I thought it might be fun to take a little break from the Christmas series today and show you a little bit of what I’ve been up to in the kitchen.
-Mustard-glazed chicken.
-Milk (for homemade yogurt) on the left, apples (for applesauce) on the right.
-My new, very fabulous ladle, which turns out to be quite handy for the applesauce-making process.
Yay for homemade applesauce! (I am a homemade applesauce snob, if you hadn’t already heard.)
I made another batch or two of applesauce after this batch, and then it became clear that I needed to stop (I ran out of containers!)
-Chicken broth, made with chicken bones from my freezer, some carrots and celery that needed to be used, and an onion.
The broth ended up in some turkey chili,
(oh, hey there, lovely ladle!)
and some corn chowder.
–Whole wheat bread in progress.
-A cauliflower gratin, which several people in my family turned their noses up at.
(I’m thinking if you can’t manage to eat cauliflower when it’s covered in a creamy sauce and sprinkled with bread crumbs, there’s no hope for you.)
And lastly, here’s an action shot of Lisey making some toffee bars. I’m having fun taking in-the-moment pictures while she bakes, since most of the time I’m the one doing the kitchen work, and I haven’t gotten skilled enough to photograph myself and cook at the same time.
If you want to make these super-easy toffee bars, you’ll be pleased to know that we shared the recipe on Lisey’s blog.
Oh, and because you might be wondering, I should tell you that the corn chowder, cauliflower gratin, and mustard-glazed chicken are all from a new America’s Test Kitchen cookbook
.
Aaaand, I’ll be giving away a copy of that soon. (woo!)
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Joshua’s 365 post: Glistening
Amanda
Thursday 18th of October 2012
That cauliflower cheese looks delicious. Anyone that turned up their noses at that ought to have their heads examined. Or is 8 years old...
Carolina
Thursday 18th of October 2012
Have you posted a recipe and directions for your chicken stock before? If not, I'd like to know how you make it. Just chicken bones from a previously roasted or boiled chicken with onions, carrots and celery?
greenstrivings
Tuesday 16th of October 2012
Yum! It all looks delicious. I'm looking forward to the cookbook giveaway. *meaningful eyebrows*
I love cauliflower and like to use the cauliflower steak method -- cut a slices from the middle, keeping it intact, so you've got all the florets still on there. Sear it like a steak in a hot pan with oil. You can mix up the seasonings. I like sesame oil with five spice powder, or coconut oil with curry power and red pepper. Really sear the heck out of it so it's brown on each side. Then, if you want it softer, roast it for about 5-8 minutes at 400F.
Oh hey, just saw the link to the toffee. I know what my kids and I are doing tonight!
Janknitz
Monday 15th of October 2012
Try this for the cauliflower:
Cook the cauliflower until soft. Mash it and mix in cheese, butter, sour cream, and seasonings. Serve it in place of potatoes. It's different than potatoes, but so delicious that kids will even eat it, especially if you don't call it "cauliflower". Some people call it "loaded fauxtatoes".
Candace
Monday 15th of October 2012
I just thought I'd mention that I hated cauliflower for most of my life (I'm 34 now), even when it was cooked with a creamy sauce or cheese or something else fatty and delicious, because the flavor is just so strong (to me, at least). I eventually grew to like it after trying it enough times. I think it's just one of those foods that grows on you slowly, so don't give up!
Elaine in Ark
Monday 15th of October 2012
I'm almost twice your age, and I still don't care for it.
Fortunately, not liking cauliflower won't keep me out of heaven. ;)