Good but not quite good enough

This was my second weekend hauling stuff up to my friends’ place, so that Adam and I can get dinner going while they deal with their baby and we’ll be able to play a board game (this week was Formula D; I did not do so well this time – frustrating, this is usually one of my better games). Lessons learned this week:

  1. They do not own a roasting pan with a lid
  2. pyrex covered with aluminum foil works just as well
  3. When folks have babies, things like pepper, garlic, and other pantry staples may run out without anyone noticing
  4. the legs of the chicken to be roasted goes up. However much sense it may make that the flat side of the chicken should go down
    1. If the pan is full of sauce, it’s okay if the breast side went down instead of up
  5. One day, one day!, I will succeed in making an entire meal that my new vegetarian, gluten-free friend can eat!
    1. first I need to remember all of her restrictions (forgot the vegetarianism this time, arrrrrgh)
    2. challenges are good – they make me grow as a cook

On to what I actually did make: Roasted Chicken in a milk sauce. In the end, the vote was ‘yeah, this was pretty good, but you’ve got other things that take less work and come out even better’. I am wondering if it would have been better with sauce poured on individual pieces – we pulled the whole chicken out of the pan, carved and served. I’m thinking one of those sauce/gravy boats that only see use at Thanksgiving (I’m pretty sure Adam and I don’t have one of those, much less our friends up in Columbia) of the sauce on the table may have been a good thing. ::shrugs:: Oh well, I guess roasted chicken is still safely in Adam’s repertoire 🙂

Roasted Chicken in Milk

Original found JamieOliver.com
Makes 1 whole chicken – maybe 8 – 14 servings?
Recipes left to try (& copy…): 16; Dinners: 2 recipes left

  • 6 lb whole chicken
  • kosher salt and pepper
  • olive oil
  • 2 sticks cinnamon
  • handful of sage
  • 2.5 tbsp orange zest (b/c I didn’t want to zest a couple of lemons, and our orange zest was/is old, so we upped how much we used)
  • 6 cloves garlic, left in their skins
  • 2 1/3 cups milk
  1. Preheat the oven to 375°F. Season the chicken all over with salt and pepper – sprinkle a generous amount onto the skin and then rub in with your hands. Heat the olive oil in a pan or pot on the stove, then fry the chicken until the skin turns golden. Remove the chicken and discard the oil. If using a pan, transfer the chicken to an oven safe pot (with lid) or pyrex dish. If using a pot, return the chicken to the pot.
  2. Add the cinnamon, sage, zest, garlic, and milk to the baking dish with the chicken. Roast in the oven for 1 1/2 hours or until the internal temperature reaches 165°F. If you remember, baste the chicken with the sauce. If not, don’t worry, it’ll come out fine.
  3. Serve

An excellent purple

This was delicious. A very simple ingredient list produced this wonderfully sweet (but not too), almost creamy, lovely iced dessert.

Blackberry Sorbet

I mean how can you say no to that lovely shade of pinky-purple?

Speaking of, I didn’t seem to achieve quite the same shade as Ms. Second Helpings did – I’m thinking I needed a higher berry to water ratio. Or to actually make this in berry season 🙂

Blackberry Sorbet

Original from Our Lady Of Second Helpings
Makes about 6 servings
Recipes left to try (& copy…): 20; Desserts: 1 recipe left

  • 1 1/2 cups water
  • 1 cup white sugar
  • 3 cups fresh blackberries, rinsed and dried – if you prefer not to dry them, decrease the water a bit
  • 3 tbsp lemon juice (fresh is better, bottled will do)
  1. Mix together the water and sugar in a small saucepan; heat on medium-high to a boil. Stir frequently to prevent the sugar from burning; continue cooking until the sugar dissolves. If you’re using white sugar, the liquid turn clear – if raw or brown sugar, the liquid will be brownish. This should take only a couple minutes.
  2. Add the blackberries to the syrup and bring back to a boil over medium-high heat. Cook, stirring constantly, until berries soften – about 2-5 minutes. Remove from heat and strain the berries through a fine mesh sieve into a bowl (for the syrup). Then mash the berries into the mesh with a spatula or the back of a spoon, until all the juice has been pressed out. Toss out the pulp and stir the lemon juice into the sugar-berry mixture.
  3. Refrigerate this mixture for at least 3 hours before preparing in an ice cream maker, according to manufacturer’s instructions. Sorbet should end up fluffy and will last in the freezer for up to a week – it will thicken/harden over that time.

Yep, it worked

Lemon Sorbet

 

Looks like 18 hours in the freezer will undo any lack of cooling I inflicted 🙂 Looked like a solid block of ice when we pulled it out of the freezer, but scrapping with a spoon got the lovely fluffly sorbet you see above.

Relatively simple recipe, using ingredients usually kept in the pantry, with a strong lemony flavor? Yep, we’ll use again.

Lemon Sorbet

Original from TheKitchn
Made ~6 cups

  • 1 3/4 cup water
  • 2 cups sugar
  • 2 cups lemon juice
  • 1 tbsp orange zest
  1. In a small saucepan, combine the water and sugar. Heat over medium to a boil and boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool completely.
  2. Stir in the lemon juice and orange zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer’s instructions.
  3. When frozen into soft ice crystals, transfer to a storage container, cover tightly, and freeze until ready to serve.

Well, that didn’t work…yet

Proto-Lemon SorbetThat’s supposed to be lemon sorbet but it hasn’t come together / frozen yet.  I might have not let the sugar water cool long enough, before going onto the next step (ice cream maker).

We’ll see if it turns into the real thing in the freezer by the morning.

In the meanwhile, it sure tastes of lemon.