The food has become my obsession last few years. After more then 40 years of cooking every day it is still something that I never stop learning about, just like golf, my warmer weather obsession.
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I have just realized that I didn’t publish any food posts for 3 weeks now! Last post was on July 24th, that’s the longest since I have started blogging. Not that I haven’t cooked anything interesting, I did, but the time is surely at short supply this time of the year.
Anybody who cooks for 2 people knows how hard it is to prepare just enough so that in one week you don’t end up with fridge full of leftovers. Not that there is anything wrong with leftovers, mind you, some leftovers when re-done with other fresh ingredients can be better than the original meal. Take spit roasted whole chicken on BBQ, for example. I grilled one last week, together with grilled carrots, potatoes, onions and long beans. The onions were stuffed in the chicken and whole bird was seasoned inside and out with sea salt, freshly ground black pepper and Herbes de Provence and rubbed with olive oil. In 2-1/2 hours of roasting on a rotisserie spit at 350°F the chicken was nice and moist and skin was golden and crisp.
Roasted chicken leg and wing, potatoes, onions, carrots and beans. That left rest of the chicken, 1 roasted potato, about ¾ cup of beans and 1 cooked onion.
Next day all the leftover vegetables and one chicken breast were chopped and mixed with chopped, seeded and drained tomatoes, 2 hard-boiled eggs, chopped pickle (gherkin), pepper and mayo and Dijon to bind it all together. This Chicken Saladwas served with toasted baguette slices and fresh tomatoes. There was enough salad left for a nice light lunch.
I had 1 chicken breast and meat from around cage left. This went into a pasta bake. I cooked about a cup of pasta shapes (sea shells, again), sautéed 1/2 onion, 2 small eggplants, 6 cherry tomatoes (seeded and squeezed dry) and 2 cloves garlic.
Time to assemble. Coarsely chop the meat and mix it with pasta, onion, eggplant, garlic and tomatoes. Mix in 3 beaten eggs, 1 cup of grated cheese (I used 1/2 cup Provolone and 1/2 cup Parmigiano). Mix till well combined and pour into buttered baking dish. Bake uncovered in 425°F oven till top is crisp and golden brown, about 40 minutes. This will make supper for 2 plus another 4 meals served at room temperature together with salad and pickles. Of course, it has to be stored in the fridge.