Tuesday, October 25, 2011
SMILEBOX.COM DISSATISFACTION
Friday, April 1, 2011
Work has kept me busy
Thursday, March 10, 2011
Lambs are cute, Lams are fluffy
I am being brave
Fish, and Chips, and VINEGAR
Chicken and Dumplings
Dumplings:
Find a Pate a Choux recipe you are comfortable with and add
1 teaspoon dijon mustard, 1 or 1 shallots depending on how much onion flavor you like
1 tablespoon plus 1 teaspoon of minced fresh herbs (dill, chives choose a fav)
Soup:
4 quarts chicken stock (cook your chicken first and use it)
5 stalks celery
3 large carrots
1 teaspoon honey
1 bay leaf
2 thyme sprigs
1 large garlic clove, crushed
kosher salt and freshly ground pepper
Roux (1 stick of butter and flour)
shredded chicken
1/4 cup freshly minced herbs (herbs de province, tarragon, parsley, anything that you like in your chicken soup)
1 tablespoon champagne vinegar
flat leaf parsley leaves
While this is going on or prior to it, boil your chicken.
it can be pieces (I like thighs and legs over breasts meat) or a whole chicken. Once they are cooked remove the chicken to cool and add the veggies, or cook your biscuits first, remove and then cook your veggies. Add a roux, chicken and biscuits at the end and let it boil.
EAT and ENJOY.
FRESH Fish sticks
I love fishsticks. They are crunchy, golden, and taste so good with tarter sauce. Even Monkey eats them, and from a girl who "doesn't like or eat fish" she seems to think these don't count.