Below are the 16 most recent journal entries recorded in The Gustatory Hummer's LiveJournal:

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Monday, July 13th, 2009
8:51 pm [redbird]	A superior creamsicle, and a waste of tea Last night, I decided to try making a tea-flavored ice cream. This is an idea that drifted across the net a couple of months ago, and of course I didn't take notes, but the suggestion as I recall it was to heat cream almost to boiling, infuse some tea leaves by soaking them in the cream for 15 minutes, chill the cream again, and go on to use a simple vanilla ice cream recipe. It seemed reasonable. I used a double-boiler to heat the cream, and when it was hot enough, added the tea, turned the light off, covered the cream, and left it for 15 minutes. Remove tea, chill, proceed. This is where it got unexpectedly interesting. I had grabbed a bottle of what I thought was vanilla extract, and added some to my milk-and-sugar mixture, without measuring, just by eye. As I poured it in, I smelled it. Orange, not vanilla. OK, let's go with the idea (rather than getting out more milk and sugar). So, I added some vanilla as well, mixed in the cream, and put the mixture in the ice cream maker. When that was done, I spooned it into containers suitable for the freezer, and tasted a little of the half-frozen mixture. It tasted like orange and vanilla, and not tea. Tonight, after it had frozen properly, I had a bowl of ice cream. Orange and vanilla, and not tea. Fortunately, around here we like orange and vanilla. I have discussed this with adrian_turtle, who told me that soaking tea in cream instead of water isn't an effective way to get much flavor out of the leaves. Possibilities at this point include trying a tea (or tea-and-something) sorbet, or brewing a few ounces of very strong tea, and substituting that for part of the milk in the ice cream. This project may well wait a while; I have these blueberries. And plans for next weekend that aren't focused on cookery. (Comment on this)
Saturday, November 15th, 2008
9:04 pm [redbird]	Apple chicken (v. 0.9) This is based loosely on memories of something a Chinese restaurant in Brooklyn did for a while in the 1980s, some googling, and what we had in the house tonight. Ingredients: chicken breast strips (a bit over half a pound, I think: the package had more than that, but I didn't use it all) one apple (large, red, I don't recall the variety), sliced fairly thin (not peeled, though I suppose you could) about an ounce of thinly sliced white onion a hunk of ginger root (call it half an inch), peeled and sliced into thin sticks apple cider (U.S. term: unfiltered apple juice), probably a bit under a cup peanut oil tarragon powdered cinnamon (I used true cinnamon, but cassia should be fine) rice (long-grained white) Start the rice first, so it will be ready by the time the rest of the food is cooked. Stir it periodically as you go (or not, if you get better results that way; it's your rice). Heat some peanut oil in a large frying pan over a medium light. When it's hot, saute the apple slices until soft, with a little bit of the ginger (I think this took about five minutes; timing may vary depending on your frying pan). When the apples are soft, take them out for the moment. Add a bit more oil, and a little onion. (I had sliced an entire small onion, and used much less than that.) Saute for a minute or so, and then add the chicken strips. As soon as they're cooked on one side, turn them over. With the less-flat pieces, turn them on edge to try to cook all sides. (This never works perfectly, but it seems to help.) When the chicken is cooked on all sides, sprinkle on cinnamon and tarragon, and pour in apple cider. I used enough to cover the bottom of the pan; this wound up being too much, because my stovetop isn't flat, so having any liquid at the uphill end of the pan meant having quite a bit at the downhill end.* Put the apples back in. I realized there was more cider than intended or desirable for a sauce, and added more tarragon. I did not add more cinnamon, because cattitude is less fond of cinnamon than I am. Cook the liquid down a bit, and serve over rice. Given the thinness of the sauce, I spooned out plenty of chicken, and almost all the apple, ginger, and onion, and left quite a bit of liquid in the pan. Next time, I'm going to use less liquid. Also, I want to include a little chicken broth (which we have in one-ounce ice cubes for such purposes). If I didn't have apple cider, I might try this with a mix of water, cider vinegar, and broth, or I might cook something different. *When this stove was installed, the installer didn't adjust for the floor not being flat. Current Mood: basically pleased (Comment on this)
Thursday, May 22nd, 2008
