Tempura feels like you are cooking something much more elaborate than you are. The idea of deep-frying at home is daunting to most, but this light batter technique isn’t a big hurdle.
Category Archives: Cooking At Home
Nothing Is Exempt
Remember that Lemon Chicken and Couscous dish a couple days ago? No leftover is exempt from the Taco procedure. Just add some tomatoes, cheddar and some creamy good Oka’s miso dressing.It’s a mystery to me who Oka is or how they get miso to taste that good. But, I’m glad they do.
Lemon Cheese Chicken with Couscous
Here we have pan roasted chicken with a jacked-up Couscous. I keep forgetting about Couscous, but it is a quick and easy substitute for rice or potatoes. It’s a granulated wheat product that soaks up whatever flavors it comes into contact with. And, it cooks in seconds, literally, using the heat and steam from boiling water.
Stock Explosion!
You loose focus in this game for just one minute and everything blows up on you. Not sure what just happened, but I was reducing a freshly made batch of chicken stock and the thing blow up on me! My cooktop is drowning. A molten river of yellow chicken juice. It must have been the fat floating on top. I wish I would have got a picture of it. I looked over and it went all Mount Vesuvius on me. Rhulman probably wrote a chapter somewhere on what technically went wrong.
Whole Roasted Chicken
I have been roasted whole chickens lately, for a couple reasons. To start off with, it’s nice to get a whole bird instead of parts that could have come from a few different animals. It’s less processing, and that has to be a good thing. The faster we can get it out of processing, the better. Second, leftovers are magic. I use them for quick chicken tacos for lunch or minced up inQuesadillas for a late night snack. Third, stock. (Can that be an actual sentence?) Once you strip all the meat off, the bones go into the stock pot for a few hours. Having a cache of reduced chicken stock in the freezer is like a ‘get out of jail free’ card. You have the beginnings of a rich sauce, an easy way to juice up risotto or a savory Popsicle.
If I Were A Food
I stick pretty close to Italian tradition when it comes to pizza toppings. No hamburger, no poached egg, no sprinkles. Sometimes, though, a little extra protein is just what the Dr. ordered. Today’s victim: poultry. And who is friends with chicken? That’s right, red onion. Also attending the party is oregano, shaved garlic and red pepper flakes along with legacy players raw tomato and mozzarella. If I could be any food, I think I would be pizza. What would you be?