Cooking day
Dec. 5th, 2009 08:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980Breakfast was homemade apple-oat muffins. I adapted an apple muffin recipe to add the oats, and added more spices, used raw sugar, and changed a few other things around as well. We had those with some crispy center-cut bacon. The muffins turned out great: they were small, but had a wonderful texture and a perfect taste.
Lunch didn't involve cooking, but it did involve the leftovers of cooking. On Wednesday night, I'd made a cream of mushroom soup from scratch, using button mushrooms, black trumpet mushrooms, lobster mushrooms, and oyster mushrooms. We finished what was left of that at lunch.
Dinner was a whole roast chicken. I stuffed the cavity with celery, onion, parsley, sage, rosemary, and thyme (yes, I do tend to think of this as "Scarborough Fair chicken"). I rubbed the skin with salt, pepper, and dried versions of the same herbs I'd used fresh inside, though I substituted savory for dried parsley, which has little flavor. I also separately roasted some fingerling potatoes, carrots, parsnips, onions, and Brussels sprouts, and made a salad. But the thing I was most proud of was my from-scratch giblet gravy. I simmered the chicken giblets and neck in water with celery, carrot, onion, and parsley, then added the drippings from the chicken, mixed with flour and cooked as a roux. It turned out FANTASTIC. This was my first real attempt at giblet gravy,
I am so lucky to have a boyfriend who will do the dishes after I make a meal like that! Talk about messy.
Lunch didn't involve cooking, but it did involve the leftovers of cooking. On Wednesday night, I'd made a cream of mushroom soup from scratch, using button mushrooms, black trumpet mushrooms, lobster mushrooms, and oyster mushrooms. We finished what was left of that at lunch.
Dinner was a whole roast chicken. I stuffed the cavity with celery, onion, parsley, sage, rosemary, and thyme (yes, I do tend to think of this as "Scarborough Fair chicken"). I rubbed the skin with salt, pepper, and dried versions of the same herbs I'd used fresh inside, though I substituted savory for dried parsley, which has little flavor. I also separately roasted some fingerling potatoes, carrots, parsnips, onions, and Brussels sprouts, and made a salad. But the thing I was most proud of was my from-scratch giblet gravy. I simmered the chicken giblets and neck in water with celery, carrot, onion, and parsley, then added the drippings from the chicken, mixed with flour and cooked as a roux. It turned out FANTASTIC. This was my first real attempt at giblet gravy,
I am so lucky to have a boyfriend who will do the dishes after I make a meal like that! Talk about messy.
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Date: 2009-12-06 02:49 am (UTC)But more to the point...how would you feel about coming to Chicago and cooking for me someday?!
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Date: 2009-12-06 04:52 am (UTC)no subject
Date: 2009-12-06 11:17 pm (UTC)no subject
Date: 2009-12-06 05:54 am (UTC)no subject
Date: 2009-12-06 03:28 pm (UTC)You can bring the cat and the boyfriends.
:)
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Date: 2009-12-06 04:51 pm (UTC)I'll be in mah bunk.
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Date: 2009-12-06 07:29 pm (UTC)