This pass Monday I received in the mail a letter that is from someone in my ward who evidently finds it their place to meddle in things that they no nothing about.
Dear Ward Member,
In the Spirit of Love I would like to address a subject that I have learned about recently that hopefully you will take in the Spirit it is meant to be given. I have known Mr. Bird all my life and have known him to be a very kind, generous man of humble means and think a lot of him as a friend. Recently I learned from someone that you have been living in the home that his Mother owned for a long period of time without paying anything for this privilege. I am surprised that as a member in good standing you would take advantage of your Mothers situation and avoid paying anything for the home that you get to live in and am I to understand this has been going on for something like 10 years. Shame on you two, you have blessed greatly in recent years and you re-pay this by taking advantage of another's kindness?
As I stated earlier, I have known Dick for a lot of years and he is the type of person that would not force you to do what you already know you should be doing. I would think that you have a difficult time looking in the mirror as you know what is right and you have not lived up to that obligation. What must his family think? Wouldn't they all like the same benefit of living free in their Mothers home?
We all have financial struggles in our lives and I've had my share but passing your burdens on to him so that he has the same struggles is not right as a Recommend holder knows. I might suggest you put something in an envelop and give to Mr. Bird and you will find more peace each month in doing the right thing and the lord will bless you as you do it.
Prayerfully Yours
Really if you don't have all the facts you should probably make sure before you send something like this that will effect the lives of so many people. My daughter has already gone away from the church I take it you are trying to make sure that this will continue to happen. I struggle with my testimony as it is and really don't need any help from anybody to make my life more difficult. Do you really know for sure that we haven't offered to pay him something? Have you been there for any of the conversations we have had with him in regards to this matter? No, I didn't think so but I thought I would ask all the same.
By the way normally FAMILY matters should stay in the FAMILY and I am pretty sure you are not a member of said family.
And don't worry you will no longer have to be in my presence as it seems to be a struggle for you to keep yourself out of my business. I have always struggled with wanting to be in this ward and you have now given me good reason to never be there again. I know plenty of members that would love to have me in their ward and that's where I will spend my Sundays from now on...somewhere where I am not judge for being a member of this family.
Prayerfully Yours, Kris Foster a member in good standing with GOD, how about you!!!
Tuesday, November 22, 2011
Thursday, May 20, 2010
Baked Macaroni and Cheese
Sorry that it has been awhile since I posted last...So we were watching American's Test Kitchen-Cook's Country, I know lame, but Brad and I actually both like this show and watch it every week. Anyway they made this Mac and Cheese that just looked wonderful. So I decided to make it and let me tell you that was the bestest mac and cheese I have ever tasted...the blue box don't know crap.
Baked Macaroni and Cheese
8 TBSP Unsaled Butter
2 Cups fresh Bread Crumbs-4 Slices bread
1 LB Elbow Macaroni
6 TBSP Flour
4 Cans Evaporated Milk
1 LB Colby Cheese, Shredded
8 Oz Extra Sharp Cheddar Cheese, Shredded
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and add to blender or food processor with 4 slices of bread. Pulse until breadcrumbs. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender but still firm to the bite. Reserve 1/4 cup pasta water. Drain and rinse the macaroni with cold water and leave it in the colander. Wipe the pot dry, add the remaining butter and melt over medium heat. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni and pasta water, breaking up any clumps, until well combined. Pour into a 9 X 13 baking dish. Sprinkly evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minuites before serving.
Everyone rated this an 8 except me and I give it a 10 I loved it. Didn't know I liked mac and cheese that much.
Baked Macaroni and Cheese
8 TBSP Unsaled Butter
2 Cups fresh Bread Crumbs-4 Slices bread
1 LB Elbow Macaroni
6 TBSP Flour
4 Cans Evaporated Milk
1 LB Colby Cheese, Shredded
8 Oz Extra Sharp Cheddar Cheese, Shredded
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and add to blender or food processor with 4 slices of bread. Pulse until breadcrumbs. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender but still firm to the bite. Reserve 1/4 cup pasta water. Drain and rinse the macaroni with cold water and leave it in the colander. Wipe the pot dry, add the remaining butter and melt over medium heat. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni and pasta water, breaking up any clumps, until well combined. Pour into a 9 X 13 baking dish. Sprinkly evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minuites before serving.
Everyone rated this an 8 except me and I give it a 10 I loved it. Didn't know I liked mac and cheese that much.
Wednesday, March 31, 2010
Baked Chicken, Gougeres, Lemon Herb Honey Vinaigrette
So my class last Saturday was on Compound Butter, Salad Dressing & Trussing up a chicken.
