For whatever reason, sometimes I’ll make dinner and forget to take a photo which means no post. Or sometimes I’ll take a photo and it’s hideous, which means no post. OR sometimes I’ll take a decent photo, get lazy and not post. I’m not sure what happened the last time I [...]]]>

For whatever reason, sometimes I’ll make dinner and forget to take a photo which means no post. Or sometimes I’ll take a photo and it’s hideous, which means no post. OR sometimes I’ll take a decent photo, get lazy and not post. I’m not sure what happened the last time I made these meatballs but I definitely didn’t post about them.

When I do my menu planning I’m always looking for some variety in proteins and also for foods that make great leftovers, especially during busy weeks. As much as I like cooking if I’m working late the chances are that I won’t cook. This is particularly bad because I easily fall into a pattern of not having breakfast, barely eating lunch and then no dinner. Totally not healthy at all. Luckily this only happens when things get insane so it’s not a regular thing at all.

These meatballs are the perfect Sunday dinner. They aren’t too complicated to make but they do take some time since you have to divide your meat into balls. Perfect for a lazy Sunday afternoon with a glass of wine (I can’t be the only one who drinks wine while cooking!) and some tunes.

The meatballs themselves come out nicely. They stay moist thanks to the bread and milk. Just be careful and make sure that your bread is really broken up, you don’t want to get chunks of bread in your meatballs. What’s truly delightful about this recipe is the peperonata. I’m a fan of roasted peppers and totally thought that this was a great accompaniment. I would totally use this alongside other dishes or on a sandwich.

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It’s funny how we all go through phases of what we crave and eat regularly.  While I do make a lot of new dishes each week there are certain recipes that find there way onto my plate somewhat regularly.  Oddly enough, this Spicy Szechuan Bean Curd always ends up in [...]]]>

It’s funny how we all go through phases of what we crave and eat regularly.  While I do make a lot of new dishes each week there are certain recipes that find there way onto my plate somewhat regularly.  Oddly enough, this Spicy Szechuan Bean Curd always ends up in my monthly rotation. I also make a fair bit of pizza and this salmon with panko bread crumbs,

A recipe makes its way into my regular rotation for various reasons.  It could be super simple to make.  It could a good substitute for a fave dish at a restaurant. Or it could be something that I just crave.  My weekly menu planning is usually culled together by things I’ve craved throughout the week, random dishes that pop into my head or something new and interesting that I’ve been wanting to make.  There isn’t much rhyme or reason or strategy to it at all.

I always find it interesting to think back to some of my old go-to recipes.  This recipe from The Whole Foods Market Cookbook for Fragrant Ginger-Lime Chicken Fingers immediately comes to mind.  I used to make these a lot after I graduated from university and was living in New York.  Which recent graduate doesn’t love chicken fingers?  I loved that they were healthy, not pre-packaged and had a unique flavour combination.  Also, they can totally be frozen for later use which is wonderful.

I hadn’t made these for at least 2 or 3 years when I had the craving for them the other day.  So, I made them. They were as great as I remember them being.  I even decided to make some sweet potato fries (in the oven) and a mayo-garlic dip to dip both the fries and the fingers in. Best. Decision. Ever. It was honestly just mayonnaise (which I typically hate), minced garlic and some crushed black pepper. Nothing fancy at all but such a great enhancement.

These chicken fingers are definitely as great as I remember them being.

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All I have to say is HOLY GEEZ!  This sandwich [...]]]> This week’s Barefoot Bloggers challenge comes courtesy of Karen of Shortbread. I was pretty indifferent when I saw the pick: Caesar Club Sandwich. I mean I love Caesar salads, but chicken? No bueno. And sandwiches can go either way.

All I have to say is HOLY GEEZ!  This sandwich is AMAZING.  Seriously.  I’m pretty sure I could eat these every week.

I bought a fresh ciabatta from ACE Bakery as the base for my sandwich which was a great idea.  The making of the sandwich wasn’t time consuming but I had SO many things to wash up after.  There wasn’t enough room in my kitchen for all the cutting boards, sheet pans and equipment that I used.  But that’s okay, the results were worth it.

I loved that this was a twist on a traditional club sandwich.  I loved the Caesar dressing.  I loved the pancetta.  I loved the parmesan. I loved the dressing!  I omitted the sun-dried tomatoes because I’m not the biggest fan of them to begin with and they were more expensive than I was willing to pay.  I didn’t miss them one bit.  The sandwich was kind of like the best Caesar salad you ever had on bread.

I don’t have any deep musings on this recipe other than to say that Ina Garten aka Barefoot Contessa made another hit.

CAESAR CLUB SANDWICH
Ingredients

* 2 split (1 whole) chicken breasts, bone in, skin on
* Good olive oil
* Kosher salt
* Freshly ground black pepper
* 4 ounces thinly sliced pancetta
* 1 large garlic clove, chopped
* 2 tablespoons chopped fresh flat-leaf parsley
* 1 1/2 teaspoons anchovy paste
* 1 teaspoons Dijon mustard
* 1 1/2 tablespoons freshly squeezed lemon juice
* 1/2 cup good mayonnaise
* 1 large ciabatta bread
* 2 ounces baby arugula, washed and spun dry
* 12 sun-dried tomatoes, in oil
* 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

(Recipe via Food Network)

This week’s Barefoot Bloggers pick comes from Todd of A Cooking Dad. When I saw that his pick involved chicken I wasn’t thrilled because chicken is definitely not my fave.  But when I looked at the ingredient list I realized it could be pretty alright.  This is a 5-ingredient [...]]]>

This week’s Barefoot Bloggers pick comes from Todd of A Cooking Dad. When I saw that his pick involved chicken I wasn’t thrilled because chicken is definitely not my fave.  But when I looked at the ingredient list I realized it could be pretty alright.  This is a 5-ingredient recipe and uses ingredients that many people would just have on hand.  As it turns out this is a perfect weeknight recipe because you throw the marinade together and let the chicken marinate overnight.  Then you just pop the pan where the chicken is marinating into the oven and cook.  Super simple.

