snowangel

I'm much more of a "from scratch" cook, using very little canned or packaged food. I am also far more adventurous in what I fix, and have made it a point over the last few years to fix something I've never fixed before once a week. Some are hits, some are misses, but my repertoire is greatly expanded.

Steven, I was thinking that it would be a very good idea to try supermarket thigh/leg quarters at the same time. So, I'll do three chicken things. All the same, but with different kinds of chicken -- a stewing hen, an Amish-raised chicken, and supermarket quarters. As to the carrots, you're on! I'll give it a go, but dollars to donut, They will know the difference. It's the one thing that gets them every time.

I get cheese cloth at the mill end fabric store when they have it for about a buck a yard (very generous yard), and it's 60" wide. Those cloth diapers (the ones without the pad in the middle) are a good substitute and are a lot cheaper than the little packets at the grocery. Failing that, the ratty old stained almost worn out flour sack dish clothes work well.

Bunches of stuff, trusting that fish is also permitted. Tod Mahn (bascially a fish or seafood "fritter", usually contining thinly sliced green parts of scallions). I love this accompanied by the cucumber/vinegar/pepper/slightly sweet condiment. Which would also pair nicely with scallops satay, although I would be tempted to satay the scallops "naked" and perhaps also offer a spicy peanut sauce. I've also marinated scallops in chili garlic sauce and grilled or seared them. Fish in curry. Steamed mussels. Squid "larb" (actually, I don't think this is a larb, I do believe it would be called a "yam"). Squid (any fish or seafood would work), cilantro, lime, bird chilis, etc. Depending on time, you can either precook the "meat" or let the other stuff cook it for you. Any sort of guay teo with seafood/fish. Guay teo is wide ride noodles, usually purchased fresh, and vegetables and some sort of meat (or not; I include seafood in my term meat) with a "gravy" that is most often fish sauce and oyster sauce. Shrimp or other fish or seafood in pad thai. If you don't have David Thompson's tome, check it out of the library or buy it.

Now that we've gotten Heidi into braised chicken, and my other kids don't really like beef (unless it's of the black and blue variety!), I will do chicken. I have two very similar (almost identical pots) and one Amish-raised roasting chicken and one stewing hen. Trust it is OK to do a side by side comparison of the two? Best to do them both on the same day? Aromatics. My family really hates braises, stews, stocks, etc. that have carrots cooked within it. I will omit them, unless it "expells" me from the seminar. Finally, congratulations for kicking off this new ECI season in high style. You folks continue to raise the bar! This is an exciting beginning to the new season.

I will also second what Heather wrote earlier about Asian noodle dishes. A dish like pad thai or gweo teo (sp?) doesn't even require that you boil the noodles first -- if they are fresh, use as is; if they are dried, into a bowl of warm or hot water they go. Chinese egg noodles, fried into a crispy pillow and topped with a simple stir fry. I have often cooked far more of these noodles than need be, tossed the extras with a smidge of sesame oil, stuck them in a baggie in the fridge and used them the next day. Sounds like you are going to be shopping frequently. And 'tis a shame you won't have room for stock. To go off topic slightly (reminded by Smithy), do you have a rice cooker? If not, you may want to invest in a cheap one (no fuzzy logic or anything fancy) because it will free up a burner, and you can recycle the leftover rice into fried rice, another good use for the odd bits that you will accumulate and need to get rid of poste haste.

Thanks, Tammy, for updating this. I always enjoy reading about your menu selections and the trials and tribulations of the prep. There is no reason not to make the Beef Burgundy the day before. It's one of those dishes for which a long stand in the fridge does no harm, and can actually improve it, but I would wait and add the onions and mushrooms closer to serving time. For the chicken, what pieces of chicken? Thighs? Legs? Breasts?

So, the countdown is on. I do hope you have planned a special meal to "send the old kitchen out." Although it is a maze that you don't like, lots of living and loving have happened in that space, and it deserves to be toasted properly!