So I took my knowledge home with me after class and heading straight to Albertson's cause thats where the best chickens are, did you know that, me neither. Once home I stored all the ingredients to wait for Sunday to come along.
Upon awakening I decided to read my book until 9 then I would start with the Gougeres.
4 TBSP Unsalted Butter
1/2 Tsp Salt
1 1/2 Cups Flour
4 Eggs
1 Cup Freshly grated Emmenthal, Gruyere, Cantal or Cheddar Cheese. (Gruyere)
1 Cup Freshly grated Parmesan or other hard Cheese
1 Cup Water
Line two baking sheets with parchment paper and preheat oven to 425.
In a medium saucepan, comine water, butter and salt. Turn heat to medium-high and bring to a boil. Cook, stirring, until butter melts. Turn off heat, add flour all at once and cook, stirring constantly, until dough holds together in a ball, 5 minutes or less. Dough will get stiffer as you stir; keep stirring until dough is smooth. Transfer batter to a large mixing bowl or the work bowl of a standing mixer.
Add eggs one at a time, beating hard after each addition (this is a little bit of work; a hand mixer will probably not be powerful enough). Stop beating when mixture is glossy. Stir in the cheeses.
Drop teaspoonfuls onto baking sheet and bake until puffed and lightly browned, 10 to 15 minutes. Serve hot, warm or at room temperature.
So I made the batter and put them on the cookie sheet then in the fridge to wait until after the chicken was done so that I could serve them hot. Then I started the Salad dressing.
Lemon Herb Honey Vinaigrette
Zest of 1 Lemon
Juice of 3 Lemons
1/3 Cup Warmed Honey
1 1/2 Tsp Fresh chopped French Shallots
2 Tsp Fresh Thyme leaves
Salt and Pepper to taste
Blend all the above ingredients together in a 3 cup size bowl, let set at room temperature for a minimum of 1 hour. The finished flavor should be lightly sweet with a fresh lemon finish and light herb flavor.
So I let that sit out to absorb the flavors from the herbs and started my compound butter for the chicken.
Basil Butter
1/4 Lb Butter
1 TBSP Minced fresh Basil
1 TBSP Minced Shallots
Let this sit for awhile, and prepare the chicken.
So I took a spoon and with the back side up slowing pushed it under the skin and each side of the breast. You don't want to go down the middle part of the breast for that will break the skin. Once that is loose you get the butter and with your fingers start stuffing it inside of the chicken. It helps to massage the butter after you insert it so that you evenly distribute it and don't rip the skin. No to truss your chicken you need a good size of cooking string. You start off with the equal sides under the pope's nose (butt end of chicken, tail??) then take it around the outsides of the legs and cross over the top and down the sides to the wings just under the elbow joint and around to the neck and pull tight and secure with a knot. It is beautiful after you are done. Then insert the probe from a themometer into the chicken from the leg between the breast and insert 2 inches. Cook at 400 for 1 hour 15 minutes or until the probe registers 160. Remove and but a tinfoil tent over the top. Let rest for 10 to 15 minutes.
Gougeres: Brad=8, Kris=9, Stevie=8
Lemon Herb Honey Vinaigrette: Brad=8, Kris=9, Stevie=6
Baked Chicken: Brad=8, Kris=10, Stevie=10, Hayden=10
So I took my knowledge home with me after class and heading straight to Albertson's cause thats where the best chickens are, did you know that, me neither. Once home I stored all the ingredients to wait for Sunday to come along.
Upon awakening I decided to read my book until 9 then I would start with the Gougeres.
4 TBSP Unsalted Butter
1/2 Tsp Salt
1 1/2 Cups Flour
4 Eggs
1 Cup Freshly grated Emmenthal, Gruyere, Cantal or Cheddar Cheese. (Gruyere)
1 Cup Freshly grated Parmesan or other hard Cheese
1 Cup Water
Line two baking sheets with parchment paper and preheat oven to 425.
In a medium saucepan, comine water, butter and salt. Turn heat to medium-high and bring to a boil. Cook, stirring, until butter melts. Turn off heat, add flour all at once and cook, stirring constantly, until dough holds together in a ball, 5 minutes or less. Dough will get stiffer as you stir; keep stirring until dough is smooth. Transfer batter to a large mixing bowl or the work bowl of a standing mixer.
Add eggs one at a time, beating hard after each addition (this is a little bit of work; a hand mixer will probably not be powerful enough). Stop beating when mixture is glossy. Stir in the cheeses.
Drop teaspoonfuls onto baking sheet and bake until puffed and lightly browned, 10 to 15 minutes. Serve hot, warm or at room temperature.
