What's With Wednesday? Chicken In The Middle Of The Week

Chicken used to be a Sunday kind of thing....there'd be a huge roaster in the oven, started right after coming home from church and breakfast was cleared. The bird was so big, almost like a little turkey.
Sometimes the hen was stuffed, sometimes not-but always roasted with a bunch of potatoes, carrots and onions. I remember those days clearly!
The chicken even tasted different back then; it was fresh.  It had a slightly sweet flavor...even a bit buttery if the hen was younger.

These days, between hormones and other forced-growing methods, caging, beaking and other horrendous practices, our very own chicken seems to have become a shadow of its former self.  Relegated to fast food menus, frozen, breaded patties and ground meat one would hardly recognize the venerable centerpiece that once only graced the Sabbath table.

We are fortunate however, that there are still a few poultry companies out there that have a conscience.  The result of this is a chicken that tastes right, smells right, cooks right and is one that you'd be glad to offer as a main course dish, whole or cut up.

Mind you, I've not seen many the size Mom used to get for our family meal-those things were BIG! But none the less, the quality is there.  When I shop I look for two things....healthiness and affordability. They are first and foremost in my mind as I view my list and trawl the aisles.

Safeway's Natural Brand

Safeway offers "Open Nature" brand poultry....meaning it's not been fed with anything nasty like hormones and antibiotics....given whole grains and so on.  It's a bit more pricey than the other varieties, and I'll confess that I can't always get "Open Nature," but I have tried it and it tasted really good...almost brought a tear to my eye.

But my wallet has the deciding vote. Mostly I'm left with Foster Farms...and when even that is priced too high, I get the lesser grade store brand. Fine quality, don't get me wrong. But you do get what you pay for. I've often been able to get the higher quality via the Mark-Down Bin, so that's a good place to start for poultry shopping excursions.

Be careful though!  Bring the meat over to your shopping cart and look at the color there-away from the special pink lights.  Smell the package. Feel the package.  If you can smell it, or the package feels sticky make sure it isn't opened somewhere.  If it is, don't - repeat DON'T buy it!  Return it if you can to the meat counter attendant.  Wash your hands soon as you can!

With so much of it available and so many different ways to cook it, Chicken doesn't have to be for Sunday anymore. So what's with Wednesday?  Why not chicken?

LEMONY CHICKEN IN THE MIDDLE OF THE WEEK

2 or more lemons
2 TBS Dijon mustard
4 cloves garlic, minced
2 tsp fresh parsley chopped fine
2 tsp extra virgin olive oil
2 tsp dried rosemary

black pepper
1/2 tsp salt
Garlic powder for extra flavoring
1 whole chicken about 3-4lbs
1 1/4  lbs small red potatoes cut in half

Preheat oven to 350
Squeeze lemons, set squeezed lemon halves aside for later use.
Combine parsley, garlic, rosemary, lemon juice, oil, pepper, salt, mustard and garlic in a bowl and blend well.
Set aside 2 TBS of this mixture for later use.

Put the chicken on a rack in a roasting pan-hint-use release spray or oil on rack and on pan for non-stick and easier clean-up! Gently slide your fingers between the meat and skin all around the bird, including breast, thighs and so on...careful not to tear the skin.  Spoon the remaining (larger amount not the 2 TBS reserved) between the skin and the meat all the way around.  Give it a rub while you're at it.
Sprinkle the outside with Garlic powder if you want to.
Place the lemon halves in the cavity.  Put in the oven and bake for 30 minutes.

Meanwhile, toss the potatoes with the remaining lemon/parsley juice.
Slice additional lemon(s) into disks. Set aside 'til the last 10  minutes of cooking.
Arrange around the chicken and put back in the oven to bake for an hour, or until juices run clear.
During the last 10 minutes, add the lemon disks to the top of the chicken and put it back for the reminder of the baking time.
The internal temperature of the chicken should be 180 degrees.
Remove from the oven and let stand for 10 minutes before cutting.

Serve with rice, sweet green peas and a nice salad.

Lemony and light...Chicken on Wednesday. Why not?

KITCHEN TOOLS - Spice Racks

Spices have been with us since we first crawled on the earth.

Spice rack

We've been using spices since as far back as 50,000 BC, according to archeological findings. 

The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper, and in East Asia (Korea, China) with herbs and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade.

