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Evil, but cute & gay about it
...ramblings of the imperfectly innocent
Weekend o' cookin' 
14th-Aug-2006 08:32 pm
Since I volunteered to be on call last weekend, and gave up on my other projects, I decided to do a lot of cooking. First was clearing out the chicken carcasses in my freezer to make stock. This went fantastically well! I've got it all frozen now, just waiting for risotto and other tasty treats. Unfortunately, I severely underestimated how much chicken I had: there's enough left for another full batch of stock! That'll have to wait for a while, though...

Next up was chicken parm, which was good, but not great. The crispy crust didn't survive the baking step; I'll have to do that differently next time. Finally was crispy rice squares! I bought a 2 lb. bag of generic Rice Krispys (for only $3!) @ Cash'n'Carry, since I've been dying for these for weeks! Melt 4oz butter, add 40 marshmallows, melt them only 2/3 of the way through, add 1t double-strength vanilla extract, stir in 6c. cereal, spoon into dish, and refrigerate until cool. Yumnormous.

Tonight will be some fried chicken; same recipe as last time, except that it'll be all thighs instead of a full bird. I think I'll also make cinnamon buns this week; maybe Wednesday night. Yes, warm sweet chewy gobs of deliciousness! Time to put that stand mixer to work!

Stock recipe: put ~4lb. of chicken carcasses, 3 sliced carrots, 3 sliced celery stalks, 1/2 onion (quartered), 1 leek (halved), 7 sprigs ea. fresh thyme & parsley, 3 bay leaves into an 8qt stockpot. Cover ingredients with upside-down steamer basket, fill the pot almost to the brim with filtered water, place 12oz pyrex measuring cup on basket and fill that with water. Bring stock to boil, reduce to simmer. Cook for 7-8hrs, topping up stock with water in measuring cup (and refilling cup) as needed. Strain, chill in ice-water filled sink, refrigerate overnight, skim fat, freeze.

Chicken parm recipe: Coat thin cutlets with flour, dip in mixture of (3 eggs + milk), bread with mixture of (1c. breadcrumbs, 1c. shredded Parmigiano-Reggiano cheese, 1/2c. finely chopped parsley, 1t. garlic power), repeat egg dip, repeat breading. Fry in olive oil on med heat ~3 min/side until GBD, add tomato sauce to pan, cover with sliced fresh mozzarella, shredded Parmigiano-Reggiano, and fresh basil. Bake @ 350 for 15 minutes. Top with fresh shredded parsley and serve...
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