Wednesday, March 28, 2007

We have bought this house.

Yay!! We close on May 18th. There will be lots of painting, including all the kitchen cabinets, but we are very excited. And, it is very cloes to TJ Maxx, which is fabulous.

I do have some food stuff to write about, but I don't have time now. I will post sometime later this week. =)

Monday, March 12, 2007

Turkey Bacon

I tried turkey bacon a few times when I had bought a couple different brands from the regular grocery store, and it was okay. I was at Trader Joe's a couple weeks ago and saw their Turkey Bacon for only $2.79, so I thought I would give it a try. I finally got around to making it yesterday morning, and I will have to say, I had my doubts. To start off, it doesn't have that artificial look that most other turkey bacons have, and it cooks really fast. Only about 3 minutes total. I will have to say, it was pretty good! I was suprised. I mean, nothing really takes the place of the real fatty, porky bacon, but this wasn't bad!

BTW, I did make the Chicken Kiev last night, and even though the butter leaked, it was still the best chicken I have ever made. I think my breasts were too small, (First time I have had that problem!) and the amount of butter was a little large. Making your own dried bread crumbs is soo worth it, too. A huge difference in the crunchiness factor.

I came home from work today at 11:30, as I am not feeling to well, but I still found time to read all my favorite blogs. I have such dedication!

Okay, now back to bed.

Sunday, March 11, 2007

On a non-food note

We are biting the bullet and starting the house buying search. Not because we are snobby, but because we truly love the area, we are looking in the Grandview/Upper Arlington area. Geoff has lived in Grandview for the past 11 years, and me for the last 5. The houses are overpriced, though. Upper Arlington, suprisingly, seems to have better options, even though their taxes are a bit higher. Wish us luck!

On a food note

I am making Cook's Illustrated Chicken Kiev tonight. I am excited, as the recipe looks time consuming, but delish.

Chicken Kiev

Serves 4

Herb Butter
8 tablespoons unsalted butter (1 stick), softened
1 tablespoon minced shallot
1 tablespoon minced fresh parsley leaves
1/2 teaspoon minced fresh tarragon leaves
1 tablespoon fresh lemon juice
3/8 teaspoon table salt
1/8 teaspoon ground black pepper

4 - 5 slices white sandwich bread , cut into 3/4-inch cubes
Table salt and ground black pepper
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts (7 to 8 ounces each), tenderloins removed
1 cup all-purpose flour
3 large eggs , beaten
1 teaspoon Dijon mustard

By coating our Kievs with oven-crisped bread crumbs instead of a deep-fried shell, we put the focus where it belongs, on the rich herb-butter filling.

See Illustrations Below: Building a Better Chicken Kiev

1. For the Herb Butter: Mix butter, shallot, herbs, lemon juice, salt, and pepper in medium bowl with rubber spatula until thoroughly combined. Form into 3-inch square on plastic wrap; wrap tightly and refrigerate until firm, about 1 hour.

2. For the Chicken: Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add half of bread cubes to food processor and pulse until cubes are coarsely ground, about sixteen 1-second pulses. Transfer crumbs to large bowl and repeat with remaining bread cubes (you should have about 3 1/2 cups crumbs). Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature (you should have about 2 1/2 cups bread crumbs).

3. Prepare cutlets, following illustrations 1 and 2 below. Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface; season both sides with salt and pepper. Following illustration 3, place 1 piece of butter in center of bottom half of breast. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package, pressing on seam to seal. Repeat with remaining butter and chicken. Refrigerate chicken, uncovered, to allow edges to seal, about 1 hour.

4. Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off (illustrations 4 and 5). Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere (illustration 6). Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts.

5. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 40 to 45 minutes. Let rest 5 minutes on wire rack before serving.

Thursday, March 01, 2007

Pictures, please!

Okay, I just scrolled down my page and noticed that the only picture I have posted recently was of my new dutch oven. I need to get on the ball and take pictures of my food. I will dig my camera out and leave it in the kitchen. How sad is that? 90% of the pictures I take are of food. How could I have kids? I don't have the time. I have to cook! Hehe.

Okay, so has anyone gone to any of those free cooking demonstrations at Williams Sonoma? I just got an email from them saying they are having some coming up in March and April. Some of them sounded lame, but others were slightly interesting. I am just wondering if there is anything I would learn, or would be worth driving all the way up to Polaris for. Is it just as good or better to watch America's Test Kitchen on PBS? I learn a ton from that show.