Roundup: Bringing in 2010
Happy New Year! While the New Year is fraught with resolutions, diets, and turning over a new leaf, I’d rather indulge in some pretty things for myself, to bring a little cheer to these very cold days. Read more
Archive for December, 2009
Dec 31
Dec 23
Mom’s Baked Fried Chicken
I don’t love chicken, but I love the different ways one can make chicken. After many months of making Roast Chicken, I turned to oven fried chicken but again, failed recipe after recipe. Julia + Tasty Chicken = Persistence. Last week, with everything at home to make Roast Chicken, I imagined the way it would taste (familiar), and the look on Frank’s face (again?). I turned to Epicurious and the 87 recipes turned up from the “fried chicken” search. I would look through them all until I found the right one. This one got me by the “By” which is Pam Ross, Stephen Pascal’s sister; this told me everything I needed to know: It’s a family recipe. This would be the one. I got home, announced oven fried chicken and away we went. I changed a few things from the original recipe, which is added in parenthesis below:
For the chicken
- 1 whole chicken, cut into parts
- milk (you’ll want a quart, minimum)
- 1 stick (1/4 pound) butter
- 1 cup flour
- 1 tablespoon seasoned salt (I didn’t have this, just used some sea salt)
- 3 teaspoons paprika
- 2 teaspoons cayenne pepper
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
Make chicken:
Soak chicken in milk to cover for 20 to 30 minutes (I did 30 minutes). Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
Preheat oven to 400°F. Put the butter (yes, the entire stick of it) in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size) (I put in a large bowl). Shake each piece of chicken in seasoned flour (I rolled the chicken in the bowl, and patted in the seasonings). Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy (we went an extra 10 to 15 minutes in the oven for crispiness). Remove chicken and set aside in a warm place (or as we did, we ate it).
It was so worth it, in part because it was absolutely delicious, but mostly because Frank liked it so much he enthusiastically put away the leftovers for himself (success!). This is a recipe I will keep in my back pocket, but in all honesty, I hope making this recipe gets me one step closer to making Ad Hoc’s famed Lemon Brined Fried Chicken.
Mpls Holiday Tradition: British Ad Awards
It’s that time of year for those of us in the Twin Cities to go see the Walker Art Center’s screening of the 2009 British Television Advertising Awards. Working at a design agency, and growing up in an artistic climate with a love for art, going to this every year has become a tradition for not only myself, but for 20,000 locals. Visit the Walker’s Film & Video page for screenings that haven’t sold out yet, and the British Television Advertising Awards homepage for a preview. Read more
Modern Quilting
I grew up with quilts – the ones my mother or aunts made; estate quilts, wall hanging quilts, quilts for beds and quilts for babies; quilts that are cute, some stunning, others quite country. I never really thought I would MAKE a quilt until I came across “Material Obsession” which is a modern quilting book, with quilt patterns ranging from simple patchwork to those of fine detail in pattern shape and stitch. Read more
Minnesota Local Food Lover Card
Simple, Good and Tasty has partnered with local restaurants to bring Mpls folks a Local Food Lover program at $29/year. This card 1) supports restaurants that buy from local, sustainable, organic farms and 2) gives those that dine at the restaurants discounts. Read more
Your Handwriting as a Font
Font Capture allows you to capture your handwriting as a font to install on your computer. It was effortless and took only 5 minutes.
2010 Planner – Free Download
2010 Planner by Design Evolution
Design Evolution designed a 2010 planner and has posted it as a free download.
Dec 17
Mac + Cheese
Mac + Cheese at Red Stag w/ Grilled Leeks and Lobster
Mac+ Cheese and variations of have been cooked through and baked up a few times in my kitchen since the weather has steadied around zero degrees…something about that gooey cheese that warms and comforts, huh? I posted about leeks making a helpful and tasteful contribution to plain Mac+Cheese, but then the ante was raised when I had a new kind today for lunch at the Red Stag in NE Mpls: Mac + Cheese with Grilled Leeks and Lobster. It. Was. Delicious. The Red Stag also has an awesome ambiance, with dark plush burgundies and rich dark wood work, amazing chandeliers and antlers on the wall, which makes it one of the more unique places in Mpls to dine or drink at.
Jewelry!
By Irene Wood at Crow's Catch
My fantastically chic friend from college, Ms. Elisabeth Carr, is writing a fashion blog, mission:closet, and turned me onto some great jewelry finds lately, in particular Molly M Designs and a variety of jewelers from Renegade Handmade. This got me thinking about another college friend of mine, Irene Woods, and the beautiful jewelry she’s making at Crow’s Catch (I have several of her pieces from nearly six years ago, and they are still in beautiful shape and haven’t needed any repairs or replacement!). Then last week at the Galleria in downtown Mpls, we ran into Tia from Silver Cocoon and her pieces, which are as beautiful in person as they are shown on her website. I especially love the wood pieces, particularly the triple layered wood necklace. If you’re thinking about jewelry for a family member, hopefully this turns you onto some fabulous designers. And don’t forget to visit mission:closet everyday for new fashion finds. Happy hunting!
Dec 15
Beginning Knitting
For my birthday, Frank bought me my first knitting needles and practice starter yarn after declaring I was going to learn to knit this winter. So, we went to The Yarnery to scope out the goods, and am checking out taking a beginning knitting class there, or possibly at the Crafty Planet (THE coolest yarn and fabric store I’ve been to yet). Of course, I needed to learn just a tad about it before embarking on a class because the beginning classes start with mittens. Yes, you heard me right – Mittens. So, I googled some knitting “how to” videos and learned how to cast but when it came to the actual knitting part, I was lost. So, my mother stops in from time to time to reteach me, and the ladies at work keep showing me, but for some reason, I’m not getting the hang of it. So, I bought more fabric to sew some baby bloomers to blow off the steam (who can’t knit?!), and I’ll get back to it soon. More on this later.
