Wednesday, July 27, 2005

A Tale of Two chickens, Part two

In 2002, I was in France for two weeks. Never having traveled to France before I was totally prepared with a 16 page excel spreadsheet of places, museums, shops and sites in Paris alone. No slouch, I colour coded and sorted them by areas of Paris. I thought I could 'do' Paris, it just required a bit of planning and research. My sister would be proud. We did have a hotel in Paris for one week, and a final hotel in the Chantilly area for the night before our departure home. The 'husband' wanted to freewheel through the countryside armed only with extremely bad French and a Michelin map. This next trip we have reservations for everything, only because, its really better that way for me. I spent all day worried about finding a next hotel, or if we found a good one I just wanted to stay permanently. As for Paris, I need to brush off those pages as sans le 'husband' my next birthday with 'les girlfriends' and we will be using all those shops he made me walk right by. So, getting to the point of the other chicken. Senlis, where we stayed the night before leaving France, is where the book 'Clementine in the Kitchen' starts. I will go back there someday. As Samuel Chamberlain describes the town before WWII and imagines how it is changing during the war, I wished I paid better attention while I was there. I do remember the charming Catherdral with its lovely war monuments. Particularly, one for a very young priest killed during the war. The second chicken is from this book and is based on Poulet Cintra. But having no Cintra Port and etc.... I might as well call this Boozey Chicken, but you can feel the artery's hardening as you eat it. But my god it was good and frankly 'French tasting'. 4 chicken Thighs 1/8 cup of butter 1/8 cup of olive oil 1 whole shallot chopped 1 teaspoon of chopped garlic 1/4 cup of sherry 1/4 cup of white wine 1/8 cup of framboise wine ( which I had, waiting for a purpose) 1/8 cup of brandy 1/2 cup of heavy cream 2 egg yolks Melt butter and oil together, add chopped shallot and garlic and brown chicken until golden brown. Add all the booze, bring to a boil. Then very carefully with the lid to the pot always on hand and with no overhanging cupboards, seriously, light with a match or I use a barbecue lighter. Baby let it burn, ( and trust me it will burn a bit longer then you would imagine) Allow to simmer and reduce by half turning the chicken twice and regular intervals. It should take about 35 minutes Remove chicken to a plate. Mix the cream and eggs and pour into the sauce, whisking constantly until thickened and careful not to bring it to a boil. Pour over the chicken. I served with Green beans and a green salad. Oh and bread for the sauce!

Tuesday, July 26, 2005

A Tale of Two Chickens, part one

I have finished reading, 'French Leave' by John Burton Race and 'Clementine in the Kitchen' by Samuel Chamberlain. It is amazing to me that two books written 55 years apart can have so many things in common. John Burton Race, a two star Michelin Chef based in England, embarked on a year long odyssey of Franco Culinary flavors in 'French Leave'. I had watched the TV program but found the family parts to be utterly annoying. Reading the 125 page book 'French Leave' I can hear his annoying voice, luckily, the recipes do not come with any sound. The recipes are pages 126 to 211. I imagine myself, in France this fall, gorging myself on the truffles, breads, sauces and vinaigrette that he has so courteously detailed with exacting recipes. Clementine in the kitchen, is utterly charming. Clementine is the French cook of an expatriate American family living north of Paris in the 1930's. The story is told by the father of the Beck family. Samuel Chamberlain describes the quaint town of Senlis before the war and how the relationship with 'Clementine' is formed. Leaving France, the story continues with the family returning to the USA and resettling in Marblehead Mass. Both books have recipes, what a bonus. Here are first of the two that I have fiddled with. My Poulet Basque. ( Serves two) 2 chicken legs with thighs chopped into 4( or 4 thighs, or four legs for that matter) Olive Oil ( to coat the pan nicely and brown the chicken ) 2 Shallots Peeled and Chopped 1 1/2 teaspoons of garlic puree ( really just a good shot) 1/2 cup jarred roasted red pepper chopped 1 dried chili deseeded fresh thyme bay leaf 2/3 cup of white wine 2/3 cup of canned chopped plum tomatoes 2 tablespoons white wine vinegar 1 1/4 cup of chicken broth 1/2 cup sliced black olives Preheat oven to 425 Brown chicken in olive oil a deep oven proof casserole or deep fry pan, set aside. Put the shallots, garlic, peppers, thyme, bay leaf and wine into the same pan, bring to a boil and reduce by about half. Add tomatoes, chicken stock and olives and bring back to a boil. Pour in the vinegar and boil off. Put the chicken back in, cover and pop in the oven for about 35 minutes. I take the lid off for the last ten minutes so the chicken browned. Fish out the bay leaf and the dried chili, if you can find them. I served with a 'Rice and Beans' mix from Sobeys, a dash of Sour Cream and a green salad. It might have been Basque (I have been to Spain and I kind of liked the music) but it reminded me of the Southwest. As a matter of fact I used the dried chili from the Riesta that I bought in Santa Fe. I love souvenirs that you can cook with. Leftovers, if so fortunate, can be rolled into a tortilla with cheese and lettuce for a snack or lunch the next day.

