Last night, a simple roast chicken with brown rice. Also, shiitake caramelized in the chicken fat, and baby veggies (carrot, turnip, beet) from the garden roasted in foil alongside the bird then tossed with peapods in the wine-deglazed mushrooms. I bought the chicken as much for the carcass as for this meal; the peas in particular call out for something good this evening, and the perfect cool weather is allowing for all kinds of cookery…
Category: Lazy
We arrived later than planned, so a quick dinner was required. 4 chicken legs, only partially defrosted, went in the big enamel pan with oil and onion to caramelize a little bit. Then wine to deglaze, and Japanese yam, carrot, zucchini, grape tomato, a quartered lemon, and a mix of Moroccan spices followed by enough water to safely leave it alone to simmer for about 45 minutes. Normally I would have added everything at different…
As regular readers know, I am a huge fan of fridge soup, wherein all the random scraps and leftovers from a week’s worth of meals contribute their various qualities to a rich and efficient pot of goodness that can then be polished off or further transformed depending on quantity. I began dinner thinking that tonight’s would be such a dinner, and we had some good stuff to throw in: the pork-flavored tomato sauce from last…
A cold, crappy day, that hindered the installation of the garden fence so it will take another morning to complete. In response, something comfortable and simple: roasted chicken thighs with a spice rub perched on sweet potatoes, onions, garlic, and herbs that roasted on the rack below the chicken. We drank another 1997 Teófilo Reyes Ribera del Duero.
I had made a broth from a chicken leg bone and the steak trimmings from the other night plus carrot, celery root, and onion, and tonight added galangal, ginger, garlic, and lemon juice. After simmering for a bit, I strained out the pieces and added the two leftover baked squash halves and the soft carrot from the original broth, then stick-blended it all smooth and added back tiny bits of the super-tender steak. To complete…
This one didn’t even get a garnish, but time was of the essence and the sauce made up for the lack of elegance. Good wild salmon, with a celtic salt/pepper/cinnamon/sesame mix, seared up nicely while a halved kabocha got nice and soft and caramelized in the oven and a pot of brown rice bubbled away. I added only oil, lemon, and salt to the squash purée, since it was so sweet already, and made a…