by gwen harlow

Posts Tagged "recipe"

Chad and his fancy-pants dinner

Posted by on Jan 9, 2010 in photo, recipe | 0 comments

After about six months of cooking, starting with absolutely no knowledge at all of anything domestic, Chad has officially surpassed my culinary skills.

I had to wait til midnight to eat but it was totally worth it.

Skirt steak with paprika butter
Sunchoke-kale hash with Farro
Food & Wine (January 2010)

If you’re a veggie, don’t look.

Chad and his fancy-pants dinner

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January 4: It’s the food

Posted by on Jan 5, 2010 in photo, recipe, to-do list | 0 comments

Today we made a menu for the week for the first time in ages, bought far fewer groceries than we usually do [planning! it works! who knew!], and for dinner made pizza [Chad has become THE best pizza maker ever, click through on the photo for what went on mine] and Brussels sprouts* [D swore she hates them but ended up picking the leftovers out of the pan. HA! It’s totally the bacon.] and it was soooooo good. Lousy picture but worth documenting nonetheless:

January 4: Pizza and Brussels sprouts

* I think lexica is the one who shared this recipe: cut the ends off the sprouts and halve, toss in oil, sprinkle with salt and pepper, then bake. I went the stovetop route because the oven was full of pizza, then I tossed in some chopped-up leftover bacon and cooked for a couple minutes.

And here are some of the trinkets I bought at the swap meet yesterday:

Antiques mart score

Also today I did another thing from my extremely detailed list of every single nook and cranny in this house that I am going to clean, sort, and purge the hell out of. One a day hopefully. Today was the cookbooks, got rid of a bag full. And I got my Yelp elite status for 2010 which means more awesome parties with free food and booze.

Tomorrow is:
– write and send cover letter [my first since 2000! what!]
– mail rent
– farmer’s market
– I might go to a happy hour meetup, or I might chicken out because I will only know one person there, but I am determined to meet new people, so I think I will go.

Wednesday is coffee with J.

This week is going well so far [*knock*], how’s yours?

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Glazed carrots, yum!

Posted by on Nov 18, 2009 in recipe | 0 comments

I don’t find carrots to be really exciting especially cooked and these were pretty tasty. Chad was just INSANE for them. The recipe is from Alice Waters’ Simple Food [which I LOVE, esp. for the veg recipes because I am a big ignoramus and it *is* all pretty simple]:

Peel the carrots and cut them into slices or sticks.
Put them in a heavy pot or pan and add water to come about halway up the carrots (don’t pile them higher than an inch or so) [next time, I would use less water than what I thought was half].
Add a good pinch of salt and a couple of teaspoons of butter per serving [I used about 4 pats for a pound of carrots. I also added a handful of brown sugar. Someone suggested honey instead and we will try that next.].
Bring the water to a boil, turn down the heat so the water is simmering, and cover the pan.
Cook until the carrots are tender.
Take off the lid and let the liquid boil down until it has made a buttery sauce that coats the carrots.
Remove the carrots from the pan immediately as the sauce will continue to reduce in the hot pan.
If it reduces too much, it will separate; add a bit of water to bring it back together.
Oil can be used instead of butter, but it won’t make as thick a glaze.
Right at the end of the cooking, stir in a spoonful of chopped cilantro, parsley, or basil [I did not do this due to inclusion of brown sugar].

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Two-piece chicken dinner

Posted by on Oct 8, 2009 in recipe | 1 comment

Abby Tries Again is doing breakfast week but I haven’t been able to get up early enough, then when I do eat, I forget to photograph it. I did have the beauteous tartina [layer foccacia, pesto, mozzarella, heirloom tomatoes — today’s were red and green — pine nuts, and a drizzle of olive oil] at Julie’s Café with J. shortly before noon, which might count as breakfast, but I forgot to photograph that, too.

But it did get me thinking about making a real dinner [I haven’t in awhile, Chad’s been doing all the cooking, which is awesome though I have about had it with stir fry]. Someone posted a Roast Chicken with Lemon and Thyme recipe earlier this week and I was determined to make it — I had a chicken! and lemons! — but got derailed today by roasting a chicken with Gwynneth.

Gwynneth's Quick Roast Chicken and Potatoes, with Carrots

I deboned a chicken for the first time. I used all fresh herbs [Parsley, sage, rosemary AND thyme.] and a Meyer lemon from my garden. And I added a bunch of carrots to the potato steps [I tossed them in a bit of oil after draining instead of pouring it over after adding them to the chicken].

I made dressing, too, which I was missing several ingredients for but has turned out magnificently nonetheless.

Gwen's Magnificent Dressing

Gwen’s Magnificent Dressing
Serve with Gwynneth’s Chicken

Chop uncooked chicken liver [saved from chicken], sauté in olive oil.
Add one diced shallot, sauté til translucent.

Seach high and low for chicken stock, resort to that one last kosher onion boullion cube from last Passover and one novelty bacon boullion cube.
Add two cups water and boullion cubes to onions.

Throw in handful of cubed mushrooms.
Low simmer while you toast a scoop of sliced almonds in a bit of butter.

Tear up leftover 2/3 of yesterday’s La Farine baguette.
Toss everything in baking pan, put on top rack in oven with chicken [which is at 450°F, per Gwynneth] for last 20 minutes til tops of bread are crispy.

Remove from oven then pick at it while you wait for the chicken to cook.

Then serve with chicken, potato, and carrots that you are already too full to eat.

Chad, checking the chicken

Unless you are Chad, who has the metabolism of a bird and the capacity of a human waste disposal.

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