: left;">1/2 tsp. salt</div><div style="text-align: left;">1/2 tsp. dried turmeric</div><div style="text-align: left;">1/2 tsp. dried coriander</div><div style="text-align: left;">1/4 tsp. dried cardamom</div><div style="text-align: left;">Dried cayenne to taste</div><div style="text-align: left;">1/2 c. chopped fresh cilantro</div><div style="text-align: left;">1/2 c. sweetened coconut flakes</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0fa9ocRMyI/AAAAAAAAAgE/ov68WdxQQ_I/s320/0108_Curried_lentil_salad_3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424545028553913122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the carrots, potatoes, lentils, peas, and olives in a large container with a tight-fitting lid. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a separate bowl, combine all remaining ingredients except for the coconut flakes and whisk together.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour the dressing over the salad contents, stir well, and seal the container. Let it marinate in the fridge at least 4 hours (an eight-hour work day is ideal). Thirty minutes before serving, add the coconut flakes and stir again, then leave the container on the counter until its contents are at room temperature. Serves 6-8 as an appetizer or light meal.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0fa9InRtYI/AAAAAAAAAf8/aUurqkW0OY0/s320/0108_Curried_lentil_salad_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424545020010149250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I served this salad with homemade pita chips and extra lemon wedges. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">As always, I encourage you to play around with the recipe. For a creamy dressing, try adding plain yogurt or coconut milk. If you dislike the taste or texture of coconut, try subbing golden raisins, dates, or apples (fresh or dried).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/S0fa8lT4wWI/AAAAAAAAAf0/pqpjReyCbL8/s320/0108_Curried_lentil_salad_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424545010533581154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com12tag:blogger.com,1999:blog-7472964931155643599.post-25897506701807720342010-01-07T16:04:00.008-05:002010-01-08T10:50:12.769-05:00Tiger Potatoes<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/S0ZTUjAEWrI/AAAAAAAAAfs/MZzeR3hdAzg/s1600-h/0107_potato_and_sweet_potato_with_wedges_cut_out.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/S0ZTUQ_PE4I/AAAAAAAAAfk/9pMW7e4OWXo/s1600-h/0107_cooked_zebra_sweet_potato_with_butter_nutmeg_salt_pepper_dill.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0ZTUQ_PE4I/AAAAAAAAAfk/9pMW7e4OWXo/s320/0107_cooked_zebra_sweet_potato_with_butter_nutmeg_salt_pepper_dill.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424114408837026690" /></a><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/S0ZTTeNHtzI/AAAAAAAAAfU/spe8Zw9JMak/s1600-h/0107_assembled_uncooked_zebra_potatoes.JPG"></a>They were going to be called "Zebra Potatoes" before I ran a Google search to see if anyone else had coined the term. Turns out "Zebra chip" is slang for a pathogen that makes potato chips come out all brown-streaked and weird looking. I opted not to willingly associate a potato-based side dish I'd made with a potato-attacking pathogen. Seemed like it would be both bad luck and a little gross. <div><br /></div><div>You may have run across these Ze... ahem... Tiger Potatoes before. You may even have invented something similar yourself. They're very simple to make, and if anyone in your family prefers white potatoes to sweet, this is a great way to pump a few more vitamins into said heretic. </div><div><br /></div><div>All you need are a russet potato, a sweet potato, and seasoning/garnish of choice to serve two.</div><div><br /></div><div style="text-align: center;"><i>Step #1</i></div><div><br /></div><div>Peel your potatoes and cut wedges into the tops, leaving at least 1/4" of flesh in tact along the bottom. Reserve the wedges.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0ZTUjAEWrI/AAAAAAAAAfs/MZzeR3hdAzg/s320/0107_potato_and_sweet_potato_with_wedges_cut_out.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424114413672356530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 133px; " /></span></div><div><br /></div><div style="text-align: center;"><i>Step #2</i></div><div><br /></div><div>Insert wedges into the potato of the opposite color as shown. If they don't quite fit, you can opt to trim them down or widen the crevices.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0ZTTeNHtzI/AAAAAAAAAfU/spe8Zw9JMak/s320/0107_assembled_uncooked_zebra_potatoes.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424114395205056306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div style="text-align: center;"><i>Step #3</i></div><div><br /></div><div>Wrap each potato securely in a paper towel and place right-side-up in your microwave. Microwave on high for three minutes.</div><div><br /></div><div style="text-align: center;"><i>Step #4</i></div><div><br /></div><div>Let cool a little bit before attempting to remove the paper towel, but don't wait too long or it will stick. Serve them up however you're inclined. I butterflied mine and added butter, salt, pepper, nutmeg, and a bit of fresh dill.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0ZTT3F3KCI/AAAAAAAAAfc/ut72Xe0vALo/s320/0107_cooked_zebra_russet_potato_with_butter_nutmeg_salt_pepper_dill.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5424114401885497378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>Have you ever made Tiger Potatoes? I imagine I'm not the first, and I'd do it again in a heartbeat. The only thing missing from mine was big dollops of sour cream. Wish I'd had some in the house.</div><div><br /></div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com23tag:blogger.com,1999:blog-7472964931155643599.post-14565396943482145782010-01-06T11:42:00.004-05:002010-01-08T10:50:47.064-05:00Comfort Food: What Does That Phrase Mean to You?<div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0TFTcDTkiI/AAAAAAAAAfE/TQlEDnDoIJQ/s320/Publix_Premium_pumpkin_pie_ice_cream.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423676788999164450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/S0TFT6AVU7I/AAAAAAAAAfM/lyaMozWtwO8/s1600-h/Thai_chicken_soup.JPG"></a><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/S0TFSxqWSQI/AAAAAAAAAe8/rEs8NZFVJN8/s1600-h/oatmeal_clafouti.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g-J_4BchAnM/S0TFSjCNBaI/AAAAAAAAAe0/xtbkSrgKrBU/s1600-h/Corner_shot_dill_carrot_chickpea_stew.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_g-J_4BchAnM/S0TFSjCNBaI/AAAAAAAAAe0/xtbkSrgKrBU/s320/Corner_shot_dill_carrot_chickpea_stew.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423676773693719970" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/S0TFSC8UfzI/AAAAAAAAAes/MWxnvH4hvL0/s1600-h/turkey_bacon_frittata_in_pan_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_g-J_4BchAnM/S0TFSC8UfzI/AAAAAAAAAes/MWxnvH4hvL0/s320/turkey_bacon_frittata_in_pan_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423676765079109426" /></a><br /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/S0TFSxqWSQI/AAAAAAAAAe8/rEs8NZFVJN8/s320/oatmeal_clafouti.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423676777620195586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><br /></div><div><i><span class="Apple-style-span" style="font-size:x-small;">From top:</span></i><span class="Apple-style-span" style="font-size:x-small;"> Pumpkin Pie Ice Cream, </span><a href="http://thechickenlesskitchen.blogspot.com/2009/11/chickpea-stew-with-dill.html"><span class="Apple-style-span" style="font-size:x-small;">Chickpea Stew With Dill</span></a><span class="Apple-style-span" style="font-size:x-small;">, </span><a href="http://thechickenlesskitchen.blogspot.com/2009/11/frittata-with-meeeeeeeeeeeeeat.html"><span class="Apple-style-span" style="font-size:x-small;">Frittata With Meeeeeeat!</span></a><span class="Apple-style-span" style="font-size:x-small;">, </span><a href="http://thechickenlesskitchen.blogspot.com/2009/10/maple-oatmeal-clafouti-yes-i-only-got.html"><span class="Apple-style-span" style="font-size:x-small;">Maple Oatmeal Clafouti</span></a></div><div><br /></div><div>I have been sick the past few days. I mean REALLY sick. Went-to-bed-the-night-of-January-third-wrapped-in-four-extra-blankets-and-convinced-I-was-a-Japanese-pastry-chef sick. <div><br /></div><div>What do you crave when you feel this lousy?</div><div><br /></div><div>For me, the question has to be answered in stages.</div><div><br /></div><div style="text-align: center;"><i>Stage #1: Japanese-pastry-chef sick.