Tuesday, September 29, 2009
Red potatoes with parsley
Monday, September 21, 2009
Roasted Chicken and Boiled Potatoes--Linds
Stuffed chicken with lemons, dried rosemary and fresh thyme. trussed with wire, need to get twine. cooked almost to perfection.
my hand all wrapped up from doc. it still burns. 2nd degree. hurt real bad. tyler sang to me the song, "If you chance to meet a frown..." that made me laugh. at least the chicken was yummy. will do again for sure.
Sunday, September 20, 2009
Roast Chicken and Boiled Parseleyed Potatoes, by Steph
Unfortunately, they didn't turn out so great. Some of them held up well to the boiling and some didn't, so we had a bit of mush going on with the finished product. And the ones from the store were okay (flavorless, but okay), but the ones I picked tasted like dirt. Dang it.
The chicken...that's a whole other story. I stuffed it with kosher salt, fresh-ground pepper, rosemary (from my garden), lemon slices, and garlic cloves. I trussed the legs with twine from my scrapbook stash. It smelled divine while it roasted.This was my 4th attempt at cooking a whole chicken, and I felt confident I would do it right this time, after having bought a meat thermometer. After almost an hour had passed, I stuck the thermometer in - 165 degrees on the dot. Perfect. I let the chicken rest (although I wish I could have rested while the chicken finished up dinner) while I made the pan sauce. It was a bit of an extravagant feast for one mother and two babies, but that's how it is around here.
As I carved the chicken (the non-Martha way - dug might be a more appropriate word), the delectable smell of lemons and rosemary wafted out. My excitement grew. And then my heart sank - I reached a spot that was still bloody and pink.
Leighton knew just how I felt.
Same problem as the last 3 times - the chicken was undercooked. Of course, it wasn't the recipe's fault this time. The taste of the chicken that did fully cook was amazing. I will definitely be cooking this roast chicken again - it may even become a Sunday dinner staple. The kids both loved it and Eva had about 4 helpings. The pan sauce was a little too buttery, but utterly delicious. As soon as I get rid of the feeling that salmonella is overtaking my kitchen, I'll try this again. But I would say this was the first Martha recipe triumph.
"Perfect" Roasted Chicken
It wasn't "perfect" but it was good. I moved it into this pan while I did the cravy in the original sauce pan. If you can't tell I used mint flavored floss to tie the legs together.
'Til next week!
Sunday, September 13, 2009
Steamed Artichoke, Singular, by Steph
I followed the directions as closely as I could but was unsure of how to cute the bottom stems off. My artichoke didn't end up looking like a flower; it just looked like an artichoke with half of the leaves cut off.
My kids were a great help, as you can see. I had fed them lunch (Ramen noodles, which smelled much better than my steaming artichoke) so they were free to climb on the counters and walk under my feet.
The finished product. My poached egg was overcooked, my hollandaise sauce was too runny, and I had no idea how to go about eating an artichoke. I alter found out from my husband that you pick the leaves off and scrape the "meat" off with your teeth. After biting down unsuccessfully on the top of the leaf, I decided it was better off as a serving dish than as part of the meal. I ate the egg and pretty much threw the rest of it in the trash. Sad, I know - but it's all in the name of experience.
I guess I should have eaten some Ramen after all.
Saturday, September 12, 2009
Poached Eggs and other stuff by Linds
This was halfway through the digging out the interior of the artichokes. one was done, the other, obviously not.
Smoked Salmon: We didn't actually do smoked salmon strips like martha orders. We just bought a half-pound of norwegian salmon and put some of the hollandaise sauce and extra lemon juice on it, and baked it in the oven. I don't know what it is with me and fish but I have a severe aversion to it. The smell makes me sick and I'm not even pregnant. I tried another bite hoping that this time around I would like it but I nearly gagged. I really just can't stand the taste I don't know why. It made me really sad actually, because I wish I liked it.
Poached eggs: Oh boy this was an interesting experience. I have never even eaten a poached egg, let alone made it myself. 2 out of the 4 I made were great. One of them, the yolk was cooked too much, and the 4th one didn't have egg white around the whole thing, just like half of it for some reason. Anyway, I thought I did pretty good for a first timer.
I know it looks like a total failure, but they actually were ok. I didn't trim the edges afterwards because I just didn't feel like it, it wasn't a big deal to me.
Hollandaise sauce: I didn't actually follow Martha's recipe. thanks to steph giving me the head's up and an easier recipe, I think it was yummy and ended up being something I will make again I'm sure. Steph showed me The Pioneer Woman's way of making it. Although we've had a few blender mishaps so I had to use an electric hand mixer instead of the blender, and I think it worked ok. I guess I don't know what it was supposed to taste or look like because it was a first for me but it was fine for us.