So I made the batter and put them on the cookie sheet then in the fridge to wait until after the chicken was done so that I could serve them hot. Then I started the Salad dressing.
Lemon Herb Honey Vinaigrette
Zest of 1 Lemon
Juice of 3 Lemons
1/3 Cup Warmed Honey
1 1/2 Tsp Fresh chopped French Shallots
2 Tsp Fresh Thyme leaves
Salt and Pepper to taste
Blend all the above ingredients together in a 3 cup size bowl, let set at room temperature for a minimum of 1 hour. The finished flavor should be lightly sweet with a fresh lemon finish and light herb flavor.
So I let that sit out to absorb the flavors from the herbs and started my compound butter for the chicken.
Basil Butter
1/4 Lb Butter
1 TBSP Minced fresh Basil
1 TBSP Minced Shallots
Let this sit for awhile, and prepare the chicken.
So I took a spoon and with the back side up slowing pushed it under the skin and each side of the breast. You don't want to go down the middle part of the breast for that will break the skin. Once that is loose you get the butter and with your fingers start stuffing it inside of the chicken. It helps to massage the butter after you insert it so that you evenly distribute it and don't rip the skin. No to truss your chicken you need a good size of cooking string. You start off with the equal sides under the pope's nose (butt end of chicken, tail??) then take it around the outsides of the legs and cross over the top and down the sides to the wings just under the elbow joint and around to the neck and pull tight and secure with a knot. It is beautiful after you are done. Then insert the probe from a themometer into the chicken from the leg between the breast and insert 2 inches. Cook at 400 for 1 hour 15 minutes or until the probe registers 160. Remove and but a tinfoil tent over the top. Let rest for 10 to 15 minutes.
Gougeres: Brad=8, Kris=9, Stevie=8
Lemon Herb Honey Vinaigrette: Brad=8, Kris=9, Stevie=6
Baked Chicken: Brad=8, Kris=10, Stevie=10, Hayden=10
Monday, March 1, 2010
Brocoli Quiche & Fruit Tarts
So this Saturday I went to a Pastry Cooking Class so I decided to use what I learned to make my Sunday dinner. I learned how to make crust for tarts and for quiche. So here are the things I learned. You shouldn't melt the butter, you want to cut it into the flour until you have pea-sized pieces. You don't want to overwork the dough because it releases the glutton in the flour and makes the dough elastic....So with those things in mind I made 12 Fruit Tarts and a Brocoli Quiche.
I had never had quiche before, I thought it was just eggs and stuff like an omelet and I don't like omelets so I have never tried a quiche before. This one was incredible. So the only real problem I had was that it was kinda runny. I'm almost positive that I cooked it long enough, I am going to email the chef from Rush's and see what she thinks. But anyway, Brad rated it a 4 because of how runny it was. I would have to say a 8 because I loved it. But need to fix it from being runny.
The Fruit Tart was fun to make. I learned about pie weights also. After putting the crust into the tart pans and you put a thousand fork pricks into the bottom of the crust you put a sheet of parchment paper and then some pie weights, these are like marbles that are made of ceramic, into the parchement paper to keep the crust from lifting off the sides and bottom of the pan. Very Interesting!!!! Brad rated them as an 7 :( he isn't much of a desert person...Stevie, Hayden and I all give it a rousing 10. It was fun to decorate them with the fruit and to decide what to put on them. Well here are the recipes mom!
Pate Sucree(crust for Tarts)
2 1/2 Cups Flour
3 TBSP Sugar
1 Cup unsalted butter, chilled and cut into small pieces
2 Large egg yolks
1/2 Cup Ice Water-add more if needed
In a bowl combine flour and sugar. Add butter, using a pastry blender until the mixture is cut into pea-size pieces. In a small bowl, lightly beat egg yolks; add ice water. Slowly add a little bit of the egg water mixture at a time. You don't want to over mix. Only add the water to parts that are dry. Do this until the dough holds together without being wet or sticky. To test, squeeze a small amount together: If it is crubly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Bake in a 375 preheated oven for 10 minutes with the pie weights, then remove the pie weights and the parchment paper. Then bake for an additional 5 minute increaments until done.