Sunday, July 24, 2005

Lovely Lamb Chops

This has been a crazy busy week. The lovely Beverly was here visiting from the west and we had dinner together with Auntie Mary. In caravan we went westward towards Mississauga, to be greeted with warm beer and an equally warm house. Energy conservation is alive and well in the west , of well almost anywhere. Lovely dinner of which included something I think I have never had in my life, sauerkraut. Did I run home to make it, sadly no, it has been a busy week. Lambchops, aside from that obnoxious Sherri person had always been a mystery to me as a sweet luscious meat. Because as I was growing up they were always incinerated burnt offerings with a putrid green jelly. Grilled slowly on the barbecue until firm and slightly pink, heaven. Tonight served with marinated roasted red peppers and Mosihes vinaigrette coleslaw. YUMMY Lambchops my Way Olive oil, Juice of one half Lemon Rosemary Garlic Puree (I have run out of the jarred and am now on to the tube) Salt and Pepper Marinate for 30 Minutes at room temp and grill on barbecue _

Sunday, July 17, 2005

Martha Stewart

This past weekend started with the best laid plans. I got up really early on Saturday morning much to the chagrin of the 'husband'. It seems now I can't sleep in anymore. In my youth, with a cast iron bladder, 1pm was my usual on a weekend. Sleep was in my youth a solace, an escape and frankly one of my favorite hobbies. Now I love the nothingness of Saturday and Sunday mornings, I savour getting a cup of coffee, returning to bed, flashing on the TV and reading the paper. I as usual flip to the weekend section for the meal and if that does not inspire, I glean through cookbooks to find the menu of the weekend. My Nirvana. This weekend I tried in vain to find the perfect Duck Breast Recipe to fiddle with. I concocted the lovely marinate after reading pages in La Rousse Gastromique, The Joy of Cooking, Martha Stewart, Nigella Lawson's Nigella Bites and Forever Summer and Henri Paul Pellaprat. I decided my Duck, would go Caribbean. I used the usual, Orange juice, chopped red onion, fresh herbs and for the twist a shot of rum and a dash of bitters. I then dashed off to the closest Chapters to see if I could get the new cookbooks my sister had recommended from Atlantic Magazine. No to be, they don't get released until latter in the year. Not a total loss, I picked up French Leave and Clementine in the Kitchen. I was looking for the style of The apprentice by Jacques Pepin. A good story with a recipe or two thrown in for good measure. And finally, the real reason I dashed off to the bookstore, Harry Potter. Well, Potter sent me into a deep afternoon nap and when I arose, it was raining. I thought the Duck should be barbecued so it was Salad Compose, for dinner. A nod to Salad Nicoise. Then today, the 'husband' decided to clean house literally. He flooded the kitchen. Now I am not writing this in spite, as it is something I would normally do and he would clean up the mess. Earlier this month I, after he had toiled to repaint, I in haste to repack the shelves in my order had cracked the counter with a Pyrex lid which I dropped from the top shelf and bounced across the counter and smashed to bits on the floor. (when you drop that stuff it goes everywhere) His concern, not the counter, was if I was hurt, I did gash my leg. I could hear the dripping, but the dishwasher was on so it muffled it....And I was reading. I was the one to tell him not to put the California Pottery in the dishwasher. He didn't, and he put it in sink and left the kitchen to watch the TV. He also forgot to turn off the tap. Now I am not that organized of a person. I am gifted with a good memory which allows me to remember where I read something or put something and locate it quickly. One thing I am good at is keeping my Magazines in order and locating the recipes in which section at the bottom of our cellar stairs. I have 5 years of magazines about cooking there organized by publication, season and date. Which have now been flooded. The 'husband' is inconsolable,,,,,but the kitchen floor is spotless, that new countertop is closer than I thought, maybe a new sink with a safety drain. The sun has finally come out and the duck breast can be cooked. But SHUSH, Could the AGA and Hermes bag be fished out of this? Perhaps a new Hermes Scarf I think at least. And after all, I needed to cull through those magazines and It was a bad year for Martha Stewart Living anyway.

