Uncle Jeff's Sauteed Chicken Breasts with Country Gravy

My dear Uncle Jeff is an amazing, incredible, astounding, superlative cook. He sent this recipe out yesterday, and here it is, with his directions and asides:

Sauteed Chicken Breasts with Country Gravy

I just did this last night, and you didn't.

get some potatoes boiling for mashed taters. I also boiled some baby carrots in salted water.

salt and pepper however many chicken breasts you want to cook. I like the boneless, skinless frozen variety from Tyson or the like (they have a 100% natural version now). The pre-frozen ones are more tender when cooked in my experience. I thaw them in a clean sink in hot tap water (just remember to not let them sit around for very long before cooking).

To a sautee pan or large skillet (I use a non-stick sautee pan which the purists deride, but feh on them*) add enough fat to coat the bottom. Olive oil is fine, whatever oil you like is fine, last night I used bacon drippings because they RULE. Medium-high heat.

Put in the chicken and whatever other spices you like (it's good with just salt and pepper). I put in some cumin, some coriander, some Zip, and some organic Jamaican seasoning. Brown well on both sides and then cover and reduce the heat to medium-low or so; you want a good fond** on the pan but not black burned stuff. If it gets way too dry you can add a bit of water, wine, or more fat.

When the chicken is just done (don't overcook it; just make sure the juices are clear), remove it to a plate and add 4 TB more fat to the pan (butter is good; I used bacon drippings because they RULE. If you disagree, you are wrong). Turn up the heat to about medum high, sprinkle in 4 TB flour (all purpose is fine) and whisk/stir/scrape until the fat and the flour combine. Make sure you scrape up the fond; I use a flat, wooden spatula. If you're in a hurry you can add the liquid now, but if you want more flavor let the roux get tan and a bit toasty. When it does, add 2 cups of milk, a bit at a time. If you dump it in all at once you get dumplings, which is fine if that's what you want. For gravy it's not desirable.

Whisk/stir while the milk comes up to a boil. Boil it for a few seconds and then remove from the heat. It will thicken quite a bit as it cools. Remember to adjust for salt; mine needed just a bit. If it's too thick you can whisk in a tad more milk.

Serve with the taters, carrots, or whatever side dish/es you like.

It don't get much better, folks. 8-)

Note: if you're counting calories;
1. kill yourself
2. you might be able to get by with 2TB fat/flour and 1 cup of milk, making less gravy. But why would you want to do that??

*according to the stuffshirts, you can't get the fond with a non-stick pan. BULL. It's just easier to get off.

**it is required that you roll your eyes every time you use the word "fond."

©2009 Jeff Davis

Julia’s Roasted leg of lamb with vegetables

Julia’s Roasted leg of lamb with vegetables
From Mastering the Art of French Cooking

A leg of lamb
Olive oil
Red Rock Salt and pepper
Garlic slivers
Rosemary, thyme chopped
2 carrots
2 onions
3-6 cloves unpeeled garlic

Preheat the oven to 450. Cut as much of the fat and skin off of the lamb as you can, rub the skin with olive oil, cut little slices into the meat and stick garlic slivers, rub the meat with the salt, pepper, and chopped herbs. Place it in the top third of the oven, let it brown slightly on all sides—for 15 to 20 minutes.
Reset the oven to 350, put the vegetables in the bottom of the pan. Roast for 20 minutes for every pound of meat, or until the internal temp is 145 degrees, for medium.

Rating: A. So, so delicious. Hearty, lamby greasy vegetables, amazing sustaining meat— enough to feed us all week with shepherd pies and cold lamb salads. This was great.

Joy’s Orange Ice Milk

Joy’s Orange Ice Milk

Combine in a bowl until the sugar is dissolved:

1 ½ tsp orange zest

1 ½ c. sugar

1 ½ c. orange juice

¼ c. lemon juice (my oj was really tart already—I just subbed OJ for the lemon juice)

¾ c. mashed bananas

Stir the mixture gradually into:

4 c. very cold whole milk

Pour into your ice cream maker. Voila!

Rating: A

Notes: Custard ice cream always works better for me—they freeze better, thaw better—but this is VERY good, and firmed up very nicely after a night in the freezer.

Joy's Butter Almond Ice Cream

Joy’s Butter Almond Ice Cream

1 c. packed brown sugar
½ c. water
1/8 tsp salt
2 large eggs
2 tbsp unsalted butter
1 c. whole milk
1 tsp vanilla
1 c. lightly beaten heavy cream
½ c. chopped toasted almonds

Boil the brown sugar, water and salt, stirring to dissolve the sugar. Boil for 2 minutes. Beat the eggs, and slowly beat the syrup into the eggs. Cook in a double boiler until the mixture thickens slightly. Add and stir the butter until it melts. Strain and refridgerate overnight. When you’re ready to make the ice cream, add the milk and vanilla, and cream. Freeze in your ice cream maker, and when the ice cream is almost frozen, toss in the almonds.

