Great Lakes Foodie » Roasting http://www.greatlakesfoodie.com A Wisconsinite foodie sharing love of food... Sun, 05 Sep 2010 20:18:29 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Meal Plan – Week of January 10th http://www.greatlakesfoodie.com/2010/01/09/meal-plan-week-of-january-10th/ http://www.greatlakesfoodie.com/2010/01/09/meal-plan-week-of-january-10th/#comments Sat, 09 Jan 2010 18:03:12 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=682 In light of last week’s common theme of tomatoes, I decided to try to be a bit more varied in setup for next week.  I’m going to reuse mushrooms in a few of the dishes.  Beyond that, they’re all pretty different.  I’m going to start with a standard roast chicken a la Julia.  We’ll

Continue reading Meal Plan – Week of January 10th

]]> In light of last week’s common theme of tomatoes, I decided to try to be a bit more varied in setup for next week.  I’m going to reuse mushrooms in a few of the dishes.  Beyond that, they’re all pretty different.  I’m going to start with a standard roast chicken a la Julia.  We’ll use that for salad ingredients and lunches for the upcoming week.  I have some fish in the freezer that would be a good fit for the cod cakes on Monday.

Mushrooms - www.acobox.com

Main Course Side Dish
Sunday Roasted Chicken Broccoli and Salad Greens
Monday Cod Cakes Salad Greens
Tuesday Mushroom Risotto Salad Greens
Wednesday Turkey Stroganoff Salad Greens
Thursday Mushroom Risotto Salad Greens
Friday Turkey Stroganoff Salad Greens
Saturday TBD


Time to hit the grocery store.

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]]> http://www.greatlakesfoodie.com/2010/01/09/meal-plan-week-of-january-10th/feed/ 1 Roasted Chicken http://www.greatlakesfoodie.com/2009/10/25/roasted-chicken-2/ http://www.greatlakesfoodie.com/2009/10/25/roasted-chicken-2/#comments Mon, 26 Oct 2009 01:00:55 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=332 Classic roast chicken.  Dropped some celery, carrots, and onions into the roasting pan.  Set the rack inside. Dropped a washed, buttered, salted, and peppered chicken on top and started roasting. 

My goal was to have chicken for a sandwich recipe later in the week.  However, a couple of juicy slices of

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]]> Classic roast chicken.  Dropped some celery, carrots, and onions into the roasting pan.  Set the rack inside. Dropped a washed, buttered, salted, and peppered chicken on top and started roasting. 

Well Cooked Poultry Safe Despite Bird Flu Fears



My goal was to have chicken for a sandwich recipe later in the week.  However, a couple of juicy slices of chicken breast with wild rice and broccoli served up no complaints tonight!!

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]]> http://www.greatlakesfoodie.com/2009/10/25/roasted-chicken-2/feed/ 0 You win some, you lose some http://www.greatlakesfoodie.com/2009/10/15/you-win-some-you-lose-some/ http://www.greatlakesfoodie.com/2009/10/15/you-win-some-you-lose-some/#comments Fri, 16 Oct 2009 01:49:15 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=307 This week, I attempted a couple of pork recipes that didn’t go so well.

The first was a pork roast from Gourmet magazine.  The roast was a 1 day wet rub marinade that included black peppercorns, pink peppercorns, garlic, and fennel seed.   For taste, it was great.  Unfortunately, the cut of meat I used

Continue reading You win some, you lose some

]]> This week, I attempted a couple of pork recipes that didn’t go so well.

The first was a pork roast from Gourmet magazine.  The roast was a 1 day wet rub marinade that included black peppercorns, pink peppercorns, garlic, and fennel seed.   For taste, it was great.  Unfortunately, the cut of meat I used and the method of cooking didn’t exactly match.  Digging through fatty bit after fatty bit, it was a challenge to eat.  Will try again…and will post the recipe once I find the right cut of meat!

The second was a pork noodle dish with a slightly Asian flair.  This Cooking Light recipe sounded good.  In the end, a little too “peanut-buttery” for my taste.  The pork was tenderloin cooked in the oven and then fork pulled.  The sauce was predominantly almond butter with a little soy, ginger, rice vinegar, scallions, etc.  If I were to make this again, I would definitely cut down on the almond butter.  Too strong and overpowered the dish.

So tonight, I decided to have a little meal hiatus and went the appetizer route.  We made crab cakes and a warm brie with maple and walnuts.  Very good…even if they weren’t a perfect match.  I’m enjoying a nice Limoncello to end the evening while typing.

Looking forward to  meal planning for the next week.  I’m confident we’ll have a successful dinner week next week!

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]]> http://www.greatlakesfoodie.com/2009/10/15/you-win-some-you-lose-some/feed/ 0 Roasted Chicken http://www.greatlakesfoodie.com/2009/09/07/roasted-chicken/ http://www.greatlakesfoodie.com/2009/09/07/roasted-chicken/#comments Tue, 08 Sep 2009 02:00:51 +0000 Great Lakes Foodie http://www.dnb-wi.com/blog/?p=84 Okay, you’re probably thinking that I’m trying to copy Julie.   Not a chance.  I’ve made roasted chicken dozens of times and feel as though I have a strong grasp.  I also won’t cheat on my partner as she allegedly (don’t want to get sued!) did.   Tonight’s chicken was made, for the first time, in

Continue reading Roasted Chicken

]]> Okay, you’re probably thinking that I’m trying to copy Julie.   Not a chance.  I’ve made roasted chicken dozens of times and feel as though I have a strong grasp.  I also won’t cheat on my partner as she allegedly (don’t want to get sued!) did.   Tonight’s chicken was made, for the first time, in a true roasting pan.  I’ve been using my Le Cru flame gratin pan for years.  Though it’s done a good job, the roasting pan is definitely the way to go.

Preparation

I chose a simple preparation tonight so that I could reuse the chicken elsewhere this week.  A little rosemary in the cavity.  Butter and canola oil to baste.  Onions and carrots.  By 8:00pm, we were eating a feast of chicken.

Accompaniment

Scalloped potatoes.  In lieu of Swiss cheese…which I did not have nor much care for…I used a smaller amount of grated Romano.  Great choice and had a wonderful side to go with the chicken.

Definitely feeling under the weather this weekend.  I think I caught Dale’s cold from last week.  Eating this dinner was definitely a highlight.  I’m already thinking of the endless possibilities in the event I don’t feel better tomorrow….Chicken soup….Chicken and Dumplings…yum!

Roasted Chicken with Scalloped Potatoes

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