Preview of the Weekly Cooking (and things related) Thread

[Jamestown1630]

Well, I have accepted the challenge, and this is a preview of the New Cooking (and things related) Thread.

I'll post a tried-and-true recipe each week, on Friday evening; and I hope we generate lots of Good Cookin'!

I'd like it to also include recommendations of kitchen-ways - equipment that people find useful, techniques from Old Folks and Old Days, and new-fangled stuff, as well.

(As an example: The Husband Unit and I have a bet on the Super Bowl, and if my team wins I get to buy one of those little counter-top ovens that are run on tea-light candles. It's looking iffy at this point; but I'll get the stove anyway ;-)

Best,

JT, always prepping for good eating in Hard Times :-)

[Jamestown1630]

Wow, that sounds really good. Now that I’ve gotten into Peanut Soupage, I’ll have to try it.

-JT

One of my historical heroes is George Washington Carver; the Wiki on him (q.v.) is very well-done.

[Library Lady]

I want on your ping list please.

[txhurl]

I expect you to be on this type of thread :)

[JRandomFreeper]

It's time to turn these types of threads over to the younger generation. ;) I'll just watch.

/johnny

[doorgunner69]

Load me on, por favor......

[Dallas59]

Chicken with Apples and Bacon



Ingredients
6 chicken thighs, bone-in/skin on
2 Tbsp. vegetable or canola oil
2 slices bacon, diced (applewood smoked is nice!)
1/2 cup diced onion (about 1/2 medium onion)
1/4 cup white wine
3/4 cup apple juice or cider
3/4 cup chicken stock
2 cups thinly sliced apples (about 2 un-peeled apples, cored, quartered and sliced)
1/2 tsp. fresh thyme leaves (or 1/4 tsp. dried thyme or Herbes de Provence)
1/4 cup heavy cream
1/2 tsp. dijon mustard
1 Tbsp. cornstarch mixed with 1 Tbsp. water (or mix with reserved pan drippings for a bit of extra flavour) Salt and freshly ground pepper
Instructions
Preheat oven to 375° F. and line a baking sheet with foil (for easy cleanup!). Set aside.
In a large skillet, heat vegetable oil over medium-high heat. Dry chicken thighs well and sprinkle skin with salt and pepper. Once oil is hot, place thighs, skin side down in to the oil and allow to cook until golden brown. Flip and cook on the other side for a few minutes. Remove chicken to the prepared baking sheet and place in to the pre-heated oven. (*Watch skin as chicken cooks in the oven and cover loosely with a piece of foil if it starts to brown too much).
Meanwhile, remove the oil and drippings from the pan and reserve. Cook the bacon in the same skillet over medium-high heat until starting to brown. Add the onions and cook until the bacon is crisp and the onions are lightly browned. Add the white wine and allow to cook until the alcohol smell burns off (1-2 minutes). Add the apple juice, chicken stock, apples and thyme. Bring to a boil, then immediately reduce heat to medium-low and allow to simmer until apples soften. Add the cream and dijon to the sauce and stir to combine. Add a bit of the cornstarch/water mixture a bit at a time until sauce thickens to your liking. Taste and add salt and pepper, to taste.
Remove chicken from oven and check for doneness (if you have a thermometer, should be about 165° F.). Otherwise, cut in to one and check. Juices should run clear and the meat should not be pink near the bone. If necessary, return to the oven for longer while you keep your sauce warm over low heat. Place chicken on a large serving plate. Spoon sauce around chicken and serve. This chicken is nice with mashed potatoes or rice.
Author: Seasons and Suppers / www.seasonsandsuppers.ca Prep time: 15 min | Cook time: 40 min | Total time: 1 hour">

[mykroar]

Please add me. Thx

[txhurl]

It is now February. What were the colonies eating this day, 350 years ago? Making salad out of nettle, what grows wild in the forests of the East coast? A lot of fish chowder, maybe?

[kalee]

I hope you like it. I have another recipe that calls for half and half in addition to the chicken broth. It is richer and more filling, something not needed at Thanksgiving but good on cold nights. :)This recipe also makes considerably less, 2 meal size servings and 4 starter course servings for company dinners.

Colonial Peanut Soup

1T Butter
1/4C Minced Onion
1/4C Minced Celery + Leaves
1T Flour
2C Chicken Stock
2/3C Peanut Butter (Smooth, All Natural)
1/2C Whole Milk or Half n’ Half

Heat butter and cook celery and onion until transparent, 3 mins. Stir in flour and cook 2 mins stirring constantly. Add chicken stock and bring to boil, stirring constantly. Reduce heat to medium and simmer until thickened. Strain mixture through a sieve pressing down to
extract all the flavor. Return to low heat and add peanut butter and half n half. Simmer 5 mins.

[Jamestown1630]

De nada.

-JT

[kalee]

Thank you! We like it and it is expected that it will be on the Thanksgiving table. lol One year I decided to shake things up and left it off the menu. I found our teenage son in the kitchen making the soup.

[txhurl]

Ooooh..... that actually looks colonial.

[trisham]

One year I decided to shake things up and left it off the menu. I found our teenage son in the kitchen making the soup.

**********************

That's pretty cool, actually. :)

[Dallas59]

Try to cook stuff I can find at Walmart....cheap.

[Fast Moving Angel]

Could you add me to the list, please? 🍔 🍟

[4everontheRight]

Yes please....humbly

[Jamestown1630]

You are on the list.

-JT

[MV=PY]

Looks like fun! Pings please.

[Jamestown1630]

Well, do you have a recipe for Stone Soup?

-JT

[Jane Long]

I’m going to have to try that one. Thanks.