The results were pretty delicious.  I used chicken legs instead of a whole cut up chicken for convenience.  Next time I’d like to try chicken wings.  The chicken cooks to a sweet, spicy and sticky mess.  So much flavour but none of the flavours overpower each other.  You can totally distinguish the four ingredients in the marinade from one another.

While I do question how “Indonesian” this “Indonesian Ginger Chicken” is, it doesn’t even matter because Ina Garten/ Barefoot Contessa has come up with another quick and delicious meal good enough to serve to company.

Check out Barefoot Bloggers to see how everyone else’s dish turned out.

Indonesian Ginger Chicken

Ingredients

* 1 cup honey
* 3/4 cup soy sauce
* 1/4 cup minced garlic (8 to 12 cloves)
* 1/2 cup peeled and grated fresh ginger root
* 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

(Recipe from 1999, The Barefoot Contessa Cookbook)

It was kind of labour intensive for no reason!  The [...]]]> I was reading the Food Section of the New York Times and stumbled upon this recipe for a risotto-style pasta dish by Mark Bittman.  I love risotto and I love pasta so I figured I’d see how this would all work out.

It was kind of labour intensive for no reason!  The pasta didn’t end up like the starchy, creamy goodness of risotto.  I’m pretty sure I could have achieved the same results that I ended up with without having to stir the pasta constantly so that it didn’t stick to the bottom of the pan.

Did it taste good? Of course! I made it without the chicken because chicken isn’t my favaourite and just upped the amount and variety of mushrooms that I used. I’m not really that committed to try this one again considering the work involved for little payoff.

Pasta With Chicken and Mushrooms, Risotto Style

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional.

1. Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.

2. Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.

3. Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Yield: 4 servings.

(From the New York Times)

For the past maybe 5 or 6 years I’ve put Julia Child’s Mastering the Art of French Cooking Vol. 1 on my Christmas wish list. For some reason no one has EVER bought it for me.  I was ordering books from Amazon a few weeks ago and decided to finally make my own [...]]]>

For the past maybe 5 or 6 years I’ve put Julia Child’s Mastering the Art of French Cooking Vol. 1 on my Christmas wish list. For some reason no one has EVER bought it for me.  I was ordering books from Amazon a few weeks ago and decided to finally make my own Christmas and finally buy the book myself (cue: sister’s are doing it for themselves…).

BEST.DECISION.EVER.

I’m kind of obsessed with this book.  I’ve made crepes and quiche so far and they have been great.  The quiche recipe is going to be my standard base.  I love how Julia Child uses tons of butter and cream.  She was a woman after my own heart really.  I’ve been pouring over the recipes and have all sorts of things marked that I would like to make.  When I came upon this recipe for a chicken sauteed in bacon fat and roasted with bacon, onions and potatoes I couldn’t resist.

This recipe is definitely not a weekday meal (unless your weekdays allow you time for involved recipes) but it is perfect for a Sunday dinner.  It’s not that the recipe is difficult to follow it just involves a few intense steps.  The most intense step is sauteeing an ENTIRE CHICKEN in bacon and butter.  You’re supposed to sautee the bird until it’s golden… I couldn’t make that happen.  AND you’re not supposed to break the skin while turning the chicken.  I failed at that epically.  I think I just have to be more patient and really let each side brown.  Plus it would make the final outcome more attractive if the bird was browned.

This turned out so great!  I mean, what’s NOT to love about eat potatoes cooked in chicken and bacon fat? Seriously.  Plus the chicken was really flavourful and delicious.  It would never occur to me to cook a chicken in one of my Le Creusets!  But it turned out perfectly.  I wouldn’t make this every week given all that is required to make it happen but as a special occasion or once in a while dish – this is perfect.

Poulet en Cocotte Bonne Femme

• 1/2-pound piece bacon
• 4 tablespoons butter
• 3-pound roasting chicken, trussed and buttered
• 15 to 25 peeled white onions (about 1-inch diameter)
• 1 to 1 1/2 pounds boiling potatoes
• 1/4 teaspoon salt
• Herb bouquet made with 4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in washed cheesecloth

1. Remove the rind and cut the bacon into lardons (strips 1/2 inch wide and 1 1/2 inches long). In 2 quarts water, simmer the bacon for 10 minutes. Rinse in cold water and dry. In a fire-proof casserole, saute the bacon for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish.

2. Brown the chicken in the hot fat, breast side down. Brown for 2 minutes, regulating heat so the butter is always very hot but not burning. Turn the chicken on another side using 2 wooden spoons or a towel. Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs. This will take 10 to 15 minutes. Add more oil, if necessary, to keep the bottom of the casserole filmed.

3. Remove the chicken from the pan. Pour the fat out of the casserole. Set the oven at 325 degrees.

4. Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside.

5. Peel the potatoes and trim them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately.

6. In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent their sticking to the casserole. Spread them in the pan. Salt the chicken and place it breast up in the casserole. Place the bacon and onions on the potatoes and add the herb bouquet. Baste all the ingredients with the butter in the casserole, lay a piece of foil over the chicken, and cover the casserole.

7. Heat the casserole on top of the stove until the contents are sizzling. Transfer to the oven and roast for 1 hour and 10 to 20 minutes or until the chicken leg registers 180 degrees on an instant-read thermometer. Baste once or twice with the juices in the pan.

Adapted from “Mastering the Art of French Cooking” Volume One, printed in the Boston Globe.

(Recipe found on She’s Becoming DoughMessTic)