Tater Town

In my attempts to avoid grains (see here for why), and with my love of starchy carbs still fully intact, I've been eating more potatoes these days. And this has caused me to rip off things I've seen on the Food Network or in cookbooks or whatever. This is one of those recipes. I would give the appropriate credit, but I really can't recall the details. Just know I wasn't smart enough to come up with this on my own, and we'll go ahead and get on with it.

I also don't have many pictures of the actual process of this creation, but the final product should tell you all you need to know. Oh, I'll be giving you the usual descriptions with my cheerful interjections thrown in for free. Fear not.

First, get yourself a potato and make vertical slices most of the way through it. Leave it intact on the bottom so it will stay in one piece. Preheat your oven to 400 degrees. Get yourself some fat garlic cloves and cut them into thin slices too. Stuff these thin slices between the tater slices, dump olive oil over the top along with a good pinch of kosher salt and wrap the whole thing in some foil. Bake for 40 minutes. Open the foil and sprinkle with sesame seeds. We used black and white cause it looks cool. Cook for another 20 to 30 minutes. There you have it- a simple way to change up your usual tater routine. You should really click on these pictures to see the full sized versions in order to pump up your food lust. You know, if you're into that.

Ghee for You, Ghee for Me

First off, don't believe the hype about saturated fats. You actually need some, and there are certain fatty acids in butter and coconut oil specifically that are anti-viral, anti-microbial, and generally just good for you. Ghee, for the uninitiated, is butter with the milk solids removed. The advantage of this is that the smoke point rises and the butter/ghee won't burn nearly as fast like olive oil or regular butter. Plus it tastes great. But enough talk- making ghee is easy, and the following will be more of a picture essay than a lot of words. I will inject some witty banter here and there, so don't you worry. First off, take a pound (four sticks, one box) of unsalted butter and add it to a pan over medium low heat.

Melt it slowly.

You will get some white foam that rises to the top. This is part of the milk solids. Skim them off the top with a spoon. You can keep the solids to spread on other stuff if you want, although I usually throw it away since I don't really eat bread or other stuff that I would be spreading mild solids on.

Once you get it skimmed, the butter will start to clarify (Ghee is sometimes called "clarified butter."). Keep cooking it on low/medium low to get it as clear as possible.

There will still be some solids on the bottom. Start watching them, and when they start to turn light brown it's time to strain. You can use a coffee filter if you have no fancy pants strainer. I have a fancy pants strainer, so that's what you see here.

I also have a glass jar to keep the finished product in. You can use whatever you want, but I prefer glass. Once your ghee cools you can store it a room temperature. Actually, I suggest that you do exactly that so your ghee will be soft and easy to use.

Once your ghee is solid it will turn a pale, beautiful yellow that you will now forever associate with the flavors of good eatin'. It's now time to saute something.

Happy New Year, and Tomatillo Sauce

The new year is here, and I think you should put this on your list of resolutions: make more sauces. I say this because I already have the pictures taken of this particular sauce, but also because nothing makes a home cooked dinner seem fancy like a good one. And in this case, nothing makes tacos or scrambled eggs more delicious. As a bonus, this stuff is also actually good for you.

You've probably had some sort of tomatillo sauce in your local Texican food dive- it's the green stuff next to the red stuff. You've probably also seen tomatillos in the store and wondered what they are and what people do with them. They're the green, tomatoey looking things with the weird pale green paper looking cover. Go buy eight of them, along with a Spanish onion (or any sweet, yellowish onion), some garlic, a jalepeno or two, and an Anaheim pepper (they're the long green ones like you see in the following picture). You could also use a poblano, or any other pepper combination. Cause, you see, this ain't rocket science. Preheat your oven to 400 degrees. Farrenheit. Quarter the onion and remove the paper skin from one garlic clove and all the tomatillos (they'll be slightly sticky under their covers) and douse the whole lot with some light olive oil, or canola, or whatever. Also salt and pepper.Blast 'em in the oven for 20-30 minutes. They'll get this color or brown, which is the minimum. I could have easily gone another ten minutes.Peel the charred skin of the Anaheim, de-seed the peppers if you want a milder sauce, then put it all in a blender, along with any accumulated juices from your pan.