2:32 pm [akirlu]	Garlic Roast Pork variant This variant on a recipe I found on the internets worked rather well last night. The slits in the meat were deep enough that the garlic mixture didn't over-cook and lose its wonderfully garlicky pungency. Very yum. As usual, I forgot to deglaze the pan for gravy. Recipe also works nicely if you add cherry or apricot preserves to the garlic mixture, but I did not remember it this time. Garlic roasted tenderloin of pork 1 lb tenderloin of pork 5-6 cloves of garlic 2 tsp chopped fresh rosemary 3-4 T olive oil 1 small lime A handful of pistachio nuts, chopped Salt and pepper, to taste Preheat oven to 350 degrees F. Crush the garlic and mash it together with the rosemary, olive oil, pistachio nuts, and the juice of half the lime. Blend thoroughly to a paste, and add salt and pepper. Squeeze the juice of the other half of the lime onto the meat and rub it in. Salt lightly. Slit the loin in several places along its length with a sharp knife. Fill the slits with the crushed garlic mixture and rub the rest over the meat, adding olive oil as needed. Place the loin into a pre-heated cast-iron pan lightly coated with olive oil and brown the bottom and sides. Transfer the pan to the oven, and roast for about an hour, basting periodically. When the pork is cooked through (this seems to happen at the rate of about 1 hour per lb of meat), remove from the oven and place the loin on a plate or cutting board to rest for a few minutes while you de-glaze the pan with wine or beer or whatever fluid you have handy. Serve with herb-baked potatoes that have been cooking on the other rack in the oven. (2 Comments |Comment on this)
Monday, October 1st, 2007
5:36 pm [krasota]	Orange soup of yumminess I just made a yummy soup. I think I'll call it Fall Harvest Soup, because I can. Or maybe "hard waxy produce soup" or "curried things that grow on, above, and under the ground soup" Anyhow, it's pretty easy. Heat some oil in a saucepan. (Briefly contemplate trying to figure out where the mustard seed, coriander seed, and cumin currently hide in the new kitchen cabinetry. Shrug shoulders and decide on something simpler. Besides, having a baby in the house means burning the oil whenever you try to start a proper curry.) Toss in a chopped onion, a generous forkful of minced ginger, and some minced garlic. When the onion is soft-ish, start tossing in curry powder. It takes a tablespoon or two of a good curry powder. As an afterthought, find the ground fenugreek in the cabinet. Yes, shake some of that in. Add a thing of chicken or veggie stock. I had a frozen container of homemade chicken stock, probably 20oz. When that's melted, add the innards of a roasted delicata squash and a roasted garnet yam. You know, the stuff you had the husband roast the night before while you were surfing MDC as the urchin slept. Season with some salt and pepper at this point. It won't need much, but put a little in. After awhile, maybe 15 minutes, remember that there's a honeycrisp apple in the fridge. Core and peel it, toss it in. When the apple is soft, puree the soup in batches. Pour it all back into the saucepan. Add 1/4-1/2 cup light coconut milk, just enough to thin the puree. Enjoy. It's satisfying all on its own--slightly sweet, slightly savory. It's not overwhelmingly gourdy, but it's still warm and smooth. Would probably be good with some fresh methi leaves, if one remembered to buy them over the weekend, which one most likely did not. Also good with cashew bits or brown rice. Soup! Garnished with bats. Current Mood: hungry (Comment on this)
Saturday, August 12th, 2006
10:23 pm [cattitude]	Clam Chowder The nice people at the Greenmarket that we've been buying fish from for the last couple of years always have clams for sale. I've never bought any, but today I decided to bite the small object that might be appropriately fired from a portable ballista and make clam chowder. I've never made clam chowder, but I've made fish chowder from their sea bass several times. I asked how many clams would be right for one large potato's worth of clam chowder. The salesperson suggested twelve, though I suspect that if I'd asked how many were right for use in an impromptu airline explosive device, she would have suggested twelve. Anyway, I bought twelve. I read Fannie Farmer on clam chowder. I read Joy of Cooking on clam chowder. I read a half dozen web sites on clam chowder. I realized that, never having made clam chowder, I probably knew as much about clam chowder as they did. I decided to make something based loosely on my fish chowder recipe. Here's what I made. It tasted wonderful, and I'm going to make something like it again. Soon. 12 clams. What kind of clams, you ask? The kind the nice people at the Greenmarket sell, I reply. I really don't know. Not the oysters or the mussels or the scallops; the clams. 