I have been dependent upon step-by-step recipes for a while now, but finally I'm figuring out I can do this stuff on my own. In the next two weeks I only have a few days on campus, so I have a bit more time to spend in my kitchen.
My first experiment was easy; pollock fillets rolled in smash-together mix of flour, thyme, garlic, salt, pepper and egg. Pan fry in butter (not margarine, yes I'm being converted) and voila, fish and chips served with homemade tartar sauce.
The second was even better. Somehow I managed to make a passable white wine cream sauce after cruising numerous burre blanc recipes and other cream-based recipes. I chopped shallots and garlic, sauteed them in a pan with a bit of olive oil, deglazed with white wine, reduced, and then strained that delicious mixture into a sauce pan. I then added cream (and some milk, ran out of cream, that makes it half-and-half, right?!), herbs, and a dash of lemon juice. Since I was serving over salmon (again, dumb luck, somehow managed to get just the right brown on the salmon with an nearly-but-not-quite-done center), I thought the acid from the lemon juice would help. But in fact, I think it broke the emulsion. Thank God I didn't pause to take pictures! Still tasted good, but now I've learned to leave my sauce alone. Oh, and keep whisking.
(Oh, why yes, there are a lot of carbs and fat going on, but it's freaking cold outside and I don't care! Stop judging me!)
Today's voyage? That would be chicken soup from scratch. For most people this kind of cooking is stuff you can do in your sleep, but this is actually my first time making chicken soup without using pre-made stock. Shit, I think this is my first time making chicken soup that doesn't come out of a can or a bag. Yes, I know, I'm a little behind the learning curve for my age group. Since we're only two, I'm using a ginormous thigh with the bone on. In all honesty, I have no idea how this will turn out, even though it's supposed to be one of those full-proof dishes our grandmothers knew how to do blindfolded by the time they were five years old.
Cross your fingers.
If you can make homemade fish & chips and an almost not separating white wine sauce, there is absolutely no way you can't make chicken soup from scratch. It's so easy, probably the only thing I could make successfully in university. You'll never buy it in a can again. This evening I predict you'll be bragging about how easy and good chicken soup from scratch is!
ReplyDeleteIt was super good, but I wasn't counting on the difference in salt in pre-made stock and homemade broth. I'm not a huge fan of salt, so it surprised me how much was needed to get the right taste in. But still, much better than the canned stuff! Especially since as I was cooking for two, it was easier to swap out my broth veggies with fresh in order to keep the taste level up.
DeleteAHHHH salt. One of the worlds great spices that we now find may be not so good for us. Good luck with developing a wonderful skill and light hand with the shaker.
DeleteB
B, you show up as spam! I think it's because of your anonymous status. Just letting you know, so don't freak if your comment doesn't show right away, I have to go in and approve it.
DeleteI'm just not a huge salt fan. I've learned to bring the salt shaker to the table when serving, apparently my taste for salt is much lower than others! If I only develop into a pale imitation of my mother's skills, I'm improving mightily!
I feel really fortunate to have a wife who likes to cook and most everything from scratch. Recipes become a general guideline. I have cooked for a living before, but I generally stay out of the way.
ReplyDeleteWe're getting there with the scratch foods. Mostly it's time and lack of storage. My freezer at times feel it has the storage capacity of a shoe box. Mostly it's basics I'm lacking, which I am trying to fix.
DeleteCongrats! This has been my winter of chicken stock. After years - no exaggeration -- fiddling with homemade chicken stock, I recently landed on the easiest and yummiest! (And just this past week I made it again with much less chicken than in the recipe, heh heh) A few good ingredients and technique is all. Aha, it's online here: http://www.karensrecipes.com/recipes/3/65/Quick_Chicken_Stock_by_Cooks_Illustrated/default.jsp
ReplyDeleteMy only regret: I had to buy more freezer jars ...
I have a full chicken in the freezer. I was telling Sverre today that if we saved the carcasses we could make great stock. Problem is, my freezer is small and I have no room for a stand alone storage freezer in the apartment. Food person nightmare, right?
DeleteDon't feel bad about the chicken soup, I haven't managed it yet either and I feel I'm a decent home cook. My husband though, can make chicken NOODLE soup - FROM SCRATCH!! - so I kinda leave the chicken soup to him!
ReplyDeleteI had some friends who made homemade pasta. Jealousy level 10! Sverre is quite the home cook, so he gets all the Scandinavian dishes. Old boy can make some mean sauces and cabbage based dishes. Another reason to love him... :)
DeleteWow. Good for you! Making stuff from scratch. I usually also try to make stuff from scratch, except for the complicated Indonesian ones - that's where the instant spices come in handy.
ReplyDeleteI have never felt so much respect to my mom now that I tried making Indonesian food from scratch. They are difficult! LOL
I haven't done a lot of Asian food, unless you count the crap from a jar. I'm just not familiar enough with the flavor profiles. Teach me, oh Indonesian food guru!
DeleteA belated thought (quick! before it dies of loneliness!). We use our entry porch in winter as additional refrigeration/freezer space. Do you have something like that to aid your food storage woes?
ReplyDeleteWe have a balcony, which would work great as a freezer when our winter is not so schitzo like it's been this year, we've only now just hit our deep cold. When we are on the farm we didn't have an enclosed area cold enough that would work that also kept out critters. We already use the balcony in the winter as the outdoor fridge for beer, but that's a good idea! Duuuh....
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