Saturday, November 20, 2010

Cooking again

It's been a while since I've posted any recipes...a long while! It's not that I haven't been cooking, it's just that I haven't really made anything that has excited me. Most of it has been repeats of my stand by list. However this past week I received my Pampered Chef products and I was fully inspired to use my new stoneware baker! So as I was waiting for Nicki to come over and help me make my Christmas presents I set to work on making dinner....Roasted Chicken, mashed potatoes and green beans, I only took pics of the chicken process though because I wanted to highlight my new cooking tools.

It all started with this little gem. I decided to make it one of my 1/2 price items from my Pampered Chef party the other week. A while back this covered baker was only available to hosts, but now everyone can get it. I've only used it once but I know that I will be using it a LOT!

The Covered Baker
Then I peeled the garlic. I love garlic! I just don't like it making my hands sticky. So the peel removerreally helps that.


Isn't this just a lovely picture of tastey goodness! The restaurant is not longer around, and I can't even have traditional Pizza anymore, but I remember Peter's Pizza in SF and specifically the aroma of the toasty garlic, Mmmmm....Seriously! I can't have it anymore:( WHAAAA

In a word...shredded!!! I loved this knife! There is nothing that is so much fun as cutting with a sharp knife. Can I get a witness from the other cooks?

Diced Rosemary & my new knife
The recipe originally called for EVOO and the spices sprinkled over the chicken, but as much as I like EVOO if I need a fat to cook with, I prefer butter. All the way! Butter makes everything better. Well, nit my wasteline, but my tastebuds sure dig it.

Butter and herbs in a bowl Remember all that garlic I rolled? Well I decided to use it as a spice on the bottom of my baker as an aromatic (I've been watching food network alot, can you tell?), and then some in the crevis of the chicken as well.
Toss garlic in the bottom of the baker
I know this looks like a hot mess, but trust me it was totally NOT! I melted the butter slightly, for abt 10 sec. in the microwave. Just enough to make is spreadable. If I could have handled my camera to take a pic of my hands I would have. Again I've fallen vicitm to Food Network nirvana. See I'm house sitting this week and my friend has the FN channel!!! It's also Thanksgiving week, and everytime they get the Turkey ready for the oven they but the spices in the butter and then spread the butter over it with their hands. I guess I just didn't allow enough time for the butter to soften. But still you just make it work.

The carnage!

1 comment:

Joe Pivarnik said...

I love using a sharp knife. It should always be sharp (Vern Scharding 1976). Every time he came over he would go through my knife collection checking for sharpness. I don't understand food processors.


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