Alex vs. Chicken

Last week Alex and I finally got around to breaking down a whole chicken. I'd learned how in cooking class, but hadn't gotten a chance to do it on my own. ...And actually I still haven't. Alex did it. =) I supervised. It went very well, Alex did an excellent job. We cooked up the chicken breasts and froze the rest for another day. Tula really wanted in on the action...



She nearly climbed up the cabinets for a mouthful of chicken. But all she got was a crinkle ball and a cat treat to go away. =)

Now I just need to find some recipes for different chicken pieces...

Banana Bread??

In the last couple weeks I've tried three different banana bread recipes. The first time the bananas weren't overly ripe so the bread was a little dry. I know banana bread still is bread and bread is dry, but it just wasn't the texture I was looking for. I had a little more luck the second and third times with super ripe bananas, but still not exactly what I was looking for. I undercooked one loaf by accident, it was more moist, but not really in a good way, more gummy than anything else. Either way, none of the loaves were bad, they just weren't exactly what I was looking for. None of them tasted like mom's.

And then I realized: I'm not remembering mom's banana bread. (Does she even make banana bread?) I'm thinking of ZUCCHINI BREAD! Well, that explains that. Banana bread does not equal zucchini bread.

Can't wait for zucchini season!

I'm Engaged!!

Okay, yes, this is completely unrelated to food in any way (okay maybe in a small way), but I wanted to share big personal news:

I'M ENGAGED!!!
This relates to food in a small way: updates on wedding/reception food, coming soon [but not too soon]!! =)



We celebrated at Rat's Restaurant (website). It was almost as fabulous as my ring. ;)

No More Hamburgers For Me

I read too much. The information in Fast Food Nation isn't new to me, but reading it again just drills home all the facts of the American meat industry. The sad life the animal lives in a factory farm, the inhumane killing at the slaughterhouse, the poor and unsanitary working conditions in the processing, the migrant workers, the corporate greed. It's so incredibly frustrating. I am absolutely not purchasing meat in the grocery store anymore. I don't order it out. I'm not going vegetarian completely because there are sustainable, humane options; but please, don't offer me a hamburger.

Potato Pancakes

A woman in my cooking class Emailed me last night asking about the potato pancake recipe I mentioned in class. I thought about it all day since I know how to make potato pancakes, I make them all the time, but I've never made them from a recipe. I just have a list of ingredients I mix together to make what I think is enough for the boyfriend and myself. So here's my attempt at a [large] four serving recipe:



4 large potatoes, washed, peeled & coarsely grated
1/2 sweet onion, finely chopped OR 1/4 t onion powder
1 egg
3 T flour OR corn starch (for gluten-free version)
salt & pepper
cooking oil (for frying)

1. Combine all ingredients in large mixing bowl.
2. Heat cooking oil on a griddle or large non-stick pan on medium heat.
3. Spoon palm sized potato mixture onto griddle and flatten to about 1/4" pancakes. Cook until mostly white (2-3min), then flip pancake and cook another minute or so. Repeat with the rest of the mixture.
4. Serve with sour cream and applesauce (and/or maple syrup).

The best way to grate the potatoes is with a food processor add-on. I don't have one of those, so I do it by hand. It's a little more hazardous- I typically lose a fingernail or two in the process (not in the potato mixture, just to be clear). =) I also use typically a little more than half quantity when I make this for two people (I like to make a little extra for lunch the next day). When I do this I crack the egg into a cup, scramble it with a fork and only pour half in the mixture. (Save the rest for scrambled eggs for breakfast!)



Let me know if you try this and how it came out so I can adjust ingredient quantities! Enjoy!

