Chicken

Cooking with Eggnog

Eggnog'Tis the season to find eggnog in your fridge.

Truth be told, I never have a problem finishing eggnog off... unless you count "too quickly" as a problem. Still, it is (barely) conceivable to me that someone might find themselves with too much eggnog.

It is more conceivable to me that someone might say, "I like eggnog. What can I do with it besides drink it (not that there's anything wrong with that).

Gorgonzola-pecan chicken and orzo

Tonight's dinner was fairly simple, but quite tasty. I took a couple of chicken breasts, sliced them up, and sauteed them with butter until they were beginning to get nicely browned. While they were cooking I added 2/3 of a medium shallot and a handful of pecans. While that was going, I lightly toasted some orzo in a sautee pan, added the rest of the shallot, and doused it with some pecan liquor. Then I poured in some boiling water, salted it, and let it simmer until done. I added the drained orzo to the chicken. The result was very brown, so I decided to add a bit of frozen spinach.

Throwing Something Together

Well Stuart has an excuse of a new job, I just haven't been posting lately, partly because I was traveling for a week, in which I got to enjoy my favorite eating locations in Champaign. But honestly I haven't cooked much new in a while.

Last night---it was a truly glorious day here in NYC, as it is again today---I cooked something for dinner real fast. I'm usually a little more deliberate than I was, so this was more of a hacking what I had in my kitchen than I normally do:

What I've been Cooking (Sous Vide)

Today I sent my SousVide Supreme demo unit back. I had it for almost two weeks. While this gave me a chance to get a feel for the machine, it didn't really give me enough time to really see all of what sous vide - as a technique - has to offer. Here's what I cooked:

Four Ways to Use Leftover Chicken

Whole chickens are a great bargain. If you just roast a chicken and set it out on the table to be picked clean, though, you're probably only going to get a single meal out of a chicken (maybe with some leftovers). With a bit of planning, you can make a single chicken go much farther than that.

TGRWT#16: Chicken and Rose

Foods: 

Ive been following They Go Really Well Together (TGRWT) for some time now. It began on Khymos as a group project in molecular gastronomy to test whether foods that shared key chemicals that contributed to their aroma or flavor would compliment each other. Each month, a different flavor combination is chosen by the (rotating) host, and people from around the web contribute their creations. This month's pairing is chicken and rose, and my contribution follows...

Dry Lavender Soda

Dry Lavender Soda is part of a line of all-natural, low-sugar beverages. It has a distinct lavender flavor and, perhaps surprisingly, I discovered that it makes an awesome braising liquid for chicken.

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