June 01 » Chicken Stew Provençal

I've never been to Provence, but if this is what it tastes like my mouth already loves it. Holy crap. It's been nearly a month since I last posted. Well, don't fret. It's not like I made a lot of food that I didn't tell you about. Although there was more fresh pasta. And more fish with lentils. And strawberry shortcake. But, to be honest, nothing new. Until like the 15th of the month. Thats when I made this. I just plugged the camera in ...

April 03 » Einsturzende Neuessen

You think you know what a money shot is? Unless you've seen this, you're totally wrong. I really wanted to make chicken pot pie this week. I really really did. I even put it on the menu, bought frozen peas and pearl onions. I took chicken out of the freezer to defrost. Like I really wanted to. But then I had the week from hell at work and have been retarded exhausted every night when I got home. So I haven't cooked this week ...

March 06 » That Chicken Is Totally Bricked

As much as people like to hate on chicken because it's "bland" and "tasteless" I still think chicken is pretty good. (Now, boneless, skinless breasts? They have no flavor unless you're cooking them in something, but that's another blog post.) Especially a nice roasted chicken. But sometimes I don't have the time to roast a whole chicken. That's where the brick comes in. This recipe is probably printed everywhere, but for reference I went with the one from Mark Bittman's How to Cook Everything (which ...

December 16 » I Can't Stop Smoking

Drew's holiday party was last night. He told me to bring food. Being that I was in Florida for the week (erk. I hate Florida, but that's not either here nor there) I didn't really know what to do, nor did I have much time to prepare. I knew he was already taking care of cheeses and dip type stuff, so I wanted to bring something a little more substantial. Something with some good protein. After brunch with Rob and Julie I walked over to the supermarket ...

November 12 » No Soup For You, But Then? Soup For You!

So I did make my chicken stock on Saturday. Thanks to my new multi-pot it was super easy. 5 chicken backs, 2 carrots broke in half, 2 stalks celery split down the middle, 4 peeled coves of garlic, 1 quartered skin on yellow onion, a small handful (18?) of peppercorns and a few stalks of fresh thyme with water just to cover. Bring to a boil and then bring down to a simmer. Let simmer for 6-8 hours or until the bones crush easily with a pair of ...

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