</i></div><div><br /></div><div>Nothing. I'll ask my body, "Hey body, are you hungry?" and it goes, "Not now, kid. I'm tryin to flush out a virus here!" with the surly Jersey repairman accent and everything.</div><div><br /></div><div style="text-align: center;"><i>Stage #2: Improved, but still unable to leave the bed.</i></div><div><br /></div><div>Something very small and basic, and usually very specific as well. A handful of cherry tomatoes (not sliced regular tomatoes), a piece of a baguette that's been ripped off (not cut... and forget about giving me any other type of bread), a plain Hershey's Kiss (so help you if I find an almond in there!)</div><div><br /></div><div style="text-align: center;"><i>Stage #3: Up and about for half an hour before the sinus headache you got from looking at the computer monitor drives you back under the covers.</i></div><div><br /></div><div>Takeout. Usually pho or tacos. Don't ask me why tacos... I think it has something to do with the vinegar in the hot sauce. Vinegar in small doses helps the body retain fluids. But I digress.</div><div><br /></div><div style="text-align: center;"><i>Stage #4: Take a shower, wash the sheets, and proceed through the rest of the day with relative normality but for a Dayquil-induced haze.</i></div><div><br /></div><div>Stuff that Western society actually considers comfort food: Stew, ice cream, cookies, hot tea, etc. </div><div><br /></div><div>Does anyone else have stages like this? Or do you crave chicken noodle soup the whole time?</div><div><br /></div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div></div></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com17tag:blogger.com,1999:blog-7472964931155643599.post-75285912088947367212010-01-05T10:22:00.005-05:002010-01-05T15:40:40.972-05:00Chickenless Inspiration: Shish Kebab<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/S0OfxEte02I/AAAAAAAAAeg/Tk7obY1CmmI/s1600-h/0105_apple_shish-kebab_with_fondue_set.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/S0OPOZ1Sw2I/AAAAAAAAAeY/FM4xmBvFrSg/s1600-h/0105_shish_kebab.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_g-J_4BchAnM/S0OPOZ1Sw2I/AAAAAAAAAeY/FM4xmBvFrSg/s320/0105_shish_kebab.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423335853899563874" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/S0OPN47zQFI/AAAAAAAAAeQ/eN8cp7qguJw/s1600-h/0105_color_wheel.JPG"></a>I know plenty of amazing cooks who are not chickenless at all. And that's fine- the world needs people who can make marinara sauce using a recipe that's been in the family for three generations. There are many ways in which I can't hold a candle to these folks. I've never made bread with yeast in it, I throw all my meat trimmings into the same tupperware container to be simmered in a single unglamorous pot of mystery broth, and I've never served a meal in my home that was intended for more than six people. But if there's one way I kick ass in the kitchen, it's at getting a trillion different variations out of a single recipe. That said, here is my professional opinion: If you ever want to take a couple little baby steps outside the box while maintaining your reputation as a slam-bang chef, shish kebab is the way to do it.<div><div><div><br /></div><div>It's easy.</div><div><br /></div><div>It's fun.</div><div><br /></div><div>It's food on a stick, people!</div><div><br /></div><div>And if you needed a meal on the table five minutes ago, you just can't beat broiled shish kebab. You won't get those nifty black grill marks (minor bummer), but you will get equally delicious and healthy fare in much less time. The shish kebab of meatballs, Granny Smith apples, and pre-roasted beets and sweet potatoes pictured above took me about thirty minutes. That includes meat seasoning time, skewer assembly time, cook time, arrangement time, and yes, even picture-taking time. </div><div><br /></div><div>Here are a few goals to keep in mind that will help stimulate your imagination as you approach the art of kebabing.</div><div><br /></div><div style="text-align: center;"><i>G</i><i>et kids to eat home-cooked meals</i><i>. </i></div><div><br /></div><div><i></i>Is there a kid in your family who turns up his nose at anything but Mickey-D's? Roll chunks of white meat chicken in beaten egg, bread crumbs, and salt. Skewer them. Ta-da! Homemade chicken nuggets on a stick. Who's going to reject chicken nuggets on a stick? Nobody, that's who. Maybe your kid prefers hamburgers? Try serving kebabed meatballs with a bun and condiments. Any number of different foods will work. And here's the cool part: You can modify your kiddie shish kebab recipes to get grown-up fare. Using the chicken nuggets example, add dried coconut to the batter. Swap out the ketchup for a sophisticated marmalade dipping sauce, and you've got coconut chicken to complement those pina coladas at your next cocktail party.</div><div><br /></div><div style="text-align: center;"><i>Play with colors. </i></div><div><br /></div><div><i></i>Awhile back I made a <a href="http://thechickenlesskitchen.blogspot.com/2009/09/rainbow-plate-part-1.html">rainbow plate</a>; a fun and useful exercise, as my presentation skills are lacking where color is concerned. Whether you share this weakness or have excellent color juxtaposition that you would like to show off, shish kebab is a blank canvas just begging for color play. </div><div><br /></div><div>In case you've never seen one, here is a color wheel:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/S0OPN47zQFI/AAAAAAAAAeQ/eN8cp7qguJw/s320/0105_color_wheel.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423335845068488786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 318px; " /></span></div><div><i><br /></i></div><div><i>Complementary color schemes</i> are composed of opposites or near-opposites on the color wheel. These are your crowd-pleasers. Complementary schemes are attention-grabbing and mouth-watering (red tomatoes on green lettuce, for example). When company calls, try gussying up a drab brown meat, tofu, or tempeh shish kebab with bright fruits and veggies in opposing colors. For example, leave the purple skin on your eggplant; and since you're using purple as your first color, why not go with yellow bell peppers rather than red? For some beautiful examples of complementary color pairing, browse <a href="http://www.citronetvanille.com/blog/">Citron et Vanille</a>.</div><div><br /></div><div><i>Analogous color schemes</i> are composed of colors that are very, very similar. They may not even be different colors so much as different shades. A skewer of analogous foods may not have the same Wow! factor as a skewer of complementary ones, but for a low-key gathering or romantic dinner, there is something irresistibly refined about it. Picture a plateful of skewered yellow-green baby artichokes served with sunny-colored hollandaise dipping sauce, for example.</div><div><br /></div><div style="text-align: center;"><i>Showcase your favorite local fish, game, or produce. </i></div><div><br /></div><div><i></i>There are certain people whose ears I can talk clean off about the taste of local versus imported ingredients, and they just don't get it. They think the more exotic the cuisine, the better. If you're a locavore with a garden full of fresh veggies or a river full of fresh fish, there's no better way to convert doubters than to serve them a skewer of the best your area has to offer. No glazes. No dipping sauces. Just a teensy-weensy bit of salt and pepper, maybe some fresh herbs. Let the food do the talking.</div><div><br /></div><div style="text-align: center;"><i>Revolutionize breakfast</i>. </div><div><br /></div><div>Start with a base such as hash browns, crepes, lettuce leaves, or a plain open-faced omelette. Then load your skewers up with chunks of ham or sausage, green peppers, onions, cherry tomatoes, pineapple... whatever you feel like having for breakfast today. Lay the skewers over your base after cooking, serve with appropriate condiments, and enjoy!