This is another case of a recipe I found by accident that I had to make immediately. I love sweet potatoes, and Calin generally doesn’t, so anything I can do with them that I think he might actually eat is always welcome. Also, fritters are some of my favorite things – probably just because of the word – so they’re high on my list of things to learn how to make. If I’d known before I became an addict just how fried these little buggers are, I might have tried to stay away…
For my first Smitten Kitchen recipe, I decided to go with savory. We needed dinner. I actually meant to make the Roasted Fingerling and Carrot Coins, but then I decided we needed a main course, and by the time I figured that out, it was too much food to have both. So instead we had the Tomato-Glazed Meatloaves.
They were supposed to be made with brown butter mashed potatoes, but I lost a little momentum by then, so I just made regular mashed potatoes, with the yukon gold potatoes I had been planning to use for the roasted fingerlings. I’ll make the brown butter ones for another post.
It was a dinner designed around the bird.
And what a bird it was. Fresh from the farm – Free Union Grass Farm, for those in the area, and in the know – and begging to be eaten; plump and chickeny. Just begging me to break my rule and mess with a whole chicken again. (I fooled it – we cooked this one first, and then we cut it up.) This chicken grew up happily in the field next to my parents-in-law’s house, pecking for bugs and clucking in the tall grass. I watched it out there, having the time of its little poultry life. I knew it had a good run (har har har) and was ready to be The Dinner.
Calin wanted to roast a chicken. So when this one showed up on our doorstep one night (carefully in hand and definitely already dead, brought by my aforementioned parents-in-law – I don’t think I could cook a bird who flew to my house and rang the doorbell), he was raring to go. Epicurious provided the basic recipe; YouTube provided the detailed trussing instructions, and we took it from there.
On this fantastically rainy day, it seems like time to start posting on my poor, neglected blog again. This is one I wrote months ago and never remembered to post!
I love pizza. I’m a total sucker for the kind with really thick, cheesy crust and just a bit too much sugar in the dough and sauce, aka the kind they deliver to your door, aka Papa John’s. But making my own pizza dough has a lot of appeal, too. I get to play with flour, I get to make as much pizza as I want, and I get to brag about how I made my own pizza. Also, the calories only count half as much if you make it from scratch, right?
We had a work dinner at the C&O Restaurant. Work dinners when the whole office is in town have developed the tradition of the “kids’ table”. The kids’ table is the fun one, so obviously that’s where I sit.
I didn’t make any of this meal, but I sure ate a lot of it. De-lish. Here are the details…
I may have been a little obsessed with the salt bowl with its teeny tiny spoon. I was not as obsessed as Katie was, but I did get a little carried away.
Whole Chicken Saga, Part III
Are you impressed? I said I would make a post, and then I actually wrote it! And posted it!
In case you couldn’t guess, despite the travesty that was chicken disassembly, my crock-pot barbecue turned out swimmingly – and it was delicious, too! (Okay, that’s a pun that’s wasted on you right now, but you’ll get it in a minute.) As I promised, this is a totally lazy recipe, if you can get past the raw chicken, or if you’re smart enough to have bought your chicken prepackaged and ready to cook. I didn’t even make my own barbecue sauce, I just picked my favorites at the store.
It really is this easy. Put everything in the crock-pot, turn it on, and leave it for 8 hours. (more…)
In keeping with the whole chicken theme, here’s a recipe I made quite a while ago that never actually made it up here. This is another one from Gwyneth Paltrow’s cookbook that looked simple enough to try, and it turned out really well, which substantially less raw chicken dissection involved. But it did still involve sticking things inside an empty chicken. (Bleh – just that phrase “empty chicken” makes me squig. You?)