Pastry Cream
2 Cups Whole Milk
1/2 Cup Sugar
1 Tsp Vanilla
1/4 Tsp Salt
4 Large Egg Yolks
1/4 Cup Cornstarch
2 TBSP Unsalted Butter
2 Cups Heavy Cream
In a medium saucepan, combine milk, 1/4 cup sugar, vanilla, and salt. Cook over medium heat until mixture comes to a simmer. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture in a slow steady stream, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantlym, until it thickens and begins to boil, about 2 minutes. Remove from heat and add butter; stir until butter melts and mixture cools, about 5 minutes. Cover with plastic wrap, pressing directly onto surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth. To lighten the pastry cream whip 2 cups heavy cream with 1 tablespoon sugar to stiff peaks. Add pastry cream to whip cream mixture and continue to whip until completely combined.
To construct the Tarts you need to melt a bag of Semi-sweet chocolate chips in the top of a double boiler. Using a pastry brush paint the chocolate to the bottom of the tarts. Then add the pastry cream, decorate top with an assortment of fruit. On the top of fruit brush on apricot jelly that has been made into a liquid in a saucepan.
Pate Brisee(Crust for Quiche)
2 1/2 Cups Flour
1 Tsp Salt
1 Cup unsalted butter, cold, cut into small pieces
1/2 Cup ice water, plus more if needed
In a bowl combine flour and salt; pulse to combine. Add butter, using a pastry blender blend until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water mixing just until dough holds together without being wet or sticky. Test by sqeezing a small amount of dough together; it it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surgace. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month. Roll out dough and put in quiche pan.
Broccoli Quiche
2 TBSP Butter
1 Onion, minced
1 Tsp Minced Garlic
2 Cups chopped fresh broccoli, blanched
1 Cup chopped fresh mushrooms
1 1/2 Cup Shredded Mozzarella Cheese
4 Eggs, well beaten
1 1/2 Cups Milk
1 Tsp salt
1/2 Tsp Black Pepper
1 TBSP butter, melted
Preheat oven to 350. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and mushrooms. Cook slowly, stirring occasionally until the vegetables are soft add blanched broccoli. Spoon vegetables into crust and sprinkly with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in prheated oven for 30 minutes, or until center has set. Make sure you have tinfoil on the rack in case of leavage. Let sit for 5 minutes before cutting.
I had never had quiche before, I thought it was just eggs and stuff like an omelet and I don't like omelets so I have never tried a quiche before. This one was incredible. So the only real problem I had was that it was kinda runny. I'm almost positive that I cooked it long enough, I am going to email the chef from Rush's and see what she thinks. But anyway, Brad rated it a 4 because of how runny it was. I would have to say a 8 because I loved it. But need to fix it from being runny.
The Fruit Tart was fun to make. I learned about pie weights also. After putting the crust into the tart pans and you put a thousand fork pricks into the bottom of the crust you put a sheet of parchment paper and then some pie weights, these are like marbles that are made of ceramic, into the parchement paper to keep the crust from lifting off the sides and bottom of the pan. Very Interesting!!!! Brad rated them as an 7 :( he isn't much of a desert person...Stevie, Hayden and I all give it a rousing 10. It was fun to decorate them with the fruit and to decide what to put on them. Well here are the recipes mom!
Pate Sucree(crust for Tarts)
2 1/2 Cups Flour
3 TBSP Sugar
1 Cup unsalted butter, chilled and cut into small pieces
2 Large egg yolks
1/2 Cup Ice Water-add more if needed
In a bowl combine flour and sugar. Add butter, using a pastry blender until the mixture is cut into pea-size pieces. In a small bowl, lightly beat egg yolks; add ice water. Slowly add a little bit of the egg water mixture at a time. You don't want to over mix. Only add the water to parts that are dry. Do this until the dough holds together without being wet or sticky. To test, squeeze a small amount together: If it is crubly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Bake in a 375 preheated oven for 10 minutes with the pie weights, then remove the pie weights and the parchment paper. Then bake for an additional 5 minute increaments until done.
Pastry Cream
2 Cups Whole Milk
1/2 Cup Sugar
1 Tsp Vanilla
1/4 Tsp Salt
4 Large Egg Yolks
1/4 Cup Cornstarch
2 TBSP Unsalted Butter
2 Cups Heavy Cream
In a medium saucepan, combine milk, 1/4 cup sugar, vanilla, and salt. Cook over medium heat until mixture comes to a simmer. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture in a slow steady stream, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantlym, until it thickens and begins to boil, about 2 minutes. Remove from heat and add butter; stir until butter melts and mixture cools, about 5 minutes. Cover with plastic wrap, pressing directly onto surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth. To lighten the pastry cream whip 2 cups heavy cream with 1 tablespoon sugar to stiff peaks. Add pastry cream to whip cream mixture and continue to whip until completely combined.
