Wednesday, September 23, 2015

Quick Eats: Chicken Biscuit Casserole


  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped baby carrots
  • 1/2 cup all-purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 4 cups chicken broth
  • 1 (10 ounce) canned peas, drained
  • 4 cups diced, cooked chicken meat
  • 2 cups buttermilk baking mix
  • 2 teaspoons dried basil
  • 2/3 cup milk


Preparacion: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Now forreal cocinar: In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.

Mixing stuff heck yeah: In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

Terminamos: Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits. Congratumalations its dooooooone  


Coq Au Vin


  •  4 ounces good bacon or pancetta, diced
  • 1 (3 to 4-pound) chicken, cut into 8ths
  • Kosher salt and freshly ground black pepper
  • 1/2 pound carrots, cut diagonally in 1-inch pieces
  • 1 yellow onion, sliced
  • 1 teaspoon chopped garlic
  • 1/4 cup cognac or good brandy
  • 1/2 bottle (375 ml) good dry red wine such as Burgundy
  • 1 cup good chicken stock, preferably homemade
  • 10 fresh thyme sprigs
  • 2 tablespoons unsalted butter, at room temperature, divided
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 pound frozen small whole onions
  • 1/2 pound cremini mushrooms, stems removed and thickly sliced

Get the thing done 

Prep the thing: Preheat oven to 250 degrees F.

Cook the thing: Heat 2 tablespoons of olive oil in a large Dutch oven.  Add the bacon and cook over medium heat for 8 to 10 minutes until lightly browned.  Remove the bacon to a plate with a slotted spoon. 
Meanwhile, lay the chicken out on paper towels and pat dry.  Liberally sprinkle the chicken on both sides with salt and pepper.  When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.  Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done.  Set aside.
Add the carrots, onions, 2 teaspoons of salt, and 1 teaspoon of pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.  Add the garlic and cook for 1 more minute.  Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot.  Add the wine, chicken stock, and thyme and bring to a simmer.  Cover the pot with tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.  Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew.  Add the frozen onions.  In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned.  Add to the stew.  Bring the stew to a simmer and cook for another 10 minutes.  Season to taste.  Yay ur done :]

Saturday, September 19, 2015

Baking in Bowties: Banana Bread 


  • 2 eggs, beaten
  • 1/3 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup mashed bananas
  • 1 1/2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans (optional)

Do the thing

Prep the thing: Preheat oven to 325 degrees F (165 degrees C).  Spray one 9x5 inch loaf pan with non-stick spray coating.

Mix the thing: Blend together the eggs, buttermilk, oil and bananas. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.

Okay now bake the thing: Pour into prepared loaf pan and bake for 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean. Congrats you did a thing

Friday, September 4, 2015

Ramen (traditional, not Top)

Ingredient list:
Pork And Stock

  • 1½ lb. boneless pork shoulder
  • Twine
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. dry sake
  • 1 Tbsp. mirin
  • 2 Tbsp. vegetable oil
  • 2 bunches scallions, chopped
  • 2 carrots, peeled, cut into pieces
  • 1 head of garlic, halved horizontally
  • 1 1” piece ginger, peeled, sliced
  • Miso paste
Ramen And Garnishes
  • 3 large eggs
  • 6 5-oz. packages fresh thin and wavy ramen noodles
  • 1 can bamboo shoots
  • 1 pack enoki mushrooms
  • 6 scallions, thinly sliced
  • 3 toasted nori (seaweed) sheets, torn in half
  • Chili oil, toasted sesame oil

Make dashi from a packet/bouillon, typically most easily found at an Asian/international market

Pork And Stock

One day ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2” intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)

Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat Cook pork shoulder, turning, until brown all over, 10–12 minutes. Add scallions, carrots, garlic, ginger, and miso paste. Add as much dashi stock as will fit in pot once liquid is boiling (reserve remaining dashi).

Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2½–3 hours.

Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.

Ramen And Garnishes

Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolks should be shiny yellow and almost jammy; egg white should be just set.) 

Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.

Remove string and thinly slice pork; cover and set aside.

When ready to serve, bring stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).

Just before serving, divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).

Halve eggs. Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it’s just poking out.

Serve ramen with chili oil and sesame oi.

DO AHEAD: Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.