1 3/4 cup water 1/4 cup white wine 1 tsp rosemary 1/2 tsp thyme These ingredients form the stock and the meat of the chowder. Mix the water, wine, rosemary, and thyme in a saucepan. Cover and bring to a boil. Add the clams. Don't worry if the liquid doesn't cover the clams; you're steaming them as much as anything here. Boil, covered, for eight minutes, though I gather this time may depend on the kind and size of clams you have. Fish the clams out of the broth with a slotted spoon. Discard any clams that haven't opened. I got one bad clam. If too few of them have opened, boil them a bit longer. If too many are still closed, you may be SOL -- consider making something else, quickly. Mince the good clams and set them aside. All the recipes said to run the broth the clams were cooked in through cheesecloth, though the number of layers of cheesecloth varied from recipe to recipe. I didn't have any cheesecloth, and neither did the store downstairs. I took a #2 Melitta coffee cone and filter, and ran the broth through that. In parallel, saute some bacon and onion: 1/4 lb. bacon, minced fine 1/2 large onion, minced fine Saute the bacon slowly until it starts to brown. Scoop the bacon out of the pan on your spatula, and saute the onion in the bacon grease, very slowly, until it turns clear. In parallel, a potato and the proportions: 1 large potato. I used a red potato with the skin on. If you don't like the skin or have a different kind of potato, deal with it. Scrub the potato. Dice it into roughly 1 cm. cubes. Put the cubes into a measuring cup and shake the cup. Note the level of the potato cubes. This is your basic measure for the recipe. I used a large potato, and the measure came to just under 1 1/2 cups; this is enough for two hungry people as a main course. Combine 1 measure of potatoes and 1 measure of filtered clam broth in a saucepan - may as well reuse the one you boiled the clams in. Bring to a boil; boil for 10 minutes. Add the bacon, onions, bacon fat from sauteing the onions, and a little pepper. Simmer for 5 minutes. Add the clams. Simmer for 5 minutes. Add 1 measure of heavy cream, bring to a simmer, and turn the heat down to the lowest it will go. Cook for 5 minutes. This was really very tasty. Really. Mmmm... must have more chowder. And BRAINS! Chowder and Brains! Harrumph. ANyway. In retrospect, I'd've used less bacon and more clams. Next time I might add just a little celery with the cream. Did I mention that it was tasty? It was tasty. (3 Comments |Comment on this)
Tuesday, July 4th, 2006
10:37 pm [cattitude]	That was tasty Our local grocery, not a particularly good store, often has something in its meat case called "smoked pork chops." I'd never tried them because they look like nasty gray meat. Today, on a whim, I bought some, this on the theory that I'd never tried them. They really are nasty-looking. They're gray; they look like they're dry except by the fat at the edges, where they look, well, fatty; the places where the veins were are visible as holes in the meat. Nasty, see? I heated a pan, added olive oil, tossed in a thin-sliced onion, and cooked it for a minute. I put in the chops and browned them for a few minutes on each side. They browned very well, and started turning pink under the brown. The pink was similar to a good ham's, but lighter. I poured in a little sherry, added herbs (a little shallot pepper and some fines herbes), covered and cooked them for ten minutes. They were very good indeed. They tasted like a fine ham, but without the over-salting or preservative chemical flavor of a normal ham. The nearest I've had to them before is the German kassler ripchen, unsurprisingly translated by Google as "smoked pork chop." If your grocery has nasty-looking smoked pork chops, and you would like ham except that it's too salty, by all means try them. (1 Comment |Comment on this)
Monday, May 22nd, 2006
5:00 pm [zingerella]	Huevos Zingerella Arrive home from long bike ride famished. Look in 'fridge. See eggs, cheddar, veggie sausage inna tube, red pepper, and several half-finished jars of boring commercial salsa. Realise that you have a huge stack of corn tortillas in the freezer. Pour some oil into a frying pan. Chop up half the veggie sausage tube into lumps. Commence to fry. Look in onion drawer for an onion, and discover that you have no onions (roommate made curry), but several potatos. Shrug, and wash and slice one potato into randomly shaped small bits. Fry with sausage. Add some hot pepper sauce, because you can. Keep sauteeing until the potato is mostly cooked. You need to keep an eye on this, lest the soysauge become overly brown. Chop up a quarter of the red pepper and add this. Decide it needs to be more interesting. Open a can of black beans, and add about five heaping tablespoonsfull. Beat four eggs, and add them to the frying pan. Add a goodly sized dollop of salsa. Turn the heat down to