Under maintenance is an understatement.
I’m no quitter; I persevere under burdensome conditions. I have loved writing the words on this page for five years and to love is to lay yourself open to loss.
The thigh bone is not connected to the hip bone.
My site is fighting with our computer, its software, its updates and its compatibility with photos.
So, for now, I am on an early hiatus-- most years programmed for January during fasting season.
“To love is to lay yourself open to loss. That is the bargain we make with ourselves... because it is worth it.”
I will be sharing photos over on Instagram:
follow me at cococooks
And, I am available by email too.
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I miss you already.Read More
You may yet be in a food coma; not only from Thursday but, for the wonder of ritual leftover dressing, potatoes, gravy and weird gelled concoctions. If you have pumpkin fatigue, are pastry challenged or simply check pumpkin pie off your sweet holiday list after Thanksgiving and move on—reconsider Food and Wine’s Pumpkin Pie with a Chocolate Crust. The marriage of the two is not new even Martha Stewart finds the pair blissful.
The most difficult part of the pie is finding those Famous Chocolate Wafers at the supermarket (look near the the ice cream).
Pulse the cookies; add sugar and melted butter. Press into a pie plate and chill, literally. If you are the organized type, wrap and freeze the crust. Remove from the freezer and set on the counter while you make the filling.
Bake the crust for a few minutes.
Plop pumpkin from a can; add remaining ingredients, beat together; then pour the smooth mixture into the prepared crust.
Bake the pie until it quivers in the center 50-60 minutes; begin checking it at 45 minutes. Cool completely. The pie may be baked and refrigerated overnight.
Imagine a crisp, pure chocolate cookie crunch mingled with the not-too-sweet silkiness of pumpkin perfumed with warm spices and fresh ginger.
Top the luxurious pie as the author, Melissa Clark suggests, with tangy Crème Fraiche topping or merely old-fashioned whipped cream as I did.
Perhaps save a slice for breakfast…
“Honor the Lord with your wealth
and with the best part of everything you produce.
Then He will fill your barns with grain,
and your vats will overflow with good wine.”
(Proverbs 3:9,10 NLT)
With Grateful Hearts
We wish you a
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Spatchcock, a late 18th-century cooking term, probably Irish, refers to dispatching a capon. Nowadays, chickens and even turkeys are popularly ‘spatchcocked’ which means to cut out the backbone, lay open and flatten as one piece— like, butterflying for birds.
If you find yourself downsizing from large family meals, cooking for a few or two, this method seems celebratory, fancy and delightful…
Begin with a ‘rack’ of fresh vegetables. I use carrots, parsnips, pumpkin, onions and celery or any combination of aromatics on hand. Not only do the hard vegetables provide a resting place, they roast on their own absorbing luscious juices and flavors. In this sequence, after I used scissors to remove the spine, I arranged onions and
Delicata squash with a bundle of fresh sage leaves.
Dry the chicken with paper towels and liberally salt both sides of the bird. I chose olive oil mixed with fresh garlic, and strands of exotic saffron to season the top side, creating a flavor profile and a vehicle to crisp the skin.
Set the chicken on top of the seasoned vegetables. This is best done hours in advance (set the roasting pan uncovered in the refrigerator). Set chicken on the counter 30 to 45 minutes before you cook it; this allows it to reach room temperature. Roast the chicken at a high temperature (450 degrees) for 30 to 40 minutes, depending on the size;
then add 1 cup of white wine or stock and continue to cook until the thigh meat (away from the bone) reaches 160 degrees.
Remove from the oven and cover the pan, allowing the juices to redistribute.
Lift out the chicken and cut into pieces, placing them on a platter with the vegetables.
Place the pan on the stovetop over low heat. Scrape up the brown bits; add a tablespoon of butter and cook until slightly thickened.
Adjust the seasonings and pour over the platter of chicken and roasted vegetables.
Cozy and comforting; this will remind you of long ago; you know, back in Ireland
This is a repost from 2012 for our beloved
which keeps in the refrigerator for months.
Make a double batch this weekend; one for Thanksgiving and some to share!
Whilst an epic “supermoon”, the closest full moon to hang over star gazers again until 2034, climbed out of the dusk last evening, I was slicing wedges of Cooking Light’s, Sweet Potato Crust Quiche.
Remember childhood toy commercials, where cool kids played with over-the-top games and amazing toys which never mal-functioned on the tube-- only to fail, break or not work out too well for real?
Oh, that Easy-Bake Oven haunts me yet!
A similar rush to letdown clutched me when I balked at this pie shaped casserole, which isn’t technically a quiche and doesn’t contain sweet potatoes, but bright orange sweet yams really.
Photo source: ebay
I was never meant for toys; tools, kitchen tools, especially the mandoline, wiped out the memory of a mid-century doll-size pink wringer washing machine. What a mess.
Cast of Characters
Begin by coating a pie dish with cooking spray. Carefully, whoosh a pared sweet potato (yam) using a mandoline slicer or sharp knife.
Place the slices in concentric circles; spray again
(I delivered a sprinkle of kosher salt as well) and partially bake.
Meanwhile, sauté the onion and spinach filling (add a healthy bit of fresh nutmeg to the spinach).
Prepare the egg custard.
Let the potato layer cool slightly.
Place the spinach mixture over the potato layer.
Pour the custard over the filling and top with feta.
Bake and let stand for a few minutes to set. Viola—just like the cool kids on the tube.
Perfect warm up to holiday sides, (imagine the palette of possibilities)
this tasty blooming dish complies in a cascade of categories’.
Happy Birthday, Ty
Can you blow all those candles out or should we call the fire department?
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