Submitted by Stuart Broz on Wed, 12/14/2011 - 10:06pm
'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).
Submitted by Stuart Broz on Tue, 12/13/2011 - 6:55pm
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.
Submitted by crimfan on Sat, 04/03/2010 - 12:27pm
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:
Submitted by Stuart Broz on Fri, 12/11/2009 - 8:22pm
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:
Submitted by Stuart Broz on Mon, 04/13/2009 - 12:46pm
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.
Submitted by Stuart Broz on Mon, 02/23/2009 - 8:52am
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.