Ooh not only am i crock potting tonight, but I am also baking cookies for work...oatmeal with white chocolate, toffee chips and coconut...they rock!!
Is crock potting a verb? I guess if googling is then so is crock potting. Cookies are coming out wonderful. I'm doing pot roast with potatoes, onions, tomatoes, peas and carrots in the crock pot. It doesnt get much easier than that. I hope Julia Child would be proud, or at least not totally horrified.
It smells wonderful. At least I don't need smellavision tonight :) Hope all is well in your kitchen and not too messy. Take care
MMC
Sunday, November 29, 2009
Saturday, November 28, 2009
Happy Thanksgiving to all Messy Chefs!!
Gobble Gobble to all you messy chefs. I know it's been awhile since I've posted. I have not been cooking real food and have been eating prepackaged crap for the past few months, but I am tired of that. I want to create. I want to enjoy. I want to encourage. I want to get back to me.
Finally cooked tonight. Something that didn't involve a microwave or a toaster oven, and I had to do some chopping and dicing. I like chopping and dicing. I made a chicken pasta with artichokes, sun dried tomoatoes, parmesan cheese and lemon drizzled into the sauce. Yippie kay yeah MFers!! And I only made a fairly minor mess ( at least by MMC standards.)
Anyway the holidays are upon us. I intend to do much more cooking and baking this holiday season. I feel that anything I can buy, I can make sooooo much better.
MMC
Happy holidays
Finally cooked tonight. Something that didn't involve a microwave or a toaster oven, and I had to do some chopping and dicing. I like chopping and dicing. I made a chicken pasta with artichokes, sun dried tomoatoes, parmesan cheese and lemon drizzled into the sauce. Yippie kay yeah MFers!! And I only made a fairly minor mess ( at least by MMC standards.)
Anyway the holidays are upon us. I intend to do much more cooking and baking this holiday season. I feel that anything I can buy, I can make sooooo much better.
MMC
Happy holidays
Saturday, September 26, 2009
Bon Jour fellow messy chefs
Welcome one and all. I am embarking on a wonderful saturday night of being totally messy. I have food flying all over my kitchen. How do other people stay so neat? I don't think I trust an un-messy chef. ( I of course agree with kitchen hygiene. I am talking about the small bits that fly hither and yon while chopping, dicing, mincing and otherwise prepping a meal.)
Take tonight for example. I am doing Cube steaks with mushroom gravy and mashed potatoes. The potatoes were done in a food mill. Now they come out so smooth, but there are small bits of potatoes about the kitchen. I of course tidy up what I can, but I am sure there are small messes that I am not aware of. C'est la vie!
Tonight is an excursion into the unknown. No recipes in sight. I am just going by taste and sight and what my tummy is looking for. I have rarely cooked like this. I have not really trusted my instincts before. But if it sucks, there is always pizza or chinese. So far though, everything smells wonderful. I know the mashed potatoes taste great. Still waiting on the cube steaks. Very soon.
Ok cube steaks done . Floured, fried and then baked with "mushroom gravy" in 350 degree oven for 30 min. Taters rocked. Cube steaks not so much. Not bad. A bit salty. I remember my mom making these and not baking forever. But I find that just on the stovetop is not too tender. Maybe she used a better cut of cube steak. I do hav a recipe for smothered steak using tomatos and coca cola that they turn out very tender. Of course they cook in the sauce for 2 hours also.
I am still cleaning up my mess. Boy if I ever won the lottery I would be happy to pay for a full time cleaning person. I always wonder how one person (me) can make such a mess...in just about everything in my life...not just cooking. A special talent I suppose...sigh.
Thank you for tuning in for this episode of Mrs Messy Chef.
Au revoir
MMs
Take tonight for example. I am doing Cube steaks with mushroom gravy and mashed potatoes. The potatoes were done in a food mill. Now they come out so smooth, but there are small bits of potatoes about the kitchen. I of course tidy up what I can, but I am sure there are small messes that I am not aware of. C'est la vie!
Tonight is an excursion into the unknown. No recipes in sight. I am just going by taste and sight and what my tummy is looking for. I have rarely cooked like this. I have not really trusted my instincts before. But if it sucks, there is always pizza or chinese. So far though, everything smells wonderful. I know the mashed potatoes taste great. Still waiting on the cube steaks. Very soon.
