Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

It’s AlIIIIIIIIIIIIVEEEEE

Posted: October 29th, 2009 | Author: johanna | Filed under: Alex Runs Joh Cooks, Chicken, Johanna, Silliness, vegetarian | 2 Comments »

Hello friends! As you may have noticed over the past week, PGUK has had some serious troubles. Most of them stemming from server issues.

However!!! We are back, live, and with no lost content! So never fear, your favorite lady bloggers (we ARE your favorites, right?????) can get back to their rigorous cooking-and-eating schedule (like we ever got off it) and fill you in on every bit of it!

For now, I’ll leave you wtih a preview of what’s coming from me on PG:

Alex Runs, Joh Cooks is BACK with 3 protein-packed recipes – spoiler alert: 1 of them is FRENCH!!
Poulet Provencal, another AMAZING recipe from the March 2008 Gourmet Magazine
Apple. Cider. DONUTS
The most outstanding Mushroom Risotto you’ve ever eaten.
An all-new take on Eggplant Parm

And much, MUCH MORE!!!

Get excited, my friends. Very very excited. :)


A giant interweb dinner party

Posted: October 14th, 2009 | Author: johanna | Filed under: Chicken, Johanna, delish, slow but worth it | 26 Comments »

The following is a very formative recipe for me.
Like many cooking stories that begin this way, this recipe involves leeks. It also, luckily, involves Gourmet Magazine. AND, it has a past.
When I was just starting out with this blog, this was the first recipe I ever cooked from Gourmet. So for A Mingling of Tastes’ Worldwide Gourmet Dinner Party, I had to take it on again.

Gourmet March 2008 — Chicken in Riesling

ChickyChickyBrowning

1 whole chicken’s worth of parts sprinkled with salt and pepper, and browned (in batches) in a combination of butter and olive oil.

4 medium (ok 2 HUGE) leeksEverybody in!

2 HUGE leeks chopped, along with 1 shallot, browned in butter. The browned chicken pieces, as well as any juices accumulated on the plate, added back into the Le Creuset with the leeks.
Before the Braise

4 medium (ok, 2 HUGE) carrots are cut up and added into the casserole, along with a cup of Riesling. And here is where I had the problem a year and a half ago, and where I had the problem again tonight. The next instruction tells you to boil until the liquid is reduced by half …. 3-5 minutes.
I can confirm for you that after boiling the hell out of the dish for at least 10 minutes, the liquid level had INCREASED rather than reduced by half. This is frustrating to me.

Regardless, the chicken, carrots, wine, and leeks went into the oven to braise, and when they came out, they met their old friend “heavy cream”, and became…. Chicken in riesling.
The big reveal

The things that amazed me about this recipe last time around could be summed up in this phrase: “Basically, I was proud that my first foray into nice cooking had produced something so…. nice.”

That’s the thing. That’s what I will miss about Gourmet. Their recipes were perfect. And they made me confident. I was brave. Even though I initially was intimidated by all the techniques involved, when I approached this dish last night I was confident. I knew I could do this dish. And I was not disappointed. It was the perfect thing.

Cheers, Gourmet. You always knew the perfect thing. And this week, I’ll be cooking a few more, to send you off in style.


Spatchcock: That’s what she said?

Posted: August 14th, 2009 | Author: johanna | Filed under: Chicken, Johanna, Roast chicken, Silliness, Spatchcock, cheap, delish | 28 Comments »

Spatchcockery!I’m sure you’ve noticed that there’s something……off about that roast chicken over there. Typically, chickens are shaped like American footballs, only with legs and wings. But this one, it’s flat. In fact, it looks like it’s holding its hands to its chest, saying “Oh my!” Very flat. Like a book that’s been opened along its spine. Some people call this butterflying. But the Irish….Oh, the Irish. They have to come up with “funny” names for things. Silly names. Names that are contractions of the phrase “Dispatch the cock” and end up as “Spatchcock” and make me giggle just about every time I think about them. Curse you, Irishmen!!!

“Spatchcocking” is the process whereby you cut the poor chicken’s backbone out, then either remove or smash open the breastbone, so that you have a single plane on each side, instead of a round chicken. It makes the meat cook much faster.  Guy Fieri, Bobby Flay, and others have used this technique with a brick to cook a chicken pressed flat on a grill or skillet. Jen and Dietsch at Last Night’s Dinner use the spatchcockery for roasting sometimes. I figured that since spatchcocking reduces the cooking time drastically because it increases the surface area that can be cooked at once, that on a hot Sunday it was the perfect thing.

So, I watched this video, which ended up being only slightly helpful. In the end, I’d recommend this video, which actually appears to show the effort exerted in spatchcocking the bird. After watching the video, I girded my loins, cleaned my kitchen shears, and got to work. It was harder than I expected, but what I ended up with looked exactly right. In fact, it looked perfect for rubbing with toasted spices, and roasting in the oven.

Oh dearCumin & Corriander seedsYellow hands from Tumeric!!!

So, I did that. I salted the bird up, inside and out, and then toasted cumin and corriander seeds in a dry skillet, ground them in my coffee grinder, and mixed the cumin/corriander mix with tumeric, a tiny bit of cayenne pepper, and garlic powder. I smeared this all over, as you can see from my hands, and turned myself thoroughly yellow. But, it was worth it, I promise.

The roasting pan (my Le Creuset braiser) went into the oven at 425 to heat up. It may have been 450. I can’t remember.  However, when the oven was preheated, I took out the roasting pan, put in a tablespoon of oil so the chicken wouldn’t stick, and put the chicken in skin side up for 10 minutes. Then, I flipped the chicken and roasted it skin side down for 15 minutes. Finally, I flipped it one more time, stuck my probe thermometer in the thigh, and let it cook skin side up until it reached 167 degrees. Why 167? Because I’m weird.

I served it with some fresh eggplant and spinach shaak from Dipali’s mom’s recipe, and white rice. And ohhhh boy.

Dinner!

Good times were had by all.