Friday, July 15, 2005

Food combos

Yesterday I hosted a learning session for about 25 people and it went fairly well. But the heat is almost unbearable. On the way back to the office I stopped and got a Vanilla Frappacino from Starbucks. Which I slurped all the way along the DVP southbound back into the city. I really like the bottled Starbucks Latte's because of the afternoon perk they give. But as I slurped the frozen concoction which I picked up at the Starbucks store, a strange childhood experience overtook me, ICECREAM HEADACHE!! But as it is still freaking hot. So last nights dinner was a strange combination. Burgers and sushi cucumber rolls! Homemade burgers, yummy, store bought sushi. The 'husband' ate no sushi preferring to stick with Frito's. Leading me to pose the question, could there be a more perfect combination in food then, Frito's and Cold Beer? Homemade Burgers Package of lean ground beef 1 Egg 1 good handful of bread crumbs dash of Lea and Perrins teaspoon of garlic teaspoon of barbecue rub ( it really keeps them juicy) Mix together form into patties and fire up the grill!

Wednesday, July 13, 2005

What to cook when its hot.

Oh my goodness its hot today. In need of some light food without much effort. For dinner tonight, My Marinated Chicken Thighs I copped this recipe from an flyer from the National Post, Entertaining with Bonnie Stern Saturday June 23, 2001. She uses Cilantro instead of Basil. I have done it both ways but prefer the basil because of the sharper flavor to balance the vinaigrette. She uses carrots in the salad which the 'Husband' won't eat. Also she omits the lime in the vinaigrette, but really what are you going to do with the other half of the lime? 6 boneless skinless chicken thighs 1/4 cup hoisin sauce 1/2 tablespoon minced garlic ( I buy the stuff in the jar, much quicker and faster) 1 /2 tablespoon minced ginger ( ditto) 1 tablespoon fish sauce juice of 1/2 lime a few leaves of chopped fresh basil Combine all the above and marinate the chicken for 1/2 to 1 hour at room temp or 3 hours in the fridge Grill on the barbecue 5 minutes a side, or until cooked. Serve on a bed of fresh iceberg lettuce ( or salad greens of your choice) mixed with chopped green onions and cucumbers, red pepper, or radishes finely sliced any left over basil or mint if you like. Top with a vinaigrette of rice wine vinegar, vegetable oil or a sesame oil blend, the other half of the lime juice and salt and pepper to taste.

Tuesday, July 12, 2005

Things I want!! In no particular order

1. An Aga Stove, 2. A bigger kitchen for the Aga Stove 3. A bigger house for the bigger kitchen 4. A Mandolin ( not the musical type, for finely slicing 'cerlerac' and other obnoxiously hard vegetable's) 5. To take a course at the Cordon Bleu cooking school 5. To take a course at the CIA ( Culinary institute of America) 6. To locate a copy of ' The Food Lovers guide to France' by Patricia Wells ( out of print ) 7. A Hermes Kelly Bag, ( nothing to do with cooking but I want one anyway........Do you think Oprah would send me one of her old ones?) 8. Sweet, Salty, Spicy, Sour ( a cookbook) 9. Someone to catalogue all my scraps of recipes and put them into some sort of order. 10. A day of unlimited shopping at the Dean and Deluca

Sunday, July 10, 2005

Saturday, July 09, 2005

Pinata Baby

FLOWERS IN THE GARDEN

Friday, July 08, 2005

Welcome to my Blog

Welcome to Crazy in the Kitchen, lots of fun here. I would like to introduce myself. I am a 39 year old married woman in Toronto. No kiddies or Pets, too much work. I am trying to teach myself French as I am going to the Dordogne region in September.