Jul 31, 2012 |
Well, we did it. We finished our Wilton Cake Decorating Course. As has been the standard for the last four weeks, Dot’s cake, well, took the cake. She always has the other students and the instructor oohing and ahhing over her gifted artistry.
In the four-week course, we learned
How to properly bake a cake and how to level a cake
How to fill cupcakes and how to fill a layer cake
How to make out own icing in stiff, medium, and thin consistencies and when to use each one. We learned how to color icing
How to ice a cake and how to later smooth it
And we learned how to decorate. Did you see me smile when you read that? Try again:
We learned how to decorate!
We learned tips and icing bags and angled spatulas and piping gel and color and consistencies and flowers and leaves and pom poms and writing and roses and more.
And these are our Final Projects.
Dot had a plan, but when we got to class she scrapped it and went freestyle. Have I mentioned how gifted she is? I couldn’t toss out a plan and come up with something this gorgeous on the spur of the moment!
I thought up a Summer Garden. I’m disappointed that I didn’t color enough icing for the cake; it’s a bit thin in places. But I forgave myself: I’m a beginner. And it turned out well for a beginner.
Dot’s cake was German Chocolate with a coconut-pecan filling
Mine was a lemon cake with a raspberry preserve filling
And we’re not sorry we cut into them.
Not.
One.
Bite.
And Frankly, My Dear… that’s all she wrote!
Jul 1, 2012 |
I love chicken soup. I love chicken soup plain. I love chicken soup with noodles. But mostly, I love chicken soup with rice.
So after I made my chicken stock, I knew exactly what my first recipe was going to be. Starting with the base recipe in yesterday’s post, today I made Chicken Soup With Rice.
2 cups chicken stock
2 cups water
2 cups vegetable solids
2 cups shredded chicken
1 cup rice
I heated the ingredients on medium heat for five minutes.
And the result is 8 cups of a hearty, delicious soup. I froze 4 cups for later, and put 4 cups in the fridge for tomorrow’s lunch. I just need to reheat on the stove or in the microwave and serve with either a salad or bread or both.
There’s plenty… who’s coming to dinner?
And Frankly, My Dear… that’s all she wrote!
Jul 1, 2012 |
My theme for the Month of July is Chicken. As in, don’t be chicken to reach for goals. Don’t be chicken to ask for what I need. And don’t be chicken to try new things in the kitchen. See how that all wraps up nicely? [Ooh! Wraps. NOTE TO SELF: Add Chicken Wraps to the recipe file.]
I love chicken. I love chicken. And just in case I wasn’t clear, I. Love. Chicken.
I could write an entire cookbooklet with all the chicken recipes in my head. [Promising Project No. 42, yah?]
And of course, I would want to share the recipes with my readers. So here I am with the first of what I hope will be several delicious chicken recipes to get us through the long, hot month of July.
I spent less than $20 at the store for the ingredients. The only extra is Kosher salt. I always keep that at home so it wasn’t included. I usually keep peppercorn kernels in the pantry as well, but was running low. The salt, pepper, celery, garlic and herbs have quite a bit left over to go into upcoming recipes. So I’d have to say the breakdown of costs would be about $14 to make today’s dishes.
Today I’m making my own chicken stock and soup. I’m turning this
Into this
And I couldn’t be more excited. It’s 91 degrees outside, and I don’t have to turn the oven on. That already earns three points in my Gold Star Book.
Chicken stock is fantastic. It’s better than broth. It’s more flavorful. You can use it as a base for soups or a baste for roasts. Use it in place of water when mixing up mashed potatoes or other side dishes. It’s downright delicious.
And what’s easier and more nutritious than chicken soup? If you’re sick, it will make you feel better. Studies have proven chicken soup actually improves your health. Chicken soup is a great fix for dinner, lunch, or even a drinkable on-the-go snack. Add half a sandwich or salad and you’re all set.
Today’s recipes are basic. A flavorful beginning to some wonderful homemade tastes. The best part of a basic chicken stock and soup recipe is that the extra ingredients are up to you. Do you like spicier flavors? Add more pepper and seasonings. Want a French feel? Drop in more onion and maybe some marjoram. Italian? Don’t forget the oregano and rosemary.
After removing from the stove and letting it come to room temperature, you can freeze the stock and soup or store them in your refrigerator.
A few notes:
I started with my smaller Dutch Oven because it’s pretty and I wanted nice photos. Although it looked nice, it wasn’t nearly big enough. So I easily transferred everything over to my larger stockpot instead. Not as pretty, but more functional!
This recipe was based on several basic chicken stock and soup recipes. As always, I made it my own by modifying a few ingredients. If you choose to make just the stock without soup, you don’t need to cut or dice any of the ingredients. Just add them whole or in half to the stockpot. The simmering will draw out the flavors, and you can discard all the solids when it’s done cooking.
Ingredients
- 3 - 5 lb. whole chicken
- 1 large carrot, peeled and cut
- 1 celery stalk, cut
- 1 large yellow onion, peeled and diced
- 1 head garlic, peeled, cut in half
- fresh parsley, cut
- fresh thyme, cut
- fresh dill, cut
- kosher salt, to taste
- peppercorn kernels, to taste
- 12 cups water
Instructions
- Clean chicken. Remove neck and liver from cavity. Rinse.
- Place chicken in large stockpot.
- Add all ingredients.
- Bring to a boil.
- Reduce heat.
- Simmer for four hours, uncovered.
- Remove chicken.
- Strain remaining ingredients through colander or strainer.
- Set aside solids.
- Chill chicken stock overnight in refrigerator.
- Remove the surface fat.
- Use or freeze the stock.
3.1
http://franklymydearmojo.com/2012/07/01/recipe-chicken-stock-soup/ (c) 2012 Frankly, My Dear... New Inklings Press
Once the chicken has cooled enough to handle, remove skin and bones and dice or shred the meat. Use immediately or freeze in air-tight containers for later use.
The measurements in this recipe are a mere guideline. Feel free to add more vegetables or more stock, depending on your own tastes.
Ingredients
- Solids from Chicken Stock recipe, above
- 4 cups chicken stock
- 2 cups diced chicken
Instructions
- Combine all ingredients.
- Heat over medium for 5 minutes.
- Enjoy!
3.1
http://franklymydearmojo.com/2012/07/01/recipe-chicken-stock-soup/ (c) 2012 Frankly, My Dear... New Inklings Press
If you prefer, you can use 2 cups chicken stock with 2 cups water.
You can also add a cup of pre-cooked rice or pasta to your soup. If you want a finer soup, mix the solids in a blender for 20 seconds. For a chunkier soup, pre-cut the vegetables into thick pieces before making the stock.
And there you have it. Two delicious, healthy recipes to get you started.
Happy Eating!
And Frankly, My Dear… that’s all she wrote!
