I am also doing puns on the words "Sunday" and "Super" and "Bowl" for dinner tonight. We're having a "Super Bowl" of Spaghetti Ragu Bolognese. Last night I made a boring batch of ground beef with jarred ragu for the children - and a couple of the cooking volunteers told me they'd be happy to eat that. Wait 'till they taste this! I think a couple of things make it spectacular. First is letting the meat sit overnight with the rosemary/garlic/salt and pepper. It really infuses the meat with those flavors. The second is the milk/chicken broth/wine combination. (And if they ever say they'd be happy with ME serving them jarred sauce - they THEY are not eating in my kitchen ... EVER!) <-- I am practicing to be the Chef Nazi ... how'm I doing?
For dessert we're having "Super Sundae's" - with chocolate chips, maraschino cherries, colored jimmies, whip cream (from the can even), and chocolate or caramel sauce.
Finally - my friend Heather related a fun food story to me the other day. Seems her family was hungry for chicken wings - so she decided to make them herself instead of pay for them as a to-go item from a local restaurant. When she purchased the chicken wings from the grocery store she didn't realize she'd have to separate the wing-tip from the wing-drum-stick part. It took MUCH longer than she anticipated. She also reports they didn't look very pretty. I'm impressed she didn't lose a finger. Cutting bones at the joint is a slow process. Especially if your knife isn't razor sharp.
When I saw this recipe - I immediately thought of her. Of course, I don't know if I could ever bring myself to make it. Cause it has the dreaded "V" ingredient. But you never know.
(if you want to print out the recipe, click on the link)
There is a trio of dishes in the N & O that Kathleen Purvis has gathered together. This is what she writes about this soup.
This might be just about the perfect game-day soup. It’s like a creamy chicken chowder with a kick. Adapted from “Make It Fast, Cook It Slow,” by Stephanie O’Dea (Hyperion, 20009). You could double the recipe, but it’s rich, so you won’t need big servings.
3 tablespoons canola oil, divided
3 tablespoons canola oil, divided
1/2 large yellow onion, peeled and diced
3 stalks celery, diced
2 to 3 large skinless, boneless chicken breasts, or 2 to 3 cups cooked, diced chicken
4 tablespoons ( 1/2 stick) butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups nonfat or reduced-fat milk
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 cup hot wing sauce, such as Texas Pete Buffalo Wing Sauce, plus more for garnish
4 ounces Velveeta cheese, diced Crumbled blue cheese (optional; garnish)
HEAT 1tablespoon oil in a large skillet over medium heat. Add onion and celery and saute about 5 minutes, until vegetables are slightly softened but still crunchy. Scrape vegetables into the liner of a 4- to 6-quart slow cooker and return skillet to heat.
CUT chicken into bite-size pieces. Heat 1tablespoon oil in skillet and add half the chicken, stirring and cooking over mediumheat until browned in spots and opaque. Add chicken to slow cooker and repeat with remaining oil and chicken. (If you’re using cooked chicken, skip this step and just add it to the vegetables in the slow cooker.)
MELT the butter in the skillet over medium heat until just foamy. Whisk in the flour to make a roux, stirring well to incorporate all the flour. Cook 1to 2 minutes, until roux is slightly golden. Scrape the roux into the slow cooker.
STIR in the broth and milk. Add the celery salt, garlic powder and wing sauce. Cover the slow cooker and cook on low 6 to 8 hours, or on high for 3 to 4 hours. Stir in the cubed Velveeta about 20 minutes before serving.
GARNISH with additional wing sauce and crumbled blue cheese if desired.
HEAT 1tablespoon oil in a large skillet over medium heat. Add onion and celery and saute about 5 minutes, until vegetables are slightly softened but still crunchy. Scrape vegetables into the liner of a 4- to 6-quart slow cooker and return skillet to heat.
CUT chicken into bite-size pieces. Heat 1tablespoon oil in skillet and add half the chicken, stirring and cooking over mediumheat until browned in spots and opaque. Add chicken to slow cooker and repeat with remaining oil and chicken. (If you’re using cooked chicken, skip this step and just add it to the vegetables in the slow cooker.)
MELT the butter in the skillet over medium heat until just foamy. Whisk in the flour to make a roux, stirring well to incorporate all the flour. Cook 1to 2 minutes, until roux is slightly golden. Scrape the roux into the slow cooker.
STIR in the broth and milk. Add the celery salt, garlic powder and wing sauce. Cover the slow cooker and cook on low 6 to 8 hours, or on high for 3 to 4 hours. Stir in the cubed Velveeta about 20 minutes before serving.
GARNISH with additional wing sauce and crumbled blue cheese if desired.
I'm on my way in an hour FOR THE THIRD TIME IN FIVE DAYS to the grocery store. Stupid snow. Stupid school closings. Stupid food purveyor man who isn't making deliveries.
Happy Food Wednesday everyone.
1 comment:
Nice menu, Nazi Chef! :)
"V" is the choice of all great chefs - don't be scared! :D Rest up, missy!
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