"It IS all about the TASTE"
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  • Cream of Chicken Soup

    While doing research for a casserole recipe, I kept coming up with things that needed a can of cream of chicken soup. After rejecting recipe after recipe after recipe for using the stuff, I arrived at the conclusion that I needed to provide a substitute for this.

    If you have ever looked at the ingredients on a can of condensed soup, especially any “cream of” you will rapidly understand why I tend to reject these salt and chemical laden fat grenades just out of hand with little or no thought. (As a certain T.V. Food show host, would say, “These are NOT Good Eats!”.

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  • Orange Flavor Chicken

    No, this is NOT a “AmerAsian dish. It sounds like it, but alas no.

    This is a chicken roasted with an orange, and basted with an orange/honey/wine sauce, and perhaps I’ll toss in some dried cranberries and some dried cherries for a sweet and tangy taste. This is defiantly a fall dish.

    Perhaps it is just good enough for a Autumn Sunday dinner with friends, and it is quite simple to make.

    I’d pair this with my Twice Baked Mashies, and perhaps a squash and onion casserole.

    Background / Tip / Technique
    Before and after handling raw poultry, wash your hands with soap and hot water. Use a cutting board you specifically use for poultry. As raw poultry and the poultry juices can contaminate other foods, it is important that caution is taken in the storage and preparation of the chicken.

    As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 – 20 minutes based on an oven temperature of 350ºF. A 5 lb chicken will need to be roasted for ~ 2hours. A 5 lb bird will usually serve between 4 – 5 people. (This is a rule of thumb, use a thermometer!)

    I prefer to set the oven temperature to 450ºF and roast the bird at this temperature for the first 20 minutes. Then drop the temperature to 350ºF and complete the roasting. The initial blast of heat will result in a crispy and brown skin and deliciously succulent meat. Use a meat thermometer inserted into the thickest part of the chicken’s thigh, do not touch the bone. When the chicken is done, the meat thermometer will have a temperature of 180ºF, and the juices will run clear. Do IGNORE the pop timer. (It lies)

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  • Patisserie Du Méchant Loup – Candied Sugar Cookies


    As mentioned prior :

    Yes, my French is horrible…. But my cookies are great. Announcing the opening of the Bad Wolf Cookie Season, November 1, 2010. May your diets tremble…

    I’ll roll out a recipe every week or so just to kick start the taste buds.

    Last year these brought rave reviews, and one threat of eternal damnation and banishment. (Someone’s diet protested, but it was so hard to understand them as their mouths were stuffed full of cookies…)

    So how about a classic, candied sugar cookies. You know the candies with the chocolate center, and hard candy shell in a sugar cookie dough. (Yes, It would appear that if I say the trade name, I can be accused of being a “blogsperson” for that company. Let’s just call them N&N cookies….

    All legal jokes aside, and speaking of legal jokes, I understand these are a favorite cookie in Albany, these are quick and simple to make, but I WILL add my twist…. Like toasted pecan pieces, a hint of almond extract and a good hit of bourbon.

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  • Meatless Monday – Curried Veggie Soup

    Spoken prior:

    It will be cooler today, MUCH cooler, so a wish for a hearty fare is natural. We finally have something that resembles fall. Cool weather, mid 70 in the day, low 60 at night, and we have rain / clouds off and on.

    Sounds like fall to me, and fall is time for soups and stews that star late summer / autumn veggie’s.

    As I have a number of roasted potatoes left over from last night’s meal, and I am not feeling very well, I will make this a quick and easy potato soup, but will thrown that rouge chef twist with the addition of some curry powder and late autumn veggies.

    Soup is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavor is extracted, forming a broth.

    Traditionally, soups are classified into two main groups: clear soups and thick soups.

    The established French classifications of clear soups are bouillon and consommé.

    Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.

    I’ll start with slow roasted potatoes, leeks sauteed in butter, and pack my soup with squash, cauliflower, carrots, butter, sour cream, cheese, and my veggie stock….

    Perhaps serve with cibatta sticks, a side salad to make a hearty lunch or a soup course for a larger meal.

    This is almost perfect comfort food for the wet, cold and weary.

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  • French Farmhouse Stew – Potée Champenoise

    It will be cooler today, MUCH cooler, so a wish for a hearty fare is natural. So I will be working more in the data center, and will have a very little time to cook, so I’m thinking stew, but not beef, maybe a pork / ham / chicken / sausage based rustic french farmhouse meal, slow cooked to tenderize, and gelatinize all the various meats, and extract the full falvor of the vegetables.

    Maybe a french “Potée Champenoise” style multi-meat stew to use some of the odds and ends of meat, and veggies. Slow cooked to generate a rich meat gravy with tender veggies to serve over noddles, rice, baked potato, or bread.

    Add a side salad, maybe a dab of sour cream, and a cold beer, and I am ready to brave the building of the cloud based Bad Wolf.

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  • “Amerasian” Cuisine – Broccoli and Chili

    It is the weekend and I have many projects to accomplish, and little time to do them in. The traditional lair method of dealing with this is to order Chinese delivery. Unfortunately, this tends to be very unhealthy and quite costly.

    The fortunate side of this is that Broccoli is in season, quite cheap and brassicas are very health friendly. Now thinking back to that Chinese food delivery, one considers some basic “Amerasian” dishes, for their taste and speed of preparation.

    Perhaps Broccoli Florettes, stir fried in a oil seasoned with red pepper, garlic and spices, and served over steamed rice.

    With this basic recipe, one can add chicken or beef strips, portabello or bell pepper slices, even tofu chunks, for a more rounded meal, and just fora rogue chef twist use Katsuretsu sōsu as a stir fry sauce.

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