Kitchen Shenanigans

By Ciel - About Me - E-mail this page - Add to My Favorites - Add to Blog List - See other blogs in Cooking, Food & Wine

Monday, November 30, 2020

Leftovers are finally over!

The bones boiled for some time yesterday and this morning I poured off some of the stock to a smaller soup pot. Carrots, celery, onions, and the last ends of the sweet potatoes went into the pot. Also, the last of the poultry seasoning, some garlic, and a big dash of Yoshida sauce. It's simmering... Sign in to see full entry.

posted by Ciel at 7:07 AM | add or view comments (13) | leave calling card | link to this | view only this entry

Leftovers are finally over!

The bones boiled for some time yesterday and this morning I poured off some of the stock to a smaller soup pot. Carrots, celery, onions, and the last ends of the sweet potatoes went into the pot. Also, the last of the poultry seasoning, some garlic, and a big dash of Yoshida sauce. It's simmering... Sign in to see full entry.

posted by Ciel at 7:07 AM | add or view comments (0) | leave calling card | link to this | view only this entry

Thursday, November 26, 2020

A visual feast

The stuffings, the sweet taters, the cheesecakes, the cranberry sauce are all done, and the bird is in the oven basking for the next three or four hours. The broccoli will be steamed last minute, and the stir-fried brussel sprouts will be done just before that. And Charlie has made a lovely cake! I... Sign in to see full entry.

posted by Ciel at 12:44 PM | add or view comments (3) | leave calling card | link to this | view only this entry

Wednesday, November 25, 2020

The Thanksgiving Spread

Here we are, coming up on 10 pm, and I've just stuffed two pans of stuffing into the fridge next to the 20lb turkey that will be the star of tomorrow's table. One is traditional, with celery, parsley, garlic, shallots, and poultry seasoning sauteed in butter and chicken borth, then mixed with hard... Sign in to see full entry.

posted by Ciel at 9:24 PM | add or view comments (3) | leave calling card | link to this | view only this entry

Friday, November 20, 2020

Chicken salad day!

I simmered up some chicken tenders and overdid them, so they were kinda dry. Since I was a kid and dinners were delayed for my dad to get through the rush hour traffic out of NYC to home on Long Island, I have really disliked overdone chicken. It is dry and turns pasty in the mouth. So the tenders... Sign in to see full entry.

posted by Ciel at 12:05 PM | add or view comments (6) | leave calling card | link to this | view only this entry

Sunday, November 8, 2020

Duck!

Yesterday was a day of celebration in this house, and I splurged out, ordering Peking Duck from a local Chinese place. Charlie isn't that into duck, and so it was all mine! And as it is an entire duck, boneless and cut into bite-size pieces, there was quite a lot of it. I also ordered a large... Sign in to see full entry.

posted by Ciel at 9:18 AM | add or view comments (6) | leave calling card | link to this | view only this entry

Friday, November 6, 2020

Tuna tastiness!

Tuna salad... The classic is great the way my mom made it, always using albacore, solid white from a can. She added onion and celery, both diced very small, and lemon juice, dill weed, parsley, and dill weed. She mixed it with a good dollop of Hellman's mayonaise. I can still taste her tuna salad... Sign in to see full entry.

posted by Ciel at 2:21 PM | add or view comments (3) | leave calling card | link to this | view only this entry

Thursday, November 5, 2020

About Eggs

I watched a video recently of one of the great chefs--Wolfgang Puck, I think--about how to cook the perfect fried egg. The key, apparently, is to cook at low temperature with a lid on. This way the white stays tender and the yolk, slightly skinned-over, perfectly runny for dipping 'soldiers.' Today... Sign in to see full entry.

posted by Ciel at 10:57 AM | add or view comments (6) | leave calling card | link to this | view only this entry

Friday, October 30, 2020

Back to Keto

Today I am frying some pork belly, rendering down the fat so it is more like chunks of bacon. Having learned from my earlier attempt to prepare it, I started by slicing the whole piece into many quarter-inch thick pieces, and rendered them down in my cast iron skillet at medium to low-medium heat.... Sign in to see full entry.

posted by Ciel at 8:51 AM | add or view comments (4) | leave calling card | link to this | view only this entry

Thursday, October 29, 2020

Some changes being made... Bring your spoon!

This blog-page has altered its persona overnight. What was before prompts for writers, it is now prompts for food and cookery. The intent here is to focus on our so many experienced cooks in the Blogit community, to share the goodness in an area of less controversy than just about any other area of... Sign in to see full entry.

posted by Ciel at 9:14 AM | add or view comments (3) | leave calling card | link to this | view only this entry

About this Blog

The Kitchen is always a place of warmth--sometimes too warm--and gratifications, of indulgences, clever solutions, and occasional disasters. It is a place of recipes and experimentation. This blog is going to be hanging out in the kitchen for a while.

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