OK – perhaps not that lazy. It’s not that I had a particularly unproductive day. I worked. I got some exercise. I even washed the car. The evening quickly turned lazy after the plan for a “dessert pizza” sort of thing was torpedoed by lack of a certain ingredient. I wasn’t interested in the hour round trip to the store that undoubtedly would have it. After a brief funk, plan B emerged, in which a corn chowder would be assembled. Continue reading
I came home from the store a week ago with one of those ten pound bags of Russet potatoes. My other half asked what exactly I was going to do with all those potatoes. The most I could muster was a mumbled “I don’t know” because I didn’t, actually, know. I had no plan. They were cheap and I was in a buying mood. So I made our poutine recipe one night, I made more bubble and squeak, because there’s no way to ever have enough bubble and squeak, and I still had some potatoes left. So what’s a guy to do. We were out the other day and a restaurant had a baked potato soup on special. I didn’t get it, but it did get me thinking. That sounds awfully good. I searched around a bit and found a few different takes on the soup itself; some are more broth with chunks of potato, some are more potato as soup thickener, there’s quite a variety then. So what to do. Continue reading
Awhile ago I posted an article on the homemade chicken stock I make whenever I roast a chicken. Chicken stock is great stuff and it’s essentially free if you’re making your own. Actually I could make the argument that if you’re roasting a whole chicken you’re saving money over buying some sort of boneless-skinless product, so it’s actually better than free. Nice! Continue reading
Lots of stuff under the banner of homemade banner this week. I guess everything is really homemade, if – you know – you make it in your home. That aside, I just made a chicken. Quite tasty that. Once you’re done with the bird, or at least get it out of your cooking vessel, you’re left with juices and whatnot. Generally I put the stuff that comes out during cooking in a little container and pop that into the fridge. It’s good chicken goodness – I use it to flavor just about anything really; mushrooms – yup, potatoes – yup, risotto – yup, anywhere you need some oil or fat and chicken would be a nice addition – this is the ticket.
At the point where you’ve gotten all the usable things off of your bird – you’ll have a carcass. I used to just toss that into the trash (now the compost – here in Seattle.) Mistake. We go through a lot of chicken stock. Not that it’s too expensive, but with the amount of chicken we eat – why not make my own? Good question. I didn’t think it was particularly hard, but it does take some time to get things cooked down properly. Continue reading