omelette temperature, and let it firm up. Realise that you've forgotten about the tortillas, and they're still frozen. Toss them into the microwave wrapped in a damp tea towel on medium for a minute. Turn your attention back to the eggs and do the omelette thing (lifting the edges and letting the uncooked egg run under). Grate some of the cheddar on top. Remove tortillas from microwave, now thawed, but not cooked. Turn on three unused burners, and heat the tortillas (if you have a griddle you can use that, if you prefer to be sensible and heat them in the microwave, you can do that too. I'm inordinately proud of having learned to heat my tortillas on the gas ring, so I do that). Turn heat off under the omelette-thing when all the eggs are cooked, and cover it so that it doesn't go cold while you're doing the tortillas. Warm up about a dozen tortillas, and call roommate in from garden. Divide huevos in half and serve with tortillas. This could have used more hot pepper sauce, and would probably be really good with chipotles. Sour cream might make a nice garnish, but we didn't have any, and were quite happy without. Meat eaters can use real sausage or chorizo. Current Mood: accomplished Current Music: Tappety tappety tap (Comment on this)
Tuesday, March 7th, 2006
9:41 pm [redbird]	Red stuff over rice More improvised cooking: this started as a variant on my "chicken a la something or other," which is basically strips of chicken, sauteed, onions, ditto, and flavorings including tomato paste. I decided that it doesn't count as chicken a la something or other without the tomato paste. I cut about 2/3 of a red bell pepper into large chunks, and a large yellow onion into middle-sized ones, then went for a walk while the air in the kitchen cleared. When I came back, I started the rice (long-grain white rice), then heated our covered frying pan. Next, I cut up about a third of a pound of chicken (the smaller part of a package of chicken cutlets) into middle-sized strips. I added olive oil to the pan, still on a fairly high light. Then the onion went into the pan, and sauteed for a while; some of the bits turned brown. When the rice had about eight minutes to go, I put the chicken in, and browned it on all sides. Once it was brown, I added some white wine (I'd been going to use sherry, but it didn't smell right for this), let it boil off for a moment, then added a good couple of squirts of hoisin sauce. [Somewhere in here I reduced the heat.] I stirred all that, added a bit of water, then put in the red pepper pieces and a generous handful of dried cherries. Stirred that, stirred in some lemon juice (bottled, hence no pulp), and covered it until the rice was ready. It was good. A slightly stronger flavor to the sauce might have been better--more lemon juice instead of the water? spices? [cross-posting to redbird] Current Mood: satisfied (1 Comment |Comment on this)
Friday, December 30th, 2005
3:17 pm [zingerella]	More soup This one a quick, tasty broth--very good when solid food isn't going down too well, and most things taste like cardboard. ( Though not for sore tummies ) Current Mood: less wobbly Current Music: CBC (Comment on this)
Friday, November 4th, 2005
1:09 pm [sam_t]	Lentil and Wild Mushroom Soup This is my attempt to come up with something autumnal to eat, with the absolute minimum of effort and washing up, after a frustrating day at work. My effort produced one generous portion of soup, but as the measurements are a little vague I can't guarantee that anyone else's will. Hello, by the way - I've been reading for a while but this is my first time I've inflicted an impromptu recipe on anyone else! ( Method ) Verdict: well, the mushrooms were still a bit rubbery, and it was definitely a bit too salty, but for something that was developed according to the 'remove two items from the cupboard and put them into a saucepan' method, it was rather good. An earthy, autumnal soup, which was what I was aiming for, really. Things I'd change: soak the mushrooms first and add them with the soaking liquid, and use either real stock or only half a stock cube. Sautéed ordinary mushrooms would also be good, added at a late stage. (Comment on this)
Thursday, August 18th, 2005
