Friday, May 29, 2009
Wednesday, May 27, 2009
Saturday, May 23, 2009
Wednesday, May 20, 2009
Monday, May 18, 2009
Sunday, May 17, 2009
Wednesday, May 13, 2009
Tuesday, May 12, 2009
Now, with that out of my system...on to the green beans.
These are a bit time consuming, much like risotto. But like good risotto, worth it. The levels of flavor in these will knock your socks off.
1 lb. fresh green beans
2 strips bacon cut into small pieces
1/2 half small onion chopped
1 cup chicken broth
1/4 cup balsamic vinegar (do not substitute)
2 TBS. sugar (I actually used Splenda)
1/2 tsp. salt
1/8 tsp. pepper
Wash and snap the ends off the green beans. Set aside. Cook the bacon until about half way to crisp in a large skillet. When the bacon is about half way done add the onion and continue to cook until bacon is crisp. Add the green beans, 1/2 cup broth, vinegar, sugar, salt and pepper. Cook on medium low, stirring often, letting the liquid reduce. As the liquid reduces continue to add a bit of the broth at a time until beans are tender/crisp. They should be a dull green in color, much like what you see in canned beans. But don't let them get mushy! There will be very little liquid left. If you need to add more than the cup of broth, feel free. These will be a bit brown looking because of the balsamic. Just a warning lest you think you burned them.
Notes: The flavor of these green beans is incredible. As I noted above...do not substitute another vinegar. These are our new favorite green beans. A great side dish for any meal. Enjoy!
Monday, May 11, 2009
3/4 cup crushed saltine crackers
Notes: I used 1 whole chicken and 8 thighs. But after I cut up the whole chicken, I froze the back and wings to make stock at a later date. This left me with a total of 14 pieces of chicken. The above amount of crumbs and liquid were just the right. And this is absolutely delectable cold. Enjoy!
Sunday, May 10, 2009
I love Farm Journal cookbooks. I love the recipes. Those farm wives really knew how to cook filling, flavorful, and economical dishes. They had to. They were often cooking for a great deal more people than we city dwellers do. But I have decided in these tough economic times to take a page from their (cook)book. I am going to devote the next year of this blog to cooking and posting from the Farm Journal cookbooks...I have lots. But...I am going to put a more contemporary twist on each recipe that I try. That does not mean that instead of bacon I will use pancetta. This is farm cooking, for Pete's sake, not haute cuisine. And I want the recipes to be "finances" friendly. And I have to say, I have never met a Farm Journal recipe that I didn't like. So stay tuned.