The Cookbook
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wrote on 1 Feb 2025, 00:32 last edited by
I see you get the same
lack ofdomestic support I do.One would think a bit more appreciation for doing all the cooking would be appropriate.
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wrote on 1 Feb 2025, 00:36 last edited by
Speaking of recipes, if you want to keep them on your computer, I can't recommend "Paprika" enough. Great app to store recipes, download from web, etc. Well worth the $35 or so it costs.
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wrote on 2 Feb 2025, 02:46 last edited by
I have that on my phone!!. Actually did not know it worked on the computer. I assume the same sign in info for your phone, correct?
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wrote on 7 Feb 2025, 16:11 last edited by
On the menu for tonight: Garlic Braised Chicken
If you have NYT access:
https://cooking.nytimes.com/recipes/1022705-garlic-braised-chicken?campaign_id=58&emc=edit_ck_20250203&instance_id=146322&nl=cooking®i_id=49184069&segment_id=190010&user_id=2127aee77c7a5b6be2d2c611f646d27eGarlic-Braised
Chicken
By Eric KimTotal Time 1 hour 15 minutes
Rating (1,850)
INGREDIENTS
Yield: 2 to 4 servingsOlive oil
2 pounds bone-in, skin-on chicken
thighs (about 4)
Salt
20 peeled garlic cloves
¾ teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for servingPREPARATION
Step 1
Heat oven to 350 degrees.Step 2
In a large Dutch oven over medium-high, add enough oil to lightly
coat the bottom. Season the chicken with salt on both sides, then
add to the pot skin side down. Cook until the skin turns golden
and crispy, 8 to 10 minutes. If the skin browns too quickly, lower
the heat. Flip, and sear the other side briefly, about 1 minute.
Transfer the chicken to a plate and set aside.Step 3
Add the garlic to the schmaltzy oil over medium-high, and stir
until fragrant and very lightly golden at the edges, 1 to 2 minutes.
Stir in the white pepper, then immediately add the wine and 1 cup
water. Scrape up any stuck-on bits from the bottom of the pot
while bringing the liquid to a simmer. Nestle the chicken in the
pot skin side up, cover and cook in the oven until the chicken and
garlic are meltingly tender, and the wine has reduced, about 1
hour.In that time, chicken fat, wine and water
turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don’t skip itTaste for seasoning, adding more salt if needed. Serve with
rice. -
wrote on 9 Feb 2025, 02:27 last edited by
Delicious easy recipe highly recommend.
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wrote on 22 Feb 2025, 13:10 last edited by Mik
The great steak salad I made last night, and the different dressing.
https://www.marthastewart.com/312451/blue-cheese-vinaigrette
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wrote on 21 Mar 2025, 23:58 last edited by
Good recipe. Very tasty and easy. I recommend seasoning the chicken before flouring. I also added parmesan to the bread crumbs.
https://www.allrecipes.com/recipe/281362/oven-fried-chicken-thighs/
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wrote on 10 Apr 2025, 20:44 last edited by
Janet has requested this recipe, so...
https://www.recipeslady.com/hawaiian-bbq-chicken-and-pineapple-foil-packets/
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wrote on 10 Apr 2025, 23:08 last edited by
That looks divine. I do a similar 'huli-huli' chicken on the grill, but this looks convenient for off season.
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wrote on 10 Apr 2025, 23:10 last edited by
It’s not. Do not recommend. I had to add bbq sauce and a little more sesame oil.
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wrote on 10 Apr 2025, 23:11 last edited by jon-nyc 4 Oct 2025, 23:12
Well, I'm grilling burgers on the stove, if you want something even less inspiring.
Serving with a caprese salad though.
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wrote on 10 Apr 2025, 23:13 last edited by
That’s what I did last night. We are descending into culinary hell.
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wrote on 10 Apr 2025, 23:30 last edited by Tom-K 4 Oct 2025, 23:32
Fish stew. Orange Roughie, potatoes, carrots, tomatoes, oyster mushrooms and pearled barley.
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wrote on 10 Apr 2025, 23:58 last edited by
Looks good.
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wrote on 11 Apr 2025, 02:24 last edited by
Nice. Burger was meh, caprese salad very good. Got lucky with just the right amount of olive oil and balsamic.
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wrote on 11 Apr 2025, 11:46 last edited by Mik 4 Nov 2025, 11:46
That proportion can be tricky. I'll have one this weekend. Just got some buffala mozz yesterday. Makes all the difference. I don't love balsamic on mine. Usually salt, olive oil and plenty of basil.
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wrote on 11 Apr 2025, 12:19 last edited by
I have a balsamic vinegar bottle with a little spray top. I can just get little droplets on it like it was pepper.
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wrote on 11 Apr 2025, 12:27 last edited by Mik 4 Nov 2025, 12:28
That's a great idea. Speaking of simple salads, one of my favorites is fresh arugula with a spritz of great olive oil, a little lemon juice and a sprinkle of parmesan. Might throw in a few pine nuts if you have them. Simple, healthy, delicious, too easy.
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wrote on 11 Apr 2025, 18:32 last edited by
Found morels today, so chicken with morel sauce tonight. I leave out the cream as it’s better that way.
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Found morels today, so chicken with morel sauce tonight. I leave out the cream as it’s better that way.
wrote on 11 Apr 2025, 23:27 last edited by@Mik said in The Cookbook:
Found morels today, so chicken with morel sauce tonight.
Outside, or at the store?