Heidi has been eating braised meat! This is big stuff for us, as meat has been difficult for her to masticate. I must credit my interest in Molly Steven's All About Braising. First, it was the milk braised pork. Then it was the chicken braised with prunes and olives. Braise meat, for those who have difficulties masticating or cutting is a wonderful thing. I, because of Heidi, tend to take things a little past the pont of what is recommended, but I figure with fatty chicken or pork, what's the problem? As an additional side note, braised meat falls apart so easily that I don't spend the entire meal mincing meat for her. The chicken dish was especially fun to watch her eat. The silky chicken. The surprise of a briny olive. And the sweet of the prunes. This dish was a sensory delight, because the olives retained some of their "snap" and it was coupled with other very different tastes. I did not pick out the lemon rind ahead of time, and she was very clearly puzzled by the texture. Yes to braises for those who have difficulty cutting or masticating. I've said that the cookbook referenced above is one of my current favorites. I think it is about to become one of Heidi's. Although I have a boatload of meat in the freezer, I think I need some pork country ribs and a mango for that one dish which I think she will adore.

Whoa! I'm in the process of rennoing the second kitchen in just under two years. It is disruptive, expensive and a boatload of work, frustration and planning (I'm a DIY'er, so it's even worse, and since I have three kids, I have to get meals on the table) and has been known to cause tension in the household. That said, I will add that I am a person who mentions to my husband that "we should think about redoing this" and he has learned to expect periodically, to come home and find a demo in progress -- one that is past the point of no return. Yes, he still loves me. And loves that more than anything, this Valentine's Day, I want a new power tool . I thought I loved my island cooktop, until I started cooking in a galley kitchen. Keep in mind that I have kids, one profoundly MR. I love the efficiency of the new layout (I should add that the kitchen in our "new" house is open to the dining room, and the cooktop is on the peninsula that opens to the dining/living area). The island, once we moved was, I realized, a great thing to run circles around. I think one of the key things is to really think this through. Don't, at this point, get all wrapped up into what appliances you want. Think about the flow. Visit showrooms with whole kitchens. Go to open houses of houses for sale and see what they've done. Look around. Think it through thoroughly. Be sure and read all about Varmint's New Kitchen. In the first post, he references his previous thread on his kitchen re-do. The thought process that went into the actual redo. These are two wonderful threads. He talks walking through his kitchen. What he wants. Really wants. Budget. Sourcing stuff. Checking code. Post some pictures of your current set-up, please.

Bingo!

I am of two minds on leftovers, and those two minds depend on what the leftovers are. Certain leftovers (casseroles, soup) become the same meal, again. In the case of soup, if it s freezable, that's one thing. If not, it's another thing. Other leftovers -- smoked butt, onion confit, tomato sauce -- are an entirely different breed. You can make them over in a multitude of different ways. These, in their own way, are pantry staples, at least in my house. In the case of a braise, one may or may not be able to make something "new" with the food. I did, not too long ago, make a wonderful chicken pot pie out of leftover coq au vin. Not what my grandmother would make, but it was reincarnated into something completely different. Although we often have one serving of the first type of leftover, what to do with it? Paul does not take lunch to work, so that's out. Most of these leftovers require heating, which leaves them out of the "school brown bag" crowd. I'm home alone during the day, and often look at the first type of leftover, and go "I just ate that. There's this or that or a beautiful bag of spinach in the fridge, and I'd rather eat something I haven't already eaten in the last 48 hours. Your thoughts on leftovers?

I make croutons ahead all of the time, and just store them in a bread bag. The only problem is that in this house, they are viewed as a munchie; never mind that mom had a purpose for them which is why she hid them (note to self: find better places to hide stuff). Come to think of it, I have a nice hunk of guyere, and have a boatload of onions. And, some unbelievably concentrated, jelly-like beef stock. Hmmm.

When I was 8, we moved to Thailand. Our trip there involved a stay at the old Imperial Hotel in Tokyo. It was there I learned to use chopsticks, using dimes (culled from mens' pants. no longer useful) as the target). In Thailand, chopsticks are used only for slurpy noodles. Otherwise, it is the big spoon, using the fork as a pusher. My son, Peter (age 9) likes to use a single chopstick as a magic wand, sword, whatever, but never at the table. And the choppsticks he uses as his imaginary whatevers are never part of the meal. I really hate going to a "Chinese" restaurant and receviing that packet of peel-apart chopsticks in the paper wrapper. If they are going to present wooden chopsticks, at least they should present something presentable.

A few memories, a few thoughts. Memories: Anyone remember the restaurants called The Magic Pan? The one in Minneapolis was on Nicollet Mall, between 8th and 9th, and was magic for a young girl. In the mid-80's, my friends and I held baby shower after baby shower. Crepes (savory and sweet) were the order of the day. Thoughts: One doesn't need a specific electrical gadget for crepes. A nice pan that one is comfortable with is better. I have an old pan, inherited from my great grandmother. It has a metal handle, that once had wood riveted to it (but no longer). The pan is cast iron, and enameled. It is perfect for crepes and a multitude of other things. No footprint, as it is just part of my kitchen. Later this month, my kids have a few days off school. Strikes me that most days kids have off school are rainy or snowing and in order ot avoid fighting among the siblings, learning to make crepes would be a great thing. Since you've brought this up, let's talk fillings! Further educate my working force...

