Friday, April 30, 2010
Wednesday, April 28, 2010
The article in question:
Who makes the best fried chicken: a Michelin-rated chef or a Southern master?
By Julia Reed NEWSWEEK
Published Jul 9, 2009
From the magazine issue dated Jul 20, 2009
Click on the recipe title and you will be taken directly to the article that opened my eyes to a whole new definition of Southern Fried Chicken.
The debate, put in a nutshell, comes down to a battle between two cooking giants: The late Edna Lewis and the all-amazing chef Thomas Keller. Chef Thomas Keller " . . . is the only American-born chef with two restaurants (The French Laundry and Per Se) awarded Michelin's highest rating (three stars)." (Newsweek, 2009)
Edna Lewis is a well-published southern author out of Virginia who is known for her award-winning recipes.
The debate is between chef Thomas Keller's Ad Hoc Kit (for the perfect fried chicken)- SOLD AT WILLIAM SONOMA STORE or ONLINE for only 14.95 (if bought online, you will pay slightly more for shipping) and has been proclaimed by "New York Times restaurant critic Frank Bruni . . . as nothing short of "phenomenal" (Newsweek, 2009) The kit contains:
Two packets of brine and two packets of flour coating.
Each packet brines or batters 8–10 pieces of chicken; all four packets can be used to create a party-sized batch of 16–20 pieces.
2lb. 2 oz. total.
The revelation: Both chef Keller and Edna Lewis BRINE their chicken! I have never done this but what a great way to not only create tender poultry but inject layers of seasonings.
After brining overnight (using the Ad Hoc kit), the chicken is rinsed, dried, dipped in dry batter, dipped in buttermilk and re-dipped in the dry batter mix and fried at 320 degrees for 13 minutes. Creating multi-layers of season packed flavor and moisture with a crispy crust. A person could easily just nibble on the crispy crust and be happy. Edna Lewis is next on my list to try but chef Keller gave me a new way of approaching fried chicken. The seasoning mixtures in the brine opens a whole new thought process for infusing flavor and now I am obsessed with fried chicken once again. Thank you Newsweek for printing an article that helped re-direct and inspire my mind in the world of cooking.
In addition to the fried chicken, the time has come to use another baking concept. Pre-made peach pie fillings. Last summer, 30 pound boxes of peaches were purchased off farms in Eastern Washington for canning purposes. Some of the over-ripe peaches were not fit for canning. These peaches were trimmed up and mixed with ingredients for pies. I froze the peach pie fillings in pie plates and once frozen, popped them out of the plates and inserted the fillings into Ziploc bags for future use. Now, all that was needed was to make a pie crust, pop the frozen filling in the crust, add a streusel and bake. Easy!The pie was pretty juicy but the flavors were wonderful!My daughter, Ashley, was going on her first real job interview today so I decided to also bake her favorite sheet brownies with a milk chocolaty frosting. Whether the interview went good or bad, she would have brownies. Ashley was offered the job so the brownies were part of her celebration!
Tuesday, April 27, 2010
Sunday, April 25, 2010
Friday, April 23, 2010
This is an easy recipe, great for Spring/Summer, bright and cheerful with kick. The cucumber slices add a nice coolness to the heat. Take a bite and you will see what I mean!
8 ounces taco sauce, medium to hot
12 ounces salsa, medium to hot
3 T. sour cream
1/2 pkg. hot taco seasoning (you will use the rest further down)
1 head lettuce, chopped up
4 diced tomatoes (If using Roma tomatoes - Use 6)
1 large sweet onion, diced
1 1/2 pounds lean hamburger, browned, drained and mixed with remaining taco seasoning
12 ounces shredded cheddar cheese
1 medium can sliced olives, drained
hot peppers, sliced (your choice)
Mix all ingredients together and refrigerate until ready to serve.
Mix together, add all of dressing mixture to salad, toss salad thoroughly and top with a bag of crushed lime tortilla chips or Frito chips and serve.
Wednesday, April 21, 2010
1 cup veg oil (beat with eggs until foamy), add
1-3/4 cup white sugar
1 tsp vanilla (mix together), then add:
2 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda (mix all together) add:
4 cups thinly peeled and sliced apples (about 4 – I use Granny Smith)
1 - 8oz pkg cream cheese, softened
3 TBL melted butter
1 tsp vanilla
1-1/2 cups powdered sugar
Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.