</div><div><br /></div><div style="text-align: center;"><i>Revolutionize dessert. </i></div><div><br /></div><div><i></i>Many of us cook shish kebab as an entree or appetizer. But about half the trillion variations I've dreamed up can be placed in the dessert category. The following are types of fruit that hold up well on the grill or under the broiler (though bear in mind they will cook quickly; as little as two minutes per side will do the trick in most cases):</div><div><br /></div><div>Apples</div><div>Strawberries</div><div>Pineapples</div><div>Peaches</div><div>Nectarines</div><div>Plums</div><div>Kiwi</div><div>Mango</div><div>Star Fruit</div><div>Pears</div><div>Honeydew</div><div>Cantaloupe</div><div>Figs</div><div>Kumquats</div><div>Papaya</div><div><br /></div><div>... And many more. </div><div><br /></div><div>Now, let's expand this concept of grilled fruit on a stick! Alternate chunks of fruit with marshmallows, and serve on their own or s'more style with chocolate and graham crackers. You could also serve a skewer of colorful fruits alongside a slice of pound cake or a dish of ice cream. And as far as dipping sauces go, the possibilities are endless. Here are a few suggestions:</div><div><br /></div><div>Caramel Sauce</div><div>Butterscotch</div><div>Chocolate Sauce or Fondue</div><div>Yogurt</div><div>Maple Syrup</div><div>Marshmallow Fluff</div><div>Peanut Butter Sauce</div><div>Simple Syrup</div><div>Jam</div><div><a href="http://thechickenlesskitchen.blogspot.com/2009/12/baked-brie-or-first-dish-from-my-new.html">Baked Brie</a> with Drunken Brown Sugar Sauce</div><div>Creme Fraiche</div><div>Whipped Cream</div><div>Fruit Sauce (boil down fruit juice with sugar until it thickens)</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/S0OfxEte02I/AAAAAAAAAeg/Tk7obY1CmmI/s320/0105_apple_shish-kebab_with_fondue_set.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423354041711121250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>Has this post gotten your creative juices flowing? If so, what kind of shish kebab will you try next? If not, would you like me to spend more time on a particular topic or offer more suggestions? Feel free to comment or send pics of your own kebabed creations to dontbeawuss@gmail.com.</div><div><br /></div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div></div></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com14tag:blogger.com,1999:blog-7472964931155643599.post-79343107789266449372009-12-30T15:05:00.010-05:002010-01-08T11:09:12.773-05:00Two Pies!<div style="text-align: left;">I told you about the Christmas presents I made. Now what about the people to whom I brought them?</div><div style="text-align: left;"><br /></div><div>My husband and I enjoyed a fun but picture-free Christmas Eve at my dad's in Vero Beach. My grandparents on that side are proper to the point where they leave the rum out of the jingle bell punch (<i>everybody's</i> jingle bell punch... not just theirs), and I didn't know how well snapping pictures at the table would go over. So my dad's famous crab au gratin casserole will have to be a story for another day. I exercised the eating muscles plenty and rested up the picture-taking muscles for Christmas Day at my mom's. </div><div><br /></div><div>Visit her <a href="http://bikeeatsleeprepeat.blogspot.com/">blog</a> if you want to hear her whine about leaving the green beans in the microwave overnight. Stay if you want to hear me rave about what a porktastic, cosmotastic, pietastic meal we were treated to. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/Szu87ZmOTYI/AAAAAAAAAdY/SJSy2GS21ec/s320/1229_4_stuffed_pork_loins_on_cutting_board_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421134305140034946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Szu85oseOhI/AAAAAAAAAc4/8XjHaSAvcWk/s320/1229_4_Christmas_dinner_on_plate_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421134274833037842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Szu862wpd5I/AAAAAAAAAdQ/oR40mYk3fTA/s320/1229_4_cosmopolitan_drink_in_dark_with_Christmas_lights_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421134295788517266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><br /></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/Szu99-p82rI/AAAAAAAAAdo/T9OAlFkBfuY/s1600-h/1229_4_two-pie_breakfast_on_plate.JPG"><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/Szu99-p82rI/AAAAAAAAAdo/T9OAlFkBfuY/s320/1229_4_two-pie_breakfast_on_plate.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421135448959146674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div></div><div><br /></div><div>Stuffed pork loin for dinner, cosmopolitans with a <a href="http://bikeeatsleeprepeat.blogspot.com/2009/12/mystery-of-cosmos.html">secret ingredient</a> (she knew I'd suffered through the previous evening booze-free!), and a two-pie breakfast for Boxing Day... how much more completely awesome does it get? TWO PIES, PEOPLE. Quiche and apple-cranberry. COUNT 'EM, TWO!! </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/Szu9-Z1k0NI/AAAAAAAAAdw/AEVuhOcnf78/s1600-h/1229_4_two_pie_breakfast.JPG" style="text-decoration: none;"><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/Szu9-Z1k0NI/AAAAAAAAAdw/AEVuhOcnf78/s320/1229_4_two_pie_breakfast.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421135456255660242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/Szu99-p82rI/AAAAAAAAAdo/T9OAlFkBfuY/s1600-h/1229_4_two-pie_breakfast_on_plate.JPG"></a></div><div><br /></div><div>Now, as far as what the pork loins were stuffed with... I see she hasn't put either recipe up on her blog. Luckily she gave me a copy of one. It appears to be from page 234 of the December 2009 edition of <i>Cooking Light</i>. The unfortunately punctuated title is, "Fruit and Walnut-Stuffed Pork Loin" [sic]. (Or am I old-fashioned for wanting to add that extra hyphen after the word "Fruit"? <a href="http://tastytrix.blogspot.com/">Tasty Trix</a>? Copyranter? Someone help me out here.) The other one was stuffed with sun dried tomatoes and gorgonzola, and I'm not sure what else. She made it up herself though, so don't expect to find it anywhere else in the known universe. I'm sure if you pop over to her blog and ask real nice in the comments, she'll let you have the recipe.</div><div><br /></div><div>Boxing Day was spent as it should be... catching up with old friends. This meant my diet consisted of leftovers and takeout. Nothing exciting.</div><div><br /></div><div>The 27th was my husband's grandfather's birthday, so my mother-in-law pulled out all the stops and served both lobster tails and beef wellington. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/Szu-GtbLNtI/AAAAAAAAAeI/_3BbEqdaH6U/s320/1229_5_lobster_tails.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421135598952593106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/Szu9-vGsL2I/AAAAAAAAAd4/hnLU7iGFq5w/s320/1229_5_beef_wellington.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421135461964590946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>I snapped a picture of my beef after it was cut as well, but standard dinner party lighting rendered my camera fairly useless. Which I'm sorry to report, because that beef wellington was TO DIE FOR. The color, texture... everything was perfect. Oh, well. Sometime when you run a food blog, you have to stop, take a deep breath, and remember that food is fleeting. With cooks like the ones in my family, there will be plenty more pictures to take!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Szu9-9OJGKI/AAAAAAAAAeA/WXmR5fPg7Jc/s320/1229_5_birthday_cake.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5421135465753942178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 203px; " /></span></div><div><i><br /></i></div><div><i><br /></i></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com9tag:blogger.com,1999:blog-7472964931155643599.post-83756389803915099822009-12-29T13:33:00.011-05:002010-01-08T11:09:40.799-05:00Christmas Presents<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g-J_4BchAnM/Szpcy42aHYI/AAAAAAAAAbQ/yRleqtagdFg/s1600-h/1229_2_chopped_orange_grapefruit_key_lime_for_Florida_citrus_marmalade.JPG"></a><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Szpcz_WGBdI/AAAAAAAAAbo/t7HZCi2IoiE/s320/1229_2_Florida_Citrus_Marmalade_in_jars_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420747149741000146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div><br />Another year of no money, another year of packaging cheap homemade foods up pretty and calling them gifts. This Christmas it was jam and cookies. <div><br /></div><div>I had made jam before, but never canned it, and was excited to try. This recipe for Florida Citrus Marmalade (see below) was inspired by a recipe for Cranberry Orange Marmalade on page 188 of a Cooking Light holiday edition from November/December 2007. I wanted to see if I could achieve sufficient tartness using grapefruit and key limes instead of cranberries, which aren't native to Florida. In the future I may increase my limeage, but it came out pretty well for a first attempt.</div><div><br /></div><div>As for the cookies, I made these of the <a href="http://brielegrandfromage.blogspot.com/2009/12/potato-chip-cookies.html">potato chip</a> variety (thanks a million to <a href="http://brielegrandfromage.blogspot.com/">Brie le Grand Fromage</a>!) and added chocolate chips. I wanted to dip them in chocolate, but there would be days' worth of car travel before many of these packages reached their destinations. As my Florida readers can tell you, the weather fluctuates like mad at this time of year, so I wouldn't want to risk making a melt-prone gift.