I Fark every so often, when I’m not busy watching TheRadBrad kill zombies, tending to the brood, cooking, baking, slacking or occasionally putting in a day at the office. For some reason, I visited the video tab. Typically I don’t; the videos that are submitted to Fark are worth watching about 1% of the time.
Today must have been one of the 3.65 days that the video tab has something worth watching, because HOLY SHIT, THIS IS BRILLIANT. I will never separate my eggs Ye Olde Fashioned Way again. [MomMode] Caveat: I do not advocate cracking an egg on the edge of anything. That’s a great way to introduce bacteria into your food. Flat edges, folks, crack eggs on flat edges. [/MomMode]
Back at Thanksgiving, I was not inclined to mess with my bird much. Brine, seasoned with salt and pepper, stuffed with Sage and onion, set on a bed of rosemary, then basted with butter whilst roasting. Okay, I fucked with that bird plenty – it just didn’t *seem* too persnickety. The only proportion I had to keep in mind was the brine solution – everything else was eyeballed.
I like that type of cooking, even though I also love the precision and anal-retentive nature of baking. Things that are easy to remember, can be replicated readily and turn out great results are good for the days and nights that I don’t feel like cooking but have no interest in eating (or producing) crap.
Hence, The Rub. Continue reading
I enjoy brining and roasting whole birds, but there are times when I want to keep the backbone and wings for stock and I don’t want to roast those parts before boiling them. There are two ways to get to where I want to go:
1) Spatchcock the chicken and separate the wings.
2) Break the chicken down completely. The best video I have seen (both in terms of production value and home replicability) on how to break down a chicken is provided courtesy the New York Times. Continue reading
I was going to have a lovely little cook fest tomorrow for the wee ones and I – then life happened. It could have been worse – no one was in my car and the two folks in the car that hit mine weren’t injured.
Still, a pain in the neck (figuratively speaking!). I’ll be up to my eyeballs in Car Insurance Purgatory for awhile. I’ll have to find something delicious with which to celebrate, if The Blue Lemon gets totaled and Mama gets a new car (payment). Maybe a non-seasonal strawberry tart, courtesy Bruno Albouze. Or Deb Perelman’s cherry-cornmeal cake. Decisions, decisions.
Some Italian grandmother will be along shortly to disagree with my methods. I’m completely okay with that.
Serves 4 (or 2, if you gorge on pasta)
8 oz pasta of your choice
2T minced fresh parsley (or 1T dried)
3 garlic cloves, minced
2 large eggs
1oz Parmesan cheese, grated, shredded or shaved, plus more for garnish
1T olive oil
4oz diced pancetta
pepper to taste
Same recipe and method as previously posted, only I gave it a better initial and final shaping (with a 30-minute bench rest) and let it bench proof for two hours before slashing and baking. Since it was going into my baguette pan, I used the Leap of Faith method of baking baguettes in a convection oven.
Over the past few weeks, as I have mostly avoided eating crap (0.5 pound net holiday weight gain, not too shabby), I have found myself making up to three(!) dinners per night: a regular dinner for the kids (protein, starch, veg); soup (with or without sandwich) for The Hubbs since he’s been ill lately; and veggie stir fry sometime later in the evening for myself. Which generally suits us, but has no business being done on a Sunday, when I’ll be in and out of the kitchen all morning and afternoon making bread so I might as well stay there and make one dinner that we can all enjoy.
Tonight, then, it’s crunchy baked pork chops, a bistro salad from Fresh & Easy (green leaf lettuce with bits of carrot and red cabbage; feta cheese; dried cranberries; slivered almonds; white balsamic vinaigrette) and oven-roasted asparagus (toss asparagus with olive oil, salt, pepper and a spritz of lemon juice; roast at 400-425 degrees until it’s done to your liking). And – if the timing works out – chunks of freshly-baked baguette. We shall see. A lower-carb adaptation of Deb Perelman’s crunchy pork chops after the jump.