I was gonna make a pot-pie using last weeks AMAZING CHICKEN. Pot-pie, specifically frozen, trans-fat, laden Banquet pot-pies, was my favorite as a kid and I was looking forward to using my homemade stock for something folksy. — The stock did in fact turn out all right. Anyway, I’m gonna make this pot-pie, did up the crust and then realized I did not have carrots. Since I was already leaving out the mushrooms, because mushrooms do not belong in a pot-pie, and I really like carrots – I’m putting off the pot-pie making until Thursday. At least the crust is started.
Ah, but what did you eat for dinner Katharine? Nice of you to ask. I tried to make caramelized sweet potatoes. Not “tried.” I’ve had many preparations of sweet potatoes in my day and found all of them delicious, because the sweet potato is an under-loved and delicious vegetable. These however, were not delicious. Yes they were gingery. But somehow the onions were burnt and parts of the potato were not cooked through. If I did not know what good sweet potatoes would taste like, I might have enjoyed this monstrosity. Since I know better however, I was unimpressed.
In my cooking exploits this evening I also injured myself. The sweet potatoes did not want to go quietly and required a great deal of force to cut apart. On one occasion the knife slipped and got my thumb. Not a full-bodied slice, but the tips of the serrated edge poked holes in my thumb. Since I was cooking for myself, and am a maverick, I bled on the potatoes. Hard-core.
Phew. I don’t know what got me today, but I came back from classes exhausted. Still, if I don’t cook, I don’t eat and skipping dinner is never a good idea in my book.
I made this delicious pasta with eggplant I saw on The Pioneer Woman Cooks. I ran out of parmesan and mostly did without, but it was still delicious and oddly savory for something so veggie-friendly. Ordinarily I would’ve fixed a salad and a vegetable, but I’m tired and I didn’t feel like it.
I did however pop the cork on a tremendous bottle of wine, a Moscato from Gallo Twin Valley. Blogging about wine is worse than blogging about food, but I will say this: it sells for under ten dollars but has the taste of a twenty to twenty-five dollar wine. Sweet and fruity, I was reminded of a good vigonier. Probably the best wine I’ve tried in at least six months.
Woof. I’m going to bed!
I’m surprised we didn’t make more whole roast chickens in my house when I was a kid. As far as I am concerned the 4.5 pound broiler is the very meaning of the word “chicken” and always comes with leftovers. I made mine by stuffing the cavity with a quartered onion, three quarters of a lemon and a couple crushed cloves of garlic. I drizzle the top of the chicken with olive oil and sprinkle liberally with kosher salt and pepper – that skin gets crispy and flavorful!
I’m really lucky because where I live the chickens come with the gizzards in a little paper bag to remove before cooking. Tomorrow I’m going to try my hand at making stock using the carcass, gizzards (not the liver!) and some of the good pan drippings that oozed out tonight.
With my chicken I had the roasted broccoli that’s been making the rounds from the Amateur Gourmet. I don’t know that it’s “better than biting into a steak,” but it has become my favorite vegetable preparation and I’m disappointed that I’ve run out of broccoli.
My second vegetable was these delicious sweet potato fries from Sarah’s Cucina Bella. I had planned to make a dish of sweet potatoes on the stove top, but was very surprised to find I was missing an entire sweet potato! I still don’t know where it went, but I know I’ll buy more – I really enjoy sweet potatoes, and they’re chock-full of good stuff like beta-carotene. This oven-baked fry preparation was good, even though I had to omit the paprika.
I’m running low on my favorite supplies and grocery day isn’t until Tuesday. Tomorrow night might be a challenge.
A friend and I had a quick dinner before dashing off to a movie tonight. Reheated that good ravioli from Sunday, and made the fabulous roasted zucchini from Simply Recipes- I wasn’t a zucchini eater until I tried this. Now I have it several times a week.
We also made a salad by ripping open a bag of Dole mixed salad, throwing in some Craisins, walnuts and blue cheese and drizzling on a home made dressing, also from Simply Recipes.
For the record, we saw W. I’d give it a B.