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/Szpgftvd2gI/AAAAAAAAAcw/mbqP1uq-VME/s320/1229_3_two_chip_cookies_wrapped_on_ironing_board_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420751199464708610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>Here's what my kitchen looked like while I was making the cookies. Thought you may get a kick out of it:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/Szpgeqb4WPI/AAAAAAAAAcg/XPmX9345QeU/s320/1229_3_kitchen_during_two_chip_cookie_baking.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420751181397383410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/SzpgfGlxLGI/AAAAAAAAAco/8ijCUUxQKUs/s320/1229_3_two_chip_cookies_wrapped_on_ironing_board_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420751188955049058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Florida Citrus Marmalade</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">8 lbs. navel oranges (about 14 oranges)</div><div style="text-align: left;">2/3 of a ruby red grapefruit</div><div style="text-align: left;">6 key limes</div><div style="text-align: left;">6 c. sugar, divided</div><div style="text-align: left;">3 c. water</div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/Szpds0QgeTI/AAAAAAAAAcA/TU8ocq_qhas/s320/1229_2_jam_forest.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420748126017321266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Zest two oranges and two limes. Remove peels from these and all other fruits. Chop the fruit and remove all seeds.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/SzpduLs_HkI/AAAAAAAAAcY/g51O4rB1UuY/s320/1229_2_zested_key_lime_for_Florida_Citrus_Marmalade.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420748149490654786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Szpcy42aHYI/AAAAAAAAAbQ/yRleqtagdFg/s320/1229_2_chopped_orange_grapefruit_key_lime_for_Florida_citrus_marmalade.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420747130817617282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Combine chopped fruit and zest in a large saucepan with water and 2 cups of the sugar. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add remaining sugar. Simmer approximately an hour and a half. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/Szpdtg3t48I/AAAAAAAAAcQ/1nRxA1LVtMk/s320/1229_2_pans_on_stove_Florida_Citrus_Marmalade.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420748137992938434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, sanitize your canning equipment. Pre-wash all jars, lids, and bands with antibacterial dish soap and water. Fill a pot with enough water to completely submerge your jars. Bring to a boil over medium-high and place jars, lids, and bands gently in the boiling water for five minutes or more. For the last minute or so, lower the end of a pair of tongs into the boiling water. When time is up, use the sanitized tongs to remove each piece from the pot and place it on a clean towel.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spoon jam into the jars while still hot. Wipe anything that spills over the edge with a clean damp towel. Put on the lids and secure with the bands. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Lower jars gently back into the boiling water. Boil for ten minutes, then remove carefully with the tongs and place back on the towel. (The towel is there as a buffer between the hot jar and the cold countertop, a trick I learned from <a href="http://www.foodnetwork.com/recipes/alton-brown/pickled-okra-recipe/index.html">Alton Brown</a> via a recommendation from <a href="http://peaslovecarrots.blogspot.com/">Peas Love Carrots</a>. This helps prevent spontaneous shattering). A couple hours later, check the tops to be sure they have sealed. If the button doesn't bounce back when you push it, hooray! Your jam will keep in the same condition for about a year. This recipe makes about a dozen 8-oz jars.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SzpczmCS__I/AAAAAAAAAbg/0ygg7yM9CQ4/s320/1229_2_Florida_Citrus_Marmalade_in_jars_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420747142947078130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: left; ">I had a jar left over for myself and my husband. Before I left to visit family on Christmas Eve, I had some for breakfast over toast and melted havarti. Yum! A little too sweet, but overall... yum!</div><div style="text-align: left; "><i><br /></i></div><div style="text-align: left; "><i><span class="Apple-style-span" style="font-style: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/SzpdsTx7vsI/AAAAAAAAAb4/ADPeNpwbZSA/s1600-h/1229_2_Florida_Citrus_Marmalade_on_bread_with_havarti_cheese_corner.JPG"><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SzpdsTx7vsI/AAAAAAAAAb4/ADPeNpwbZSA/s320/1229_2_Florida_Citrus_Marmalade_on_bread_with_havarti_cheese_corner.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420748117299150530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></i></div><div style="text-align: left; "><i><br /></i></div><div style="text-align: left; "><i><br /></i></div><div style="text-align: left; "><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left; "><br /></div><div style="text-align: left; "><br /></div></span></span></div></div></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com9tag:blogger.com,1999:blog-7472964931155643599.post-35199812112354460152009-12-29T12:23:00.005-05:002009-12-29T13:17:28.535-05:00Chicken Thighs Stewed With Radish and Arugula<div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/SzpGX0-uKYI/AAAAAAAAAbA/mc6TnW8gRI8/s320/1229_1_stewed_chicken_in_dish.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420722476666464642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g-J_4BchAnM/SzpGX0-uKYI/AAAAAAAAAbA/mc6TnW8gRI8/s1600-h/1229_1_stewed_chicken_in_dish.JPG"></a>I have often wondered what stewed radish would taste like. A couple days before Christmas, I finally got around to it. Looking back, this recipe probably would have tasted better with white meat, but dark did the job. <div><br /></div><div>Actually, "did the job" may not be the right phrase. My husband flipped out and said it was one of his favorite dishes I've ever made. <div><br /></div><div>Now before you go adding radishes and arugula to all your stews, I doubt I have them to thank for the meal's success. Neither one tasted like much once it had been simmering for awhile. More likely I owe a debt of gratitude to my old humble friend garlic. I used more than my usual 2-3 cloves, which is something I'd definitely do again.</div><div><div><br /></div><div style="text-align: center;"><i>Chicken Thighs Stewed With Radish and Arugula</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">4 chicken thighs with skin</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;">2 Tbsp. olive oil</div><div style="text-align: left;">1 onion, sliced thin or diced large</div><div style="text-align: left;">1 c. radishes, sliced</div><div style="text-align: left;">1 carrot, sliced</div><div style="text-align: left;">5 cloves garlic, sliced thin</div><div style="text-align: left;">Splash Balsamic vinegar</div><div style="text-align: left;">1 Tbsp. fresh mixed herbs (I used flat-leaf parsley and oregano, but any herbs you might associate with traditional Southern Italian cuisine would do the trick)</div><div style="text-align: left;">2 tsp. dried mix herbs (I used marjoram, thyme, and more oregano... note that you can use more fresh herbs here instead; I just ran out)</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;">1 c. diced canned/packaged tomatoes (say it with me... "If you don't can your own, I recommend Pomi")</div><div style="text-align: left;">2 c. chicken broth</div><div style="text-align: left;">2 c. well-packed arugula</div><div style="text-align: left;">1 Tbsp. lemon juice</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/SzpGYH4eo7I/AAAAAAAAAbI/51MBdpgTxBg/s320/1229_1_stewed_chicken_in_pan.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420722481740555186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Season the meat with salt and pepper. Loosen the skin and get underneath if you can do this without ripping it.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the olive oil in a stew pot over medium. Brown the chicken thighs for 10-12 minutes on the skin side; 5 minutes on the skinless side. Remove the chicken from the pot and place it in a covered dish. Alternatively, plate it and cover it with another plate to trap the heat. (Optional: Bellow, "Bwah-ha-ha-ha, heat, there's no escape for you now!")