Rating: A+. Why do I bother with these ratings? Of course this is superlative. It’s amazing. Astounding. Mind bending. Give in. Go ahead. You will never be the same. You’ll certainly NEVER feel the need to buy ice cream again…

Joy's Fish Fumet

Joy’s Fish Fumet with salmon Belly

I bought two huge heaps of salmon belly—it looked so delicious and fatty and frugal at the store. At home though, it looked like what it was: a mish mash mix of scales flaking off, snaky long pieces of skin, wedges of pearly blubber, and fins.

I betray myself for what I am: not a fishwife. I like fish, but I’m a novice, and my attempts at tugging and slicing the gorgeous deep-orange sushi-grade salmon belly off of the offal? Not successful. Stock to the rescue! Three cheers for any food that lets you throw alarming garbage in, and strain gorgeous nourishment out.

2 tbsp butter

2 lbs fish heads and bones

1 sliced unpeeled onion

1 large leek

1-2 garlic cloves

1 c. white wine

1 tsp lemon juice

Cold water to cover

Bouquet garni

Melt the butter in a stockpot, and cook the vegetables about 5 minutes on medium-low. Add the fish and cook until they begin to turn opaque, 5 more minutes. Don’t let anything brown. Add the liquid and bouquet garni and bring to a boil, reduce the heat and simmer gently, uncovered, skimming often for 20-30 minutes. Strain and cool uncovered, then refridgerate covered.

Rating: A+. Ah... this is why I heart Joy. A warning though-- this made my house reeky for three days.

How To Cook Everything Lightning-Quick Fish Soup

How to Cook Everything Lightning-Quick Fish soup

5 c. fish stock (Joy’s Fumet)

1 onion

1 tbsp garlic

1 tsp paprika

1 tbsp olive oil

1 c. canned tomatoes with juice

Salt and pepper

1 ½ lbs seafood (I used shrimp)

Minced fresh parsley for garnish

Combine all ingredients except for fish and parsley. Boil, then turn to medium and cook for 5 minutes. Add the seafood and cook through—about 5 minutes. Garnish with parsley!

Rating: A, easy, yummy, hearty.

Julia's Cheese Quiche

Julia Child’s Mastering the Art of French Cooking
Cheese Quiche
I saw this recipe and decided it would be the ideal one to use my manna eggs in. When I cracked them open, there were so beautiful. The yolks were dark orange and very solid—as small as nickels. They were tiny so I used all four of them where this recipe calls for only two. Merci, wild chickens!
3 oz cheese
6 oz. cream cheese
2 tbsp softened butter
3 tbsp cream
2 eggs (or four, if you found them under your coconut tree)
Salt and (white) pepper
Cayenne to taste
½ tbsp minced green onion tops (or chives)
An 8” partially cooked pastry shell placed on a baking sheet.

Preheat the oven to 375. Blend the cheeses, butter, cream and add the eggs. Force through a sieve to get rid of the lumps. Stir in the herbs and spices. Pour into the pastry shell and set in the upper third of the oven. Bake for 25-30 minutes, until the quiche has puffed and the top has browned.
Rating: A. Yummy! The quiche was so fluffy and rich.
Note: The recipe suggests using Roquefort, camembert, brie, or Liederkranz cheese. But I had a block of soft sheep cheese on hand, and used that, with tasty results. I also used LOTS more green onion tops, and still couldn’t hardly taste them.

Julia's French Onion Soup

Julia Child’s Mastering the Art of French Cooking
French Onion Soup
5 c. sliced yellow onions
3 tbsp butter
1 tbsp oil
1 tsp salt
¼ tsp sugar
3 tbsp flour
2 quarts boiling beef stock
½ c. white wine
Salt and pepper to taste
2 oz swiss cheese, slivered
1 tbsp grated raw onion
Several rounds of hard-toasted French bread
1 ½ c. grated swiss and parmesan cheese
1 tbsp olive oil
In a large OVENPROOF pot, heat the butter and oil on medium low. Add the onions and cover, cook for 15 minutes. Uncover, raise heat to medium, add salt and sugar. Stir frequently for 30-40 minutes, until the onions are deep brown. Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling stock and wine and salt and pepper to taste. Simmer partially covered for 30-40 minutes more.
Preheat the oven to 325. Stir the slivered cheese and grated onion into the soup. Float the rounds of toast on top, and spread the grated cheese over them. Sprinkle with the oil. Bake for 20 minutes, and set for a minute or two under a broiler to lightly brown the top. Serve immediately

Rating: B.

Notes: This sounded so good, and the final product was yummy… but it was not-homemade tasting. It almost tasted like French onion soup from a can! Next time I would add herbs and spices and skip the last bit with the grated onion and all that—just serve the soup with toast on the side.