The word spice comes from the Old French word "espice" which became "epice" and which came from the Latin root "spec", the noun referring to appearance, sort, kind.

By 1000 BC, China, Korea and India had medical systems based upon herbs. Early uses were connected with magic, medicine, religion, tradition, and preservation.
With that kind of history, spices deserve a good home.
Enter the Spice Rack. These things have a history too, as one might imagine.

Experts think that the invention of the spice rack took place in 1000 B.C and was probably constructed of wood. Built for storage rather than for decorating the kitchen, they were utilitarian, plain.  
As time progressed and spices became more commonplace and spice racks moved from hidden corners in the back pantry to becoming a decorative focal point the kitchen.

My kitchen has spice racks, drawers, cabinets and shelves....I guess you could say we have a lot of spices in our house. My favorite is one Jack made for his mother when he was 19 years old-he's 61 now.  A family heirloom, it holds a place of honor in our kitchen.

Aside from being decorative treasures they're also very functional.  They keep the spices organized and shielded from dampness, light and heat.  

Jack's home made cabinet (closed)

That's a major consideration; protecting spices from dampness, light and heat.  Too often they are left defenseless against the elements...exposed to things that can and do destroy them.  And then you are left to wonder why the ground garlic is clumpy, the sage has lost its sage-ness and the basil has started to smell like a damp basement.  What a waste!  What a tragic loss of beautiful flavors!
Try to remember spices come from living things...and though they're no longer part of the plant they came from, they're still subject to the whims and whimseys of nature. 

Jack's home made cabinet opened

Keep this in mind when planning your kitchen.  Locate your racks away from direct sunlight, dampness and heat.  Also, consider more than one so you can organize your spices according to use.  Some are for baking, others for roasting, stewing and so on.

Also, remember that spices have a shelf life.  If they start smelling sour they probably are.  Or if the green oregano is starting to look grey, it's most likely past its prime. All it takes is a little TLC.

Your food....and your spices will thank you.

KITCHEN TOOLS - Bowls Part 2

The "shiny stainless" bowls

As if you weren't bowled over enough from our previous encounter with the things, here we are...back in the kitchen, bowling again.  And why not?  There's so much more to say on the subject.
 
Some folks are asking if I use anything other than stainless steel.
Yes, I do.  My bread making bowls are made of Pyrex, stoneware or other crockery-this for a very simple reason. When curing or raising, the dough bowl is set in a warm place for a couple of hours.  You'll  need a bowl that will "find" and maintain an even temperature throughout the process.

Crockery, stoneware or Pyrex will do that.  Stainless, not so much.  There are warm, cool and cold spots to be found in them, and this can adversely effect the rising.  Yeasties are living critters, and quite particular about their surroundings. They don't like to be chilly!

My yellow Pyrex mixing bowl is perfect for letting those critters rise in the warmth and comfort they deserve.

Memory Lane yellow Pyrex mixing bowl

I've had it for a number of years, a garage sale score.  I was drawn to it for strictly nostalgic reasons; Mom had one just like it back in the day.I remember it was part of a set she got with her Sunbeam table top mixer. I scarfed it up for $1.50  before anybody had a chance to think twice!

But once home, the bowl was instantly pressed into service.

Through the many changes life's brought, this bowl has,so far, remained intact and ready for action on the front lines of my cooking endeavors.  "Old Yeller" garnered the respect of every other vessel in the kitchen, including the stainless steel ones-who are not so easily impressed.

So although the "shiny stainless" are used for a great many culinary purposes, my yellow Pyrex will always hold a special place in my heart, and will remain on active duty in my kitchen.

Apple bowls

One of my other favorites is actually a set of apple bowls that I got as a gift from one of my dearest long-time friends.  Not only are they handy and practical, they're beautiful.

I use these apple bowls for mixing...and serving fruits, side dishes and snacks as well. They're great in any setting, formal or informal.
They sure brighten up a table!

So look around your kitchen....give those useful, often unsung heroes a nod of acknowledgement.
Bowls are an intrinsic part of the food preparation process. They've been with us since before recorded history. No matter what else happens with technology, they will always be part of our lives.

Feel free to share your thoughts and ideas!

KITCHEN TOOLS Put A Lid On It!