Ok cube steaks done . Floured, fried and then baked with "mushroom gravy" in 350 degree oven for 30 min. Taters rocked. Cube steaks not so much. Not bad. A bit salty. I remember my mom making these and not baking forever. But I find that just on the stovetop is not too tender. Maybe she used a better cut of cube steak. I do hav a recipe for smothered steak using tomatos and coca cola that they turn out very tender. Of course they cook in the sauce for 2 hours also.
I am still cleaning up my mess. Boy if I ever won the lottery I would be happy to pay for a full time cleaning person. I always wonder how one person (me) can make such a mess...in just about everything in my life...not just cooking. A special talent I suppose...sigh.
Thank you for tuning in for this episode of Mrs Messy Chef.
Au revoir
MMs
Friday, August 28, 2009
Bon Soir fellow messy chefs...
Had a disappointing meal tonight. Decided to try shepherds pie with ground lamb. First mistake. Though I know true shepards pie is really made with lamb, I am not that fond of it. Purely a cultural upbringing thing.
Then I wanted to cut the recipe in half, which was fine for the lamb, onions and carrots I added. But unfortunately I did not cut the gravy portion in half. Bad mistake. It oozed out from under the mashed potatoes on top and overflowed so badly, I believe my baking sheet ( that I had the good sense to put under the casserole) is ruined. I don't think a jackhammer will get the black goo off. Sigh.
Then to top it all off, it took almost 30 minutes longer to get the potatoes to start browning on top than the recipe called for. Plus I added chives to the potatoes, which I liked very much, but goodness it was messy. Between the spill from the casserole, to chives all over my kitchen floor I felt I really outdid myself as Mrs Messy Chef. I still have cleaning to do. Though I think I am just going to buy a new baking pan. This one was nice. It was by Wilton. I am going to get another.
I have not been cooking too much lately. I need to fix this. Does anyone else get in the cooking doldrums? Kind of like where everything seems like too much work or nothing seems worth the effort? I was really excited about this recipe tonight and it pretty much sucked. A let down to be sure. I guess one just has to continue to plod on.
I am going to try something again tomorrow night. I hope it is not only messy, but tasty as well.
Ta-Ta
MMC
Had a disappointing meal tonight. Decided to try shepherds pie with ground lamb. First mistake. Though I know true shepards pie is really made with lamb, I am not that fond of it. Purely a cultural upbringing thing.
Then I wanted to cut the recipe in half, which was fine for the lamb, onions and carrots I added. But unfortunately I did not cut the gravy portion in half. Bad mistake. It oozed out from under the mashed potatoes on top and overflowed so badly, I believe my baking sheet ( that I had the good sense to put under the casserole) is ruined. I don't think a jackhammer will get the black goo off. Sigh.
Then to top it all off, it took almost 30 minutes longer to get the potatoes to start browning on top than the recipe called for. Plus I added chives to the potatoes, which I liked very much, but goodness it was messy. Between the spill from the casserole, to chives all over my kitchen floor I felt I really outdid myself as Mrs Messy Chef. I still have cleaning to do. Though I think I am just going to buy a new baking pan. This one was nice. It was by Wilton. I am going to get another.
I have not been cooking too much lately. I need to fix this. Does anyone else get in the cooking doldrums? Kind of like where everything seems like too much work or nothing seems worth the effort? I was really excited about this recipe tonight and it pretty much sucked. A let down to be sure. I guess one just has to continue to plod on.
I am going to try something again tomorrow night. I hope it is not only messy, but tasty as well.
Ta-Ta
MMC
Tuesday, August 18, 2009
You say Fritatta I say FritAttA
Played around tonite. Found a recipe for a spinich and bacon fritatta. I think I made it my own.
Used Ore Ida potatoes frozen, cooked in the oven according to package. Had 6 eggs, 1 c ricotta , a handful of parmesan, s/p and a few crushed red pepper flakes mixed up. Set aside. Added 5 slices chop bacon, cooked till crispy. ( As an aside I would recommend cooking an extra slice or to to account for the nibbles. Just me though.). Remove bacon. I added diced scallions, tomatoes and the potatoes and a generous handful of baby spinich. When spinich is almost wilted, I added the cooked bacon back in, poured the egg mixture over and combined. Popped in a 350 degree oven for about 16 min. Bon Appetite if I do say so myself. Very tasty.