Here's a picture of the final plating. C'est tres belle, non? Obviously this was Kenny's plate because he ate the salmon. I just sat there watching Kenny eat and I felt so envious of him because he absolutely LOVED this meal. He was just raving about it and I felt so sad that I didn't enjoy it as much as he did. I loved making it, and I'm glad I had all these new experiences, but I really just didn't enjoy the taste of any of it that much. I wish I had a more refined palate...maybe with time. the bad news is Tyler seems to have gotten my genes in the eating dept. He wouldn't have any of it, but he sure did enjoy two whole corn dogs.
I realized after we ate that I forgot to take a picture of myself with it, like we are supposed to do. But rest assured that I look pretty much the same as last week. I feel skinnier, because I ran 5 miles today but I don't look any different unfortunately haha. I was surprised that this didn't take me very long. I think I anticipated it being a lot of work and taking a long time, but it really didn't and I'm glad. It was a fun meal to do, and cool to try all these new things!! It's a good thing Kenny knows more about food and stuff than I do. I have no idea where he learned it all, but I'm just glad he did :). Overall, week 2 was a sucess.Wednesday, September 9, 2009
No soup-- Sorry!
My status in this MSU: Auditor. Is that what you call someone who audits this class? Because of budget and time crunches, I won't be able to do a lot of the recipes. Maybe I'll just try things after everyone else has done them! :) Just kidding, that would be called cheating. I will do all of them that I can. Until then, keep up the good work, ladies! You have my full support!
Tuesday, September 8, 2009
Chicken Soup for Sisters
I've cut up a whole chicken, I know what parsnips are, and I know how to pronounce thyme. I'm excited for next week's adventure!
Chicken Soup by Linds
There's the final product, minus the parsnips and plus the noodles. we thought it tasted really good, but not like overly good that I think it was worth all the work. Will I ever do this again? Really, I don't know. I'm not like totally against it, but I tend to do things the fastest way. I'm excited for the next challenge!!
Sunday, September 6, 2009
Chicken Soup by Steph
The first task, obviously, was to tackle the chicken with a knife and slice its bones apart. I was nervous - rightfully so. In the middle of it, when I was cracking the back bone with my bare hands and dark red blood was spurting out of the chest cavity, I fought the urge to throw up in my mouth and kept telling myself how good the soup would taste. I also had to laugh at how irreverent the chicken looked with her legs spread apart. She couldn't help it - I had ripped her thigh bones out of socket - but it was still giggle-worthy. I opted out of taking a picture though, because I didn't want to get salmonella on my camera. In the end, I didn't do such a hot job of taking the chicken apart. Now I know where the phrase "I butchered it" comes from, because that's exactly what I did. But at least I got it into eight pieces, just like Martha ordered.
Unfortunately, I was sorely disappointed. My vegetables weren't soft enough, so there was a disconcerting crunch in each bite. Eventually I gave up and tried to just eat the broth with the chicken. After I was finished eating, there was a pile of too-crunchy vegetables in the bottom of my bowl.
The amount of work this recipe called for was entirely disproportionate to the end result. I definitely will not be making this again. All in the name of experience, I guess.
I learned a few things today:
Parsnips aren't so scary after all. They are just like white carrots. I feel so culinarily well-rounded after having used one.
When it comes to soup, I am just more of a chowder girl. If there isn't cheese melting on the top or a thick chunkiness in the bowl, it's just not true soup.
Homemade stock is not worth the effort. Nor is butchering my own chicken. I am totally fine with my jar of organic chicken base from Costco and pre-cut chicken. Now that I've tried both ways, I can say that with confidence. Convenience is next to godliness.
Martha says, "It has been said that the measure of a good cook is how well he or she makes soup." If today's dinner was any indication of how good of a cook I am, let it be stricken from the record.
But it was fun anyway. Steamed Artichokes with Smoked Salmon, Poached Eggs, and Hollandaise Sauce, here I come. Possibly minus the smoked salmon.
P.S. Eva wouldn't touch the soup. The healing powers which might have been had no opportunity to take effect. I wonder if the microwave would zap the healing powers upon reheating it...maybe I'll try it tomorrow.