There are several items in my kitchen which are must-haves. Pasta. Olive Oil. Canned tomatoes. Tuna packed in olive oil. A shelf of mustard. Salt-packed anchovies and capers. And, Those Cans Of Ro-Tel. Saturday, we had tortilla chips. Diana, wanting a quick salsa fix, doctored a can of Ro-Tel. Sunday, in honor of not watching the super bowl game, Peter wanted some kind of cheezy dip with the remainder of the tortilla chips. Cheese and Ro-Tel. Last night, needed a one dish dinner, due to schedules. Tortillas, the rest of my smoked butt, cheese, some beans I'd cooked with the smoky, meaty bone of said smoked butt, a handful of frozen corn. Topped with a can of Re-Tel. Tonight, another catch-as-can dinner, everyone eating in shifts. A soup of beef stock, beefy bits, the veg that was needing to be used. A handful of noodles. It needed something. Ro-Tel to the rescue. We will add them to a pot of chili pretty darned soon. Agumentation in a can, Diana and I decided tonight. We think we need a case of cans in the pantry. So, do you use Ro-Tel, and if so, do provide additional ideas.

It is a sultry July morning. She awakens to the “beep beep beep” of His Alarm. Damp with sweat, entangled in a sheet, she looks into those baby blues and promptly rolls over and falls back to sleep. A short while later, She is awoken by the cacophony of the children – no, yes, no, yes. They are bored. She is tired. She has not had that gentle early morning kiss on her left ear. She grabs that first cuppa and realizes that he had sinned – ground that coffee the night before. A short while later, after trying to cajole the kids – midway through the summer vacation – into doing something (to responses of “we’re tired of riding our bikes. Tired of going to the park. Tired of playing with our friends.”). She’s tired of coffee from pre-ground beans. She calls Him. “I’ve Had It. I’m leaving.” So, she leaves, and heads to the grocery and farmer’s market, loads the vehicle with essentials, after promising the kids tons of fun if they can manage to stuff a couple of pair of shorts and some t-shirts into a few duffles. She detours on the way home to pick up a couple of other kids and stuffs all of the kids, supplies, food, beverages and a dog into her aging Ford Bronco. She gets a block from home and returns for the cell phone and the charger thing that plugs into the cigarette lighter. She heads North to The Cabin. The few days turn into almost two weeks. She calls him periodically. She has parked the Bronco in the right spot, and at the right time of night, standing on the hood, she can get a signal. “No, I’m not coming home. It is divine up here. The weather is perfect.” The food, at first, is good. Really good. Seared scallops the first night. Larp. Potato salads (several types). Green salads. Salsa from fresh tomatoes. Hummus. There are fireflies at night. There are picnic adventures on the point. There are blueberries. One week turns into the next. As time goes by, supplies dwindle, as does the novelty of adventures with all of these children. There are a couple of trips to the market in the nearest town (small, at best) where the meager selection all looks limp. The food becomes sort of pedestrian; the selection very limited. Tired of eating cold cereal, ramen noodles, vegetables that were tired when purchased. She is tired of playing charades. She has finished all of the crossword puzzles in the New York Times Sunday Magazines. Wishing late at night for something other than the cheap vodka available at the local muni. Tired of being the lone adult with 5 kids. Tired of being without him. Tired of just about everything except being at The Cabin. Close to the end of the second week, regretting her annoyance at an alarm that rang too early for her, regretting annoyance at coffee ground the night before, She calls Him. “I need to see another adult. “I am hungry for you, and for good food.” He says “it is quiet here, and I am hungry. I will come tomorrow.” She reminds him “don’t forget the cilantro.” But, She gives no other food instructions. On that Friday afternoon, she keeps the radio low, listening for the sound of that DOHC. She and the kids are in the lake. Languishing. Waiting. She cocks her head; she has heard the rumble. She knows it is the sound of the car that will bring those baby blues where they should be. The Car and He appear. She isn’t sure if she wants to explore those Baby Blues or the contents of the cooler first. But, the eyes win. But, then to the cooler. Lid off. On top. Smoked salmon – that sugar smoked salmon from Russ Kendall’s at Knife River. He has clearly added over 2 hours to his trip to make Her happy. There is ground chuck. There are chuck eye steaks. There are a couple of Amish-raised chickens. There are eggs. There are a few hunks of cheese. There is a box of assorted Spanish wines, and a bottle of Shaker’s vodka. There is the basil from the garden. There is a bag of heirloom tomatoes from the garden. There is granola from Trotters, with the appropriate bottle of organic cream from Cedar Summit Farms. Good olive oil and vinegars. He remembered chopped pork, and to grab some kaffir lime leaves from the tree, and to get to the Asian market to get that extra bottle of fish sauce and a packet of bird chilies. He brings beautiful baby greens from the farmer’s market. Wait, there’s more. Broccoli. Green beans. Hardneck garlic. There is an abundance of things. And, there is sweet corn, picked not hours from arrival. Hope butter. We feast. All of us. On fish the kids have caught. On the corn, not hours old. We tell stories to the kids. We listen to the radio. And, after the kids are in bed, She and He head outside. They are still hungry, for each other and the food that He has brought. The Northern Lights are in their full glory. She states “I needs a swim.” He says “I’ll be there in a few minutes.” She heads to the dock, disrobes, and lays on her back in the water, admiring the splendor. He strolls down a few minutes later, a platter of smoked salmon and Shakers in hand. She says “what took you so long?” He “well, I had to prepare this platter of food. I also had to make brine for that butt I brought. I’ve been missing that smokey smell you carry with you to bed when you do it to a butt. Don’t worry, hon, I brought plenty of charcoal and a mess of wood chunks.” She stands, dripping wet, and wades to the dock and accepts the hunk of smoked salmon offered, thinking that “old love is good.” And, it’s not just the eyes and the fridge. The cooler can reveal many things.” Once again, He has stolen her heart.