Pan Lid - the true cover story

This is one of those tools we take for granted a thousand different times and a million different ways....the lowly pan lid.

At first glance, it doesn't seem like much.  It's made to fit a certain pan, has a handle, yadda, yadda, yadda.
So?   It's a lid.  What else is there to say?

Plenty! Once you take the time to notice the subtle and not-so subtle differences between them.

One lid type has this profile

Take for example the one that comes with most sauce pans....round, solid metal, handle....all standard issue.  But take a sideways glance at it.  Check out that profile!

Some have a flange-like rim.  This keeps the heat in, and also keeps the lid on. I think a majority of lids have this flange thing in varying degrees of depth - probably for the same purpose.

Another metal lid with smaller flange

What does a lid actually do?
Are there times when you don't want to cover your cooking?
These are important questions!
Knowing the right answer can literally make or break what you're trying to produce.

Everybody knows the heartache of broccoli that's been allowed to steam itself to death.  There's nothing worse than discolored, mushy, overcooked broc!

So what's the secret?  It seems to depend on what's cooking and how long its being cooked.

Specialty lid with vented edges

Steaming green vegetables that will be steamed for more than five minute? Don't use a lid.  Why? It has to do with something called "out gassing."  The green vegetables release volatile acids that need to dissipate into the air. Covering while cooking traps the acids in with the veggies, causing them to turn an unappetizing shade of grey.

Boiling water to cook pasta?  A lid is good to use at first.  This will help retain the heat and cause the water to boil quicker.  Once the water has reached that rolling boil state, remove the lid and add the pasta.  Cook it uncovered.  That's very important.  Otherwise the pasta will bubble over and you'll have quite a mess!

As a contrast, a lid is absolutely required when preparing things like rice, grits and other cereals.  Covering and lowering the heat go hand in hand when it comes to these cereals. And as far as pressure cooking is concerned, it wouldn't be possible without a tight fitting lid and a gasket to keep steam from escaping.

Enameled pan lid

In short, if a recipe calls for using a lid, use it.  If not, don't.  Using a lid unnecessarily can cause excess moisture to collect inside the pot or pan.  This can result in soggy food, improperly browned meat and crispy food that's lost its crispiness.

"Universal" lid

Covering a pan, sauce pot or any other cooking vessel makes the heat act differently toward the food. This covering can be anything from the factory made mate to your pan, one of those "universal" pan replacements, an "orphan" lid from a garage sale, a dinner plate, aluminum foil or even another pan.  The effect it has on the food and resulting cooking time is effected by things like the lid's density, fit and whether or not it is vented.

My favorite glass lid w/ safety handle

Lids can be made of aluminum, stainless steel, enameled steel, ceramics or glass....or any combination thereof.  My favorite ones are made of see-through glass with stainless, flanged edging and safety or heat resistant handles. I like being able to look into the pan without negatively impacting the cooking time by lifting the lid.

The most important thing to remember is these things get hot, so handle with care and a great deal of respect.

If you have any additional information on lids, or comments or recipes please feel free to submit them! In the meantime, Enjoy!

KITCHEN TOOLS- Bowls

Mixing Bowls

One of the most used, least thought about tools in the kitchen sits there on the shelf, waiting to do your bidding....the mixing bowl.
Between garage sales, finding and inheriting, I've managed to assemble a nice variety of stainless steels....and to be honest, some of the large ones have an infamous past-as weigh room bowls at Dennis Peron's SFCBC and the San Francisco Patients' Cooperative. 

If those bowls could talk!

Having a variety makes a big difference; sometimes you need a high-walled flat bottom bowl, sometimes you need a shallow one....it all depends on what you're trying to do.

The most common mistake when it comes to these tools?  It seems to be choosing the wrong size for the job.

Stirring is very physical work...be it whisking, spooning or using a hand mixer.  Things are bound to splash over the sides-unless you took that into account when choosing your bowl.  Make sure it's big enough...and by that I mean bigger than what you're working with. Your bowl choice should be about two times larger.

That may sound like a lot, until you figure that you are adding other ingredients and will be mixing them all around a few times before you're done.

I like stainless steel...it doesn't break, it doesn't stain.  It's also great for chilling dough in a hurry.  The large ones make great salad servers, and are absolutely THE thing for mixing double and triple batches of cookie dough!  The uses are endless!