Wednesday, September 2, 2009
Syllabus
9/6 - Chicken Soup, 43
9/13 - Steamed Artichokes with Smoked Salmon, Poached Eggs, and Hollandaise Sauce, 82
9/20 - Perfect Roast Chicken, 127
9/27 - Boiled Parsleyed Potatoes, 304
10/4 - Perfect Beans, 398
10/11 - Basic Drop Cookies, 425
10/18 - Tortilla Soup, 47
10/25 - Boiled Eggs, 81; Stir-Fried Shrimp with Black Bean Sauce, 265
11/1 - Pan-Roasted Chicken, 131
11/8 - Pork Shoulder Braised in Cider, 183
11/15 - Steamed Fish en Papillote, 215; Tomato Petals, 317
11/22 - Chicken Piccata, 248; Sicilian-Style Sautéed Greens, 321
11/29 - Leeks Vinaigrette, 305; Wiener Schnitzel, 267
12/6 - Gnocchi with Basil Pesto, 376
12/13 - Warm Lentils with Mushrooms, 399
12/20 - Double-Crust Apple Pie, 442
12/27 - Potato-Turnip Gratin, 320
2010
1/3 - French Onion Soup, 53
1/10 - Huevos Rancheros, 85
1/17 - Peppercorn Crusted Beef Tenderloin, 132
1/24 - Pot Roast, 186; Marinated Roasted Red Peppers, 315
1/31 - Poached Chicken Breast, 225; Sautéed Kale and Fresh Shell Beans, 327
2/7 - Sautéed Pork Medallions, 256
2/14 - Pan-Seared Strip Steaks with Mustard Cream Sauce, 257; Yellow Butter Cake with Chocolate Buttercream, 428
2/21 - Marinated Artichoke Hearts, 305
2/28 - Fresh Tomato Sauce, 381
3/7 - Duck Breast with Orange Gastrique, 262; Perfect White Rice, 407
3/14 - Minestrone, 57; Cream Puffs, 478
3/21 - Roasted Pork Loin, 134; Garlic and Rosemary Potato Puree, 309
3/28 - Orange Braised Rabbit, 190; Perfect Soft Polenta, 419
4/4 - Roast Leg of Lamb, 136
4/11 - Poached Chicken Breast and Spring Vegetable Salad, 226
4/18 - Pan-Seared Scallops with Fennel Puree, 260
4/25 - Buttermilk Fried Chicken, 269
5/2 - Steamed Asparagus and Bok Choy with Soy-Ginger Vinaigrette, 294
5/9 - French Fries, 333; Fried Fish, 274
5/16 - Green Salad with Vinaigrette, 351-357; Flan, 473
5/23 - Marinara Sauce, 381
5/30 - Braised Spring Vegetables, 340; Crème Brulée , 472
6/6 - Grilled Steak with Compound Butter, 164 & 166; Vanilla Ice Cream, 468
6/13 - Spicy Stir-Fried Vegetables, 337
6/20 - Herb-Filled Omelet, 87; Slow-Roasted Tomatoes, 316
6/27 - Sautéed Snap Peas and Baby Turnips, 323; Buttermilk Shortcakes with Rhubarb and Berries, 433
7/4 - Barbecued Baby Back Ribs, 176; Fruit Sorbet, 483
7/11 - Grilled Vegetables, 348; Shrimp Boil with Cocktail Sauce, 243
7/18 - Grilled Spatchcooked Chicken, 167
7/25 - Sautéed Zucchini and Corn, 352; Pavlova, 452
8/1 - Fruit Galette, 440
8/8 - Squash and Goat Cheese Frittata, 93; Roasted Pineapple, 487
8/15 - Mixed Bean Crudité, 303; Angel Food Cake, 451
8/22 - Bolognese Sauce, 383; Herbed Rosti with Wild Mushrooms, 329
8/29 - Creamed Spinach, 297
9/5 - Roasted Autumn Harvest Salad, 312
9/12 - Oven-Poached Garlic with Thyme, 306
9/19 - Broccoli Cream Soup, 62
9/26 - Vegetable Tian, 319
10/3 - Rice Pilaf, 414; Caramelized Figs, 491
10/10 - Lasagne, 386; White Cake with Lemon Curd and Italian Meringue, 457
10/17 - Tempura Vegetables, 335; Pate Brisée, 436
10/24 - Pureed Mixed Vegetable Soup, 67
10/31 - Boiled Lobsters, 239
11/7 - Prime Rib Roast, 138; Jelly Roll, 464
11/14 - Winter Squash Puree, 311; Chocolate Cupcakes with Swiss Meringue Buttercream, 453
11/21 - Perfect Roast Turkey, 149; Perfect Gravy, 154
11/28 - Macaroni and Cheese, 389
12/5 - Risotto, Panna Cotta Tart
Welcome to MSU
Thank you for embarking on this journey. During the course of 2010 (and the rest of this year), we will be working our way through Martha Stewart's Cooking School cookbook. We will be doing all the recipes - except the ones that seem gross or that we wouldn't want to eat. Obviously our tastes in food are not terribly refined, but we hope to change that during our little experiment.
We were inspired by the movie Julie and Julia, which we saw all together in August 2009, and decided to recreate our own food-loving, life-changing experience.
We are all at different points in our food lives, and we hope that this cooking school will bring us closer together, even as we are spread across the United States. We will each be cooking according to the syllabus (as outlined below) - unless a personal need necessitates a change. If you rearrange the syllabus, there are no consequences and you will not fail school. You just start up again wherever and whenever you can.
We are excited to come together, united by a love for food and bravery to try (almost) anything.
Good luck, class of 2010. Don't forget your spatulas.
Sincerely,
University Founders
Stephanie, Kimberly, and Lindsay