Tuesday, May 27, 2008
Let's do the math. A box of chicken stock is around $3.50 a box. Maybe more. That's about 32 oz. I have about 128 oz just from one $4 chicken. That saves me at least $14.00.
1 $4 Chicken carcass and giblets
1 big pot of water
3 ribs of celery
3 garlic cloves
2 bay leaves
Simmer all ingredients together for about 6-8 hours. Done.
1 lb. boneless chicken
1 bell pepper, chopped
3 - 6 cloves garlic, minced
3 small cans tomato paste
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons);
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked
Friday, May 16, 2008
You can't go wrong with Ina Garten. You can't go wrong with Giada DeLaurentiis, either. This is my version of Giada's Chicken Cacciatore. As rich as it looks, it's a pretty light dish - even moreso if you don't bread the chicken.
4 chicken breasts (skinless/boneless)
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice (San Marzano works best)
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Tuesday, May 6, 2008
TEXTURE: Creanmy and smooth, yet it has a nice, thick texture. The longer you leave it on the stove, the thicker it becomes. Mmm.
TASTE: I'm realizing that fontina is the magic cheese. It makes everything taste wonderful! The extra spices gave the mac'n cheese extra depth.
REHEAT FACTOR: On pulling it out of the fridge, I noticed that it congealed into one large mass of mac'n cheese, similar to baked macaroni. Once nuked, it was a bit drier, but tasted just fine.
OVERALL: I was surprisingly pleased with this stovetop version of mac'n cheese. I would definitely make it again. I give this recipe 4½ out of 5 stars.
Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through.