</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the onion, radishes, carrot, and garlic to the pot and saute for 4-5 minutes. Splash on the vinegar and deglaze the pan. Add the herbs, salt, and pepper and continue sauteing until the onion is completely limp and translucent.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Arrange the chicken thighs over the veggies in the pot.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a separate saucepan, combine the tomatoes and the broth. Stir well, then pour the mixture over the chicken and veggies. Bring the contents of the pot to a boil, then reduce the heat to medium-low. Cover and simmer 45 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove cover and add arugula and lemon juice. Push the arugula down into the liquid-filled spaces between the chicken using a long utensil such as a wooden spoon or a spatula. Re-cover and simmer 15 minutes more. Distribute the chicken pieces among four serving bowls and ladle the liquid over. Optional: Put bread, rice, or mashed potatoes in the bottoms of the bowls; or prepare a warm bread basket to pass around. Serves 4.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com6tag:blogger.com,1999:blog-7472964931155643599.post-40441894503896996292009-12-22T09:37:00.008-05:002009-12-29T16:13:14.074-05:00Bruschette Three Ways<div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/SzDmlcQSZKI/AAAAAAAAAao/Fm46QwL2D2E/s320/1221_close-up_bruschette_on_serving_platter.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418083882640762018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;"><br /></div>My mom gave us some lovely garden-fresh produce to bring home following her boat parade party. You don't see tomatoes on this blog too often unless they've been pulverized into a sauce or soup, and the reason for that is because my husband is an extraterrestrial of some kind and dislikes un-pulverized tomatoes. But this time, I couldn't resist leaving them in their original un-pulverized form. I mean, look at them! Aren't they gorgeous?<div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SzDm5p9kFzI/AAAAAAAAAa4/2dBBBVn2wb4/s320/1221_produce_from_Chickenless_Chicks_moms_garden.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418084229917710130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>They're <i>not</i> gorgeous? How can you say something like... Oh, you must be looking at the weird excuse for an eggplant that she so cleverly sneaked into my doggie bag. (Just kidding, I agreed to take it. There will always be a special place in my heart for misshapen orphaned vegetables that nobody loves!)</div><div><br /></div><div>Other gifted items included dinner rolls and a chocolate bell pepper. I had herbs and cheese in the house, so my mind jumped straight to bruschette. But because of my husband's tomato handicap, I decided to make two different kinds. And because there were two types of rolls, I ultimately ended up with three different kinds.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SzDmkOY6_PI/AAAAAAAAAaQ/ylTjazzGw_g/s320/1221_bruschette_three_ways_with_salad_on_plate_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418083861739011314" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I won't bore you with recipes, since I made them all the same way, and there was only slight variation among the ingredients. While pre-roasting the eggplant and bell pepper, I sliced all the dinner rolls (some white, some pumpernickel) thinly and sprinkled on some grated cheese. I used parm for the white ones, mild cheddar for the pumpernickel ones; but I imagine you could do this with an infinite number of different cheeses. Then I used the vegetables and herbs in varying combos and popped each batch into the toaster oven at 350 for five minutes.</div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/SzDmjpYxf9I/AAAAAAAAAaI/jCFnW-x0rsg/s320/1221_bruschette_three_ways_on_serving_platter.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418083851806277586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: left;">Long story short, I ended up with the following combos:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. White bread, parm, roasted eggplant, roasted bell pepper, herbs</div><div style="text-align: left;">2. White bread, parm, chopped tomatoes, herbs</div><div style="text-align: left;">3. Pumpernickel bread, mild cheddar, roasted eggplant, roasted bell pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SzDm5PlG2SI/AAAAAAAAAaw/qxCmtx-bpP0/s320/1221_contrast_pumpernickel_and_onion_rolls_bruschette_three_ways.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418084222835808546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I tossed the eggplant and bell pepper with olive oil, salt, and black pepper before roasting. In fact, the first bite of eggplant I got was covered in black pepper, and the way my mouth recoiled I thought it might be tannic. After I had chewed a split second longer, I realized this wasn't the case, but I still thought the eggplant might have bred with a hot pepper or something. Eggplants and peppers are in the same family, so considering how ugly the the little guy was before cooking, you can see how I might have jumped to this conclusion. I even went so far as to call my mom and ask if that could have happened, like if she'd planted the eggplants and hot peppers next to one another or something. It took me until my next bite to learn that I just hadn't stirred well enough. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In any case, the rest of the roasted veggies were very enjoyable, if a bit lacking in the black pepper department. My husband and I ate our bruschette with green salads, which made for a welcomed light lunch after a night of stuffing ourselves at the boat parade party.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/SzDmk9afGmI/AAAAAAAAAag/S-g_Qdv60I4/s1600-h/1221_bruschette_three_ways_with_salad_on_plate_3.JPG"><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SzDmk9afGmI/AAAAAAAAAag/S-g_Qdv60I4/s320/1221_bruschette_three_ways_with_salad_on_plate_3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418083874362038882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Off to Harvill's! Got a lot of work to do in the kitchen before a string of Christmases is to commence. I'm grateful to have so many loving family members within a couple hours' drive, but I am able neither to host nor to buy gifts for everyone this year, which means I must contribute a mutant amount of cooking, baking, and canning instead.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hope to find time to post again soon. After the holidays, stuff should pretty much go back to normal. This means you'll start seeing Chickenless Cooks of the Week again. What interactive activities would you enjoy? Do you guys want to do another TV Dinner or Baffling Ingredient? Would you like to see something new? Let me know!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com18tag:blogger.com,1999:blog-7472964931155643599.post-61757638373184114962009-12-20T14:32:00.008-05:002010-01-08T11:10:01.855-05:00Latkes at a Christmas Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/Sy6FB3VUxfI/AAAAAAAAAZ4/3PHgUXYW76Q/s1600-h/1220_latkes_potato_pancakes_on_plate_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_g-J_4BchAnM/Sy6FB3VUxfI/AAAAAAAAAZ4/3PHgUXYW76Q/s320/1220_latkes_potato_pancakes_on_plate_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5417413668853040626" /></a><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g-J_4BchAnM/Sy6EwKFJVCI/AAAAAAAAAZQ/JAIqxN5MYp0/s1600-h/1220_latke_potato_pancake_batter.JPG"></a>Actually, my <a href="http://bikeeatsleeprepeat.blogspot.com/">mother</a> considers it more of a "Winter Solstice Party." Whatever you choose to call it, it's the party she has every year when the boat parade goes by her lakefront house, and everyone stands down on the dock waving and shouting, "Merry Christmas!" <div><br /></div><div>Do I have pictures of said boat parade, you might ask? Heavens no. Do I have pictures of the latkes I brought to wish everyone a Happy Whatever the Heck It Is You Celebrate? <i>Yey-ah!</i> (Ironically they were a little late if you celebrate Hanukkah.)</div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Sy6EwKFJVCI/AAAAAAAAAZQ/JAIqxN5MYp0/s320/1220_latke_potato_pancake_batter.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5417413364647810082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/Sy6Ew7u3EdI/AAAAAAAAAZg/niwHl2VbVHI/s1600-h/1220_latkes_potato_pancakes_in_pan.JPG"></a></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Sy6Ewf1cNTI/AAAAAAAAAZY/QnNV7G81UPE/s320/1220_latkes_potato_pancakes_half_cooked.