Why I Love Central Air

My bedroom smells like seared pork. Take THAT Glade!

"Risotto" Hash Browns

I use "risotto" because I use stock while cooking. Not only does it add an element of creaminess, but it deglazes the pan and adds flavor. With prep time, this takes about 45 minutes. I use chicken stock, but you can make this vegetarian by using veggie broth or full-on vegan by using a non-animal fat (like all veggie oil, for example) for cooking. Just make sure SOME kind of fat is used so the taters can brown properly.

"Risotto" Hash Browns

note: The measurements for the seasonings are approximate. I usually do this by eye.

Ingredients:

• 2-3 Small Russet Potatoes, peeled and cut into 1/2-inch cubes


• 1 Small onion, chopped into 1/4-inch peices


• 2 cloves garlic, finely minced


• 1/4 teaspoon smoked paprika


• 1/4 teaspoon chili powder


• pinch each dry mustard, whole coriandar seeds, whole cumin, whole fennel, ground in a mortar and pestle (should equate to 1/4-1/2 teaspoon, all together)


• salt and fresh ground pepper to taste


• a cup or more of chicken stock (fresh is great if you're up to it. I rock a good boxed most of the time.)


• 1 teaspoon each veggie oil and butter for cooking

Method:

1. Peel and cut potatoes and leave to soak in water. This will remove some of the starch and keep the taters from getting too sticky.


2. While preheating a 12" skillet over medium heat, prepare the onions and garlic.


3. Add the oil and butter to preheated pan. Add onions and cook covered for 5-7 minutes. Lighly salt and pepper if desired.


4. When the onions are clear and slightly brown, add the garlic and cook uncovered for one more minute.


5. Add the potatoes and all of the seaonings. Add just enough stock to cover the potatoes halfway up. Stir to make sure all the potatoes are covered evenly in seasonings.


6. Cover and cook for 10-15 minutes (or when the stock has reduced almost all the way) at a simmer.


7. Add more stock (same amount) and stir. Cook for another 10-15 minutes.


8. Check for tenderness. If taters need more time (you should be able to cut them easily with your spatula or spoon.), add just enough stock to cover the bottom and cook for another 5-10 minutes.


9. They will be ready to eat at this stage, but feel free to crank the heat and brown more if desired.

You shoud have a pile of brown taters that have a slighly saucy look. If they ever last long enough to do so, I'll post a picture of them.

Tapas del Condado de Lago!!

I can't go home this Thanksgiving. It sucks, but it's fine. I won't be doing a hardcore dinner, which is also fine. We will be meeing friends at their home 2 days later for casual drinks and appitizers.

I'm thinking of bringing Baba Ghanoush, but that might change. Either way, I have 2 weeks of appitizer experimentation ahead!

A burning question:

Where the duece do I get Tahini in Lake County, Florida?? O_o

Lemon and Garlic Roasted Chicken

I meant to write this last week, but I'm slacking!

Anywho...




People seem to be afraid of roast chicken. It's a shame, really because they're easy, cost effective and easy to find! Not to mention a good roasted chicken knocks the socks off any frozen dinner around. Normally, I'll go to the supermarket and get a roaster, but if you have a local source for good, free-range chicken then that's even better!

I love Granova Poultry! I'd buy the heck out of their chickens if I were still in Maryland. :)

The trick for me is to soak the bird in salted water with other flavorings. It makes the meat flavorful and juicy and chicken takes to just about any flavor, so you can make it your own.

Lemon Garlic Roasted Chicken

Note: with the soaking, this takes a day or so. Once you start actively cooking the chicken, it will take about an hour in the oven.

Ingredients:

• One Roasting Chicken


• One Lemon


• One to Two cloves of Garlic, finely chopped, depending on size and personal preference


• 2-3 Bay leaves


• Water to cover


• 1/4 cup Salt (for this, I like table salt, but whatever floats your boat)


• 2-4 Tbs Butter for basting


• 2-3 medium onions, quartered

Tools:

• Roasting Pan


• Gallon zip-top bag


• Butcher's twine for trussing (if desired.)


• Meat Thermometer (I like this one, but I wouldn't leave it in the bird.

Method

1. Remove chicken from packaging, remove neck and giblets (if they're there), rinse and pat dry


2. Put chicken, garlic, lemon, bay and salt in bag and fill with water


3. Refrigerate for at least 8 hours but no more than a couple of days


4. Remove bird from bag and dry thoroughly.


5. Preheat oven to 450 degrees


6. Stuff bird with lemon and bay from soak, if desired


7. Truss if desired (I don't for chickens)


8. line the bottom of the roasting pan with the onions and place bird on top


9. Place in oven and cook for 30 minutes


10. After 30 minutes, reduce heat to 350.


11. Cook for another 10 minutes and then baste with some of the butter


12. After 15 minutes, baste one more time


13. Continue to cook until the breast meat has an internal temp of 175. The juices will run clear and the leg joints will be pliable.

Enjoy!