10:27 pm [cattitude]	Neither of us felt like cooking Neither redbird nor I felt like cooking, but there was a lot of stuff we'd meant to cook gradually going bad in the fridge, so I cooked anyway. 1 whole skinless, boneless chicken breast 1/8 lb bacon 5 small, very fresh onions 3/8 cup drinkable white wine 1/4 cup milk 2 tbsp chopped fresh tarragon 1/4 tsp salt 3/8 tsp ground nutmeg 1 egg Decide you're going to cook anyway. Look at the onions, realize that you forgot to top them when you bought them so they'll be going bad sooner than you'd expect, and decide to use all five. They're small, so this is about the equivalent of 1 1/2 normal onions. Chop them into lengthwise eigths. Trim the chicken breasts and chop them into 1" by 3/4" chunks. Chop the bacon fine. Try to do all this while maintaining an attitude of finesse about the knifework. Realize while chopping the bacon that finesse isn't going to happen and fall back on an attitude of authority. Dither for a bit about how you're going to get this whole mess to thicken properly; taste the various flours around the house and reject them. Gratefully accept redbird's suggestion to use an egg to thicken things. Beat the egg, nutmeg, and tarragon together in a bowl and let it sit until later. Start sauteing the bacon over medium heat. Let it go until it's expressed enough fat to saute other things in. Add the onions. Cook for a minute, then turn up the light to a fast saute and cook until the onions just start to brown. Add the chicken. Cook to brown the outside of the chicken. Add the wine and let it boil up; add the salt. Inspect the heavy cream that you were planning to use, realize that it's gone all lumpy, and hurriedly add milk instead. Mix the milk in by fanning it over your spatula so it doesn't burn. Let all this reduce for a few minutes, stirring frequently. Discuss the proposed plan to introduce elephants, cheetah, and other megafauna to the American Plains with redbird. Appreciate your beloved. Add the egg and spices and suddenly realize that you should have turned the heat down about a minute earlier so the egg doesn't clump. Stir the mixture like mad to break up the clumps. cook for a minute. Reduce the heat to the minimum possible simmer while the pasta (Did I mention the pasta? No? This kind of mixture needs to be served over something; tonight it's pasta.) finishes cooking, stirring really frequently. Serve over pasta. This was really quite tasty. I'd use less fresh tarragon, though about the same amount of dried tarragon, tarragon being Like That. I think I need to look into the proper handling of fresh nutmeg. And, of course, it really would have been better with heavy cream instead of milk, but you use what you have. (2 Comments |Comment on this)
Saturday, July 23rd, 2005
11:59 am [akirlu]	Aji I'm re-posting this from RASFF because I want to be able to mark it as a memory, and besides, it turned out to be a pretty damn' good aji, which is why I want to be able to reproduce it. What follows is my own invention based on smushing together two extant recipes, going hog wild with the garlic, and adding a dash of folkloric rumor (the beer) and cultural awareness (the lime). Aji - Peruvian Hot Sauce 3/4 of a bunch of cilantro, stems removed 2-3 T olive oil juice of one lime 6-8 cloves of garlic, peeled 1 fresh jalapeno pepper, seeded beer to taste In a blender or food processor, pulse everything but the beer together until smooth. Add beer (or, if you prefer, more olive oil) until you get a pourable consistency you like. Transfer to a plastic squeeze bottle. Pour over most any Peruvian main dish, and refrigerate any extra for next time. I added a bit too much beer, so it was runnier than I would like. Just olive oil gets you a thicker sauce. Apparently the Peruvians will also add a saltine or two to thicken the sauce, but I don't generally have saltines around the house. It seems like one pepper doesn't really make the sauce hot enough. The recipe I was riffing off called for three, but authentic aji tends to be too hot for me, so next time I guess I'll try two. Next time, I think I'll also consider wearing gloves when handling the jalepenos to seed them. I don't know how many times I had to wash my hands to get rid of the burning pepper oil. Finally washing with baking soda seems to be what did the trick. Next time I'll probably add even more garlic, and may consider the suggestion from one of the cannibalized recipes of adding a bit of shredded mozzarella. (2 Comments |Comment on this)
Saturday, July 2nd, 2005
6:04 pm [akirlu]	Mexican leftover casserole In a microwavable casserole dish, spread one can of refried beans in the bottom. (I think the original called for a can of black beans -- that works too, if you want to avoid the lard.) On top of the bean layer, shred a layer of whatever cheese you have handy. In this case, a mix of mozzarella, smoked provolone, romano, parmesan, fontina, and asiago meant for pizza. Atop the cheese, shred the meat picked off the carcass of a roasted chicken saved aside from earlier in the week -- a breast and a quarter, plus random pickings off the rest of the carcass. Toss the remaining carcass into a pot of water for stock. On top of the chicken, the last of a jar of Trader Joe's garlic salsa -- perhaps six or seven tablespoons. On top of the salsa another layer of cheese. Take the casserole and microwave until warm through and the cheese on top is fully melted. On top of the melted cheese, add sour cream to taste, a largish pinch of fresh cilantro, chopped, and the juice of half a lime squeezed over all. Serve in bowls over a handful each of crumbled corn chips. This was the first time I'd added the corn chips, lime, and cilantro. All are good additions, but I think the lime juice particularly makes it. Very tasty, if totally inelegant-looking. (Comment on this)
