Tupper Cooks!

Sunday, October 21, 2012

The Easiest Chicken You'll Ever Make....

While mulling dinner options the other night, I decided to make chicken.

Now I'd been down with a cold for a week and the better half had been doing all the cooking, so I wanted to give her a break, I mean, I wanted to cook, but I didn't want to get locked in the kitchen on a week night.

So I ran across this, I can't even call it a recipe, it's too friggin' simple.

Dutch Oven Chicken.

Ingredients:

I fryer, mine was 5 lbs.

EVOO

Salt, Pepper, and whatever else you want to season with.

Butter

Splash some olive oil in the bottom of the dutch oven, cover the botttom.

Brown the bird on both sides, seasoning as you do.

When she's browned up, put the lid on and bake @ 350 until the internal temp. is 160. I'd say 70 -90 minutes for a room temp bird.

I served it with brown rice with a half cup of renderings, and carrots from the garden.

No fuss, no muss!

Browned, seasoned, and with a little butter on top. Just a little...

Lid on, and into the oven

There she is, ain't she a beauty?

And the other plus is, you get to make wicked good chicken soup the next day, which will last at least two more days.

Carrots form our garden.

And rice.

I was going to name this post Cooking Chicken for Dummies!

But I thought better of it, some people are just intimidated by the kitchen.

If they realized how easy it is to make decent meals, they might rethink it!

You often hear people say, "I can't cook!"

Well if you can't pull this off, you're probably right!

Popcorn.........

Just a little more than a year ago, I was the lucky guy who won a pack of heirloom popcorn seeds from Paula at The Dishing Divine.

Pretty cool I thought, here's my post from last year.

The seeds were tucked away with our other seeds and needless to say, I almost forgot about them until mid-June.

Our growing season in the Adirondacks is 90 days give or take, so I was worried they wouldn't produce, but what's to lose, right?

So in the garden they went, they germinated, the cornstalks grew and grew, but my mid-August, no tassles.

Oh well, maybe next year, but then, at the end of August, the tassles came, and sure as shit, we had some itsy bitsy popcorn growing.

Well, to make a long story short, it kept coming, and we had a nice little harvest. We've got it drying now, and I might even try popping some at some point.

I love the colors.

Cool stuff!

Stalkers.

Quite a variety of color in those seeds, we'll definitely do it again next year, because it's fun!

Tuesday, October 16, 2012

Keep Your Friends Close...

And keep your friends that love food closer!

I've been blessed in this life to have many friends.

They come in all shapes, sizes, colors, and religions.

Some are gay and some are straight.

And some of them love food.

I love 'em all.

I've been down with a nasty cold for about a week, pretty much glued to the couch and watching a lot of bad TV
(Note to Self: Never, ever watch Honey Boo Boo again. ).

Well I did watch The Unforgiven and Pale Rider back to back last night. Got to love Clint Eastwood, even if he's taken to talking to empty chairs lately.

So what better to help me recover from my weakened state?

Well, a couple of gifts I received over the past couple of days from a couple of dear friends.

Both were surprises and made my day each time.

First came the bread from Diana who lives just outside Syracuse in Liverpool.

She and her better half Jeff were coming North on Saturday.

Well, Jeff was riding his bicycle to Canton from Liverpool, Diana being a bit more prudent drove.

On Sunday, they came to Tupper on their way home stop at Jack and Anne Marie's for brunch.

I was under the weather so I couldn't make it, but.....

Diana baked bread for the occasion and I got a loaf which Anne Marie delivered!

Here's the bread and Diana's description. The pic is Diana's.

Crusty Garlic and Three Cheese Bread

"I used some Grande provolone, asiago fresca and some parm reg. The crust was good and it did not taste burnt--they were burnished."

I love bread and I love cheese, so to say I was a happy, happy boy would be an understatement.

The crust was nice and crusty, the inside was soft and the crumb structure was a sight to behold.

I can't say I've ever had better bread.

( It was awesome with the baked ziti Nancie made last night!)

Here's some pics I shot.

When I say crumb, I mean the holes in the bread. The better the the crumb, the better the the bread.
This is just wicked, and if you were closer you could see the melted asiago.
There's lots of bread out there but this is killer!

My next surprise came this afternoon, when there was a knock on the door and what to my wondering eyes should appear but my buddy Dan.

Dan hails from Hazleton, PA.

Hazleton is right off Interstate 81 south of Scranton/Wilkes-Barre.

When he makes a pilgrimage to the old home town he stops at a bakery before he returns, and if I'm lucky, he brings a box of Pitza, yup I said Pitza.

The bakery is Senapes Bakery.

According to Dan it's been in business for a long time, I'm guessing 60 years plus.

Hazleton is a classic American town, originally full of immigrants from all over Europe. Poland, the Ukraine, Ireland, Italy and on and on from the beginning of the last century.

Senape's is what the ethnic mixing bowl is all about. In this case the Italian bowl.

So what is Pitza?

Closest thing I can compare it to is Utica Tomato Pie.

Simple in construction, dough,sauce, and grated cheese.

Dan tells me when he was a kid they sold it in bars and stores for a nickel a slice (hope I'm not giving your age away buddy!)

At any rate Pitza is Pitza,not pizza in the classic sense, but a cousin, a very good cousin.

It's the kind of thing that is sort of unremarkable on the first bite, then you say, OK, not bad, then 3 slices later you say whoa, better stop and save some for the wife and kids!

It comes in a box, wrapped in string. Old school.