To construct the Tarts you need to melt a bag of Semi-sweet chocolate chips in the top of a double boiler. Using a pastry brush paint the chocolate to the bottom of the tarts. Then add the pastry cream, decorate top with an assortment of fruit. On the top of fruit brush on apricot jelly that has been made into a liquid in a saucepan.
Pate Brisee(Crust for Quiche)
2 1/2 Cups Flour
1 Tsp Salt
1 Cup unsalted butter, cold, cut into small pieces
1/2 Cup ice water, plus more if needed
In a bowl combine flour and salt; pulse to combine. Add butter, using a pastry blender blend until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water mixing just until dough holds together without being wet or sticky. Test by sqeezing a small amount of dough together; it it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surgace. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month. Roll out dough and put in quiche pan.
Broccoli Quiche
2 TBSP Butter
1 Onion, minced
1 Tsp Minced Garlic
2 Cups chopped fresh broccoli, blanched
1 Cup chopped fresh mushrooms
1 1/2 Cup Shredded Mozzarella Cheese
4 Eggs, well beaten
1 1/2 Cups Milk
1 Tsp salt
1/2 Tsp Black Pepper
1 TBSP butter, melted
Preheat oven to 350. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and mushrooms. Cook slowly, stirring occasionally until the vegetables are soft add blanched broccoli. Spoon vegetables into crust and sprinkly with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in prheated oven for 30 minutes, or until center has set. Make sure you have tinfoil on the rack in case of leavage. Let sit for 5 minutes before cutting.
Monday, February 22, 2010
Chicken Breast Ballottines
Yesterday I made this stuffed chickcen breast, that is what ballottines means BTW. First off I have been having Brad look through the cookbook to see what he wants, but he didn't want to so I told I would just choose something. After I did that he said that he didn't like chicken that much. So I told him to find something else. So he started looking and complaining about how the book is set up. Julia's cookbook sets it up so that it teaches you while you are cooking and Brad couldn't find the name of the recipes very easily so he decided she was stupid and should of set it up like a normal recipe book but alas this is a cookbook. So we had the chicken...
So first of I learned how to debone a chicken breast. But I think I made the mistake of buying split chicken breasts that were skinless. Evidently I needed the skin. Plus it just didn't seem right when I was rolling the stuffing in. But I made due with what I had to work with. Then I also couldn't find the skewers so I used toothpicks and I couldn't any string and didn't buy any because I thought we had some. So I just held the rolled up chicken together with the toothpicks and that was it. Then the recipe was for 3 whold chicken breasts minus wing. So I bought 6 split breasts so I would have enough for Hayden. Not thinking that I would enough of the stuffing I made a double batch. But 3 whole chicken breast=6 split breasts DUH!!!! Had plenty. Stuffed to much oooooh well. Then to top that off the rating Brad=7-71/2, Kris 5-6, Stevie and Hayden 0
Didn't think that Stevie doesn't like stuffing and Hayden had never had it and didn't like it either. So Brad and I agreed that the chicken was dry, shoulda bought with skin on. We decided that I would make it again and use a whole chicken and just save the other parts for later. We both liked the stuffing part. It could definitely be improved and we would both try it again. Actually pretty good for a first. So here is the recipe.
Stuffing:
1 Sweet Italian Sausage
1 TBSP Butter
1/2 Cup Minced Onion
1 Cup Crumbs from fresh homemade type of bread, Used breadcrumbs for stuffing
1/2 Cup Minced Fresh Parsley
1/4 Cup Sour Cream
Salt and freshly ground pepper
Prick the sausage in several places with a pin, place in a small covered frying pan with 1/4 inch of water, and steam 5 minutes. Drain. Peel off the skin, chop the sausage, and saute several minutes in the tablespoon of butter to brown lightly. Scoop into a mixing bowl, leaving the fat in the pan. In it saute the onion slowly for 6 to 8 minutes. When tender, add to sausage. Blend in the remaining ingredients and season carefully to taste.
Chicken Breast Ballottines
3 Whole chicken breasts, minus wings
1 to 2 TBSP Melted butter
Equipment:
3-inch steel turkey skewers, white string
Preparing the breasts. The whole wingless breast and the boned whole breast are illustrated, step 1. Aim to keep the skin intact during the following operations. Scrape flesh from the bone on one side of the breast, going up to but not over the ridge of the breast bone. Repeat on the other side. Then lift up the carcass and scrape close against the ridge of the breastbone to release the carcass. You now have the two breast halves attackend to the skin.
Stuffing and trussing. Step 2, spead out skin side down, with 3 to 4 tablespoons of stuffing placed down the center. Skewer it closed, winding cotton string around skewers.
Baking and serving--about 1 hour at 350.
