Sunday in the Kitchen
I just have to brag. Spent 8 hours in the kitchen yesterday, well one of those hours running to grocery store for heavy cream and butter. Cooked ALL DAY. It was glorious. Last week was so busy, busting out three more collages for an upcoming show, that I just didn't have time to cook and tried to rely on ready-made stuff. Bad move. Canned soups just aren't great. Frozen burritos with jarred cheese sauce is horrid. I didn't like the taste, and my stomach was not having it. So Saturday, after meeting my art deadline and delivering the work to the Carter Art Center Gallery in KC, I shopped. Hit one of my favorites, World Market. Some real deals. Got these large serving bowls and casserole dishes; not a one was over 12.99. Then went to Trader Joe's. Got some organic fruits and veggies, and fresh herbs. Then it was time to head home, sleep in, wake up and COOK.
Spent the first hour or so slowly enjoying my coffee and pulling out ingredients, laying them all over the counters near my cutting boards. Getting various mixing bowls and utensils. Mise en place. Putting into place. Thinking through the order of the cooking. What needed oven, what needed stove top, which recipe was more high maintenance, more steps. Oh, and I had already chosen dishes and had purchased most of the needed groceries the day before at Trader Joe's. SO, started with the most involved one first. Caramelized onion and sweet potato hash with a baked egg. Recipe from The Kitchn cookbook. Caramelizing the onions takes at least 30 minutes of stirring and attention. Roasting the sweet potatoes takes about 30 minutes, too. Then you combine those into this cute ramekin, crack an egg on top, and bake for about 20 more minutes. Long time for little dish. But so worth it. Layers of yummy. I was so hungry I had taken a bite before I remembered the photo! Lesson learned...spray the ramekin. Egg stuck to the sides. Boo.
|Caramelized Onion and Sweet Potato Hash with Baked Egg|
Now I was nourished and ready to plod on! Next came two stove top dishes, meant to be lunches throughout my week. This white bean soup was a recipe from Real Simple magazine. Veggie stock, onions, two cans white beans, chopped fresh spinach, basil, salt and pepper. I think I threw in a bit of cumin. It's fun to season and taste, season and taste. But slowly. I've killed dishes with too much salt. Inserted the immersion blender and blended to my desired consistency, which is about a medium smoothness factor. I still like to know they are beans. Topped with a dab of plain yogurt, freshly shaved parm, and chopped chives. Served with homemade crackers.
|White Bean Soup|
Prepared the soup in a regular saucepan. The next recipe I prepared in my purple le creuset dutch oven on the stove top first, then moved to the oven. It's just served and photographed in the pretty new casserole dish. This is rosemary lemon chicken. No recipe in particular. It's a slow cooked flavor fest. Saute onions and garlic in butter. Throw in chopped peeled sweet potatoes. Salt and pepper. Lay on four salted peppered skinless boneless chicken thighs. Chop a lemon into fourths. squeeze onto chicken. Tuck lemon peels, full leaf basil, and three sprigs rosemary in and around chicken. Cover whole mess with chicken stock. Bring to a boil. Transfer dutch oven to the oven. Cook at 425 for about 45 minutes. Chicken should be falling apart and potatoes super soft. Take out rosemary sprigs before serving.
|Organic Pear Galette|
Galette: a flat round cake of pastry often topped with fruit; a food prepared and served in the shape of a flat round cake.