So make sure when setting up your kitchen you take a few moments and really select the right bowls...and enough of them.  1 extra large, 1 large or 2 large, an assortment of mid-size and a few small ones. They don't have to be stainless, that's my own personal preference.

If you have any suggestions or comments please feel free to send them along!

Orange You Glad I Didn't Say........?

Monday, Monday.....
Life's been busy, crazy and even slightly hair-raising at times....and this is just the beginning of the week. OY!
Jack's been feeling under the weather, so we've been going to doctors and sitting in waiting rooms a lot.  OY again!  So tonight for dinner I wanted to make one of our favorite things....Orange Chicken Stir Fry with Rice.

There are several versions of this dish...some are just chicken cut in pieces, dredged in seasoned flour and/or corn starch, stir fried then re-stirred with peppers and onions in an orange sauce.  That's fine and good.  But I didn't want anything complicated.  It had to be simple, quick and tasty.

So I took some chicken thighs (conveniently defrosted), skinned, rinsed then patted them dry.  I decided to leave them whole for the first portion of their cooking.  Partially because I wanted to retain the moisture and partially because I was being just plain lazy.

Anyway, these chicken pieces went into a bowl containing orange juice and bits of cut up garlic, ginger and onion (finely chopped-and you don't need a lot and could probably substitute dried spices for chopped from fresh).  I set it aside to marinate while preparing everything else.

The rice was easy enough...for review- one cup of rice, 1 tablespoon of butter or margarine, two cups of water. Butter cook the rice in the pan a few moments before adding the water, then bring it all to a boil before covering it for 20 minutes.   NO PEEKING!  After 20 minutes, remove it from the heat but don't remove the lid for an additional 5 minutes.  When you do, the rice will be perfect.

After assembling all the tools, spices and so on, it was time for some serious chopping!  I believe there's a natural order to things....be it cooking or rocket science (by the way, the two are NOT mutually exclusive, leastways not to my way of thinking!).  In cooking, I make sure the things that are going to take longest to cook get started first.

I cut up the broccoli and carrots first, cut sugar peas into small bits, then red bell peppers, onions, garlic, a bit of bok choy and some oranges so that everything would be ready to grab.
 

Veggies in the wok

The wok had been dry heating (no oil in it)  for a little while over a low flame.  Once everything was ready, I turned up said flame to maximum and put about 2 teaspoons of oil into it, swirling the pan carefully to spread it around.  To that I added the broccoli and carrots, stirring and stirring all the while.

Some folks like to pre-steam their "hard" veggies before wokking them.  I used to do that, too. But in I've found cooking them in the wok retains their nutritional value, flavor, texture and color. After cooking the broccoli and carrots for about 3 to 5 minutes, I added the cut sugar peas, peppers, cut up white portions of bok choy(the leaves will come later and are optional),  a bit of the garlic ginger and some onion.

That was all stir fried for another few minutes,then I tested a piece of broccoli and carrot. 
NOTE: They should still have a bit of a crunch to them

Chicken cooking in wok

I poured all this into a metal bowl and set it aside....it was time to address the chicken thighs, which had been soaking a good 30 to 40 minutes by now.  After bringing the wok back up to heat and giving it a light sheen of oil, I added the whole pieces "skin side" down.  I spooned a bit of the marination into the wok too, and let the whole thing cook for five minutes on side one and five minutes on side two.  Then I set them aside to rest.

The marination liquid was still usable.  Two tablespoons of cornstarch, a splash of balsamic vinegar (just a splash) and a teaspoon of light brown sugar turned it into a good sauce.


I got a small skillet and zapped it with some release spray (like Pam, etc.) then added the sliced oranges and stir fried them 'til they began to brown.

Oranges cooking in skillet

After cutting up the chicken, I added the oranges and the chicken to the wok and stir fried all of that, with a little of the sauce mixture.   When it started to thicken, I added the remaining veggies and stirred the whole thing around until it was well blended.  I added more of the sauce mixture, a little at a time, until the consistency was just right.  Then I adjusted the seasonings, put it over rice and served it to Jack, who was very happy.

Orange Chicken Stir Fry

There are lots of different things you can do with this base recipe.  If I were serving it to myself, I'd add some little hot red chili peppers....but that's me.  I eat fire.

So that's how I get out of the Monday blues....a little kitchen creativity.