So first of I learned how to debone a chicken breast. But I think I made the mistake of buying split chicken breasts that were skinless. Evidently I needed the skin. Plus it just didn't seem right when I was rolling the stuffing in. But I made due with what I had to work with. Then I also couldn't find the skewers so I used toothpicks and I couldn't any string and didn't buy any because I thought we had some. So I just held the rolled up chicken together with the toothpicks and that was it. Then the recipe was for 3 whold chicken breasts minus wing. So I bought 6 split breasts so I would have enough for Hayden. Not thinking that I would enough of the stuffing I made a double batch. But 3 whole chicken breast=6 split breasts DUH!!!! Had plenty. Stuffed to much oooooh well. Then to top that off the rating Brad=7-71/2, Kris 5-6, Stevie and Hayden 0
Didn't think that Stevie doesn't like stuffing and Hayden had never had it and didn't like it either. So Brad and I agreed that the chicken was dry, shoulda bought with skin on. We decided that I would make it again and use a whole chicken and just save the other parts for later. We both liked the stuffing part. It could definitely be improved and we would both try it again. Actually pretty good for a first. So here is the recipe.
Stuffing:
1 Sweet Italian Sausage
1 TBSP Butter
1/2 Cup Minced Onion
1 Cup Crumbs from fresh homemade type of bread, Used breadcrumbs for stuffing
1/2 Cup Minced Fresh Parsley
1/4 Cup Sour Cream
Salt and freshly ground pepper
Prick the sausage in several places with a pin, place in a small covered frying pan with 1/4 inch of water, and steam 5 minutes. Drain. Peel off the skin, chop the sausage, and saute several minutes in the tablespoon of butter to brown lightly. Scoop into a mixing bowl, leaving the fat in the pan. In it saute the onion slowly for 6 to 8 minutes. When tender, add to sausage. Blend in the remaining ingredients and season carefully to taste.
Chicken Breast Ballottines
3 Whole chicken breasts, minus wings
1 to 2 TBSP Melted butter
Equipment:
3-inch steel turkey skewers, white string
Preparing the breasts. The whole wingless breast and the boned whole breast are illustrated, step 1. Aim to keep the skin intact during the following operations. Scrape flesh from the bone on one side of the breast, going up to but not over the ridge of the breast bone. Repeat on the other side. Then lift up the carcass and scrape close against the ridge of the breastbone to release the carcass. You now have the two breast halves attackend to the skin.
Stuffing and trussing. Step 2, spead out skin side down, with 3 to 4 tablespoons of stuffing placed down the center. Skewer it closed, winding cotton string around skewers.
Baking and serving--about 1 hour at 350.
Thursday, February 11, 2010
Vegetable Beef Soup
So I watched the movie Julie & Julia and I loved the idea of cooking and learning from Julia Childs. So I finally went out and bought one of her cookbooks and this last Sunday I made the Vegetable Beef Soup.
It was a interesting experience. I decided that to do this correctly I would have to use the correct ingredients and do exactly what it said. Sometimes I skip steps because I think they are useless.
So I made my own beef stock/consomme. Interesting, did you know to make your beef stock browner you bake the bones and some vegetables in the oven for 30 minutes. So of course that is what I did. This also helped with fat. Which was my other problem. I didn't want to waste all those vegetables by straining them from the stock but I did. And then I reused them in the soup. Don't know if you should but I just couldn't waste them. Then trying to skim that fat off was not necessarily fun...
I put leeks and turnips in the soup so I ended up not eating any myself. Leeks taste like onions and Turnips taste like radishes and there were a lot of them in the soup. And since I don't really like either one of those I didn't try the soup. I did taste the broth and it was good but the rating for this soup is all from Brad. Which he said was a 7 out of 10. Not bad for my first recipe of Julia's.
So I am going to try for a recipe every Sunday. We will see how that goes.
Recipe:
Beef Stock
The bones to choose: Raw beef bones, some of them meaty, are what you want here, such as the shank, the neck, the knuckle; leg bones, too, plus any raw scraps you may have collected in your freezer.
For 3 to 4 quarts of stock
3 to 4 pounds (4 Quarts or so) meaty raw beef bones sawed into pieces of 3 inches or less.
2 each: Large carrots, onions, and celery ribs, roughly chopped
6 or more quarts of cold water
A large-size herb bouquet plus 4 allspice berries and 6 peppercorns.
2 Large cloves or unpeeled garlic, smashed
1 Large unpeeled tomato, cored and roughly chopped, or 1/2 cup canned Italian plum tomatoes
1 1/2 tsp Salt, plus more as needed later
Equipment:
A roasting pan for the bones; an 8-quart kettle with cover for simmering the stock; a colander and fine-meshed sieve for straining.
