snowangel

Marlene, it looks wonderful. What temp? How long? (for the chicken) What kind of batter on the onion rings?

It's a great way to use those up those little bits rattling around in the fridge...

It's a main ingredient is Thai prik khing curry. I love this curry. It is a dry curry, ie sans coconut milk or broth. Brown chopped pork in prik khing curry paste, add long beans and cook for a few minutes. Come July, our farmer's market will have lots of long beans. I can't wait! Although I can get them at my Asian market, if you don't get there on delivery day, they start to look pretty sorry. I also like them deep fried. I like the idea of tying them into knots!

It was neat to serve fried chicken tonight. It brought back all sorts of memories of childhoods. Mine, and my folks. Killing chickens. Fresh buttermilk. Sunbeam electric skillets (why, in the early 90's did my sister and I eschew those and choose to send them to Goodwill?). Cast iron skillets. I've got the food thing covered, at least for those of us that can eat, while at the hospital. People going to great delis to bring those waiting seriously great and bizarre stuff.

It has been a busy weekend. My folks 49th anniversary. And, on Tuesday, my dad will have open heart surgery. So, this afternoon, I arranged a gathering at our house for relatives and a very few friends who we have known more than 30 years. When I asked my dad what he wanted, he said a "last hurrah." Fried chicken, potato salad, green salad. So, I fried chicken. Lots of it. One chicken and a dozen thighs and legs (dozen of each). I took no pictures. We were busy talking about the coming days, and what will be. But, everyone agreed that is was the best damned fried chicken they'd ever had, every bit as good as they had on the farm those many years ago, at their great aunt's house, where-ever. Linda, Aunt Minnie would be proud of me. I did the circle "fiddling" thing.

Ah, Marlene. And, we thought braising season was over! I have shared tidbits of this book with three friends, all of whom have purchased the book and are enjoying it.

hwilson41. Absolutely legit, and making my mouth water. I think an "authentic" enchilada merely only requires a tortilla!

I think individual yorkies would make for a prettier presentation. What time do I show up for dinner?

It was a very cold (40 degree F) with howling wind today. There was actually a windchill! So, it was time to braise. I had everthing except tomatoes. I used the muir glen roasted tomatoes I thought I had for something else, so I did go to the market and get romas. After touching just about all of them, I selected the right ones. So, it was onto the country pork ribs with roasted tomatoes and peppers with chipotle. I had roasted red peppers in the freezer. It was one of those late summer at the farmer's market moments last year. A half bushel for $3.00. Who can resist? Who can use them all immediately? Roasting to the rescue. This turned out to be sort of a comedy of errors. Everything seemed to come together well. I modified in that I did not crush or grind the cumin seeds. Like fifi, (and Paul and the kids), like that unexpected burst of cumin. I added a couple of tablespoons more of the adobe than she suggests. (reminder. don't count measures when on the phone.) But, one child developed a bloody nose just after I had poured the braising liquid over the meat, but before I had covered and gotten it into the oven. So at 45 minutes, no action. So, I upped the oven temp. Once going. I monitored. FIgured out at what point it is barely bubbling (260). Mentime, everyone but me is tired and naps. So, I set the heat down. So, we finally sit down to dinner. This was wonderful. Absolutly another outstanding recipe. I love braising. It is so forgiving of what happens to a family on a night when things don't go as planned. If I hadn't conned my cousin into watching Peter and Heidi tomorrow night, and didn't feel that he would appreciate such a great dish, I would turn it into an egg thing tomorrow. But, I have the satisfaction of knowing that this will be one dish he will request again! Add it to the list of hits.

Repeat after me. You can never have enough outlets. You can never have enough outlets. Outlets are not ugly. They are wonderful. Outlets are not ugly. They are wonderful. Trust me. I went from beaucoup outlets to one four-plex, one duplex. Neither conventiently placed. That's it. It's awful. It's a whole mess of work to rip holes in drywall, run wire, get it plugged into the right circuit, etc. I gave up countless miles of countertop. Countless square feet of cabinet and cupboard space. For far less. But, what I miss the most is those outlets that were everywhere that you could imagine. Put in three times as many outlets as you think you need, fifi.

Wow! Yes, Ode to Tupperware. No, as one who is living in an outlet impaired kitchen, that outlet on the island is not ugly. It looks like heaven. Want to come and help me get more organized?

Please also, once you've "moved in" post pics with your cupboard and cabinet doors open!