Blend. You may have to add a little water to thin it out, or if you feel extra fancy, some white wine vinegar. I added nothing.
Apply finished product to tacos, eggs, or whatever else sounds good. Bonus trivia I recently learned watching the Food Network: tomatillos are members of the gooseberry family. I have no idea what that really means, but I'm sure Wikepedia does if you feel so inclined.

Braised Cabbage

I have to give the credit for this one to Molly Stevens, the author of All about Braising. The colder months are all about stews and soups and pot roasts, and All about Braising is one if the best books out there for one-pot meals that make your whole house smell like Northern Italy. Out of the many recipes in the book, this is one of our favorites, which is strange because there is no meat involved.

So here's what you need: One head of cabbage, a small yellow onion, a couple of carrots, salt, pepper, chili flakes, and about a quarter cup of chicken stock (or water if you're lame). You'll also need some sort of baking dish that can be put under the broiler. You're not supposed to use Pyrex under the broiler- a fact I just discovered- but I do anyway. But you shouldn't. Or if you do you shouldn't blame me if your dish explodes and your house burns down or whatever.

A whole head of cabbage will fill two 9x13 Pyrex dishes, and brother, that adds up to some cheap eating. Heat your oven to 325.

First just divide the cabbage into some thick wedges. Try and keep the core attached at the bottom of the wedges so it'll all stay together. This is especially important when it comes time in the middle of the cooking to flip everything over. Peel and chop your carrots (I always slice mine on the bias so they'll look cooler), and cut your onion into thin ribbons (cut root to stem, turn them to the flat side and slice in the sagital plane. Like that head in the lab.).

Nestle all your onions and carrots into the dish and set the cabbage on top of that. Give it all a good dousing in olive oil and sprinkle with salt and pepper and the chili flakes. Pour in the quarter cup of chicken stock (or water). You need that much stock/water per baking dish, by the way. I had some homemade stock on hand for today, but when I don't I use chicken soup base, which you just mix with water. It's a lot more conveinent than buying the boxed stuff.

Now all you have to do is tightly seal some foil around your baking dish(es), and throw them in your now preheated oven. Set a timer for an hour, and go weave a basket.

After an hour, flip everything over. Try and keep them together, but a little messiness will ensue no matter how hard you try. Back into the oven for another hour, then take the foil off and blast it all under the broiler until you start getting some good browning in spots.

Yeah, That's Right, I Said Cauliflower!

No really, cauliflower can be mind-blowingly (how's that for an adverb?) delicious. The key is to be patient. Well, that and butter. Lots of butter. To start, cut up a whole head of cauliflower- I just cut the core out and then make half inch "steaks" out of it- you'll get some big pieces that stay together and quite a bit of little florets that will become your favorite part later when they get all caramelized and crispy and oh so slightly sweet. You need a pan that's large enough to get plenty of browning going on, and that pan needs a lid for a little bit of steaming. Place the aforementioned pan on the stove top and get it medium hot. Now add about three tablespoons of butter and let it melt until it stops foaming. Add the cauliflower. Throw a pinch of salt (kosher, please) on top. And then hurry up and wait. It'll look like this at first:
Leave it alone for awhile- it takes time for the florets on the bottom to start browning at first. Toward the end you'll have to be more vigilant. After about ten long minutes, give it a stir. Then wait some more. Repeat. Once you've got a fairly browned bunch of cauliflower put the lid on top and let it steam for about five more minutes. The following is the progression you're looking for:
The best part: the only calories to be found here are in the butter. Well, almost. The cauliflower is so low-calorie it almost takes your body more calories to digest it than what it actually gets from it. Taste for salt, probably add some pepper, and dig in. And you should click on the above picture, because it's just so pretty in that bowl, all golden brown and all.