Browning the bones--30 to 40 minutes. Preheat the oven to 450. Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown in the upper third of the oven, turning and basting with accumulated fat several times until they are a good walnut brown, step 2. Scoop bones and vegetables into the kettle; pour out and discard accumulated fat.
Deglazing the roasting pan. Pour 2 cups of the water into the pan and bring to a boil over moderately high heat; using a wooden spoon, scrape browning juices into the liquid, then pour the liquid over the browned bones in the kettle.
Simmering the stock--4 to 5 hours. Add the herb bouquet to the kettle and the rest of the vegetables listed, with enough of the water to cover the ingredients by 2 inches. Bring to simmer on top of the stove; skim off and discard gray scum that will collect on the surface for several minutes, step 3. Add 1 1/2 teaspoons salt. Cover loosely, and maintain at the slow simmer, skimming off fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients. Simmer until you feel the bones have given their all.
Straining and degreasing. Strain the stock through the colander into a bowl, pressing juices out of the ingredients. Degrease the stock and season lightly to taste. Strain again, this time through the fine-meeshed sieve into a clean pan or container.
Beef and Vegetable Soup
2 TBSP Butter
1 Cup each: finely and neatly diced carrots, onion, leeks, and tender celery ribs
2 Quarts Beef Stock
1/2 Cup Neatly diced turnips
1/2 cup Orzo (rice-shaped pasta) or quick-cooking tapioca, or raw rice
1 1/2 Cups shredded green outer leaves of Cabbage
3/4 Cup peeled, seeded, and neatly diced Tomatoes
3/4 Cup cooked or canned red or white beans, optional
Salt and freshly ground Pepper
Melt the butter in the saucepan, stir in the diced carrots, onions, leeks, and celery, and saute 2 minutes. Pour in the stock, add the turnips and orzo, tapicoa, or rice, and simmer 10 to 15 minutes, or until the vegetables are tender. Meanwhile, drop the cabbage into a pan of boiling water and boil uncovered 2 to 3 minutes, until limp; drain, run cold water over it to set the color, and reserve. Just before serving, bring the soup to the simmer with the cabbage, diced tomatoes, and the cooked beans if you are using them. Taste carefully , and correct seasoning.
It was a interesting experience. I decided that to do this correctly I would have to use the correct ingredients and do exactly what it said. Sometimes I skip steps because I think they are useless.
So I made my own beef stock/consomme. Interesting, did you know to make your beef stock browner you bake the bones and some vegetables in the oven for 30 minutes. So of course that is what I did. This also helped with fat. Which was my other problem. I didn't want to waste all those vegetables by straining them from the stock but I did. And then I reused them in the soup. Don't know if you should but I just couldn't waste them. Then trying to skim that fat off was not necessarily fun...
I put leeks and turnips in the soup so I ended up not eating any myself. Leeks taste like onions and Turnips taste like radishes and there were a lot of them in the soup. And since I don't really like either one of those I didn't try the soup. I did taste the broth and it was good but the rating for this soup is all from Brad. Which he said was a 7 out of 10. Not bad for my first recipe of Julia's.
So I am going to try for a recipe every Sunday. We will see how that goes.
Recipe:
Beef Stock
The bones to choose: Raw beef bones, some of them meaty, are what you want here, such as the shank, the neck, the knuckle; leg bones, too, plus any raw scraps you may have collected in your freezer.
For 3 to 4 quarts of stock
3 to 4 pounds (4 Quarts or so) meaty raw beef bones sawed into pieces of 3 inches or less.
2 each: Large carrots, onions, and celery ribs, roughly chopped
6 or more quarts of cold water
A large-size herb bouquet plus 4 allspice berries and 6 peppercorns.
2 Large cloves or unpeeled garlic, smashed
1 Large unpeeled tomato, cored and roughly chopped, or 1/2 cup canned Italian plum tomatoes
1 1/2 tsp Salt, plus more as needed later
Equipment:
A roasting pan for the bones; an 8-quart kettle with cover for simmering the stock; a colander and fine-meshed sieve for straining.
Browning the bones--30 to 40 minutes. Preheat the oven to 450. Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown in the upper third of the oven, turning and basting with accumulated fat several times until they are a good walnut brown, step 2. Scoop bones and vegetables into the kettle; pour out and discard accumulated fat.
Deglazing the roasting pan. Pour 2 cups of the water into the pan and bring to a boil over moderately high heat; using a wooden spoon, scrape browning juices into the liquid, then pour the liquid over the browned bones in the kettle.