But, have they ever sold fried backs?

Dijon Chicken Breasts These can be handy to have around since you can prep the breasts and freeze them. Freeze on a cookie sheet and then layer in a tupperware with parchment between layers. A couple of notes: 1. I prefer thinner chicken breasts. I always bone my own, and save that tenderloin part for stir fries. And the bones go into my bag of bones in the freezer for the stock pot! 2. Breading. More is better. Breading has a tendence to get "glumpy," so while this seems like a lot, it eases the process. And, I've noticed that if you increase the recipe to, let's say, 8 breasts, you do need double the butter mixture, but you don't need to double the panko mixture. Just increase it by 25-30% or so. I think this has been discussed on an EG thread. 1/2 c butter 3 T dijon mustard 1 T pressed or very finely minced garlic 4 chicken breasts* 2 c panko 1/3 c grated parmesean 2 T finely minced parsley Preheat oven to 375 F. Combine garlic and mustard. Whisk in melted butter. Let cool until slightly thickened. Combine panko, parmesean and parsley. I find it better, for this recipe to finely grate the parmesean on the old fine grater from my grandmother than on the microplane. You don't want the parm. to be cloud-like. Dip breasts in butter mixture then coat with panko mixture. Place on lightly oiled or butter baking pan (if baking immediately) or on a parchment paper-lined baking sheet (if freezing). Bake for about 15 minutes. If at 10 minutes, they don't look like they are getting "golden" enough, turn broiler to low. If you've prepped ahead of time, I don't let them totally thaw before baking, but just add about 4 minutes to the cooking time. Keywords: Main Dish, Easy, Chicken ( RG1217 )

Dijon Chicken Breasts These can be handy to have around since you can prep the breasts and freeze them. Freeze on a cookie sheet and then layer in a tupperware with parchment between layers. A couple of notes: 1. I prefer thinner chicken breasts. I always bone my own, and save that tenderloin part for stir fries. And the bones go into my bag of bones in the freezer for the stock pot! 2. Breading. More is better. Breading has a tendence to get "glumpy," so while this seems like a lot, it eases the process. And, I've noticed that if you increase the recipe to, let's say, 8 breasts, you do need double the butter mixture, but you don't need to double the panko mixture. Just increase it by 25-30% or so. I think this has been discussed on an EG thread. 1/2 c butter 3 T dijon mustard 1 T pressed or very finely minced garlic 4 chicken breasts* 2 c panko 1/3 c grated parmesean 2 T finely minced parsley Preheat oven to 375 F. Combine garlic and mustard. Whisk in melted butter. Let cool until slightly thickened. Combine panko, parmesean and parsley. I find it better, for this recipe to finely grate the parmesean on the old fine grater from my grandmother than on the microplane. You don't want the parm. to be cloud-like. Dip breasts in butter mixture then coat with panko mixture. Place on lightly oiled or butter baking pan (if baking immediately) or on a parchment paper-lined baking sheet (if freezing). Bake for about 15 minutes. If at 10 minutes, they don't look like they are getting "golden" enough, turn broiler to low. If you've prepped ahead of time, I don't let them totally thaw before baking, but just add about 4 minutes to the cooking time. Keywords: Main Dish, Easy, Chicken ( RG1217 )

