Yesterday Tim spent 14 hours on a train returning from Fargo, so I decided to pick up another chicken and have a nice homey meal waiting for him. I also made a box yellow cake (which looks a little weird, I don't think I mixed it enough) to really top off the whole thing, and also to help me sooth my crippling sweet tooth.
A dinner of roast chicken and sweet potato fries was just what the doctor ordered. And this morning I hopped out of bed and walked to Tony's Finer Foods with visions of baking and cooking all day long while Tim is teaching kids to play Smoke on the Water in South Chicago. The list includes:
1. Chocolate frosting for the yellow cake that I didn't mix enough and looks a little oily on the top.
2. Banana bread
3. Chicken stock
4. Chocolate Cherry cookies
5. Coffee Crisp cookies
6. Smell my kitchen.
I used the chicken stock directions from Everybody Likes Sandwiches, and my kitchen already smells AWESOME. I stripped the chicken bones, salvaged some chicken skin, dumped in a left over bag of baby carrots, the bottoms of two leeks, a whole onion with the skin, and three cloves of garlic. Also, some rosemary, peppercorns, and one bay leaf, my magic ingredient for soup.
Other than that, 1, 2, and 6 are all in the works. I already had an epic FAIL with the chocolate frosting. The recipe I was using to me to: bring 1/4 c. milk, 1/4 c. margarine, and 1 cup sugar to boil. Boil for exactly one minute. Remove from heat and add 1 c. chocolate chips; stir until melted.
Unfortunately, I lost the recipe and used the one in my head, which instructed me to add 1 c. milk instead of 1/4 c. Now I have an awesome sugary mixture that will probably be used for making cocoa with all the milk left in our fridge. OR we could use the milk AND some hazelnut liquor. Mmmmm. Right on.
Update: Cherry Cookies and finished chicken stock.
5 comments:
Mmmmmmmmmmm!
Nope never made chicken stock from scratch (you are a champ!)...I have an issue with having to waste the food (not the bones). More like the onion and carrot, or can you eat those too?
Anyways, I made number 2 off your list earlier in the week. Only my banana bread (which is the best in all of the East coast, if I do say so myself) has a heaping 1/2 cup of choc chips added in it.
Because the recipe doesn't call for enough sugar already?
Ruth was only 2 or 3 when her dad made banana bread for the first (and only) time. As I recall, the recipe called for chocolate chips but nobody remembers anymore.
Ruth's dad only grills or makes chili though I heard he can make a mean johnny cake.
TOM
I can think of one reason that stands alone as to why your Dad would make a mean Johnny Cake...it is served with a hearty side of hug :)
katers - i know! throwing out the carrots and a whole onion was hard to do. and the whole reason i made the stock was because, duh, i didn't want to waste the chicken carcass! right?
but it's worth it. and MUCH less salty than the boullion i usually use.
i hope that tim learns to master as many foods as my dad did: pancakes, johnny cake (aka cornbread), glop (chili made with prego as the tomato base), and of course, grilling anything someone puts on a plate. or in a marinade.
right now, it's just tator tot scramble. but he'll grow.
Also on Dad's menu for the weeks he cooked: spaghetti.
We used a LOT of Prego at our house.
To make homemade chicken stock, you have to actually TOUCH the carcass, yes? Then it's a big NO for me. I'll take the salty boullion that comes in pretty golden cubes.
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