Tastes Like Chicken, but Better

This tastes like chicken because it is. But I figure everyone needs an extra way to cook up some yard bird, and this is one of my favorites. Cara's brother learned this recipe in culinary school, and I now pass it along to you. You'll need some butter, a shallot, some shrooms, a couple of tablespoons of flour, a cup of Chardonnay (which is a dry white wine for the uninitiated), a cup of heavy cream, and two cups of chicken stock. The stuff that comes from a box is fine.

Funny story: we used to attend a church in Houston where everyone brought a pot luck dish of some sort for after the service. It was really cool- everyone brought their A-game, and there were quite a few really good cooks. I usually brought something totally out of the ordinary (for them) like curries or some other Indian fare.

One day I brought this, and I thought a fight was gonna break out over who got to lick the pan. I became a far bigger rock star that day at church than I ever had been when I was actually playing in a rock band.

The next Sunday a lady asked me for the recipe, and when I told her there was, gasp, white wine in it she really had no idea how to react. She said something along the lines of, "I couldn't buy wine- I wouldn't feel right about going down that aisle at the store." To which I replied something incredibly witty, but can no longer remember. But I'm here to tell all you fellow Calvinist Credo-Baptists that read this site (all three of you. Or less)- there's flavor in those there bottles. And you don't have to drink them. Although I do recommend it. But that's just me. I used the following for this post, but use whatever you like. You know, if you like wine. Or even if you don't, cause it just ain't French without both butter and wine.And while I'm showing you pictures of stuff, this is a shallot, which you absolutely must use:Those are mushrooms in behind it. And that's our sweet new cutting board from Kohl's underneath it. Again, in case you care.

Anyway, throw some butter in a pan and get it medium hot. After seasoning with salt and pepper, dredge your boneless, skinless, usually flavorless chicken breasts though the flour. You just want a light coat so they'll get the right color. The flour also becomes fond in the pan which adds to the flavor of the sauce, and this sauce makes church ladies fight if you do it right. And that's a sight to behold. They'll look like this:
After tossing them in the butter you must leave them alone. You want them to be golden brown and delicious. You are not allowed to touch them for a long time. You can probably cook up to six chicken breasts this way and still have enough sauce, but you can always add more of the sauce ingredients to make more if you've got a lot of starving people camped out at your house, sucking the life's blood out of you. After the chicken has firmed up nicely you have my permission to flip them. The first side should look like this:
When the second side looks like the first, take them out and start making the sauce. The sauce, my friends, is what writes the songs that makes the whole world sing.

Add your diced up shallots and mushrooms to the pan and cook them down for 3-5 minutes. Then add one cup of the wine. Scrape the brown bits out of the pan while the wine is reducing (and thus concentrating the flavor). It'll take a few minutes, but it's where you want it when it looks like a thin coat of liquid in the pan. Like this:Now add the chicken stock, and reduce it down to about a quarter of what you started with. Then add the cream (turn the heat down a touch) and simmer it for about five minutes- it'll start to thicken up nicely. Add the chicken back to the pan to warm though. Then spoon some sauce on a serving plate and put the chicken on top of the puddle. Take a picture:Add something green to the occasion and open something to drink. Your choice!

Cuttin' up a Chicken

Have you ever paid attention to exactly how cheap whole chickens are when they go on sale? They're, like, practically free. Or at least four bucks. And honestly, once you get good at cutting them up, you'll be blown away at how much cheaper it is to do it yourself, and how much better the pieces turn out. Boneless, skinless chicken breasts from the store look like hacked-up roadkill compared to what you can do. Plus, at home you get to keep the skin if you want, and I often do if I'm grilling them.

Instead of taking a thousand pictures and the usual witty remarks in how-to format, I made a video. The camera turned itself off right as I was about to tell you to start making homemade chicken stock with the carcass. It's funny saying "carcass" on a food post. Carcass!