I do have a rant though. It concerns nibbles. Is it appropriate to nibble ( i.e. the bacon or extra crunchy potato nibs after they come out of the oven.)? In that case I would recommend cooking extra of your nibble food. Oh by the way on the potatoes, I used only half the bag, and cut all the pieces in half to approximate 1 cup of 1/2 inch diced potatoes. Now me ,I am a nibbler. I don't see how you can look at little crunchy nibs of food (be it bacon, toasted bread, crispy potatoes, little chunks of cheese...whatever) and not nibble. I am pretty sure it is not really sanitary or according to any health standards. Do chefs nibble? Do they always use a clean spoon? I am sure that sometimes they just pick with their fingers. I know you have to taste as you go for seasonings, but sometimes I get carried away. Especially with things like bacon pieces or crunchy nibs of something. If you are cooking for family does it matter if you taste the food with a spoon you have already used? And if they are not looking, how would they know? It's not like I am some diseased whore or something. I guess it's a personal choice. I am not running a restaurant and the health department is not coming for dinner. Of course if I had some god awful swine flu or something, I would be more careful. ( Actually I would be in the bathroom puking my guts out, but that's another story.)
Anyway my fritatta was quite excellent. Sometimes I surprise myself. It feels very French. I think JC would be proud.
Bon Soir and Bon Appetite
MMC
Used Ore Ida potatoes frozen, cooked in the oven according to package. Had 6 eggs, 1 c ricotta , a handful of parmesan, s/p and a few crushed red pepper flakes mixed up. Set aside. Added 5 slices chop bacon, cooked till crispy. ( As an aside I would recommend cooking an extra slice or to to account for the nibbles. Just me though.). Remove bacon. I added diced scallions, tomatoes and the potatoes and a generous handful of baby spinich. When spinich is almost wilted, I added the cooked bacon back in, poured the egg mixture over and combined. Popped in a 350 degree oven for about 16 min. Bon Appetite if I do say so myself. Very tasty.
I do have a rant though. It concerns nibbles. Is it appropriate to nibble ( i.e. the bacon or extra crunchy potato nibs after they come out of the oven.)? In that case I would recommend cooking extra of your nibble food. Oh by the way on the potatoes, I used only half the bag, and cut all the pieces in half to approximate 1 cup of 1/2 inch diced potatoes. Now me ,I am a nibbler. I don't see how you can look at little crunchy nibs of food (be it bacon, toasted bread, crispy potatoes, little chunks of cheese...whatever) and not nibble. I am pretty sure it is not really sanitary or according to any health standards. Do chefs nibble? Do they always use a clean spoon? I am sure that sometimes they just pick with their fingers. I know you have to taste as you go for seasonings, but sometimes I get carried away. Especially with things like bacon pieces or crunchy nibs of something. If you are cooking for family does it matter if you taste the food with a spoon you have already used? And if they are not looking, how would they know? It's not like I am some diseased whore or something. I guess it's a personal choice. I am not running a restaurant and the health department is not coming for dinner. Of course if I had some god awful swine flu or something, I would be more careful. ( Actually I would be in the bathroom puking my guts out, but that's another story.)
Anyway my fritatta was quite excellent. Sometimes I surprise myself. It feels very French. I think JC would be proud.
Bon Soir and Bon Appetite
MMC
Friday, August 14, 2009
My tribute to Rachel Ray
I know that many foodie, cooks etc dis RR, but frankly she is why I cook anything more than hamburger helper at all.
I am watching a chefography on FN on RR and realize I have been not paying RR the homage she deserves for ME. I realize other people came to cooking in many ways, but she was my guru, so to speak.
I could only cook anything on high and as fast as possible. And veggies, in my food, no way. Pasta was ragu and noodles. I mean I was fed as a child, but my wonderful mom was a working mom and with the advent of frozen dinners and packaged foods, cooking was not her thing, therefore, not mine. I didn't care because I didn't know what else was out there. I see kids today eating Thai, sushi, and all sorts of other foods I was never exposed to as a child. ( I used to pull the cheese and tomato sauce off pizza and just eat the crust. How bad is that??)
But, one day I got direct tv and FN and everything changed. I can totally say RR is why I cook at all. I would love to have had Julia as my inspiration, but I can only vaguely remember her show in my childhood and how silly she sounded, with that high pitched loud voice. I am really trying to appreciate french food and her cooking. Actually it is quite awe inspiring to realize what she accompolished in a time when there was nothing about cooking anywhere.
Anyway, enough about that. Tonight I made a garlic shrimp alfredo pasta with sun dried tomatos. Yes I had some help with SeaPak shrimp. But I did make the recipe mine by cooking the shrimp in oil from the sdt. Very tasty. While I am sure JC would only use fresh shrimp, make the alfredo sauce by herself and add a great side, I did the best I could, thanks to both RR and JC.