April 21, 2005 From today's Star Tribune's Taste section: Jon Tevlin has remained South of the Border in this second of a two-part series, but this week he concentrates on cooking in the home in Mexico. A wonderful read. "From gorditas to mole, many locals agree that the only place to find really good Mexican food is in someone's home." Iggers celebrates the fact that Hennepin County bars and restaurants are Clearing the Air, having gone smoke-free. He revisits some Minneapolis favorites. How long was it that you had a Jucy Lucy at Matt's? A one pound roast beef sandwich (and the two-day garlic commitment) at Mayslack's? In Counter Intelligence, Rick Nelson reminds us that the Minneapolis Farmer's Market opens on Saturday and the St. Paul Farmer's Market next Saturday. In addition, much other restaurant news, including the new chef at the Dakota. In Now Open, Rick Nelson reports on the new Gallery 8 at the Walker. As Rick says "The woman standing behind me in line at Gallery 8 Cafe, the Walker Art Center's remade restaurant, vocalized what I had been thinking. "Eight dollars for an egg salad sandwich?" she tut-tutted to her friend. "It used to be $2." "A triple-digit price increase was enough for me to momentarily cast aside my intention to embrace change. I'll admit that a part of me longed to see my longtime favorite lunch spot preserved in amber. But after being swept up by the museum's newfound beauty and energy I decided to enthusiastically dive into the cafe's transformation." (As an aside, interesting that the "new" Walker has received more attention in the New York Times than the Star Trib.) In the Pioneer Press's Dining section: Richard Chin reviews the local fast food joint -- Dino's in the Kid's Cuisine column. Up in my neighborhood, the sign says Dino's Gyros. But, apparently the Falcon Heights location offers beer and wine! This is an interesting column which doesn't appear that often, but the reviewers are Pioneer Press staffers that have kids. In Short Bites, Katie Jenkins revisits some previously reviews haunts and has some pleasant surprises! Restaurant News reports that Buca and the Saints are teaming up, plus comings and goings, menu changes, etc. In Faces, Katie Jenkins interviews Jay Randolf, owner of Jay's Cafe on Randolf in St. Paul. In the City Pages Restaurant area, in Shaken and Stirred, Jessica Armbruster. As Jessica says "And yet, drink lists at clubs throughout the metro area give the impression that the working definition of "martini" is much more flexible than originally believed. Martinis seem to be cross-pollinating with other cocktails, kind of like apples, tomatoes, and other food crops." She visits several different restaurants and bars, sampling away! EDITED TO ADD: How could I have missed the review by EG'er Schneier and Karen on the Ideal Cafe in Northfield, MN, now home to many Guatamalean specialties. I went to college in Northfield (St. Olaf), and remember the Ideal Cafe as home to breakfast stuff all day long, and "California" burgers. My, how times change. <><><><><> Media Digest Notes... Updates from some Twin Cities media outlets, which do not 'go to press' by Friday each week, may be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or the "digester" who will be happy to do it for you.

HOw could I have forgotten johnny jump ups? At our former house, I think I planted a six pack of them about 18 years ago. They popped up everywhere, and are a wonderful filler-inner. And, the flowers look so pretty on a salad.

RULE: NO MINT. at least in ground, unless one wants a mint yard.

I have not noticed my chives toughening up, but I moved them just over a year ago. Prior to that, in the Former House, they were planted up against the compost pile! Rosemary. I have not a clue as to why mine survived. Everyone told me it wouldn't. When I saw little shoots from the roots this spring, I cut all of the "dead wood" away, and it is flourishing. Perhaps this is because I did nothing. No mulch. Bad winter. Very little snow, very cold. This defies what the Books Say, but then again, it looks and smells great. The disaster was my niece watching me in the garden and figuring that the tarragon which was just coming up was a weed. Let's talk thyme. What kind should I plant? I want it for a herb, not landscaping. In the Former House, I did a pretty cool thing. I planted lemon thyme under the swings of the swing set. Every time the kids feet would brush the plant, voila! scent. The stuff is great under a swing set. But, for me, I want something more "traditionally" thyme to use in the kitchen. There are a bazzilion varieties. What would you plant to use?

Happy dance! Everyone told me that rosemary is not winter hearty up here (zone 3 or 4, depending on how you look at the chart). It's doing just fine. Ironic since I didn't mulch it, we had a seriously cold winter with very little snow. Rhubarb has nice leaves, and is growing by the day. My chives look magnificent.

Linda, I will send what you said about safeway tater tots. I bought our local store brand (Cub) and they were better. I'll have to try making them into crispy bits. Would be good for topping a casserole, I think.

Yes to chives! I brought my chive plant from our former house. It is 20 years old!

Yes to what Maggie said, especially about mint and oregano. And, yes to the sun part, especially when it comes to tomatoes. And, don't even think about planting tomatoes for another month or so. They do not do well when the nights are too cool. Tomatoes like full sun and warm days and nights. Mulch your garden to preserve moisture. Plants are like babies. Keep them warm, fed/watered and love them.

Pam, this is fascinating. And, thanks for the background on the prep at work for this celebration and the associated rules and regulations. I recall clearly going to an estate sale one time. This house only had one kitchen, but it was almost like two kitchens. On one side a sink, stove, cupboards. Mirrored on the other side. Two pantries -- one off the side of each kitchen. Cooking utensils marked with little dots of paint on the handles.

That Magic Corner is one of the coolest things I've ever seen. Now I wish I had a corner cabinet! Have you cooked since the inaguration?