Dec 14
Beginning Sewing
A few weeks ago I received a sewing machine for my birthday (from my dad by my request, as I embark upon the MN winter ’09/10), and until yesterday, have looked longingly at my new, unused machine. My mother, quite the quilter and apparel sewer, suggested I take my machine for a drive by making a double sided flannel baby blanket for my friend’s upcoming baby shower (with her help, of course). We drove out to a quilting shop in old White Bear Lake where I chose two fabrics (my favorite part of the process, I can just tell. I chose an orange focused palette, as my friend seems to love the bolder colors), and purchased any necessary supplies (sewing scissors, thread, pins). When I got home, I washed, dried and ironed the fabrics, then started the assembly (line up the fabrics face to face, get rid it flat, flat flat! and start pinning). It took an hour and a half to get the thing pinned, and then an hour and a half to sew. So, three hours total for a project my mom could have done in 25 minutes, but it’s pretty darn cute, and so soft!
Folded up blanket, ready to Gift!
The Ad Hoc Experience
Ad Hoc at Home Cookbook
I have a few cooks/foodies/gourmands in my life, so holiday shopping this year was part blessing, part curse. Blessing because there are so many fabulous cook books out there to choose from, but curse because what I will purchase for loved ones, I will secretly want to keep. So, I made a compromise: I purchased four cookbooks for three people, and would take the one that didn’t best fit the personality of the foodie it was intended for. To my glee, I ended up with Thomas Keller’s Ad Hoc, which is getting great reviews. It wasn’t necessarily the size (large), weight (heavy) or food porn enclosed within it’s book jacket (niiiice), it was the recipes, and style of recipes, that won me over. As a cook, I tend to listen to my stomach, and experience food/recipes that way, versus training my palette or culinary range. So, as I cook from it, prepare yourself to see some related posts.
Easy Roast Chicken w/ Potatoes
Roast Chicken
When I first started cooking, I felt I had to “master” one dish that could easily be dinner for two with leftovers, or something I could make for a small dinner party. Roast Chicken was the dish I chose, probably because I associate it with Paris, and Julia Child. When I first made Roast Chicken, it turned out okay, but not great, so I found a few different recipes, read “Roast Chicken and Other Stories” (from my mother’s friend, who gave it to me when she found out I was having difficulty making Roast Chicken), and made chicken after chicken until I finally nailed it. Here’s the recipe I use which is really simple and basic, is fail proof, and can be assembled in under seven minutes!
- 3 lbs. chicken, cut up if offered (if not, buy whole and cut into pieces)*
- 5 medium Yukon Gold potatoes (feel free to add other root vegetables)
- 2 lemons
- 4 garlic cloves
- Olive Oil, Salt, Pepper, Roasting Pan
Steps, in order:
- Heat your oven to 450 degrees
- Cut potatoes into medium size cubes (1″x1″), peel garlic (keep whole) and halve lemons
- Drizzle olive oil in roasting pan (2 tbsp), place cut up poultry in pan, then place cut up potatoes in pan, then garlic.
- Salt, pepper, squeeze lemon juice throughout pan and place in pan, and drizzle with additional olive oil
- Cover pan with aluminum foil, place in oven for about an hour, or until chicken breast registers 170 degrees on meat thermometer; then discard aluminum foil and cook for an additional fifteen minutes, or until skin is golden brown.
- Serve chicken with potatoes in broth from baking, or make a reduction for chicken gravy.
*If you live in Minneapolis, chicken from the Seward Co-op and Wedge are naturally fed and raised; if you roast the chicken whole (versus cut up), this varies the recipe’s baking time (which takes longer).
Sushi, in a Hand Roll
Sushi - Yes!
Sushi is something Frank and I love to eat, and do so only once a month or so (typically classified as official date night). There are some great places in Minneapolis to eat sushi (Nami, Midori’s, Koyi, Fuji Ya, Origami, Anemoni and Ichiban), though I came across this wonderful post from Apartment Therapy‘s The Kitchn, on all the essential tools to make Sushi at home and thought “What a great gift idea!” As it is the gift giving season, the post nicely pulls out all the items you could buy for a sushi-loving friend. Or maybe you could take a Sushi class (for those in MSP, check out Cooks of Crocus Hill’s cooking courses, they have one for Sushi on February 13th at the Grand Ave location). Or, you can buy The Story of Sushi by Trevor Corson, or look up some great tips on sushi etiquette to write in the card…but perhaps only I would do this, to prove to friends who have dined with me and gasped that I eat sushi (nigiri, specifically, not sashimi) with my fingers that it IS acceptable…
For the Love of Leeks
Leeks
I know brussel sprouts are the trendy vegetable of the season, and while I have seen some great recipes, there is something about leeks lately that get them on the grocery list. They are an odd, almost heavy veggie, have dirt caked between their layers, and nearly every recipe disregards their palm tree tops. I remember the first time I had leeks, when I was twenty-two at a small cozy bar/restaurant in Barcelona. They were grilled, with an amazing orange-red sauce (that I have not been able to find a name for, let alone a recipe) to dip them into while wearing plastic gloves. Since then, leeks have stayed in my memory, in Spain. Until last night when I put them on my cutting board, that is, and made Baked Penne with Farmhouse Cheddar and Leeks, courtesy of Bon Apetit. While the recipe took much longer than anticipated, and we ate at 8 (normal time is 6:45), the smell of the leeks wilting in butter was killer and gave a cheesy pasta dish some much needed character. More Leek recipes to come!
