[blindcooks] Re: Just had to share some recent successes
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Tue, 20 Jan 2015 14:24:21 -0800
If you'd like, Jan, I could post the recipe here once I get it typed out. I
can't say for sure when that will be, but I'd like to have it in my book by
this weekend. Just let me know. Jon
----- Original Message -----
From: Jan Bailey
To: blindcooks@xxxxxxxxxxxxx
Sent: Tuesday, January 20, 2015 2:19 PM
Subject: [blindcooks] Re: Just had to share some recent successes
Wow! that foods sounds great! I might try that chicken dish!
Jan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Tuesday, January 20, 2015 10:27 AM
To: Blind Cooks List
Subject: [blindcooks] Just had to share some recent successes
Hello everyone:
First of all, Valerie, Heather has been sleeping quite well the past few
nights, but she does seem to cutting in some new teeth. Even so, I've managed
to catch up on my sleep the past few days to some degree. But as for the
subject of my post; I have had some great successes in the kitchen the last
week or so that I had to share. It started last Thursday when I attempted to
make Hassleback potatoes for the first time. My brother-in-law showed me how
they are made when we were up there for Christmas, so I already knew the
basics. The version I made were excellent, and will become a major part of our
menu from now on. I sliced the potatoes across from end to end, going almost
all the way through, then baked them for about a half hour so the slices could
open and fan out a bit. While they baked, I melted some butter and added in a
few cloves of chopped garlic, salt and pepper, and about two tablespoons of
chopped fresh sage. I brushed some of this butter over the potatoes, then put
them back in to bake for another 15 minutes. I did this twice more, and used
all the butter that was left when I brushed them the last time. The result was
that all the butter and garlic and herbs got down in between each of the
slices and the skins were very crispy. We both wanted more. The next smashing
success came with the red sweet potato curry I made for dinner Sunday night.
Unfortunately, I had forgotten I had run out of red curry paste some time back,
so I had to use the yellow paste in stead. The base of the curry was the curry
paste of course, as well as some tomato paste, crushed tomatoes, and coconut
milk, then cubed sweet potatoes and carrots were added and cooked until tender.
I was supposed to add some shallots toward the end, but didn't have them on
hand. The result was outstanding and very flavorful. The recipe came from
either the November or December issue of "Bon Apettit Magazine" as a Vegan
alternative for family members who might not like all the turkey and ham. But
the best of all came last night. There was a recipe in the October/November
issue of "Cooks' Country for chicken pieces served with sauteed radishes,
spinach, and bacon. First, cook several slices of bacon until crisp. Remove
the bacon to paper towels to drain, but leave the fat in the pan. Season the
chicken generously with salt and pepper, then sear, skin side down, in the
bacon fat until brown, roughly 5 minutes. Turn the pieces over and finish the
chicken in a 450-degree F. oven for about 20 minutes longer. When the chicken
is done, remove it to a platter and pour off most of the fat in the pan, then
add the quartered radishes along with a bit of salt, and cook until just
tender, about two minutes. Then, add some chopped garlic, allow to cook for 15
or 20 seconds, then add the spinach, using tongs to drag the leaves through the
pan drippings as they wilt.
Finish with the crumbled bacon and a squeeze of lemon juice and serve along
side the chicken. I also made mashed potatoes to go with this as well. Even
Emily, who is used to my cooking and is not easily impressed any more,
proclaimed it delicious several times over. The bacon permiates everything,
including the crispy skin on the chicken. That recipe will definitely go into
my book of tried and true recipes worth making again. And, I still have one
more new recipe to go. I'll be making red beans and r ice in the slow cooker
some time before the end of the week. I have high hopes for this one as well.
But tonight, there is enough left over in the fridge that I don't have to cook
tonight. Even those of us who love to cook need a break now and then.
Jon
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