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5417413370487518514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/Sy6Ew7u3EdI/AAAAAAAAAZg/niwHl2VbVHI/s1600-h/1220_latkes_potato_pancakes_in_pan.JPG" style="text-decoration: none;"></a></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_g-J_4BchAnM/Sy6Ew7u3EdI/AAAAAAAAAZg/niwHl2VbVHI/s1600-h/1220_latkes_potato_pancakes_in_pan.JPG" style="text-decoration: none;"><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/Sy6Ew7u3EdI/AAAAAAAAAZg/niwHl2VbVHI/s320/1220_latkes_potato_pancakes_in_pan.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5417413377976111570" style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Sy6ExXzwCdI/AAAAAAAAAZo/i-rD1aZPVyw/s320/1220_latkes_potato_pancakes_in_serving_dish.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5417413385512815058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>I got this recipe off the incredible blog <a href="http://lasvegasfoodadventures.wordpress.com/2009/12/16/potato-pancakes/">Las Vegas Food Adventures</a>. Yeah, I know, you're waitin' for it... "What did she change?" Well, this time, it was nothing. Nada. Not a single...</div><div><br /></div><div>AAAAAAAUGH!! I can't take the LIES!!! I used olive oil instead of vegetable, damn it!!!!!!! Are you satisfied?????!!!!!</div><div><br /></div><div>Well, if so, you oughtn't to be. Because they turned out looking like horrid gray blobs instead of the pristine brown beauties in the original picture. Did they taste great? Sure. Did they go over well at the party? Definitely, but only because there was such dim lighting that I didn't get any decent pics of the final product until we had them for breakfast the next morning:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/Sy6ExrgB7bI/AAAAAAAAAZw/WbPHlog_fLo/s320/1220_latkes_potato_pancakes_on_plate_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5417413390798810546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>Awwwwwww, yuck, gross! What is that gray blob on the plate next to my mom's beautiful fruit salad? Did someone hock a... or cough up a... oh, wait, no, that's just my dumb ass using olive oil. Okay, phew. Thought that might <i>actually</i> have been cat barf there for a sec.</div><div><br /></div><div>To make it crystal clear, this was no fault at all of the original recipe's. They would have been perfect if I had followed along verbatim. But the only oil I keep on hand in large quantities is olive. So my mom's party mood lighting is practically a Christmas miracle in my opinion. It allowed me to rake in the compliments that <a href="http://lasvegasfoodadventures.wordpress.com/">Las Vegas Food Adventures</a> so deserves for this tasty Jewish-inspired dish. </div><div><br /></div><div>Happy Hanu-kwan-rama-solst-mas! (Please let me know if I'm forgetting anyone, and I will make an addendum.)</div><div><br /></div><div>P.S. If you had to pick one type of oil to keep in your house, which would you go with?</div><div><br /></div><div><br /></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com16tag:blogger.com,1999:blog-7472964931155643599.post-44392926031191692202009-12-18T16:39:00.004-05:002009-12-18T17:18:00.896-05:00Ask for Pics of My Kitchen, and Ye Shall Receive<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_g-J_4BchAnM/Syv9r3AAUqI/AAAAAAAAAZI/4Mi8iNQLdng/s1600-h/1218_studio_kitchen_trash_can_and_cat.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/Syv9rXK5X2I/AAAAAAAAAZA/XHFRMz2uCPw/s1600-h/1218_studio_kitchen_sink.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_g-J_4BchAnM/Syv9rXK5X2I/AAAAAAAAAZA/XHFRMz2uCPw/s320/1218_studio_kitchen_sink.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416701898239074146" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div>Mae over at <a href="http://peaslovecarrots.blogspot.com/">Peas Love Carrots</a> (where you can currently read everything you ever wanted to know about <a href="http://peaslovecarrots.blogspot.com/2009/12/preserving-dish-with-rare-bird.html">celebrity preservationists</a>, by the way) asked me to post some pictures of my new kitchen. I'll admit I was hesitant. My husband and I have made some progress in that there are no longer a chest of drawers and a full laundry basket in the middle of the floor. And God bless Ikea and Target for any clever storage solutions you can pick out despite the mayhem. But is it virtual-dinner-party-suitable? Er, no.<div><br /></div><div>On the other hand, I don't have a recipe to share with you today. I ate a delicious yet uninspiring omelette for breakfast (read: eggs, cheese, spinach, salt, pepper). And though my husband and I made a late-night raid on his office to collect leftover goodies from the party, I am happily munching one now without knowing whether it's ham or turkey... really, if anyone from the <i>Weekly</i> is reading this, please help me out! No offense to whomever brought it; it's very tasty. I just haven't the faintest idea what it is.</div><div><br /></div><div>Therefore, in a move that is uncharacteristically personal for this particular blog...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/Syv9r3AAUqI/AAAAAAAAAZI/4Mi8iNQLdng/s320/1218_studio_kitchen_trash_can_and_cat.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416701906783326882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>Say hello to my kitchen, my cat Panzram, my half-full trash can, my defunct Aerogarden, my as-yet-unsold tennis rackets and golf clubs (feel free to make us an offer), my floor that hasn't been swept since we moved in despite the wellie-weather we're having, my empty wine glass from which I drank OJ this morning; and of course... </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/Syv9q8qkRjI/AAAAAAAAAY4/EjR7hW_qgs4/s320/1218_studio_kitchen_oven_dial.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416701891124151858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>...that current bane of my existence, the temperature dial on my cantankerous oven... grr...</div><div><br /></div><div>Have fun! It's kind of like one of those bar games where you circle the objects in the picture. Only it's my life. <span class="Apple-style-span" style="font-size:x-small;">Yay.</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/Syv9qcm-hWI/AAAAAAAAAYw/IdShMx4DItM/s320/1218_studio_kitchen_counter.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416701882519160162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 234px; " /></span></div><div><i><br /></i></div><div><i><br /></i></div><div><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div><br /></div><div><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com13tag:blogger.com,1999:blog-7472964931155643599.post-89569029285456929572009-12-17T14:28:00.011-05:002010-01-08T10:52:45.186-05:00Baked Brie (or, "The First Dish From My New Kitchen That I've Had the Guts to Post About")<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_g-J_4BchAnM/SyqTq7Z-6lI/AAAAAAAAAYI/hNFU15IEjiU/s1600-h/1217_baked_brie.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_g-J_4BchAnM/SyqTq7Z-6lI/AAAAAAAAAYI/hNFU15IEjiU/s320/1217_baked_brie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416303867576904274" /></a><br />By that, I mean my kitchen was so clogged with furniture and boxes for two weeks that I was embarrassed to let people see how I lived. And this is me we're talking about- not embarrassed that a tape measure once <a href="http://thechickenlesskitchen.blogspot.com/2009/09/honied-pineapple-citrus-tartlets.html">appeared</a> in the background of a photo I posted, but sure as hell embarrassed of how big a tornado would have had to hit anyone else's apartment in order to make it look the way it has during my first weeks of residence here.<div><br /></div><div>Luckily, this gave me a bit of time to get used to my new kitchen; including the new arrangement of equipment, the new not-so-double-wide sink, the old ottoman that newly lives underneath the new counter, and the new oven that is charmingly off by somewhere between twenty-five and fifty degrees. Cozy and romantic, I know. Let's just fantasize that it's in Paris rather than downtown Orlando, shall we?</div><div><br /></div><div>Cue accordion music...</div><div><br /></div><div>Tape poster of Eiffel Tower over window...</div><div><br /></div><div>And let's bake some brie.</div><div><br /></div><div style="text-align: center;"><i>Baked Brie a la The Chickenless Chick's Sister-in-Law</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">1 wheel of brie</div><div style="text-align: left;">A few shots' worth of brandy</div><div style="text-align: left;">A couple handfuls of brown sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Heat oven to 350.