French Marigold Bartlett Butternut Soup~ Skirt in the Kitchen ~Carefully slice in 2-- 1 (2-pounds) butternut squash.Scoop out the seeds and membrane-- Roast upside-down on a sheet in a 375℉ oven for 30 minutes.Chop 1 medium onion,peppers, French marigold petals, fresh herbs of Greek oregano, Italian parsley, mint of any flavor,and black basil (or any other).Dice 1 green tomato … [Read more...]
Ten-Hour Chicken
I really like this recipe by Gwyneth Paltrow from her cookbook-- My Father's Daughter. This is slow-cooking easy, but in the oven-- not in a crock pot. The chicken reaches the end result of being very satisfying, tender, with scrumptious roasted flavor all of its own. I had to prepare for a trip, including the laundry and housework prior to leaving-- like any … [Read more...]
Wolffie’s Meatloaf, Fried Potatoes with Dill Sauce, Slug Salad
Wolffie's Meatloaf ~~ adapted from Janet Wolff~I'm doubling the recipe, so I want 2 pounds ground chuck,one half of a white onion finely chopped,2 extra-large eggs with whole milk added,and saltine crackers crumbled into the eggs and milk...So salt and pepper the onions over the ground chuck.Break it with your hands; salt and pepper the inner portion, working it together into a … [Read more...]
Chicken Potpie
If not chicken, change out with turkey, making this potpie after Thanksgiving. Nothing else needs to be substituted, just the meat if you want to do so, but the chicken is meant for this potpie.Chicken Potpie ~~ Skirt in the Kitchen ~For the pastry: In a food processor, combine 2 1/2 cups flour, 1/4 teaspoon salt, and 1/2 teaspoon dried celery. Cut in 1 stick … [Read more...]
Rosemary-Garlic Roast Chicken
Rosemary-Garlic Roast Chicken ~~ adapted from Firehouse Food-- Sheila Hunter, Chief's Aide, Battalion 10 ~Preheat oven to 400 degrees, begin to coarsely chop 4 garlic cloves. Chop in 1 tablespoon fresh rosemary and 1 teaspoon kosher salt,Continue chopping until finely minced.Combine garlic-rosemary mixture with 6 tablespoons salted butter at room temperature. Apply … [Read more...]
Irish Soda Bread
Irish Soda Bread ~~ adapted from Ina Garten ~Set the oven temp to 375 degrees Fahrenheit and line a sheet pan with parchment paper.Combine 4 cups all-purpose flour,4 tablespoons sugar, 1 teaspoon baking soda, and 1 1/2 teaspoons kosher salt. With an electric mixer fitted for a paddle attachment, cut in 4 tablespoons cold unsalted butter into flour.Zest an orange for … [Read more...]
Peach Pie – Jodie’s Ol’ Farmhouse
639 State St, Chester, Illinois … [Read more...]
Orianthi ~ Food Music
Devil’s Food Cake
Devil's Food Cake ~~ adapted from Martha Stewart ~Preheat oven to 350 degrees. Butter 2 round cake pans; line parchment in the bottoms, butter parchment paper. Dust with cocoa powder.Whisk 3/4 cups hot water into 3/4 cups Dutch-process cocoa powder. Whisk in 3/4 cups sour cream until smooth.Sift 3 cups cake flour, 1 teaspoon baking soda and 1/2 teaspoon … [Read more...]
Derby Andouille Sausage – Black Eyed Peas
Derby Andouille Sausage - Black Eyed Peas ~ adapted from Kent Rathbun of Abascus Restaurant ~Heat 2 ounces bacon fat or canola oil; cook 4 cloves minced garlic until toasted; add 1 large diced onion (or 2 medium).Cook onion until translucent.Add 2 bay leaves and 1 tablespoon creole seasoning.Add 2 cups dry black-eyed peas.Keep stirring.Deglaze with a bottle of Guinness. … [Read more...]