On Saturday we did the farm‘s first CSA delivery of pork and chicken to Seattle and Bainbridge Island. We spent the night on the island and had some happy hour snacks at Hitchcock, then we went back to the house and cooked up some frozen Beecher’s mac & smoked cheese.
On Saturday I was reminded [...]
We processed chickens last weekend and on Sunday night we did a simple salt-and-pepper, butter-basted roast chicken (425º until done). Today G. fried up some homegrown, homecured bacon, then warmed slices of the Sunday chicken breast in the same pan after draining it (pan, not breast). Layered onto Macrina herb buns with just-picked garden tomato, [...]
We have had three lovely evenings (and a lunch) of eating out with G’s dad and stepmom, who are visiting us and the PNW. For dinner, we had a chef’s tasting at Hitchcock on Friday, which was amazing as usual; a very pleasant sushi dinner at Shima Sushi on Saturday; and then back at Hitchcock [...]
Fried homegrown chicken breasts, wings, and drumsticks. Marinated overnight in faux buttermilk made from homegrown goat milk + lemon juice, salt, pepper, a bit of cayenne, paprika, and homegrown garlic, then fried today after tossing in seasoned (S&P, paprika) flour.
Plus delicious biscuits (more faux goat buttermilk, plus regular biscuit things like flour, baking soda, [...]
Homegrown chicken thighs with HFWBBQ sauce, with grilled green beans with lemon juice, olive oil and homegrown garlic and red (cayenne) pepper flakes. With a bit of Macrina baguette to mop up extra barbecue sauce.
A roast (homegrown) chicken! With some peel from the preserved lemons I made (following Food in Jars’ recipe) shoved under the skin over the breast. I also made some (storebought organic) couscous with chopped preserved lemon peel and some other stuff. Probably homegrown green onions, and homegrown goat feta, and homegrown parsley and maybe mint. [...]
We left Reno in the early afternoon and drove over Donner Pass to Davis, to visit my old college roommate Phoebe. We had brought a chicken to Reno with us, hoping to cook it with my dad or with P. & J., but neither of those worked out, so we brought it to Phoebe’s house. [...]
Quesadillas made with the rest of last night’s Jordanian chicken, Tillamook cheddar, and a few slices of my first cheddar (!! proper post coming later).
Chicken verdict: still delicious. Possibly even more so.
We are sort of considering doing a Blog Project. You know like Julie Julia or Global Table Adventure, who is cooking a meal each week from a different country, in alphabetical order. I am kind of obsessed with that blog right now, actually, and so for dinner we had Jordanian-inspired spiced grilled chicken.
To make [...]