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put the brie in an overproof dish and dump most of the brown sugar on top of it. Pour the brandy over. Dust the remaining sugar over the top.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake at 350 for about 20 minutes. The cheese usually oozes out of the wax (as you can see, I just cannot figure out my impossible oven... it was plenty soft, but I never got any oozage). Serves approximately 12 as an appetizer.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SyqTrLr4bRI/AAAAAAAAAYQ/dEk5Ej-q0bY/s320/1217_baked_brie_birdseye_view.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416303871946943762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; ">This particular recipe was inspired by my sister-in-law's, which uses Jack Daniels and is very tasty. The brandy was my husband's idea, and at this point I have no idea how it turned out, since he needed it for his office Christmas party. Would that we could scrape together the money for </span>two<span class="Apple-style-span" style="font-style: normal; "> wheels of brie!</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Anyway, the Paris fantasy was over a little too fast, so I have another somewhat depressing activity for us: Let's pretend we're back at the Chickenless Chick's old house! Here were some of my Thanksgiving leftovers.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SyqTr-AJVvI/AAAAAAAAAYg/vwbeEj-g1O0/s320/1217_cranberry_relish_smoothie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416303885453711090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_g-J_4BchAnM/SyqTsav5gBI/AAAAAAAAAYo/6o6s9GYJJt8/s320/1217_Grand_Marnier_rabe_quiche.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416303893170192402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SyqTrjBCBoI/AAAAAAAAAYY/bks37v7MPEc/s320/1217_cranberry_relish_parfait.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416303878209668738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">From top to bottom:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Smoothie made from plain Greek yogurt, banana, OJ, ice, and leftover cranberry relish</div><div style="text-align: left;">2. Quiche made from eggs and leftover Spicy Grand Marnier Rabe</div><div style="text-align: left;">3. Parfait layered with plain Greek yogurt, almonds, and leftover cranberry relish </div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you didn't get to see my Thanksgiving recipes, you can find them <a href="http://thechickenlesskitchen.blogspot.com/2009/11/fun-with-thanksgiving-side-dishes.html">here</a>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Did I cry during that little trip backward through time at all? Of course not. The Chickenless Chick would never cry because she's a hack who can't find work and can't afford to live in a space with more than one room. <i>Never.</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">On a cheerier topic, come the Northerners' growing season my husband and I will be interning on a farm, and then I'll wonder what the big deal was about letting go of a dinky little house in the suburbs. Hooray! We've been searching Colorado for internships on a whim, being that neither of us has ever been to Colorado and we've both heard positive things. We'd like to go with a permaculture program, but would take on pretty much any learning experience with zeal. Though we have loved our time here in Orlando, and my husband loves his current job, we are both more than ready to begin this next stage of our lives. Managing a small permaculture farm of our own is the ultimate goal. Eventually I hope to open a slow food restaurant on the property as well (getting ahead of myself, since I have no idea where said property is yet). If you'd like to follow our internship adventures, be sure to bookmark <a href="http://dovelandfarm.blogspot.com/">Doveland Farm</a>. Currently I don't spend as much time on it as The Chickenless Kitchen, but that will change this summer I'm sure.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In the meantime, prepare to indulge an epic slew of fantasies spun here on Livingston Street.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Addendum: </i>The brie was a big hit at my husband's office party. I got the last tiny bite of it, and I have to say I prefer my sister-in-law's. Not enough contrast between the brandy and the brown sugar. Maybe if you served it for dessert instead of an appetizer, with wafer cookies instead of bread or crackers, it might work better. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com21tag:blogger.com,1999:blog-7472964931155643599.post-49164805401448818242009-11-27T19:35:00.005-05:002009-12-29T16:15:36.350-05:00Fun With Thanksgiving Side Dishes<div style="text-align: left;">My husband was on a roll this week. Thanksgiving is the one holiday a year that he uses a kitchen for anything other than cooking Ramen noodles. Specifically, he makes his mother's cranberry relish, which is the awesomest four-ingredient dish I know of. But this November he outdid himself. Not only did he cook <a href="http://thechickenlesskitchen.blogspot.com/2009/11/playing-catch-up.html">macaroni</a> on our recent camp-out, he also dreamed up an Asian-inspired peanut stuffing for Thanksgiving dinner. Needless to say the logistics were left to me. But I will allow that the cooking demons must have possessed him this past week. When we showed up on our host's doorstep last night, we carried both The Chickenless Chick's Mother-in-Law's Cranberry Relish and a brand spankin' new 5 Spice Peanut Stuffing (not to mention some farm-fresh broccoli rabe courtesy of <a href="http://greenflamingoorganics.com/?page_id=2">Green Flamingo</a>).</div><div style="text-align: center;"><i><br /></i></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/SxCM61AIzKI/AAAAAAAAAYA/QZ4W1FroDgM/s320/thanksgiving_cranberry_relish.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408978094759922850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>The Chickenless Chick's Mother-in-Law's Cranberry Relish</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 c. fresh cranberries</div><div style="text-align: left;">2 c. granulated sugar</div><div style="text-align: left;">1 navel orange (skin and all!), diced large</div><div style="text-align: left;">2 Tbsp. Grand Marnier</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine all ingredients in a food processor or paddle blender and process until you achieve a relish-y consistency. Serves 12.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/SxCM6a5NJsI/AAAAAAAAAX4/l_A5vhe0VS8/s320/thanksgiving_peanut_stuffing.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408978087751526082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>5 Spice Peanut Stuffing</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">2 Tbsp. vegetable oil</div><div style="text-align: left;">1 1/2 c. shredded Napa cabbage</div><div style="text-align: left;">1 carrot, chopped</div><div style="text-align: left;">3/4 c. chopped scallions</div><div style="text-align: left;">3 slices day-old bread cut into 1/8's</div><div style="text-align: left;">1 c. pre-roasted unsalted peanuts, chopped roughly</div><div style="text-align: left;">1/4 c. dark sesame oil</div><div style="text-align: left;">1/4 c. soy sauce</div><div style="text-align: left;">1 Tbsp. peanut butter</div><div style="text-align: left;">2 tsp. rice vinegar</div><div style="text-align: left;">1 tsp. Chinese 5 spice powder</div><div style="text-align: left;">1 Tbsp. brown sugar</div><div style="text-align: left;">1 c. veggie broth</div><div style="text-align: left;">3/4 c. cooked brown rice</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Heat the oven to 350.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a wok or other saute pan with high sloping sides, heat the vegetable oil over medium-high. Add the cabbage, carrots, and scallions. Saute 2 minutes. Add a quick dash of the soy sauce and continue sauteing until soft, another 3-4 minutes. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spread the bread squares out in a single layer on a baking sheet and bake at 350 for a very, very short amount of time (start checking after three minutes). They're done when they're crisp but not quite brown. Combine them with the peanuts in a large mixing bowl. Turn the oven up to 375.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once the vegetables have cooled, combine them with the bread and peanuts.