The Cookery - life’s ingredients

The results of the Alice Waters Baked Goat Cheese and Lettuce Salad were no less than perfect.  Mind you, this is a bit of a luxury around this cookery, but I can’t believe it took me so long to finally try this recipe.  It’s out there . . . in cookbooks, for sale on Web sites, maybe even on your own bookshelf.  And now, it’s on file in my memory banks.  Search and rescue and you will be satisfied. 

 My friend, Dawn, said her mother-in-law has been making the salad for years.  Now that I’m out from under a rock, I’ll be keeping this warm goat cheese sensation in the rotation when the budget allows.

So here’s to “Falling Slowly” and a thanks to those who recognized this piece of work, the artists . . . and their message of hope. 

My husband just cranked up a YouTube clip in the cyber cafe and I’m falling in to the chorus with Glen Hansard and Marketa Irglova as they perform “Falling Slowly.”  This cookery is a space to digest life’s ingredients.  It’s not glamorous, but as I load my dishwasher this evening, I’m relaxed because no one’s listening.  I’m not the vocalist in the family but guess who’s singing anyway?  We loved the soundtrack from the film, ”Once.”  My thanks for the recommendation reaches out to novelist Robert Crooke, www.RobertCrooke.org, author of the newly released ”Sunrise.”

“Falling Slowly” ranks as my top song for the Oscar favorite.  See “Once.”  Read ”Sunrise.”  Listen to “Falling Slowly,”  http://www.youtube.com/watch?v=938XY6DX02w

The time has arrived.  I’ve been overlooking the Alice Waters Baked Goat Cheese with Lettuce Salad far too long.  But it’s happening tonight . . . right here in the cookery.  Have you tried it?  I can’t wait to share this.  Let me know if you have any twists on this salad!

 Let me brag about this bag.  Paper Nor Plastic!  Why recommend them?  They’re stout and sturdy.  The old cloth bags I’d been toting back and forth to do my shopping are no match for these.  Not only do I minimize the use of plastic bags when I restock the cookery with groceries, I carry one for my books, snacks and kid gear when I’m on the go.  How did I find them?  I didn’t.  “Green bags” were on my personal wish list.  The bags found me.  My bag pal discovered these great carry-alls at papernorplastic.com.  They’ve earned my five-apple rating!   

Eight degrees yesterday morning.  Today:  14.  Cinnamon, let me in.  It just sounded warm . . . in my steamy fireside stew.  (I’m  imagining the hearth.  That would have been picture perfect.)  I laced this pot of stew with cinnamon, orange, garlic and ginger.  Tonight’s version might just rotate around our table again next week.

Check out your vegetable supply.  Do you have any root vegetables on hand?  Carrots?  Potatoes?  Surely an onion.  I splurged on a loaf of Challah and a wedge of Havarti.  This meal sustained us beyond my expectations. 

Road to Beijing Chicken

Join the spirit of the Games during this Olympic year with my Road to Beijing Chicken dish.  Its old world Asian flavors will liven up your senses as your guests cheer the chef on to victory.

10 boneless, skinless chicken thighs

3 tablespoons light soy sauce

2 tablespoons canola oil

1 teaspoon sesame seeds

1 teaspoon salt

½ teaspoon freshly ground pepper

1 tablespoon gin

1 cup sugar

1 cup chicken stock

¼ cup balsamic vinegar

¼ cup red wine vinegar

½ cup lemon juice, freshly squeezed

1 tablespoon lemon zest or finely chopped lemon rind

1 tablespoon cornstarch

6 medium carrots, thinly sliced (I feed these through my KitchenAid thin slicer.)

1 large green pepper, thinly sliced

4 scallions, chopped in small pieces

1 heart Romaine lettuce, chopped and reserved for serving.

Preheat oven to 375 degrees.  Thoroughly rinse chicken thighs and place in baking dish.  Mix soy sauce, canola oil, sesame seeds, salt, pepper and gin.  Pour mixture over chicken and refrigerate for 20 minutes.  Bake for 45 minutes, uncovered.

During the baking process, slice carrots, green pepper and scallions and set aside.

In medium saucepan, combine sugar, chicken stock, balsamic vinegar, red wine vinegar, lemon juice and lemon zest or peel.  Bring to a low boil and stir in cornstarch.  Remove from heat.  Just before serving this dish, add carrots, green pepper and scallions to saucepan.  Warm vegetables through.

Place chopped Romaine in serving dish.  Layer chicken thighs on bed of lettuce.  Smother with sauce.  Let the Games begin.              

The weekend found me spending a good stretch of it around the cookery - but the blessing was the great company.  Food comes to life in new ways when we share it with friends and family.  Don’t be shy!  You know who you are.  I’ll be posting my “Road to Beijing Chicken” recipe on  Cookery Content later this week.  Until then, keep those herbs and spices ready and waiting.