Friday, June 17th, 2005
11:01 pm [redbird]	Lemon-walnut cakelings These cakelings were the result of having to change dinner plans in mid-preparation. I was going to make scallops newburgh, and had decided that lemon zest would be a nice addition to that recipe, since I had the lemon anyway. I'd prepared all the other ingredients, then opened the pacakge of scallops and discovered they'd gone bad. Thus, we had baked chicken for supper--but I had lemon juice and lemon zest prepared (along with various irrelevant items, like two egg yolks, beaten slightly). The baked chicken was neither novel enough, nor tasty enough, to bother writing up, but I'm keeping track of my cakeling variants, and thought off_recipe might be interested in this one. I was chatting with barberio after the chicken had gone into the oven, and he suggested I use the lemon juice and zest to make a dessert. Okay, let's do another cakeling variation (the cakelings are basically a scaled-down pound cake recipe, baked in muffin/cupcake tins instead of as a loaf cake; I got them from papersky). No exact numbers here, but: 4 tablespoons butter, melted (NB: that's half a stick of butter; 4 tablespoons=2 fluid ounces) 4 tablespoons sugar 1 egg 1 tablespoon lemon juice, with pulp I capful of lemon extract (probably a bit under a teaspoon) zest of 1 lemon 1 handful walnut halves, broken into smaller pieces (4-6 pieces per half) 1/4 cup self-rising flour (=2 fl. oz., again) Cinnamon sugar Preheat oven to 375°F (this is the temperature I was baking the chicken at). Put paper muffin-cup liners into the muffin tins (12 muffins worth; for me, this is 2 six-muffin baking tins). Sift sugar into melted butter. Mix. Beat in the egg, lemon juice, and lemon extract. (Beat well, so it'll be fluffy) Fold in the lemon zest and the walnut pieces. Sift the flour into the bowl containing all of this, then fold in gently. Spoon into muffin cups, filling each about 1/3 of the way. (This filled ten muffin cups, so I removed two paper muffin tin liners.) Sprinkle cinnamon sugar on top (a bit over 1/4 teaspoon, total, for the ten cakelings.) When the chicken is ready, take it out of the oven, raise temperature to 400 (200°C), put the cakelings in, and bake for 20 minutes. These came out good, but slightly burnt at the edges; if I do it again, I'll try 17 or 18 minutes. cattitude suggests pecans instead of the walnuts. N.B.: In different moods--or any mood, ten years ago--I'd probably have given up on the entire project, and either gone for something a lot simpler, or picked up the phone and ordered takeout, as soon as I discovered that the scallops weren't food. As I observed to ladysisyphus recently, while I'm no genius cook, some of the cooking fu can be acquired. As it says in The Bakery Men Don't See, maintain positive attitude. [cross-posted from redbird] (1 Comment |Comment on this)
Tuesday, June 14th, 2005
9:27 pm [ignited_spark]	Chickpea Salad I came up with this a few years ago, and every time I make it, it's a bit different. Amounts are approximate. 2 cans chickpeas, drained 2-3 plum tomatoes, seeded and chopped 1 small can sliced black olives, drained 1/2 large or 1 small red onion, chopped 1 tbsp vinegar (I used white) 1 tbsp extra-virgin olive oil Fennel seed Salt Pepper Place all ingredients in a bowl, mix well. Cover, chill in fridge overnight. Serves 4. There's a slight problem with this dish: it gets really watery, so you might want to stir it really well, then drain off the excess liquid before serving. Also, it occurred to me that this might be better with fennel bulb instead of seed, but I haven't actually tried it that way. I've also added, at various times, fresh parsley leaves, diced mozarella cheese, or capers. (1 Comment |Comment on this)
Tuesday, May 10th, 2005
8:24 pm [calieber]	I've always been fascinated by chicken Kiev. Unfortunately, I'm too lazy to make it right. But I can make it wrong. Or, better yet, wrong and with cheese: Cut a pocket in a boneless chicken breast. Fill the pocket with shredded cheese, close the hole with a toothpick, and soak in a beaten egg in the refrigerator for at least 30 minutes. Dredge in cornmeal or matzo meal, remove the toothpick, and deep-fry at 350 Fahrenheit for 18 minutes or until done. This is for one, obviously --- sorry, LDR. I've actually found it good to use buttermilk instead of the egg, and it's better if I mix the buttermilk (or beat the egg) with a garlic vinaigrette. (Comment on this)