Saturday, November 02, 2002

 

Vegetating Thoughts

Charly (our German exchange student) requested that I make the Kung Pao chicken again before he returns home, only without the jalapeno. It would seem that Central and Eastern European folks do not enjoy spicy stuff. That's too bad. It's probably also why I think that stuff is bland.

So anyway, it turned out great as always, even despite only having a pound of veggies to go with two pounds of chicken. Then again, I always overestimate the amount of vegetables people around here want. Bought a jug o' Kikkomann instead of the bottle, this time. It makes it more difficult for Dad and Andy to drench their stuff in it. Score one for food purity!

Thinking about the vegetables, though ... I generally use a package of frozen "California" mix -- broccoli, carrot, cauliflower. Considering that those are probably my three favorites (I also love corn), I don't mind it, although they do have that ... frozen flavor thing going on. I can always tell the difference with them and fresh ones. I keep wondering how to get some more flavor out of the vegetables, though. Salt and pepper do well, and I've tried things like throwing in a little soy sauce, or chicken broth, or a little garlic, onion, and ginger (I always use these now), but nothing really brings a flair.

In a perfect world, I'd have a real wok with a good flame source, so I could make each serving of KPC individually and throw some pre-steamed vegetables in there to liven things up. As long as I keep making it American Family-style, though, I'm at a loss as to how to liven things up. (Well, other than sneaking some Thai bird chiles in there and having some very angry people come at me ...)

posted by Eric 2:01 PM

Monday, October 28, 2002

 

Friday Night Failure

I was going to make my old Chicken Marsala last Friday night, but it didn't turn out so well. Several factors:

Trying to adapt a recipe for 3 people to a recipe for 6, without enough sautee pans / burner space (this has been a serious problem in the past, one I'll probably try to rectify when I buy / build my own home).

Trying to accomodate a certain parental unit who basically eats a little pasta with his sauce. Basically I tried to make what is, in essence, a reduction / deglazing sauce in a saucepan all by itself, without the cornmeal and such that would normally thicken it up. Watery schlock without much flavor.

Rushing the sauce with flour and cornstarch. Deadens the flavor.

Not draining the liquid after sauteeing the mushrooms. Big mistake.

Substituting tomato puree for tomato paste. Not quite so big of a mistake.

Equating extra water with extra volume.

Underseasoning the cornmeal "breading" again. My new credo is that you can never overseason a breading.

Oh well, my new chef's knife kicks major ass, though. Thank you, my darling! I love you!

posted by Eric 1:27 AM