I got The Zuni Cafe Cookbook by Judy Rodgers from the library to explore. I’ve heard that reading certain passages of the hefty introduction is like being in culinary school, and I’ve already learned quite a bit about seasoning, tasting and adjusting. She also recommends spending an extended amount of time with one recipe or one ingredient, so as to become well acquainted with its variations. Zuni Cafe is in San Francisco, and apparently people come from far and wide for the Roasted Chicken with Bread Salad, so I’m going to attempt to make it this week, among other things. It needs to be seasoned a ridiculous three days in advance, but I guess that’s what makes all the difference.
This is one of my all-time favorite recipes. It comes from The Splendid Table’s How To Eat Supper by Lynne Rosetto Kasper (love her!) and Sally Swift. After a bit of prep work, it comes together super fast and easy, even though it sounds complicated. The sauce is the best part, and there’s usually some left over to put over rice or couscous.
Monday Breakfast : More baked oatmeal Lunch : Zuni’s Sage Grilled Cheese (grilled in sage butter, sounds so good!) Dinner : Our favorite Noodles & Co dishes for the New Life fundraiser. I usually get the Bangkok Curry and Ellary gets the Mac & Cheese.
Tuesday Breakfast : And more. Lunch : Leftovers Dinner : Farro Soup (never got around to making this last week) **Gotta season that chicken tonight.
Friday Breakfast : Cereal Lunch : Take a guess Dinner : Roasted Chicken w/ Bread Salad (you’re gonna want to follow this link to Smitten Kitchen to get an idea of just how good this dish looks).
Saturday Breakfast : Cereal Lunch : Wah wah Dinner : Somethin or other **This is a preserving day, so I’ll be making and freezing chicken stock from the bones, as well as some pear butter spiced with cardamom (to become gifts!).
I’m excited for this week! I just hope I don’t make us all sick on leftovers.
I need a project, one that is focused on one specific thing. Right now my photography is all over the place and it is not concise at all. That is why I am going to create a whole new blog and it is going to meld 3 things that I love.
Photography + Cooking + Disney.
I have these amazing cookbooks that highlight dishes from the Disney theme parks and resorts. My inspiration is kind of an emulation of “Julie & Julia,” such in a way that I will create the dishes from the Disney cookbooks and I will blog about my experiences with the dishes.
I also intend on taking some photographs through the process. I think this will be a good jumping off point for my path into food photography that I intend to do for Creative Commons licensing and stock photography.
I need to think of a really good name for the blog though, my initial title was going to be “Delicious Disney,” it’s straight forward, says exactly what is intended, and sounds good, it also helps its the title of one of the cookbooks. The problem is, someone who has blogged 2 things over 4 months ago has that name. The other titles of the cookbooks are “Cooking with Mickey” and “Cooking with Mickey and the Disney Chefs.”
I think I will just shorten it down to “Cooking With Disney.” I would like the title to coincide with the url to deter confusion. What do you guys think? Do you have any suggestions?
… Or “When You Have Nothing to Do and 10 Minutes to Kill”
I was bored last night and wanted something sweet after dinner and decided to do something inspired by the Banana Whip made at The Bent Spoon in Princeton, NJ (I miss that place *sigh*).
It’s super simple and tastes great, assuming you like banana of course. Anyway, here ya go.
What you will need
Food Processor or blender
1 Chopped banana, frozen
Mini Reese’s or other candy (Optional)
Almonds or other nut (Optional)
1. Freeze Bananas for a few hours before hand. When hard, place in food processor and pulse until chunky.
This is the consistency you want.
2. Stream in milk until creamy. It only takes a couple of tablespoons and should look like slightly melted ice cream or soft serve.
3. Chop candy and nuts into small pieces (I didn’t put nuts in this one but I wish I did)
Aren’t they cute!
4. Spoon banana mixture into a bowl and add fixins
5. Freeze for a half hour or so if you’d like it to be firmer and Enjoy :)
Thoughts: The great thing about this is you get the feel of ice cream without all of the calories and sugar. If I were to do this again I would add some of the Reese’s to the food processor so that the flavor goes all the way through, and of course add some sort of nut to it at the end. Perhaps next time I’ll add in some other fruits and see how that turns out.
This month’s Saveur has an article called “Preserving Plenty,” it’s about the secrets behind the process of fermentation. I haven’t read the article yet, but I quickly flipped to the article and on pg. 76 there is a picture of “Concord Grape Soda.”