Category Archives: Weekends

2 September 2009
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Brunch, Eggs, Weekends

Weekend Eggs


Brunch is definitely one of my favorite meals to make, though I don’t feel like we have as many opportunities to host as we do for dinner. That might change as the weather gets colder and we feel less and less like leaving the Taupe Tower. Part of my problem in making brunch for people is that I usually bite off more than I can chew and some brunch items tend to be finicky. (I’m talkin’ to you there, eggs.) I once mistakenly took on making individual omelettes for six guests, which had me in the kitchen the entire time and feeling like I was posted at a catering station. They were delicious, though. The key is lots of butter. =)

Some of the great standbys we’ve come to rely on over the years are Egg Stratas (which can easily be made meatless), Strawberry Panzanella from 101 Cookbooks, Oven-Roasted Potatoes with Rosemary, and my Huevos Rancheros. We’ve also discovered that a whole ham is perfect for brunch, since people can make sandwiches with good store-bought rolls, or have a slice or two alongside their egg dish. You just throw it in the oven when you wake up and it is ready by the time the guests arrive, and everyone is impressed. Well, not the vegetarians, but you’ve made everything else meatless, right?

Though we tend to only make big brunches with guests for special occasions, I don’t see a reason to put the effort in only for company. The key is planning ahead. On your way home from work on Friday, stop at the store and get everything you need to spoil yourself on Saturday morning – eggs, some good bread for toast, a little canadian bacon, a bunch of asparagus and a few lemons. Make sure you have some butter on hand (it’s the first meal of the day, so you’ll burn it off). Oh, and why don’t you grab that cheap bottle of sparkling wine and some OJ? You won’t be sorry. You’ll be making Weekend Eggs:

Weekend Eggs

Weekend Eggs

I won’t say that Hollandaise Sauce is super easy to make, but it isn’t rocket science, either. You’re just making this for yourself, right? So go for it, and if it fails, it fails. Try again. Maybe some day you’ll have the gumption to make this for six other guests. Just have some deep breaths and a lot of coffee on hand.

11 June 2009
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Poultry, Weekends

Fried Chicken


Fried Chicken

Fried Chicken

I fry chicken once a year, at most.  That said, I love it and could eat it every day.  When I was living with the girls (Stacey and Alexis), I decided that I wanted to perfect the art of frying chicken, since I had only ever had it from restaurants or from the box in the freezer case of the supermarket.  Stacey and I both fell in love with the batches I made and, if I remember correctly, we once ended up eating an entire fried chicken between the two of us.  Back then, I was frying in solid vegetable shortening, but since that time, the information about trans fat has come to our culinary attentions.  On Stacey and Alexis’ most recent visit to Chicago, Stacey requested a recipe of fried chicken at some point.  I decided to fry in pure peanut oil, which is what I’ve read and seen real southern chefs do.  The results were better than ever!  

One thing you need to learn right off the bat about making this recipe is that it takes time and there is really no rushing it.  The prep work takes awhile, so it is best if you can get all of the ingredients you need at least a day before you want to serve the chicken.  There are four major steps:  marinating, dredging, drying, and frying.  By far the longest step, I usually marinate the chicken overnight in the refrigerator in a big bowl; the Bun calls it “Salmonella Soup.”  Dredging is simply coating the chicken pieces in seasoned flour, and drying is when you place the dredged pieces on a rack so that a crust forms on the chicken; this third step is very helpful in making crispy chicken with breading that sticks to the pieces through cooking and serving.  Frying is, well, where the magic happens.  You should feel free to adjust the seasonings in both the marinade and the flour to your tastes, whether you like more warm spices, or herbs, or heat, or simply salt and pepper.  I like a mixture of everything, with no prominent or dominating flavor.  Be kind to your arteries and don’t repeat this one too often:  Fried Chicken.

15 April 2009
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Easter, Holidays, Passover, Weekends

A Weekend(+) of Eating


Thursday

This past weekend was a good long string of “food events,” which coincided with (and was inspired in part by) a visit from Christine and Charles, who are dear, dear friends.  As they were driving from Pittsburgh, I made sure to have food on hand for them when they arrived.  I always appreciate having a good meal after a long road trip, so I try to extend the courtesy to my loved ones.  As the winter is still very much here in Chicago, I decided to make something on the heartier side.  I also wanted to make something familiar to me so that I would not run the risk of a bad meal.  I decided on Braised Lamb Shanks with Pappardelle Pasta, which is something that I usually only make for company.  Aaron and I normally don’t eat pasta, so it is always a treat to have an excuse to whip up a big bowl of it.  Christine and Chuck both seemed pleased.  Paired with a small green salad dressed with lemon and olive oil, you have a really satisfying meal. Continue reading →

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