Sorry I haven't had any good food porn lately. The whole business with my tooth had me dining on mostly soft things for the last couple of weeks. I got pretty sick of bananas, yogurt and scrambled eggs! But it's all done now, the crown is in place and my mouth is feeling pretty much back to normal. I always knew I was destined to wear a crown, har-har!
Just one more shift and a few more days before I take off for points north. I'm so excited to see my sister and my Mother and Auntie! I'll be doing trip prep this week. I've just cooked up batches of Bolognese sauce, chili and creamy tomato soup by request of Rob, so he can have lots of delicious things to eat while I'm away. They are cooling now, then into the freezer.
Since my mouth started getting back to normal I was able to cook a couple of lovely meals this weekend. STEAK! I was so happy that I was able to eat steak again.
Ranch Marinated Steak with Watercress Salad, from Publix Aprons meal ideas. I saw the demo lady make it in the store and the salad was so lovely, I had to make it at home. I didn't use the ranch seasoning packet, I just salted the steak before grilling it. This salad is amazing! The spicy watercress went so perfectly with the heart of palm and red grapes. This is a keeper.
On Sunday I did America's Test Kitchen's High Roast Chicken. I do a version of roast chicken every week and this one really intrigued me when I read this thread on Chowhound. I brined the chicken for just over an hour. I didn't do the compound butter, just brushed the skin with softened ghee after patting it dry.
Oh my stars and stripes, this roast chicken was just insane. A four and a half pound chicken took just under 55 minutes at 500 degrees and it was cooked to perfection. So juicy and flavorful and the skin was potato chip crispy! I want to try this method with the Thanksgiving turkey this year.
And now, feast your eyes on these...
Yes, indeed, those are chicken feet on my kitchen counter! The farm processed some of their old egg-layers and offered them for sale for stewing and stock. I was so excited because older chickens are much richer in bone-broth goodness. I bought four chickens along with 20 chicken feet to add to the broth. Chicken feet are very rich in gelatin, collagen, glucosamine chondroitin and trace minerals. They are creepy but they are going to make amazing bone broth! I've got one of the stewing hens earmarked for Alton Brown's Coq au Vin recipe for this Saturday.
I'm off away on Sunday and don't return until November 9th. I'm not sure how much time I'll have for blogging while I'm away, so in the meantime have a wonderful week and take good care!