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, whisk the sesame oil, soy sauce, peanut butter, vinegar, spice powder, and brown sugar. Stir this sauce into the bread, peanuts, and veggies. Transfer the mixture to an ovenproof casserole dish. Pour the veggie broth down the sides so that it distributes itself evenly throughout the dish. Bake at 375 for 70 minutes, stirring every 10 minutes after the 40 minute mark. Remove from the oven and combine with the rice. Serves 8.</div><div style="text-align: center;"><i><br /></i></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/SxCM524mvtI/AAAAAAAAAXw/CeS0Z0-i0FM/s320/thanksgiving_broccoli_rabe.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408978078085332690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Spicy Grand Marnier Rabe</i></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">8-10 large leaves broccoli rabe, roughly chopped</div><div style="text-align: left;">2 Tbsp. butter</div><div style="text-align: left;">2 Tbsp. olive oil</div><div style="text-align: left;">1 shallot, chopped or sliced thin</div><div style="text-align: left;">Juice and zest of 1/2 a lemon</div><div style="text-align: left;">Juice and zest of 1/2 an orange</div><div style="text-align: left;">1/2 of a fresh chile pepper, de-seeded and chopped</div><div style="text-align: left;">Salt 'n' pepper</div><div style="text-align: left;">1/4 c. dried cranberries</div><div style="text-align: left;">1 Tbsp. Grand Marnier</div><div style="text-align: left;">1/4 c. veggie broth</div><div style="text-align: left;">1 tsp. orange blossom honey</div><div style="text-align: left;">1/4 c. almond slivers</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Blanch the broccoli rabe in salted boiling water.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the butter and olive oil in a saute pan over medium heat. Add the shallot, lemon zest, orange zest, chile pepper, and salt 'n' pepper to taste. Saute about 5 minutes, then add the blanched rabe and cranberries. Saute about 5 minutes. Add salt 'n' pepper to taste. Saute a couple minutes more (until you feel that you could comfortably eat it). Add Grand Marnier and veggie broth. Saute until the liquid has evaporated. Remove from heat. Stir in the honey and almond slivers. Serves 8.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hope everyone had a happy Thanksgiving!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com10tag:blogger.com,1999:blog-7472964931155643599.post-52808016368884704892009-11-25T06:36:00.006-05:002009-11-25T07:52:15.434-05:00Playing Catch-up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_g-J_4BchAnM/Sw0ljHdAbeI/AAAAAAAAAXo/5xlZeIY5gZk/s1600/green_flamingo_organics_pickled_okra_at_new+smyrna_farmers_market.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_g-J_4BchAnM/Sw0ljHdAbeI/AAAAAAAAAXo/5xlZeIY5gZk/s320/green_flamingo_organics_pickled_okra_at_new+smyrna_farmers_market.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408020012768194018" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div>I spent last week apartment hunting, job hunting, and Green Flamingo-ing. The fruit of my labor in the apartment department (heehee, it rhymes) is a ridiculously cheap studio just around the block from my present amazing location. Now, I know that being culinary types yourselves, you probably see the word <i>studio </i>and think, "Uh-oh." But this one boasts a kitchen area- complete with appliances- that may have more counter space than my current house. So even though I'm garage-selling off about three quarters of my life before the second of next month, I couldn't be happier. My only two stipulations were <i>must be located in a low-traffic area where I can let my cat outside</i> and <i>must have a workable kitchen.</i> This pad has both those covered, and at such a low price that I instantly looked at my husband after seeing it and said, "We'd be idiots not to do this." <div><br /></div><div>In the Green Flamingo department (aw man, that one doesn't rhyme!), we finished digging our aquaponics pond- affectionately dubbed The Hole- this past weekend. I hope to have pics up on <a href="http://dovelandfarm.blogspot.com/">Doveland Farm</a> later today. I will also have more shots from the New Smyrna Beach Farmers' Market, where Liz and Mary of <a href="http://greenflamingoorganics.com/?page_id=2">Green Flamingo</a> sell both raw vegetables and canned specialties like the pickled okra at the top of this page. </div><div><br /></div><div>But for now, to pursue an aspect that is more specifically cooking-related, here is the Green Flamingo kitchen...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_g-J_4BchAnM/Sw0lijhn8eI/AAAAAAAAAXg/0gYaH1juKEk/s320/green_flamingo_organics_kitchen_at_fort_awesome.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408020003123884514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/Sw0liS9H8EI/AAAAAAAAAXY/z1q553-SIhg/s320/green_flamingo_organics_pots_pans.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408019998675824706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>...in which we made this:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_g-J_4BchAnM/Sw0lh-kRW9I/AAAAAAAAAXQ/J3IyLFUHW7Y/s320/green_flamingo_organics_spicy_pasta_with_sheepshead_fish_and_broccoli_rabe.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408019993202875346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>It's a spicy pasta dish with fresh-caught sheepshead and veggies grown on the premises. My husband's and my Sunday morning fishing trip yielded nothing big enough to eat, so we obtained the sheepshead from a local seafood co-op. Seagoing meats are my favorites, and though I don't normally eat fish for environmental reasons, I will eagerly make an exception if it's locally and sustainable caught. </div><div><br /></div><div style="text-align: center;"><i>Macaroni el Diablo with Sheepshead and Broccoli Rabe</i></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">2 Tbsp. butter</div><div style="text-align: left;">2 Tbsp. vegetable oil</div><div style="text-align: left;">1 onion, chopped</div><div style="text-align: left;">1 habanero pepper, de-seeded and chopped</div><div style="text-align: left;">8-10 large leaves of broccoli rabe, roughly chopped</div><div style="text-align: left;">3 sheepshead fillets, cut into bite-sized chunks</div><div style="text-align: left;">6 servings dried macaroni</div><div style="text-align: left;">1 24-oz can unsalted tomato puree</div><div style="text-align: left;">Salt, pepper, and dried Italian herb mix to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Directions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Salt and pepper the sheepshead chunks and set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook macaroni according to package instructions and set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, heat the butter and vegetable oil in a cast iron skillet over medium-high heat. When the butter has melted, add the onion and habanero. Saute about five minutes or until the onion is translucent. Toward the end of cooking time (when you have about a minute left to go), add salt, pepper, and Italian herbs to taste. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add broccoli rabe and continue sauteing until it has wilted. As before, add salt, pepper, and herbs toward the end of cooking time.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Reduce heat to medium-low. Add the sheepshead and cover to cook, stirring only occasionally so that the chunks don't fall apart.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the tomato puree and macaroni. Stir. Let it warm through for a couple minutes, then stir again and taste for salt, pepper, and herb content. Add a little more if needed. Let simmer fifteen minutes. Serves 6.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_g-J_4BchAnM/Sw0lhTVZU2I/AAAAAAAAAXI/Ni3Ea-Ysgpw/s320/green_flamingo_organics_spicy_pasta_with_sheepshead_fish_and_broccoli_rabe_close-up.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408019981597758306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">This has been dubbed a Chickenless Chick Cooperative recipe, as the ingredients (other than the sheepshead and butter) were suggested, gathered, and in large part cooked by Green Flamingo intern Steve. The reconstituting of the macaroni can be attributed to my great sport of a husband, so turns out all I did was come up with the idea for "spicy tomato-y fish pasta thingie" and do the prep work. A valiant team effort with superb results.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Who else is excited about Turkey Day?! I'll be spending it with friends here in Orlando. What are your plans?</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Beat the eggs. Whip the cream. Show no mercy.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>The Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.com8