Best cooking to all
Bon Soir
MMC
I am watching a chefography on FN on RR and realize I have been not paying RR the homage she deserves for ME. I realize other people came to cooking in many ways, but she was my guru, so to speak.
I could only cook anything on high and as fast as possible. And veggies, in my food, no way. Pasta was ragu and noodles. I mean I was fed as a child, but my wonderful mom was a working mom and with the advent of frozen dinners and packaged foods, cooking was not her thing, therefore, not mine. I didn't care because I didn't know what else was out there. I see kids today eating Thai, sushi, and all sorts of other foods I was never exposed to as a child. ( I used to pull the cheese and tomato sauce off pizza and just eat the crust. How bad is that??)
But, one day I got direct tv and FN and everything changed. I can totally say RR is why I cook at all. I would love to have had Julia as my inspiration, but I can only vaguely remember her show in my childhood and how silly she sounded, with that high pitched loud voice. I am really trying to appreciate french food and her cooking. Actually it is quite awe inspiring to realize what she accompolished in a time when there was nothing about cooking anywhere.
Anyway, enough about that. Tonight I made a garlic shrimp alfredo pasta with sun dried tomatos. Yes I had some help with SeaPak shrimp. But I did make the recipe mine by cooking the shrimp in oil from the sdt. Very tasty. While I am sure JC would only use fresh shrimp, make the alfredo sauce by herself and add a great side, I did the best I could, thanks to both RR and JC.
Best cooking to all
Bon Soir
MMC
Wednesday, August 12, 2009
Bon Jour
Welcome fellow foodies and others. I may not be JC, but I make a darn tootin fried rice. I think since I am not cooking french food I can't really be JC, but I think her concepts about cooking
and eating translate into any language.
Today I made Chicken Fried Rice. This has absolutely spoiled me for chinese food. I have tried a couple of times to order this and Lo Mein from a restaurant nearby, and all I can say is YUCK!
Greasy, nasty, and totally unacceptable. I do cheat and buy my white rice from the local chinese restaurant. It has a certain stickiness that only they can do, plus it saves me from washing another pan.
I add chicken, snow peas, bean sprouts, red pepper, eggs, peas, green onions, soy and tamari sauce, crushed red pepper flakes, ground ginger, small baby shrimp and of course rice.
I think I have done very well today.
I am still going to try JC's beef bourginon ( beef stew) sometime soon. I figure I can't make it
until I can spell it and pronounce it.
I have to work tomorrow until 2pm. I wonder what I will want to cook tomorrow night. actually I am thinking something with eggs. I know JC has lots of eggs in her cooking...omelet, fritatta
or something. I think that sounds tasty.
Anyway, the kitchen is clean, the fried rice is eaten, my tummy is full, and I have to be up at 4:30am, so this is it for me. I wish you all a very messy kitchen and to all a good night.
Bon Appetite
MMC
Welcome fellow foodies and others. I may not be JC, but I make a darn tootin fried rice. I think since I am not cooking french food I can't really be JC, but I think her concepts about cooking
and eating translate into any language.
Today I made Chicken Fried Rice. This has absolutely spoiled me for chinese food. I have tried a couple of times to order this and Lo Mein from a restaurant nearby, and all I can say is YUCK!
Greasy, nasty, and totally unacceptable. I do cheat and buy my white rice from the local chinese restaurant. It has a certain stickiness that only they can do, plus it saves me from washing another pan.
I add chicken, snow peas, bean sprouts, red pepper, eggs, peas, green onions, soy and tamari sauce, crushed red pepper flakes, ground ginger, small baby shrimp and of course rice.
I think I have done very well today.
I am still going to try JC's beef bourginon ( beef stew) sometime soon. I figure I can't make it
until I can spell it and pronounce it.
I have to work tomorrow until 2pm. I wonder what I will want to cook tomorrow night. actually I am thinking something with eggs. I know JC has lots of eggs in her cooking...omelet, fritatta
or something. I think that sounds tasty.
Anyway, the kitchen is clean, the fried rice is eaten, my tummy is full, and I have to be up at 4:30am, so this is it for me. I wish you all a very messy kitchen and to all a good night.