Another idea. Those peanut butter cookies with a Hershey kiss on them. Easy for a child to help with. They sell. The gourmet stuff doesn't sell at these things. It's a kid yanking on mom going "buy this, buy this." Trust me.

It's less about Super Bowl Sunday here than getting homework done, school lunches prepped, finding hat, boots and mittens, etc. in prep for Monday morning! Fry up the leftovers with potatoes (which you can top with a poached or over easy egg) for a fast and wonderful dinner early this week.

We had summer rolls, vietnamese spring rolls and an awesome cold asparagus. Preceded by the requiste chips and dips because I was outvoted by the kids. Although we didn't watch the game, Paul and I did a trip down memory lane as we watched the half time show and recalled the half time show that the company I used to work for produced when the game was in Minneapolis. Paul and I recalled that we never worked so hard, for months on end.

Seth, I do as you did (but know that I know better, I just brown the beast before adding the veg). Browning first is always a good thing to do. I tend to add some stock closer to the beginning -- as in when I remember to do so, knowing that if I promise myself to remember to do so later, I will forget. This is a forgiving dish, even more so when done at the lower temp. That's the only fault I have with this recipe. I do believe that a piece of meat with that much fat and collegen needs to go low and slow.

OK, so torakris can't get smoked sausage. If she can get some sort of regular sausage and really smoky bacon, would that work? When I make it, I will get the smoked country sausages from a local meat market. They are somewhat spicy, and nicely smoked. And, better than any andouille I can source easily.

I think I'm in for this one. And, there are a few other threads on Gumbo: Gumbo More Gumbo Yet more Gumbo And, as I recall, there's at least one thread on Gumbo on the Louisiana forum.

If you have a snow bank, put it in the snowbank and add the ziplock of ice. Snow will help start it chilling from the outside.

We had pad thai tonight, with chicken (I'd have preferred shrimp, but Heidi is allergic to them). I used the recipe in Hot Sour Salty Sweet. My knowledge of this dish is that sometimes it is prepared with tamarind juice, and sometimes rice wine takes its place. My memory, confirmed with my friend Gordon, is that soy sauce is not particularlly common in this dish in Thailand. He also confirmed that sometimes tamarind, sometimes rice wine (usually in equal proportions with fish sauce). Further, my recollection is that I prefer the version with rice wine. So, sometime in the next couple of weeks, I will prepare this dish again, using the rice wine version. Just goes to show another meaning for the word "authentic." But, all versions have rice noodles. Tofu, bean sprouts, eggs, and the garnishes/accompaniments seem to be pretty universal.