Irish Soda Bread

This St. Patrick's Day I hosted friends for dinner. I made the traditional corn beef, cabbage and potatoes. I meant to serve it with this amazing Dijon Mustard I purchased at Trader Joe's, but I completely forgot and only realized its absence the next morning when I saw the mustard in the fridge. Oops. I did however serve dinner with Irish Soda Bread, and instead of serving store bought bread, I decided to make it myself! I found a dozen recipes online and picked one I thought was closest to my favorite store bought brand: Katie Reilly's (sold ready-made at Shop Rites in the area, but you can also buy the mix online here). Or you could just use mine:

3 c Flour, sifted
3 t Baking Powder
1/4 t Salt
1/2 c Sugar
1 c Raisins
1 Egg
1 1/4 c Milk
2 t Unsalted Butter, softened

1. Preheat oven to 375* (350* for glass dish).
2. Mix (by hand) all dry ingredients together in one bowl.
3. Mix egg and milk in another bowl.
4. Mix wet and dry together, then add butter.
5. Pour into a greased 8" baking dish, sprinkle sugar on top.
6. Bake 40 – 60 minutes, until the top is golden brown and a toothpick comes out clean.

I used King Aruthor Whole Wheat Flour and sifting it was lots of fun since I don't actually have a sifter, just one of those little handheld strainer thingys- but I did notice the final product before baking was significantly smoother. I'm sure the whole wheat flour gave the bread the hearty taste and texture I was looking for. I also used organic raw sugar in and on top of the bread which makes a difference over processed granulated sugar. Overall, all my ingredients were organic except the Baking Soda, which cannot be organic as far as I know, and the "natural sea salt" I used. Here's a picture of my finished product:




The first time I baked this, it was perfect after 42min, the second time I didn't allow the butter to soften properly and baked it for 47min. I have an electric oven so it's quite inpercice. Both breads came out pretty amazing and not dissimilar. Enjoy!

Basic Skills Cooking Class

Last night was the last of a 5-session basic skills cooking class I took through the Princeton Adult School. I wasn't exactly sure what to expect considering I hadn't taken a cooking class since it was mandatory for a quarter in middle school. But compared with the descriptions, price, and actual class time of comparable beginner courses at the local community colleges and through the township, it seemed like a sure bet I was going to pick up some skills and tips over a span of 5 weeks time and at a decent price. The chef also seemed considerably skilled and, after a brief Google search, my assumption was confirmed. Check out Chef Davide Ercolano's website here.

Chef Davide and I share a common interest in cooking and promoting locally grown and organic food and the beginning of the first class was a little bit like an Alton Brown episode, to which Chef David stated "if you know Alton Brown's show, this class is going to be a little bit like that." Yup, this was going to be an awesome class.

And it was. It was a great class because I feel I learned some very useful basic skills; because the chef was great, talented and enthusiastic; and because the other members of the class itself were great too. Everyone in the class was friendly and engaged and I am particularly grateful to have made some connections with like-minded aspiring cooks. It was just a very fun, educational, and tasty experience. I cannot wait to take another cooking class!

As for the skills I learned in Basic Cooking Skills with Chef Davide:

- To heat the pan first before adding any fat (butter, oil, etc.)
- How and what to blanch, why
- That kale is tasty cooked or raw and very nutritious
- How to make a vinegarette
- What the difference between broth and stock is
- To cook potatoes in boiling water (not start them in cold) to make smoother, lighter mashed potatoes
- To cook pasta in 4 times as much water
- How to break down a whole chicken
- How to break down a whole fish
- The importance of a well [properly] stocked pantry
- That a Japanese knife only has one sharp edge
- That 8" is standard for a chef knife
- What marjoram is
- How to make gnocchi

What, you want more details? Better take a cooking class. ;) Of course there's probably more, but I've already implemented them so heavily into my own cooking I don't think I just learned them. And some things I already knew, like canola oil is made from rapeseed and only called canola oil since it comes primarily from Canada, Canada Oil/canola oil, get it? Either way, I learned a lot of useful tips and ate a lot of awesome food and highly recommend anyone take a basic skills cooking class- even you experienced cooks will learn something, I promise!


Chef Davide and the black bass we enjoyed in our final class.