Add vegetable oil to eggs in mixer and beat until foamy. Add the sugar and vanilla and mix. Now, add the flour, cinnamon, salt and baking soda. Mix together. Add thinly sliced apples by folding in with a spatula. The batter will be very thick but this is normal and there will seem to be more apple then batter. Again, this is what you want.
Mix ingredients til smooth. Add a little milk if too thick.
Tuesday, April 20, 2010
The recipe was chosen by Melissa of Love at First Bite so click on over to her blog and check out the recipe and how she used her biscuits (somehow that does not sound right). They look delicious!
Very simple to make and only a hand-full of ingredients. The secret to truly tender, flaky biscuits is not over mixing or over handling the dough. Keep the process quick and simple. The sweet, creamy biscuits are unique because the recipe calls for heavy cream and a couple teaspoons of sugar. How could someone "not" like these?My camera and I are not cooperating together so some of our photos are dark. When a person carries a camera around as much as we foodies do, the camera and human clicker pretty much become CLOSE friends. I think my friend is getting slightly peeved over the food clinging to her outer parts. I wipe her off every evening, use special cleansers and cloth for the lens but the camera is still not amused!
See, when she wants to get along, the photo turns out nice and bright. The flash was on both shots and one was dark, and this one is great. Grumble, snort!Dinner was Turkey with Chardonnay and Herbs (for gravy later); smashed red potatoes, steam cauliflower and TWD sweet creamy biscuits. I am including the recipe for the Turkey with Chardonnay and Herbs because the meal with easy, practically roasted itself and the gravy was delicious!
1/2 cup olive oil
2 tablespoons dried thyme
2 tablespoons dried sage
2 tablespoons dried rosemary
2 tablespoons chopped garlic
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 6 to 9 pound turkey breast, boned or bone in (mine was bone in)
3 cups Chardonnay or other dry white wine
3 cups (about) canned low-salt chicken broth
6 tablespoons (3/4 stick) butter
6 tablespoons all purpose flour
Combine first 5 ingredients in small bowl. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350. Place carrots, celery and onions in bottom of large roasting pan. Rub herb-oil mixture over turkey breast. Season turkey with salt and pepper. Place turkey breast atop vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until turkey breast registers 170°F on thermometer, basting occasionally with pan juices, about 2 hour 30 to 45 minutes. Tent turkey in oven when the breast starts to get medium brown. Transfer turkey to platter.
Tent with foil to keep warm.
Strain pan juices into large glass measuring cup. Spoon fat from pan juices. Add enough remaining broth to measure 6 cups liquid. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in pan juices and bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 10 minutes. Season with salt and pepper.
Saturday, April 17, 2010
The cinnamon-rum-orange glaze added a wonderful sheen to the bundt cake. I would also like to add that I am writing this late Saturday evening because in the morning I will be at my VERY FIRST biking event: The Daffodil 35th Annual Biking Classic, sponsored by the Tacoma Wheelman Bicycle Club. I am volunteering from 6:30 a.m. to 10 a.m. then riding the 60 mile loop and hoping to bike it in one piece. This will be my longest bike ride yet, in my 2 weeks of bike riding. The SMS baking treat will be shared among my new friends in the bicycling world and I know they will enjoy this bread as much as I did. Very moist and flavorful. I did add a little extra cinnamon and nutmeg but not by much and the spices definitely showed their presence in the sweet bread. Please check out our other Sweet Melissa Sunday bakers to see how each baker added a little different artistic edge to this delicious recipe! Thank you Lorelei for a wonderful choice! Happy Baking Everyone!
1 ounce Maraschino cherry juice
1 ounce Chocolate syrup
1 shot (1 ounce) Espresso
6 ounces Light cream or milk
Garnish Whipped cream
1 ounce Coffee flavor liqueur
1 Maraschino cherry with stem, drained
If I had thought about this early enough, I would have made a batch to take with me to the entertaining and light-hearted knitting gathering at Debbie Macomber's - A Good Yarn Shop in Port Orchard, WA. Every third Friday of the month, this cute little store filled with talented ladies and to die for yarns and projects of all shapes and sizes holds an open knitting and crocheting social open to all between 4 and 9 p.m. Laughter can be heard from the parking lot and artistic people of all ages share thoughts, pointers, projects, recipes and good humor.
There is a show-n-tell mid way through the evening and plenty of ideas to get anyone wanting to join in on the fun! My two new friends, Sandy (the adorable and brilliant young lady in the above picture closest with the blue sweater) and Joyce (a hilarious fellow foodie) are sweet, funny and down to knitting business. What a wonderful place to meet new friends!