Deceptively Delicious Macaroni and Cheese 2

Deceptively Delicious Macaroni and Cheese 2
1 ½ c. whole wheat elbow macaroni
1 c. milk
½ c. chickpeas (or other light-colored bean)
1 ½ c. shredded cheese (cheddar or Monterey jack)
Pinch salt
pinch paprika
pinch pepper
Cook and drain the macaroni. Meanwhile, puree the chickpeas and milk.
Cook the milk mixture in a large saucepan over medium heat for 2 minutes, until it’s smooth. Add the cheese and cook until melted and creamy. Stir in the seasonings and then add the macaroni.
Rating: B. Yummy.

Deceptively Delicious Baked Egg Puffs

Deceptively Delicious Baked Egg Puffs
2 large eggs
4 large egg whites
¼ c. carrot puree (recipe calls for yellow squash or butternut squash, but use what you got, right?)
2 tbsp shredded cheddar cheese
2 tbsp flour
½ tsp baking powder
¼ tsp salt
Preheat the oven to 400. Cut 4 ramekins or tiny coffee cups with cooking spray and set on a baking sheet.
In a large bowl combine the ingredients. Divide the mixture—at a scant ¼- ½ c. each—between the four mugs. Bake for 13-15 minutes, when they are puffy and the eggs are no longer runny.
Rating: B
Notes: Yummy! This didn’t turn out like the picture, which looks like an ethereal angel food cake. Mine looked like puffy scrambled eggs with bits of carrot. But they were very tasty!

Joy's Sourdough Pancakes

Joy’s Sourdough Pancakes

I had this favorite place to go watch the lesbian couples chase their kids—on the corner of Gilman and 10^th in Berkeley. That place had these silver dollar pancakes that were so mind-bogglingly good. Fall on the floor, throw your head back and drool good. I could never figure out what was so amazing about those pancakes. The traffic exhaust? The industrial pollution? Lesbian mother mojo???

Then the other night I was looking for a breakfast recipe with an overnight rest, and stumbled onto this recipe. And.

These are them. *sob*. These are the pancakes I was waiting for my whole life, and I didn’t know they were out there, but I never stopped believing, and—here they are! The texture, the flavor—I know, who’s ever heard of pancake-flavor. These… I wish I were eating them right now. I will never go back to regular old pancakes again. And don’t even DARE say bisquick within earshot...

½ c. warm water

2 ¼ tsp yeast

1 ½ c. warm milk

3 tbsp melted butter

2 c. flour

3 tbsp sugar

2 eggs

1 tsp salt

Whisk together the water and yeast. Let stand 5 minutes. Add the milk and butter, then the flour and sugar.

Cover the bowl with plastic wrap and let it rise for one hour. Stir the batter down, cover again, and then let it rise overnight in the fridge.

Let the batter stand at room temperature for 20 minutes. Then stir the batter to deflate, whisk in the eggs and salt.

Cook on a very lightly greased griddle at medium-high heat, ¼ c. or less at a time.

Drool.

Rating: A+ Superlatives, perfects, amazing, will use this and only this recipe for the rest of my life.

Joy's Chicken Stock

Joy’s Chicken Stock
I came down with a cold this week and kept obsessing about chicken soup. I finally made this and filled my fridge with quart jars of the lovely golden stuff.

4-5 ½ lbs of chiekcn parts or one whole bird.
Cold water to cover
1 unpeeled onion coarsely chopped
1 carrot
1 celery rib
8 peppercorns
1 bouquet garni (I cheated and just used a big handful of the hard herbs from my potted garden and a couple of bay leaves)
(I added 2 tbsp of balsamic vinegar for color)

Put the chicken in a stock pot and cover in cold water. Bring slowly to a boil, reduce the heat at once, and simmer uncovered for 30 minutes. Skim often. Add the rest of the ingredients. Simmer partly covered for 3-4 hours, skimming often and adding water if needed. Strain and cool uncovered, then refrigerate covered. Remove the fat when ready to use.
Rating: A

Cabbage Soup

Cabbage Soup

Olive oil

2 cups chopped cabbage

1 onion

1 sweet potato

5 c. beef broth

Saute the cabbage, onion and potato in the oil on low heat for10 minutes or so—until the veg is getting tender. Add the broth and simmer for 20 minutes or so. Stir in a little fragrant cheese or whole wheat croutons, and voila!

Easter in February this year?

Can you see it?

How about now? Under the Samoan coconut tree?

Lookathat! Like Easter or something!

I found 4 wild chicken eggs under the tree-- I'm thrilled! I haven't quite eaten them yet. I'm trying to think of something suitable. I'm hoping there won't be any little bones or feathers inside, but if there are, that will be a new culinary experience.
Thanks for the bounty, nature! Who needs grocery stores? Now I just need some gallons of milk to come tumbling from the clouds.
This is one of those rare posts that intersects with each of my scattered blogs, so if you are disappointed to see the same one thrice, sorry!