kitchenklutz: tomato sauce ladle (saucy ladle)
Over the Thanksgiving week, I re-watched the movie Julie & Julia, which along with a few others was a major inspiration to me in teaching myself how to cook. One of the fantastically tasty-looking dishes shown in that was supremes de volaille aux champignons -- chicken breasts with mushrooms and cream. )

In my defense, I was looking and adapting from both an online version of this recipe at delish.com and the original Childs recipe in The Joy of French Cooking, not to mention making a few modifications of my own (namely the addition of basil and savory).

That said, I would say the final result was astoundingly delicious. I enjoyed it enormously, and would recommend it to anyone. It's relatively straightforward -- no four to five hours in the kitchen, as was my experience with beef bourguignon -- and the ingredients are all affordable and easily found.
kitchenklutz: tomato sauce ladle (saucy ladle)
Some years back, my good friend Beth gifted me with a recipe for chicken marsala. I recently found the notecard that I'd initially written the recipe details down on, and made it again with a few small modifications. It turned out amazing!

Savory Chicken Marsala )
kitchenklutz: (pad thai stirfry)
Yesterday for the Superbowl, I wanted something out of the ordinary... so I went back to my old favorite, homemade Chinese. I considered homemade dumplings for a while, but in the end passed on that to make something old, and something new.

Something old: Kung Pao Chicken )

... and something new: Szechuan Braised Meatballs )

Both were extremely tasty, and went perfectly with the white rice I had steamed up earlier.

Kung pao chicken is an old favorite of mine, something I grew to love back when I lived in California and couldn't find a satisfactory take-out version of on the East Coast -- which was, among other things, what prompted me to start experimenting with cooking my own Chinese food. Too often in the East, what seems to pass for "kung pao chicken" is just diced chicken with peanuts drenched in hot oil -- yuck! My recipe has a great deal more going for it, though it's still spicy enough to raise sweat on your brow.

Szechuan braised meatballs was a new recipe for me, and I didn't quite have an image in mind when I began making it. Regardless, it turned out delicious -- the five-spice powder and Szechuan sauce combined with the beef broth to make a tasty, well-spiced side dish. The only complaint I have about it was that it seems like there aren't enough meatballs! Next time I might up the amount of ground beef to 1.5 lbs., because the broth (and my skillet) are definitely enough to contain another 6 - 8 meatballs.
kitchenklutz: tomato sauce ladle (saucy ladle)
Using the calzone/pizza dough recipe and my spicy red pizza sauce recipe, along with a healthy smattering of grated four-cheese (Mexican mix), I baked up some dinner with these ingredients:

* 13 oz. of Mom's calzone dough
* 4 regular spoonfuls of spicy red pizza sauce
* sufficient grated cheese to lightly cover the sauce
* five slices of salami
* 12 - 15 slices of pepperoni
* 2 oz. of fresh sliced mushrooms
* 1/6 of one green bell pepper, diced
* ... with more grated cheese on top to serve as binder for all the toppings

After 14 minutes of baking at 450 degrees, it turned out to be not bad combination pizza! )

Overall, pretty good considering. I'll just have to figure out a way to get the stone pre-heated next time and then put the prepared dough-and-toppings onto it.

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kitchenklutz

March 2015

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