Monday, December 27, 2010
Tuesday, August 3, 2010
Monday, February 15, 2010
Monday, January 11, 2010
Wednesday, December 30, 2009
Sunday, December 20, 2009
1. Place a two quart pot over medium heat. When warm, add the sugar and water. Stir until well combined.
Wednesday, December 2, 2009
Tuesday, September 29, 2009
2 lbs unroasted, unsalted almonds
2 cups kosher salt
1 quart water
Hickory or Maple wood
1. In a large pot, combine the water and salt. Stir to dissolve.
2. Add the almonds. Set aside to soak for 24 hours.
3. Drain nuts. Set out to dry on paper towels.
4. Heat smoker, keeping heat between 180 and 200 F for the entire process.
5. Line smoker racks with cheesecloth and lay out nuts in one to two layers per rack.
6. Smoke for 3 - 4 hours, stirring every 20 minutes. Two hours in, alternate the rack positions.
After three hours, start checking your nuts for flavor. When the smoke taste permeates the entire nut, they are done.
Thursday, September 17, 2009
Shellfish in White Wine, Butter, and Garlic
1 cup 80/110 scallops
8 tbs unsalted butter, cut into one tbs pieces
1/2 cup cherry tomatoes, halved
2 1/2 cups Viognier
3 cloves of garlic, chopped
1 small white onion, chopped
1/4 cup chopped Italian parsley
1/4 cup chopped basil
1/4 tsp kosher salt
Thursday, September 3, 2009
I did get a big craving for some drunken noodles today, so I think my cooking bone is ready to be flexed once again.
Sunday, August 2, 2009
Monday, July 27, 2009
Wednesday, July 22, 2009
During and after college, I often made chicken packets. Chicken was cheap and it just took a few inexpensive ingredients to create a tasty meal. By the time my mid/late twenties hit, I chickened out. No more chicken! Interestingly enough, I found comfort in my arch nemesis, the turkey.
Recently, I've been craving chicken (no mom, I am not pregnant). I remembered how much I used to enjoy chicken packets and decided to create a more grown-up version.
My husband was so excited that chicken was allowed back into the house. He went on and on about he used to watch his mom chop the head off of chickens and pluck the feathers from their goose-fleshy body. Amazingly enough, I still wanted to eat chicken!
I apologize about the formating of the recipe. Blogger is having issues, apparently.
Ginger Chicken Soup
2 chicken breast halves, bone in and skin on
2 inch piece of ginger, peeled and thinly sliced
6 green onions, thinly sliced.
2 bird's eye chili, thinly sliced
1 cup snow peas, sliced
Juice of half a lemon
1 tbs soy sauce
1 tsp sugar
Cilantro, for garnish
Rice noodles, cooked according to instructions
1. Fill a large pot with 4 cups water and bring to a boil. Add the chicken and boil for 10 minutes. Remove the chicken from the water and let cool. Remove the skin from the meat and the breast from the bone. Add the skin and bones to the pot of water and simmer until reduced by half. Remove from heat. After 10 minutes, skim off the fat.
2. Set the chicken breast on a large piece of heavy-duty foil. Slice the breasts into four or five pieces.
3. In a bowl, mix the lemon juice, soy sauce, and sugar until the sugar is dissolved. Spread the ginger and half the green onion and chili slices between the chicken pieces. Pour the sauce on top.
4. Gather the sides together and fold over to form a tightly wrapped packet. BBQ over indirect heat (325 F) for 20 minutes, gently flipping every five minutes.
5. While the chicken cooks, prepare the rice noodles. When still a bit al dente, remove from water, drain, and run cold water over them to prevent sticking.
6. Heat the stock and add the nam pla, snow peas, and the remaining green onion and chili slices. Simmer for three minutes.
7. Divide the noodles into two bowls and add the broth. Unwrap the chicken and divide the meat and juices between the bowls and serve. Garnish with cilantro.