Bon Appetite
MMC
Saturday, August 8, 2009
Reinspired by JC
Bon Jour one and all. Am feeling very Julia Child today. Of course just went and saw Julie and Julia. A little draggy in spots but overall, loved it. Really inspires me to begin cooking. Went to the bookstore and library looking for JC cookbooks. Read several ( not just MTAOFC). Very
inspirational. However, don't think I will try to debone a duck any time soon. But I am in the
process of making my smothered steak. Patted the meat very dry. I really think this makes a
huge difference. I think it is going to be extra tasty.
I think I am ready to branch out and try new stuff. I don't think organ meat or intestines are in my immediate future, but maybe lamb, roasts etc are in my future. I think this coming week I am going to try beef bougnion ( well JC's beef stew. Just because I can't spell it, or pronounce it
doesn't mean I can't cook it.) Yes I will master the spelling and pronunciation before I serve it.
I appreciate your patience and understanding. Am looking for food testers and general all around guinea pigs. :)
BON APPETITE
Mrs messy chef
inspirational. However, don't think I will try to debone a duck any time soon. But I am in the
process of making my smothered steak. Patted the meat very dry. I really think this makes a
huge difference. I think it is going to be extra tasty.
I think I am ready to branch out and try new stuff. I don't think organ meat or intestines are in my immediate future, but maybe lamb, roasts etc are in my future. I think this coming week I am going to try beef bougnion ( well JC's beef stew. Just because I can't spell it, or pronounce it
doesn't mean I can't cook it.) Yes I will master the spelling and pronunciation before I serve it.
I appreciate your patience and understanding. Am looking for food testers and general all around guinea pigs. :)
BON APPETITE
Mrs messy chef
Saturday, February 28, 2009
Hello messies
Haven't posted in awhile. Not only am I extremely messy lately, but things have not been turning out well. I have tried several recipes only to find fault with all of them. Very irritating.
I will keep trying and making those messes. Somethings got to turn out right eventually.
MMS
I will keep trying and making those messes. Somethings got to turn out right eventually.
MMS
Thursday, February 5, 2009
If a pinch is good, then a gob must be better.
I think this has been my whole cooking philosophy all of my life. If some must be good, then more must be better. Everything from spices to butter to salt to heat. For some reason, I just want to cook everything on high as fast as possible with as much spice as possible. Why?
Every time I cook I have to struggle with this issue. For example, the other day I did a crock pot of an indian chicken with tomatoes, cinnamon, cumin, onions and eventually peanut butter. ( You melt the PB in at the end.) The recipe calls for 1/3 c. I of course almost double that. ( and no I don't actually measure. But I don't believe that is the problem. One big spoonful is about 1/3 c, but i added about 2 1/2 scoops ). Of course I realized after my first bite that it tasted like one big peanut. So i tried in vain to scoop out some of the PB that had not already melted into the dish. I was semi successful, but it reminded me of my shortcoming in cooking, and why almost every dish I make is good, BUT is always too something...spicy,peanutty,basil tasting, salty, etc. Will I ever learn??
Anyhow, made a french bread pizza tonight with sausage, spinich, artichokes, pepperoni, sporasetto, garlic, onions, red peppers, ricotta, mozzorella and provalone on a french bread crust.
Of course I went overboard on the spices and onions and cheeses. We shall see how it comes out.
I promise to post more regularly. I actually forgot how to sign in but am now up to speed. If you
have any ideas how to curb my bad habit of more more more, feel free to LMK.
Thanks for letting me rant.
MMC
Every time I cook I have to struggle with this issue. For example, the other day I did a crock pot of an indian chicken with tomatoes, cinnamon, cumin, onions and eventually peanut butter. ( You melt the PB in at the end.) The recipe calls for 1/3 c. I of course almost double that. ( and no I don't actually measure. But I don't believe that is the problem. One big spoonful is about 1/3 c, but i added about 2 1/2 scoops ). Of course I realized after my first bite that it tasted like one big peanut. So i tried in vain to scoop out some of the PB that had not already melted into the dish. I was semi successful, but it reminded me of my shortcoming in cooking, and why almost every dish I make is good, BUT is always too something...spicy,peanutty,basil tasting, salty, etc. Will I ever learn??
Anyhow, made a french bread pizza tonight with sausage, spinich, artichokes, pepperoni, sporasetto, garlic, onions, red peppers, ricotta, mozzorella and provalone on a french bread crust.
Of course I went overboard on the spices and onions and cheeses. We shall see how it comes out.
I promise to post more regularly. I actually forgot how to sign in but am now up to speed. If you
have any ideas how to curb my bad habit of more more more, feel free to LMK.
Thanks for letting me rant.
MMC
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