Simmering the stock--4 to 5 hours. Add the herb bouquet to the kettle and the rest of the vegetables listed, with enough of the water to cover the ingredients by 2 inches. Bring to simmer on top of the stove; skim off and discard gray scum that will collect on the surface for several minutes, step 3. Add 1 1/2 teaspoons salt. Cover loosely, and maintain at the slow simmer, skimming off fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients. Simmer until you feel the bones have given their all.
Straining and degreasing. Strain the stock through the colander into a bowl, pressing juices out of the ingredients. Degrease the stock and season lightly to taste. Strain again, this time through the fine-meeshed sieve into a clean pan or container.
Beef and Vegetable Soup
2 TBSP Butter
1 Cup each: finely and neatly diced carrots, onion, leeks, and tender celery ribs
2 Quarts Beef Stock
1/2 Cup Neatly diced turnips
1/2 cup Orzo (rice-shaped pasta) or quick-cooking tapioca, or raw rice
1 1/2 Cups shredded green outer leaves of Cabbage
3/4 Cup peeled, seeded, and neatly diced Tomatoes
3/4 Cup cooked or canned red or white beans, optional
Salt and freshly ground Pepper
Melt the butter in the saucepan, stir in the diced carrots, onions, leeks, and celery, and saute 2 minutes. Pour in the stock, add the turnips and orzo, tapicoa, or rice, and simmer 10 to 15 minutes, or until the vegetables are tender. Meanwhile, drop the cabbage into a pan of boiling water and boil uncovered 2 to 3 minutes, until limp; drain, run cold water over it to set the color, and reserve. Just before serving, bring the soup to the simmer with the cabbage, diced tomatoes, and the cooked beans if you are using them. Taste carefully , and correct seasoning.
Saturday, August 22, 2009
My life!!!!
As for me and mine we were a little backwards in all that we did.
After graduating from Leadore I went to Stanley and worked at a hotel then got in a motorcycle accident on the 5th of July and ended up in the hospital for a few days with a broken back. Then it was home to recuperate for the rest of the summer.
I then went to Idaho Falls and started at EITC in child development. I met a Navy guy from Mississippi. He was married but separated from his wife. Trying to make it sound better but I guess it wasn't. He was being stationed in New Jeresy, I think, and so I fly to New York, totally freaked my mom out. Then traveled down the east coast and across the south up to the west through Texas back up to Idaho. That was definitely an interesting trip but of course nothing went any further with him.
I then met my husband in September of 1990. Didn't really notice him at first I was interested in someone else. Dropped out of school and was working at K-Mart when in December I was pregnant but it was an ectopic pregnancy so that performed an emergency D&C. Once again freaked my mom out and she took me home to Leadore to recuperate. But by New Years Eve I was recovered enough to be let loose again. That was the night my daughter was conceived...ooops!!!!
Then in June of 1994 we got married and then in November of 1998 we were sealed in the Idaho Falls Temple. Around this same time I went back to school at EITC but went into Accounting and got my AA in accounting and I am currenting working for Idaho Supreme Potatoes in the accounting department. I have been there since 1999. My husband installs hardwood floors but is usually not working that much in the winter especially with the way the economy is.
That is about all there is to my life.
After graduating from Leadore I went to Stanley and worked at a hotel then got in a motorcycle accident on the 5th of July and ended up in the hospital for a few days with a broken back. Then it was home to recuperate for the rest of the summer.
I then went to Idaho Falls and started at EITC in child development. I met a Navy guy from Mississippi. He was married but separated from his wife. Trying to make it sound better but I guess it wasn't. He was being stationed in New Jeresy, I think, and so I fly to New York, totally freaked my mom out. Then traveled down the east coast and across the south up to the west through Texas back up to Idaho. That was definitely an interesting trip but of course nothing went any further with him.
I then met my husband in September of 1990. Didn't really notice him at first I was interested in someone else. Dropped out of school and was working at K-Mart when in December I was pregnant but it was an ectopic pregnancy so that performed an emergency D&C. Once again freaked my mom out and she took me home to Leadore to recuperate. But by New Years Eve I was recovered enough to be let loose again. That was the night my daughter was conceived...ooops!!!!
Then in June of 1994 we got married and then in November of 1998 we were sealed in the Idaho Falls Temple. Around this same time I went back to school at EITC but went into Accounting and got my AA in accounting and I am currenting working for Idaho Supreme Potatoes in the accounting department. I have been there since 1999. My husband installs hardwood floors but is usually not working that much in the winter especially with the way the economy is.
That is about all there is to my life.
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