potato soup revisited, the joys of immersion blenders, and how to totally dominate chicken
the potato soup was (and i CANNOT emphasize this enough) BOMB ASS. this is due to a number of things.
1) potatoes and chesse (of almost any variety) rule.
2) i decided to give myself some flex in recipe tinkering. my tweeks for this soup included the inclusion of the standard favorite roasted red peppers. i longed for roasted garlic to toss in, but alas-- there was none to be found and i was too hungry and unwilling to heat the kitchen and roast it myself since it's still so unreasonably hot here deep in the heart of texas. and,
3) i got an immersion blender. i. l o v e. my. immersion. blender. i have used it no less than a gazillion times since i got it. it took like 30 seconds to zap the soup into creamy yummy-ness and i didn't have to drag out my food processor and transfer the soup ladel by ladel (dumping 1/2 on the counter/down the sides of the food processor) and dirty every f*ing dish in my kitchen because i can only process 1/2 pots of soup at a time and so i have to find temporary soup holding bays and all-in-all it's just an un-holy mess. so, yeah. i love the immersion blender.
i had the boy and girl over (my all-too-willing guinea pigs) and we ate the soup with a big salad and some yummy crusty bread. the boy practically licked the pot afterwards.
after some thought, i decided that i would go through my moosewood book and pick out some solid veggie staples to get friendly with (some soups, stuffed things, tofu things, etc) and supplement with standard classics out of my grandma's betty crocker cookbook (yeah. it's from the 50's). breads, cakes, sauces, meat dishes, etc. first up was---
ROAST CHICKEN
let me first say that raw chicken is, to me, one of the scariest things on god's green earth. people- it's chock full of all manner of nasty germies and who knows what else. i have NEVER IN MY LIFE dealt with raw chicken. in retrospect, making my first attempt in chicken cookery a roast chicken (with BONES and everything. come on. i mean chicken for roasting even still resembles ACTUAL chicken) was maybe not so smart. so i got 4 breasts (with bones, which is a step for me) slathered 'em in olive oil, melted lemon butter, s&p, rosemary, and a bare pinch of cayenne and broiled them. it was a lot of hand holding (flipping and basting and all) but it was a resounding success. crispy and savory outside, moist (and not a bit of pink!) inside. served with yummy cheesey polenta, garlic bread, and roast asparagus. i had two day's worth of chicken leftover for yummy sandwiches-- just cold chicken on leftover garlic bread. ah. simple pleasures. and my dog is loving all the leftover drippings which i saved in a jar to mix into her food.
yummy asides- i made simple syrup for the first time (i used unrefined cane sugar. mmm.) and used it to do awesome blueberry lemonade (wherin i got to use MY IMMERSION BLENDER!) which i served with an absolutely ravishing pimento-cheese spread during an impromptu girlie gathering at my place.
next up: my aunt floyce's chocolate cake
1) potatoes and chesse (of almost any variety) rule.
2) i decided to give myself some flex in recipe tinkering. my tweeks for this soup included the inclusion of the standard favorite roasted red peppers. i longed for roasted garlic to toss in, but alas-- there was none to be found and i was too hungry and unwilling to heat the kitchen and roast it myself since it's still so unreasonably hot here deep in the heart of texas. and,
3) i got an immersion blender. i. l o v e. my. immersion. blender. i have used it no less than a gazillion times since i got it. it took like 30 seconds to zap the soup into creamy yummy-ness and i didn't have to drag out my food processor and transfer the soup ladel by ladel (dumping 1/2 on the counter/down the sides of the food processor) and dirty every f*ing dish in my kitchen because i can only process 1/2 pots of soup at a time and so i have to find temporary soup holding bays and all-in-all it's just an un-holy mess. so, yeah. i love the immersion blender.
i had the boy and girl over (my all-too-willing guinea pigs) and we ate the soup with a big salad and some yummy crusty bread. the boy practically licked the pot afterwards.
after some thought, i decided that i would go through my moosewood book and pick out some solid veggie staples to get friendly with (some soups, stuffed things, tofu things, etc) and supplement with standard classics out of my grandma's betty crocker cookbook (yeah. it's from the 50's). breads, cakes, sauces, meat dishes, etc. first up was---
ROAST CHICKEN
let me first say that raw chicken is, to me, one of the scariest things on god's green earth. people- it's chock full of all manner of nasty germies and who knows what else. i have NEVER IN MY LIFE dealt with raw chicken. in retrospect, making my first attempt in chicken cookery a roast chicken (with BONES and everything. come on. i mean chicken for roasting even still resembles ACTUAL chicken) was maybe not so smart. so i got 4 breasts (with bones, which is a step for me) slathered 'em in olive oil, melted lemon butter, s&p, rosemary, and a bare pinch of cayenne and broiled them. it was a lot of hand holding (flipping and basting and all) but it was a resounding success. crispy and savory outside, moist (and not a bit of pink!) inside. served with yummy cheesey polenta, garlic bread, and roast asparagus. i had two day's worth of chicken leftover for yummy sandwiches-- just cold chicken on leftover garlic bread. ah. simple pleasures. and my dog is loving all the leftover drippings which i saved in a jar to mix into her food.
yummy asides- i made simple syrup for the first time (i used unrefined cane sugar. mmm.) and used it to do awesome blueberry lemonade (wherin i got to use MY IMMERSION BLENDER!) which i served with an absolutely ravishing pimento-cheese spread during an impromptu girlie gathering at my place.
next up: my aunt floyce's chocolate cake
posted by joegirlfriday at 12:02 PM
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