Anna N

Chicken salad with chipotle mayonnaise on crispbread.

Vaguely inspired by a Williams-Sonoma recipe. Sautéed some pancetta until it yielded up some fat and then set it aside. Put some colour on the endive in the pancetta fat, chopped up some tomatoes and added those and then braised the two together for 20 minutes or so. Broke an egg into the centre, returned the pancetta to the pan and when I was satisfied with the doneness of the egg I scattered some torn basil leaves here and there. Not nearly as inventive as @liuzhou‘s poached egg on a flatbread bun but tasty nevertheless.

Adapted from a recipe in Ducksoup. Roasted pears, prosciutto, Moody Blue and some lightly toasted walnuts.

Resellers set their own price. And the quoted price does not even include shipping which is over $30.

They are the luckiest people get these beautiful critters.

Try 90°C for eight minutes.

The best chicken soup I have made in quite some time. The stock was made in the IP using both cooked and raw carcasses. I stripped the cooked meat and stored it separately I made the broth with just the carcasses and some water using the soup/broth setting. I let that rest overnight in the refrigerator and this morning I skimmed off the fat. Prepped the vegetables and gave them a brief sauté along with some pancetta and then returned everything to the IP and cooked on high-pressure for 4 minutes with natural release. At the end I adjusted the seasoning and added the reserved cooked chicken meat. Very satisfactory.

Used to get my shirt In a knot and pull out my hair over this but no more. The difference in size between one onion and another is unlikely to cause problems unless you are running the kitchen at Eleven Madison Park. Similarly with most vegetables—their size is rarely critical to the success of the recipes in which they appear. Furthermore I almost never have the size of vegetables that are called for. So I’m back to compromising anyway. Should I use two small? Do two small make one large? Got too complicated. Don’t sweat the small/medium/large stuff I say.

One of the very simple recipes from the book Ducksoup. Fry some garlic in olive oil just until it starts to color, add mushrooms (the recipe calls for chanterelles, ha ha). Add some chicken stock and reduce. Add some butter and parsley. Season well. Transfer to serving plate. Shower with some Parmesan and add an egg yolk and some sourdough bread. No sourdough so toasted rye in my case. Simple, fast and tasty. I am sure chanterelles would’ve taken it over the top. Even the flat leaf parsley the recipe called for I had to substitute. The flat leaf parsley in the grocery store was sad, sad, sad. Curly parsley it is.

Do them exactly the same as the duck legs. You don’t need to change a thing. I do both duck legs and chicken legs sous vide.

I don’t know. That is why I am asking. I am suspecting he means the little tubs.

Do you mean the “jellied” ones? Keep a bunch of those in my freezer.

I find some to be quite perceptive.

Yes I think if the book is published in the US then I would trust volume measurements. If it’s published in the UK then I’ll go with weight measurements. It shouldn’t be so hard to convert!

Going through it just now. I’ve marked many recipes that are extremely simple and yet I suspect very tasty. But a warning. Pay no attention to the volume measurements. 5 1/2 cups of ditalini to serve two people? 2 1/3 cups grated Parmesan or 80g? There are more. The most essential gift for a [cook book reader] is a built-in, shock-proof, shit-detector. With apologies to Ernest Hemingway.

Chicken Caesar with shaved Parmesan.

My chicken was a smidge under 4 pounds. There seemed to be no likelihood of an overflow in the pan. Like Shelby I cooked by the book.

Never forget that chicken legs treated the same way are also quite scrumptious.

Thanks. Opted to deglaze it so I can use the resulting “flavour” in some chicken stock and a quick rinse in some soapy water and it came clean without any effort. Before I found these chickens on sale I had picked up an already cooked rotisserie chicken. This has given me an opportunity to compare. I don’t know if I will ever pick up a rotisserie chicken again except perhaps in an emergency (or if I’m lucky enough to be in Cosco). The chicken I roasted is head and shoulders above the dry and tasteless convenience one.

It has been quite a while since I last roasted a whole chicken. Chickens were on special at my grocery store yesterday and this one cost me in the region of $7.00. It would normally have been about $15. There was no question in my mind but that it would be roasted in the CSO. I did it by the book. Steam bake 450°F for about 45 minutes. I did turn it front to back at about the 20 minute mark and tinted it with some foil. I cooked it without the rack in the baking pan that comes with the oven. If I had put my brain in gear I would’ve lined the pan with foil. Now I have the joy of cleaning it up.

I think if 70% alcohol is effective I will just start washing down my salad with a good stiff drink.

Toasted rye bread, thick yogourt and canned sardines in tomato sauce.

Store-bought rotisserie chicken and a selection of items from the salad bar. From the left: marinated mushrooms, gigantes beans in a vinaigrette and Kalamata olives. Yes, I did say beans and they were more than tolerable. Didn’t have that chalky texture that I hate. I wonder why. Could it be the vinegar?

Stop! Please stop!

Purely to satisfy our curiosity.